For some, meals in Bali may be just fuel for a surf session. To me, however, they feel like an introduction to the island itself—its ceremonies, its spice, its soul. This irresistible Balinese feast isn’t just food—it’s tradition on a plate. From smoky grilled skewers to herb-packed salads, these three dishes tell stories of flavor, fire, and family.

1. Ayam Betutu: The Island’s Fiery Feast

This dish might begin as a roast chicken. But don’t be fooled. With the first bite, a slow-burning heat creeps in—smoky, earthy, and unmistakably Balinese. Ayam Betutu, the centerpiece of an irresistible Balinese feast, is made by slow-cooking a whole chicken in a spice paste known as Base Genep. That paste contains over a dozen ingredients, including turmeric, candlenuts, galangal, and shrimp paste.

Before it even hits your plate, you might meet its essence at a local market. There, small stalls display Base Genep in sticky yellow clumps. But to me, the real thrill lies in Base Kwangen—a mixture of dried spices endemic to the island.

Alongside these, you’ll spot raw betutu chickens wrapped in banana leaves. Unpleasant to look at, perhaps. Yet, they promise rich, aromatic flavor to come.

What makes Ayam Betutu special isn’t only the long cooking time (sometimes up to eight hours!). Rather, it’s the role it plays in temple ceremonies and family gatherings. It’s food for waiting. For honoring.

Learn more about Base Genep on Cook Me Indonesian
Also read: Dinner at Blue Elephant Phuket: A Luxurious Thai Journey

2. Sate Ikan: Fish Skewers, Island Style

veryone knows satay. Still, Bali’s version stands out—especially when it comes from the sea.

Sate Ikan (fish satay) is often grilled on lemongrass sticks and brushed with a tangy, vibrant marinade. These aren’t your usual peanut-sauce satays. Instead, they’re served with a spicy sambal (chili relish) based on funky shrimp paste and aromatic coconut oil. They’re lighter, smokier, and bursting with ocean flavor. I

Typically, they’re served Ketupat, a diamond-shaped rice cake in woven coconut leaves. Together, they strike a perfect balance of spice, chew, and comfort.

Also Read: Chiang Mai, Welcome: My First Northern Thai Feast

3. Urap Bulung: Seaweed Salad with Soul

At first glance, Urap Bulung appears simple: blanched seaweed, grated coconut, and a hint of chili. But in Bali, even simplicity holds layers of meaning.

The secret lies in the pounding. Instead of mixing, the herbs, chilies, and coconut are pounded by hand in a heavy stone mortar. This traditional method doesn’t just blend the ingredients—it activates them. According to the locals, it brings life to the dish.

Served chilled, Urap Bulung is chewy, nutty, and refreshing. Often enjoyed seaside, the salt in the air and the quiet waves nearby heighten every bite. It’s a dish you taste with your mouth and remember with your heart.

👉 Find out more about Urap Bulung and Balinese food

Final Thoughts

While Bali’s beaches are stunning, its food tells the real story. These three dishes—Ayam Betutu, Sate Ikan, and Urap Bulung—are more than just meals. They’re tradition served on a plate.

So, next time you visit, skip the tourist traps. Seek out flavors passed down through families, wrapped in banana leaves, and grilled over open flames.

👉 Want more food stories from Southeast Asia?
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And, if you’ve already tried these dishes, I’d love to hear what you thought. Drop a comment or reply to this week’s newsletter!