WHAT TO EAT Bali has a truly international flair with a huge variety of cuisines represented. Although some restaurants are owned by locals many are owned by entrepreneurs with varying backgrounds. As a result, the cuisine reflects Japanese, Australian, Mexican, French, Italian, American, Thai, German and Indian flavors as seen on the flavorful menus. This means there is something for everyone here, from small beach-bar style eating to incredible international-style high-end restaurants. The following suggestions were compiled from various Bali websites and chat rooms including baliguide.com and the best of bali forum.

Ubud Restaurants

• Warung Enak (Modern style Indonesian dishes)
• Lamak (Great mix of styles and dishes) 361-974-668
• Terazo (Relaxed and funky) 361-978-941
• Ary's Warung (Classy and good food - big wine list) 361-975-053
• Indus (Good food and great view - go for happy hour - 5 - 7pm) 361-977-684
• Cinta Grill (Great mohitos - happy hour 4.30pm - 7pm) 361-975-395
• Naughty Nuri's (Great ribs, tuna and martinis) 361-977-547

Kuta Area

• Gateway of India
• Cafe Lotus 361-975-660
• Ku de Ta 361-736-969
• Kuni's Japanese
• Mykonos Ryoshi
• Warisan Kafe
• Bluefin Restaurant 361-764-100
• Kura Kura
• Kori 361-758-605
• Made's Warung 316-732-130
• Poppies 361-751-059
• TJ's 361-751-093
• UN's Paradise 361-752-607
• Ultimo
• La Lucciola 361-730-838
• Gado-Gado
• Zanzibar

Sanur Area Arena Café Batu Jimbar Mykonos Telaga Naga

Jimbaran Beach Restaurants These can be pricey and there are about 25 restaurants within a short distance. K O Japanese Restaurant Singaraja Pantai Jimbaran Trattoria

LOCAL RECIPES Black Rice PuddingYou can get black rice most places, but if it is a problem, wild rice can also be used, provided you cook it separately in 1½ cups for 30 minutes before you start to cook it with the milk. Preparation takes between two and four hours for soaking and then about 20 minutes. Cooking takes between 40 and 45 minutes. For 6 - 8 people:

• 2/3 cup black glutinous rice or wild rice, soaked for 2-4 hours, then drained
• 2½ cups cow's milk or coconut milk
• A large pinch of salt
• 3 oz soft butter
• ½ cup sugar
• 3 eggs
• 3 tbsp Demerara sugar

Method

1. Bring the rice, milk and salt to the boil in a saucepan and simmer for 25-30 minutes. 2. Beat the butter and sugar for 3-4 minutes, and then add the eggs. Continue beating for 5-6 minutes longer. Combine this with the cool rice mixture. 3. Butter a round soufflé dish and pour the rice mixture into it. Sprinkle the brown sugar on top. 4. Bake in a preheated oven at350F for 40-45 minutes. 5. Serve hot or warm, with whipped cream if you wish. This recipe from http://www.murnis.com/culture/articlebalineserecipes.htm

Ayam Betutu (Balinese Grilled Chicken) Ingredients :

• 5 tablespoons oil
• 100 g young cassava leaves, boiled until tender, cut into serving pieces
• 1.5 kg chicken
• Banana leaves or aluminum foil for wrapping
• Spices (ground)
• 7 red chilies
• 5 bird's eye chilies
• 5 candlenuts, roasted
• 10 shallots
• 1 teaspoon dried shrimp paste
• 5 cloves garlic
• 1 tablespoon coriander, roasted
• 1 1/2 tablespoons sliced lemon grass
• 2 teaspoons peppercorns
• tablespoon chopped galangal
• 1/2 teaspoon powdered nutmeg
• 2 teaspoons chopped turmeric
• 4 Kaffir lime leaves
• 2 teaspoons chopped ginger
• 2 teaspoons chopped lesser galangal
• Salt and sugar

Instructions : 1. Heat oil and sauté the ground spices until fragrant and dry. Set aside and allow to cool. 2. Divide into 2 parts. Combine 1 part with cassava leaves. Stuff the mixture into the chicken and secure with toothpicks. 3. Rub the chicken with the remaining ground spices. Wrap the chicken with banana leaves and tie with a string. 4. Grill in the oven at medium heat for 2-3 hours or until cooked. Remove from heat and cut before serving. 5. Note : Another way to cook the chicken is to steam it for about 45 minutes before grilling in the oven for 1 hour. 6. Betutu is a special dish from Bali. Usually the Balinese use duck wrapped in banana leaves, and wrapped again with stalks of palm leaves. 7. The duck is then buried in the ground and covered with hot charcoal for 6-7 hours until cooked.

The recipe is originated from asiatourismtravel.net.

SATE LILIT (Minced Seafood Satay) OVERVIEW: This is probably the most delicious satay you will ever encounter. The delicate flavors of the shrimp and fish are greatly improved if you can find spears of fresh lemongrass to use as skewers, and if you can cook them over a fire of coconut husks rather than charcoal. Nonetheless, even with wooden skewers and a standard charcoal grill, you will have people coming back more.

INGREDIENTS:

• 600 gr skinned boneless snapper fillet
• 1 cup freshly grated coconut or 1½ cups moistened desiccated coconut
• ½ cup seafood spice paste
• 5 fragrant lime leaves, chopped
• 1 tsp black peppercorns, finely crushed
• 1 tsp salt
• 3-5 bird's eye chilies, very finely chopped
• 2 tbsp palm sugar
• Lemon grass or satay skewers

PREPARATION: 1. Mince fish fillet very finely in a food processor or with a chopper. 2. Add all other ingredients & mix well. 3. Mould a heaped tablespoon full of this mixture around a wooden skewer or over trimmed stalks of lemon grass and grill over charcoal until golden brown.

This recipe originated from www.baliguide.com.