The gourmet market Bali Deli in Seminyak is fantastic with their own cafe and fast wi-fi. We left our hotel in Bali Indonesia to try a warung for real tasty Balinese food. In Ubud distrct you can get Western wines and the local lunch sausage, meats and breads. You can get sambal, vegetables with spices, all carefully sauced and delicious.

We tried the Lawar here, which can be had in almost every village. It’s made from pig’s blood and all kinds of other ingredients like coconut, green string beans, and paste made from shrimp. It’s so common as to be almost a stereotype of Balinese food, and for many Westerners a taste that one must acquire. It’s the meat that really makes the difference. It can be beef, pork, chicken, turtle or even made with dragonflies (it takes a lot of dragonflies) but not everyone in Bali goes for this and rather have vegetarian lawar.

Bali’s most famous dish is probably Babi guling, Balinese suckling roast pig. It’s not likely found in tourist areas as it takes so long to make. A suckling pig is filled with a mixture of ginger, garlic, lime leaves, chilies, lemon grass, fresh turmeric, and other spices. The outside is rubbed with water mixed with turmeric, giving the skin its characteristic yellow color, and seasoned with salt. The pig is roasted at high heat, over 400 degrees for about an hour. After resting for fifteen minutes, the skin is removed and the meat sliced. A dollop of stuffing is placed on a plate and topped with the skin and meat. It is served with steamed rice and Jukut Nangka Mekuah, jackfruit with coconut milk.

Vegetarians will enjoy Balinese cuisine too. Rice is a staple, try it with Gado Gado, steamed cabbage and sprouts, tofu and nut sauce. You can find this and other non meat items at Padang food places, Sumatran spots with beautiful stacks of food in the window.

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