Trying Balinese Authentic Food in Galungan Day
Galungan is one of Hindus ceremony to remind the human as ritual and spiritual to always winning Dewi Sampad to uphold dharma against adharma. The conclusion of Galungan is a victory of dharma (goodness) against adharma (badness). Balinese people will make some delicious food, such as
Tum Babi (Balinese Steamed Pork)
Tum, leaf wrapped bundles of highly seasoned food, are made with almost any basic ingredients in Bali, ranging from eels, to chicken, pork, beef or duck. These little packets of spiced meat steamed or baked in banana leaves are one of Balinese cuisine’s real treats. ‘Tum’ can contain any kind of meat and are usually served with rice and vegetables, often as part of the selection of side orders served with lawar Bali. Minced pork steamed inside a wrapping of banana leaves and adds some spicy Balinese ingredient for a long time. Being slow cooked in its own juices gives you a flavorful dish with soft textures that melts in your mouth.
Urutan (Balinese Sausage)
Urutan is made of pork meat combined with base gede ( Balinese sauce), conveniently encased in the roast pig’s reserved tubular stomach intestines. The pork meat is diced into small bits and then mixed with base gede. The Balinese then construct a hand held funnel carved out of bamboo, insert a coconut leaf spine in the middle as the tube and squeeze the pork through it into the attached intestinal casing below. Urutan Daging Babi is generally deep-fried before they are eaten. Almost every food stall (warung nasi) offers this kind of fare, and it is generally served as a small portion (a 3 cm off-cut) within a mixture of other fillings, along with the staple food – rice. In some parts of Bali, Urutan Daging Babi is left to dry in the sun by hanging it on a bamboo stick, and then fried it.
Lawar is typical cuisine from Bali that generally made of grated coconut mixed with minced meat, Balinese typical seasoning, and of course half-cooked blood. The meat added to Lawar usually pork or chicken. Lawar is required foods that must exist in every Bali’s culture ceremony. The taste of the ingredients which are sweet (coconut), salty (salt), bitter (lime), spicy (seasoning), sour, and stinky (shrimp paste) if they are mixed perfectly, it will make a delicious taste. This is a philosophy of a leader in optimize the potential of their different citizens so that it can make a harmonization.
Sate Lilit is a satay variant from Balinese cuisine. This satay is made from minced pork, fish, chicken, beef, which is then mixed with grated coconut, thick coconut milk, lemon juice, and base gede ( Balinese sauce),. The spiced minced meat is wound around bamboo, it is then grilled on charcoal. Unlike skewers of other satay recipes which is made narrow and sharp, the bamboo skewer of sate lilit is flat and wide. This wider surface allowed the minced meat to stick and settle. The term lilit in Balinese and Indonesian means “to wrap around” and it corresponds to its making method to wrapping around instead of skewering the meat.