What are the "must try" dishes in Bali?

Question

What local cuisine should you not miss.

Answer 1

In Bali, you don't have to worry about local.  There is no such thing there.  Bali is a very international tourist attraction.  Like going to Disneyland.  Nice place to go to have some fun and meet people but it is not anything other than a tourist attraction.  

A lot of tourists go there from Australia as it is not far from there.

Answer 2

Most meals are built around a cone-shaped pile of long-grain, highly polished rice. Nasi goreng (fried rice) and Lontong (rice steamed in banana leaves) are eaten with every meal.

I saw a water buffalo attached to a plow. Balinesian beef look different on the hoof; they look like longhorns but have a different shape that look more like big deer than Western beef.

A meal may include a soup, salad (or the more commonly sauteed vegetables with garlic), and another main dish. Whatever the meal, it is accompanied by at least one, and often several relishes that are called sambals.

Padang food is typically spicy, a favorite being Beef Rendang.

In most cities it is common to see Chinese dishes such as buns and noodles sold by street vendors and restaurants alike, often adapted to become Indonesian Chinese cuisine. One common adaptation is that pork is no longer used since the majority of Indonesians are Muslims. Street and street-side vendors are common, in addition to hawkers peddling their goods on bicycles or carts. These carts are known as pedagang kaki lima. Many vendors have their own distinctive call or songs to announce their wares. For example, the bakso seller will hit the side of a soup bowl, whereas mie ayam is announced by hitting a wood block.

Most of the  following foods are all served in restaurants in Bali ::

    * Ayam Taliwang originated from Nusa Tenggara (east of Bali), chicken cooked in various spicy herbs and seasoning.

    * Bakmi Goreng (Fried Noodles) served with eggs, sometimes chicken, beef or seafood, with assorted vegetables such as thinly sliced carrots, (bok choi) or Chinese cabbage.

    * Bakwan Malang (meatball noodle soup with fried wontons from city of Malang)

    * Buntut (Ox-tail) served in clear soup or roasted alone then served with barbecue sauce.

    * Gado-gado (a mixture of vegetables, crackers and rice with peanut flavoured sauce. The taste is sweet in Eastern Java and salty in Western Java. It's described in an Indonesian hotel menu as Indonesian salad with peanut sauce)

    * Gudeg (raw jackfruit that cooked in a javanese traditional way that originated from Yogyakarta)

    * Gulai (Indonesian curry) characterised with yellow colour from turmeric and coconut milk.

    * Karedok(raw vegetables served with peanut sauce from West Java(It's close to East Java pecel, but karedok uses raw vegetables)

    * Ketoprak (almost the same with Eastern Java's gado-gado but with saltier taste. A popular dish from Western Java The main difference from Gado gado is that this food using bihun, a thin rice noodle)

    * Nasi Campur or Nasi Rames (Mixed Rice) rice with assorted vegetables and meat of choice.

    * Nasi Goreng (Fried Rice) steamed rice stir-fried with eggs, meatballs, chicken/beef/shrimp, assorted vegetables. The rice is made brown with thick and sweet soy sauce (kecap manis).

    * Nasi Kuning (usually eaten during special event. The rice is cooked with coconut milk and turmeric, hence the name nasi kuning (yellow rice). It is usually served with more variety of side dishes than nasi campur)

    * Nasi Padang (originated from Padang where most of the food involved coconut milk and heavy taste of chili. very wide selection of side dish)

    * Nasi pecel Rice served with cooked vegetables and peanut sauce. The vegetables are usually kangkung or water spinach, long beans, cassava leaves, papaya leaves, and in East Java often used kembang turi. Taste best when eaten with fried tempeh and traditional cracker. Popular in East and Central Java.

    * Nasi Rawon Rice served with dark beef soup, originally from East Java. The dark color comes from the meaty seeds of kluwak nuts. Usually served with uncooked mung bean sprouts and salty duck eggs.

    * Nasi Uduk Indonesian version of Nasi Lemak.

    * Opor Ayam chicken cooked in coconut milk. Traditionally consumed with ketupat during the Idul Fitri celebration in many parts of Indonesia.

    * Pecel (a mixture of vegetables and traditional cracker with spicy peanut paste. Madiun and blitar in East Java is popular for their pecel)

    * Rawon (a soup of beef. The colour is usually black due to "kluwek" used as the spice)

    * Rendang chunks of beef stewed in coconut milk and chili gravy.

    * Sate or satay (skewered barbecued meat that usually had peanut sauce, or sweet soy sauce)

    * Sayur Asem (Sour Dish/Tamarind Dish) clear soup with assorted vegetables such as: (melinjo) or gnetum gnemon, melinjo leaves, sweet corn (still on the cobs), young papaya, peanuts, and tamarind.

    * Sayur Lodeh (Mixed Vegetables in Coconut Milk Stew)

    * Soto or sroto or coto (a soup of chicken or beef. Many types of soto have the color of yellow because turmeric is added as one of the ingredients.

    * Krengsengan (mutton sautee with sweet soy sauce aka kecap manis and petis udang, the Indonesian traslation for Black Shrimp Paste)

    * Tongseng (It's a kind like krengsengan but the different is without petis udang added)

    * Babi Guling (Balinese-style roast pig; comparable to Hawaiian luau-style pig.

    * Betutu Traditional Balinese dishes made from chicken or duck and usually has spicy tastes.

    * Lawar A traditional Balinese accompanying cuisine for rice and other Balinese cuisine which consists of shredded unripe jackfruit, young banana flower, a liberal amount of pork rind bits, raw pig blood. These are mashed with a plethora of herbs such as lemon grass, kaffir lime leaves, shallots, and garlic.