Things to know about North Bali
8 TOP DISHES THAT MUST BE TRIED IN NORTH BALI!
These are the top 8 dishes of North Bali that you should try. North Bali is not just known for their beautiful nature and nice scenery but it also has a some delicious culinary dishes.
Bali is a small Island that offers a lot of awesome thing from the nature, beach, culture, tradition, people, culinary, and so on that make Bali is known in the world. Bali island is a favorite tourist destination for vacationers. Some interesting destination are not only in the south of Bali, but there are many interesting sights in the north Bali scenery. In addition to tourist attractions in eastern Bali also has an interesting tourist attraction to be visited by visitors. These are a interesting thing that North Bali offers to you. Your holiday will not be complete if you missed to try these 8 dishes in North Bali. You may find these dishes in all regency in Bali, however for the true sense is only in North Bali
- Blayag is a Balinese food that be an identity of Northern Bali and its come from Penglatan village. Blayag is a rice that wrapped with young coconut leaf, or we called it lontong. The taste of Blayag is very typical and not too soft. Blayag Kuah is one of the most popular Blayag processed so it spread all over Bali. Blayag served with eggs, chicken shredded, bean sprouts, sambal, then doused with broth sauce similar to curry sauce and sprinkled with fried soybean. The taste is really varied ranging from savory, slightly sweet, and spicy. To make Blayag the ingredients are rice, chicken meat, young cassava leaf vegetable, coconut, soybean, spices, and young coconut leaf. You may find Blayag in the all market in Buleleng. Let’s try!
- Jukut Undis itself is a kind of soup dish made from Gude nuts (kayo beans or Cajanus cajan) a kind of black beans that have a small form like soy but in black. Usually these beans are sold in two types: fresh young beans and dried nuts. Both can be used to make Jukut Undis but the difference will be seen in the long cooking process. If we use dried beans then the boiling time will be much longer than using fresh undis beans, while to speed up the boiling process we can soak the dried bean before it is processed. Different from Balinese cuisine which is usually rich with seasoning, Jukut Undis is one of Balinese cuisine which is has a simple seasoning because the condiment that used is quite simple without a lot of process. It just sliced and push it. Although has a simple seasoning does not mean that the taste is so-so. Jukut Undis still has a delicious and distinctive taste that you will not find the same taste with other. To complete the Jukut Undis, it will be perfect with Sudang Lepet and rice interrupted (rice mixed with sweet potato) presented as a companion.
- Another with Jukut Undis, Sudang Lepet is a dish based on dried marine fish. Literally the word "sudang" means salted fish while "lepet" means unlucky so if interpreted Sudang Lepet means an unlucky salty fish. This fish is considered unlucky or unfortunate because the process of making that is unique (sadistic), after the fish cleaned then roasted over the coals while continuously beaten until flat and thin. This process makes the Sudang Lepet has a thin texture and super crisp. The location of the processing of Sudang Lepet is also not much, even in the area of origin Buleleng, Sudang Lepet only processed in one area only in the Sangsit Village.
- Siobak is a typical food of Buleleng regency which is made from pork. Almost all parts of the pig's body can be processed to be used as a spawn. Starting from the skin, meat, cartilage, until the innards. Firstly, pork is braised with sweet soy sauce, sauce and some spices until tender. One of the herbs used in the process of boiling is ngohyang. Maybe ngohyang this is what makes the taste of the siobak become very special in the eyes of culinary lovers. Then, the braised meat is cut into thin slices, arranged on a plate and added with crunchy pork crackers. Then smeared with dark brown special sauce which is a combination of culinary taste of China and Bali. A plate of these siobak will be topped with pickled cucumber and a sprinkling of chili pepper.
- Pulung Nyepi is a typical dish of Sukasada Village, as one of the snacks used for Hindu tradition in Sukasada Village in commemorating the feast of Pengkrupukan, which is one day before Nyepi day. The ingredients of rice flour mixed with a little starch, then steamed. After the cold is crushed and rolled over, slightly rounded and oval elongated, then boiled until the Pulung Nyepi rises to the boiling water surface, drained and served with grated young coconut. Pulung Nyepi also called by Batun Bedil. The ingredients are very simple, just rice flour, brown sugar and coconut. This pastry dough is made by mixing rice flour with salt and water and then diuleni until kalis. After that it is rounded like a meatball then steamed. Red sugar is heated to liquid then steamed ingredients are put in brown sugar until well blended. Then served with on top of it filled with grated coconut.
- Dodol is a starchy glutinous snack that is added with brown sugar or white sugar with liquid ingredients, that is coconut milk. Dodol is processed in a way rejected or buried, then cooked with a small fire, continue stirring for a long time. This dish is textured and sweet. Dodol commonly made from white sticky rice flour or injin (black sticky rice) and can also be added fruit such as durian, jackfruit, bark etc. Dodol Pengelatan currently in consumption as a durable food (more than a month) is usually used as a complement of ceremonial facilities (banten), but can also for souvenirs and consumed as a coffee thresher.
- Tipat cantok is a typical Balinese traditional food that many people love. This food is almost similar to gado-gado food which is equally mixed with peanut sauce dressing. Tipat means ketupat or ketipat or lontong, while cantok means food sniff consisting of several pieces of ketupat and various kinds of mix vegetable. The most common vegetables are kale, sprouts, long beans, winged beans, and more. Some of the food added like little pieces of fried tofu. All ingredients are mixed with peanut sauce. This sauce is pulverized until smooth and added water until it becomes the dough of thick peanut sauce, and from the process of digging (nyantok; bali) this is the name of tipat cantok come. Peanut sauce is usually added with salt, garlic, fried shallots, hot chili peppers, petis (please ask for no vegetarian petis), coconut sugar with a little lemon juice, so the taste and smell will be fresh.
- Rujak Buleleng is like a fruit salad. The fresh taste is come from all young fruits mixed with the sweetness taste of brown sugar. The spicy sensation is come from cayenne pepper. And Rujak Buleleng will be steady and shakes your tongue. If the spice salad is generally served separately with pieces of fruit, Rujak Buleleng is presented in mixed conditions. This makes the taste of Rujak Buleleng feels more watery. Fruits used as rujak, such as kedongdong, red yam, mango, papaya, yam, pineapple, and cucumber, thinly sliced. For the seasoning, its made from a mixture of brown sugar Buleleng, shrimp paste, salt, vinegar, and sliced banana stone. Added a slice of banana stone is to give a wry taste. And then all the seasoning will pulverized until smooth. Last is mixing the seasoning and the sliced fruits. And this is Rujak Buleleng