Top 10 Best Food to Eat Bandung

Unlike many other cities in Indonesia, Bandung doesn’t have such a set food scene, and it can be hard to find ‘traditional’ food that is unique to the city. Instead, Bandung is most famous for its dishes that originated in other parts of Indonesia but which have been given their own ‘Bandung twist’.

Much of the food found in Bandung is Sundanese in origin and although you may find similar dishes across Indonesia, the Bandung varieties are usually unique in their own right even if they can’t claim to be the original version of dish.
Despite its lack of a definitive culinary identity as opposed to other cities like Medan in Sumatra, you definitely won’t go hungry here, and a trip to this part of Java is the perfect opportunity to eat your way around the city.

Here are the recommended 10 best foods to try in Bandung.

Eating out in Bandungfood, Indonesia

Eating out in Bandung. Photo by Phalinn Ooi

Serabi

Serabi, also known as Surabi, are Indonesia’s answer to pancakes which are made with flour and then cooked in a special clay mould over charcoal to help them keep their shape. Sometimes the pancakes can be flavoured with pandan which produces a pretty pastel green version of serabi. The pancakes are usually thick and more like a mix between a cake and a pancake and are served with a sauce of palm sugar and coconut milk which is drizzled on top to give them a sweet kick. Nowadays some serabi can be served with different toppings like shavings of cheese, chocolate sprinkles, or sliced banana. This is usually a street food and can be found at breakfast time although you can also eat them as a snack at any time of the day. In other parts of Indonesia, serabi may come savoury as well.

Serabi of Bandung food, Indonesia

Serabi with sweet sugar sauce. Photo by Serenity via CC

Batagor

Batagor is eaten all over Indonesia although it is said to have originated in West Java and is one of Bandung’s specialities. The name comes from an abbreviation of the ingredients used in the dish, bakso tahu goreng, or fried meatballs and tofu. The dish is usually eaten as a snack rather than a full meal and is served with fried fish balls that are usually encased in a crispy batter or are stuffed inside the chunks of tofu for which this dish is famous. The fish balls and sit alongside shredded cabbage and are doused in a delicious peanut based sauce.

Lotek

Lotek is a Sundanese dish that is basically another version of Indonesia’s most famous salad, gado-gado. Lotek is made from vegetables like bean sprouts and water spinach, and also includes pillowy chunks of tofu. The salad ingredients are covered in a spicy peanut sauce which is reminiscent of gado-gado although the two dishes use slightly different seasonings in the sauce. Lotek also comes with prawn crackers called krupuk and is served with compressed rice cakes named lontong.

Lotek of Bandung food, Indonesia

Lotek. Photo by Okkisafire via CC

Pisang Molen

Pisang molen is a quintessential snack found all over Bandung and consists of bananas encased in pastry. The bananas are then deep fried so that the pastry puffs up to provide a kind of crunchy shell around the soft interior. This snack is so popular that many people buy pisang molen as presents to take home at the end of a trip to Bandung although they are best enjoyed piping hot from a roadside stand.

Pisang Molen of Bandung food, Indonesia

Pisang Molen. Photo by Midori via CC

Soto Bandung

Soto is a kind of soup that is famous across Indonesia and varies according to each region, and Soto Bandung is no different. Many soto recipes call for chicken to be used as the main protein, although Soto Bandung is traditionally made using beef. Unlike some soto dishes like Soto Medan which uses coconut milk to thicken the broth, Soto Bandung is clear and is pepped up with the unusual addition of slices of radish which give it a peppery kick that mixes with the hearty beef stock.

Soto of Bandung food, Indonesia

Soto Bandung. Photo by Gunawan Kartapranata via CC

Cilok Bandung

Cilok gets its name from aci which is the Indonesian word for starch. This delicious street food snack is made from tapioca which is rolled into the shape of a ball and then boiled. It may not sound exciting but the balls are then threaded into skewers and served with a spicy dipping sauce that makes this a delicious snack to eat on the go. 



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Mie Kocok

Mie Kocok is quite different from many Indonesian noodle dishes and is made from flat noodles that swim in a delicious beef stock. Depending on how it is made it can come served with kikil or cow tendons and tripe. The broth is then spiked with celery leaves and topped with fried onions. Sometimes it can also be made with chicken and may include chicken’s feet or other variations use beef meatballs.

Mie Kocok stall in Bandung, Indonesia

Mie Kocok stall in Bandung. Photo by Phalinn Ooi

Karedok

Karedok is similar in many ways to gado-gado and lotek. Essentially it is a salad made up of crunchy vegetables such as beans, bean sprouts, cabbage, and cucumber although it omits steamed potato which is often found in both gado-gado and lotek. The salad is tossed in a thick peanut dressing mixed with chilli and the signature difference when it comes to keradok is the use of basil leaves which add an aromatic herbal hit to the dish.

Sundanese Food in Bandung, Karedok, Indonesia

Sundanese Food in Bandung, Karedok on bottom left. Photo by Gunawan Kartapranata via CC

Gepuk

Another Sundanese favourite in Bandung is gepuk which is a dish of spicy fried beef which is sometimes likened to Indonesia’s famous beef rendang curry. The dish is usually made using beef flank which is pounded to soften the flesh and then mixed with aromatic spices like coriander, lemongrass, galangal and Indonesian bay leaves. The meat is then cooked in coconut milk and is slightly sweet thanks to the addition of palm sugar. Gepuk is usually served with rice and is topped with fried shallots.

Amanda Brownies

Brownies may not immediately sound like a quintessential Indonesian dish but if you are looking for dessert in Bandung then these are not to be missed. The brownies here are steamed rather than baked which means they are incredibly soft and fluffy with a deep hit of cocoa that makes them rich and incredibly moreish. The most famous spot to buy brownies in the city is Amanda Brownies so make sure to come and pick up a box before you leave.

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Top 5 Fine Dining Restaurants in Bali

Bali has an exciting and vibrant culinary scene, inclusive of many fine dining restaurants. The dining choices here are growing year upon year. Although this is a good news for food lovers, it also means that there are too many choices and it is difficult to know where to start. There are, of course, a huge number of small local warungs and cafes still, but if you are looking for fine dining as a special treat, then Bali certainly won’t let you down.

Here are our recommended top 5 fine dining restaurants in Bali.

Swept Away Restaurant at The Samaya Ubud

Swept Away Restaurant is part of The Samaya Ubud * that overlooks a picturesque river in Ubud. If you are looking for a relaxing lunch or dinner surrounded by nature then this is one of the best choices in Bali.

Swept Away Restaurant, Samaya Ubud, fine dining Bali, Indonesia

Swept Away Restaurant, Bali. Photo by Samaya Ubud

You can try its toothsome lunch menu with highlights such as Pulled Chicken in Rice Paper Rolls at IDR 90,000 or the late afternoon snack menu with a range of tapas options like mini burgers and satay. These tapas tasting plates begin at IDR 40,000.

In the evening you will find a dinner menu that starts at IDR 550,000 for 4 courses or IDR 650,000 for 6 courses. The dishes on this menu include fine dining favourites like wagyu beef, lobster, and crab. If you are looking to treat yourself while you are in Bali then this is a great spot to choose.

Opening Hours: 11:00–22.00
Address: Jl. Raya Sayan, Sayan, Ubud, Bali
Telephone: +62 0361 973606

Blanco par Mandif, Ubud

Blanco par Mandif is known for its delicious local Indonesian food that is served with a modern twist. The restaurant sits in the cultural capital of Bali, Ubud. It operates out of the beautiful Blanco Renaissance Museum overlooking the mighty Tjampuhan River. As it can only seat 10 diners at one time, it is the perfect place if you are looking for an intimate and relaxed dining experience.

Fine Dine at Blanco Par Mandif, Bali, Indonesia

Fine Dine at Blanco Par Mandif, Ubud. Photo by Blanco Par Mandif

At Blanco par Mandif, you will find local ingredients sourced from across Bali. Their signature dishes and Indonesian desserts are typically a street food, known as Jajanan Pasar. Some of these are the Balinese duck and Lapis Legit, which is a kind or layer cake and Lepet, a sticky rice dish served with coconut milk. You can expect prices to begin at IDR 850,000 for a seven-course degustation menu, IDR 950,000 for the nine-course degustation menu, and IDR 1,100,000 for the twelve-course menu. The menu comes with wine, so while the prices may seem a little steep they are actually quite reasonable for the amount of food and drinks provided.

Opening Hours: 12:00–14:00, 18:00–20:30, 21:00– 24:00
Address: Kompleks Museum Blanco, Jl. Raya Tjampuhan, Ubud, Bali
Telephone: +62 0361 702222

-> Find places to stay in Ubud at Booking.com *

The Dava Bar & Grill at Ayana Resort, Jimbaran

The Dava Bar & Grill at the AYANA Resort & Spa * is located in pretty Jimbaran and is styled as a steak house and seafood grill. The restaurant looks out over the glittering ocean below and is famous for its sunset vistas.

View over Ayana Bar, fine dining Bali, Indonesia

View over Ayana Bar. Photo by Simon_sees

The emphasis here is on delicious meat and seafood. You can get dishes such as the Stockyard Silver Label Wagyu Tenderloin (IDR 180,000 for 120 grams), or the Canadian Lobster (IDR 830,000). You can also try a traditional Indonesian dish called Babi Guling (IDR 350,000), which is suckling pig that has been slow cooked for hours. The restaurant’s desserts, such as the passion fruit soufflé (IDR 130,000) and the vacherin (IDR 90,0000) that incorporate local tropical fruits, are also well loved.

Opening Hours: 07:00 – 11.00 and 18.30 – 23.00
Address: AYANA Resort and Spa Bali, Jl. Karang Mas Sejahtera, Jimbaran, Bali
Telephone: +62 0361 702222

Boneka Restaurant at St. Regis, Nusa Dua

Boneka Restaurant is located inside the beautiful St. Regis Hotel *. It is covered with puppet imagery, as ‘boneka’ means ‘puppet’ in Indonesian.

St. Regis Hotel pool, fine dining Bali, Indonesia

St. Regis Hotel pool, Bali. Photo by Wicker Paradise

As this restaurant is open all day, you can start early with the buffet breakfast. One of the well known dishes are its smoked fish, oysters, and sashimi. You can also opt for decadent bites like the lobster omelette or the lobster ragout filled egg. Bruch packages begin at IDR 690,000 which includes cocktails at the iconic King Cole Bar.

If you dine in the evening, you can enjoy another buffet which has lobster, steak, and oysters. It also comes with tasting plates such as short ribs with truffle oil potato puree. This buffet package is IDR 790,000 excluding drinks. The price may be steep but it will definitely be an unforgettable experience.

Opening Hours: Breakfast 07.00 – 11.00, Brunch 12.00 – 15.00, Dinner 18.00- 22.00
Address: St Regis Bali Kawasan Pariwisata Lot S6, Nusa Dua, Bali
Telephone: +62 0361 3006796

Sangkar Restaurant at Bulgari Resort, Uluwatu

For some opulent fine dining with stunning sea views, you can consider the Sangkar Restaurant at Bulgari Resort Bali* in Uluwatu. The restaurant is located on the side of a cliff offering some of the best vistas across Bali.

Fine dining at Bulgari Resort, Bali, Indonesia

Fine dining at Bulgari Resort, Bali. Photo by Simon_sees

There are lunch and dinner menus which feature a range of Indonesian ingredients served with a modern twist. Sample dishes are tuna and scallops cooked in Balinese chilli paste (IDR 195,000) and Satay Lilit (IDR 165,000), minced fish grilled over hot coals.

If you are in the mood to splurge, you can opt for the Gourmet Lobster Menu, costing IDR 1,320,000. It comes with three dishes that feature lobster and a dessert including a glass of sparkling wine. If you prefer a more local flavour, then the Balinese Dining Experience Menu, costing IDR 1,320,000 will not disappoint, pairing Balinese dishes a glass of local wine. Some of the dishes are seared prawns in traditional coconut broth and grilled giant prawns rubbed with Balinese spices. This restaurant delivers an amazing fine dining experience in one of the most spectacular settings in Bali.

Opening Hours:12:00 – 15.00 and 18.00 – 23.00
Address: Bulgari Hotel & Resorts Bali, JL. Goa Lempeh, Uluwatu, Pecatu, Bali
Telephone: +62 0361 8471000

As you can see, there are many fine dining options in Bali. Whether you are in Bali for honeymoon or in the mood to celebrate and indulge, you can be sure that Bali has enough choices for you to pamper yourself and your loved ones. If you are a food lover, these restaurants will be sure to impress your palate and well worth your money.

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Guide to eating Nasi Padang in Bali

For anyone either already in country or thinking of travelling to Indonesia, Nasi Padang may be one of the names you often hear related to the local food scene. But what is it? Where can you buy it? And how should you eat it? If you are looking to try Nasi Padang on your trip to Bali, you should read on to get the best of the experience. If you have tried it (and love it!), then check out what you might have missed and go get it again! Nobody ever has enough of Nasi Padang I would say.

Here you will learn about everything you need to know in our beginner’s guide to Nasi Padang:

What is Nasi Padang?

Nasi Padang means ‘Padang Rice’. This cuisine originated in the city of Padang in West Sumatra, and even though it is served all over Indonesia, it has still kept its original name.

Nasi Padang, in its simplest form, is a plate of boiled white rice served with accompaniments or small dishes. The main dishes of Nasi Padang are usually fried meats, curries, vegetable dishes, different chili sauces, and Indonesian favorites like tempe (a compressed soybean cake) and tofu. The flavors here are big and bold, and you can expect spice blends that include local delights like kaffir lime leaves, turmeric, galangal, lemongrass, chili, garlic, shallots, and more.

A plate full of Nasi Padang, Bali, Indonesia

A plate full of Nasi Padang. Photo by Kai Hendry

How to order and eat Nasi Padang

Getting to grips with how to eat Nasi Padang can be one of the things that put people off trying it, as it can look rather confusing at first.

To begin with, Nasi Padang restaurants are almost always instantly recognizable thanks to their glass fronted windows. The plates with the different dishes are stacked in the window and it can be quite an impressive sight. Once you actually get inside the restaurant, there are two ways to eat Nasi Padang.

A typical Nasi Padang restaurant, Bali, Indonesia

A typical Nasi Padang restaurant. Photo by Gunawan Kartapranata / CC BY-SA 3.0

The first is to stand at the window where you will be given a plate of rice. You can then point to the dishes you want to try and these will be poured over the top. You then take your plate and sit down in the restaurant to eat it, or you can have it as a takeaway where it will usually be wrapped in a banana leaf and paper.

The second way to eat Nasi Padang is to go directly into the restaurant and sit down… and wait. A plate of rice will be brought to you followed by a selection of small individual plates of dishes from the window. Usually, you will get anything from a dozen up to twenty different ones to choose from, but don’t worry as you don’t have to eat them all. Just choose the ones you want to try and leave any that you don’t. You will only pay for the plates you touch.

A table spread of Nasi Padang dishes, Bali, Indonesia

A table spread of Nasi Padang dishes. Photo by Gabriel Sai

What are the food choices in Nasi Padang?

To some extent it depends on what the restaurant has cooked that day, but Nasi Padang places don’t usually tend to differ very much in the kinds of dishes they serve. As such, some of the things that you can expect include.

Beef Rendang is probably the most famous of all the foods found in a Nasi Padang restaurant, and with good reason. Often voted the most delicious food in Asia, Rendang used to be made with buffalo in days gone by, although fortunately it now almost always uses beef. The meat is slow cooked in a curry paste and shredded coconut usually added that lends the dish a hit of sweetness that is a welcome foil to the pungent chilies that are also used. It can take several hours to cook the curry down, but it is one of the most delicious dishes not only in Nasi Padang restaurants but in the whole of Indonesia. Definitely not one to miss.

Sayur Nangka, common in Nasi Padang, Indonesia

Nasi Padang dishes. Top: Gulai ikan and bottom: Daung Singkong. Photo by hellochris

Gulai Ikan is pretty much a safe bet and is likely to be served in some form or other when you go to a Padang restaurant. Basically, gulai is a curry, and the fish used will be either freshwater or saltwater fish depending on where you are. The curry sauce has a creamy consistency that is achieved through the addition of a lot of fatty and delicious coconut milk, and the parts of the fish that you might be served can differ. Don’t be surprised however to find fish head curry among the gulai dishes on offer.

Daun Singkong are cassava leaves, and while they may not sound like the most interesting of options, the way you eat them at a Nasi Padang restaurant is key. They are almost always served on the side, especially if you get the Nasi Padang as a takeaway, so even if you don’t ask for them specifically, they will usually end up on your plate somehow. Daun Singkong are usually just served boiled, which means that on their own they can taste bland and slightly bitter. They are however packed with goodness, so make sure not to miss them out. They are meant to be mixed in with everything else on your plate and covered in a generous helping of curry sauce from the other dishes, so there is no need to eat them in their plain form.

Sayur Nangka is another stalwart of Nasi Padang restaurants and it’s rare that you will find one that doesn’t serve this dish. Sayur Nangka is jackfruit curry that takes large pieces of juicy jackfruit and mixes them with a spice blend and coconut milk to make a slightly sweet and spicy dish. As Nasi Padang is often heavy on meat, this is a great side dish to try if you want to get a dose of vegetables.

Sayur Nangka, common in Nasi Padang, Indonesia

Sayur Nangka, common in Nasi Padang. Photo by Aisyah Llewellyn

On a trip to Indonesia, Nasi Padang is one of the foods that you absolutely mustn’t miss, and wherever you are, you are sure to come across a restaurant somewhere. The fact that Nasi Padang has travelled so far from its original home is West Sumatra is testament to how delicious it is, so don’t let the towering plates and dizzying array of choices put your off.

Nasi Padang in Bali

If you want to try Nasi Padang in Bali, then here are some of my personal favourite places:

Sari Bundo
Jalan Danau Poso 95, Sanur Kauh, Denpasar Selatan; +62 361-281389.
Open 24 hours.
Meals from around IDR 25,000.

Restoran Sederhana
Jalan ByPass Ngurah Rai No.11 C, Bali; +62 361-754875.
Open from 9 am until 10.30 pm.
Meals from IDR 30,000 with drinks.

Natrabu Minang Restaurant:
Jalan ByPass Ngurah Rai No. 163, Sanur, Denpasar Sel., Kota Denpasar; +62 361- 286824.
Open 10 am to 10 pm.
Meals from IDR 25,000.

Have you ever tried Nasi Padang and what did you think of it? Which Nasi Padang dishes would you like to try on a trip to Indonesia? Tell us in the comments!

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Top 8 Vegetarian Food to Eat in Bali and Indonesia

Indonesia is not often thought of as a vegetarian’s paradise, which is a shame because one may find lots of choices here, especially in Bali. It may be true that Indonesians like meat, and especially fish, but it is also true that meat in Indonesia can be quite expensive. As such, an Indonesian’s everyday diet is most likely to be rice with meat used sparingly as an accompaniment, as well as a range of vegetable dishes that not only deliver punchy flavours but also boost the nutritional value.

Moreover, with the popularity of tourism in Bali, there are also more international vegetarian dishes to choose from here. But I would suggest giving local vegetarian food a try and you will definitely be delighted. You’ll be surprised by the vegetarian choices you can find here in Bali or anywhere in Indonesia. Here are some of the best Indonesian vegetarian dishes that I recommend:

Gado-gado

Indonesian food is (sadly) not a very well-known cuisine, but if people can name any dishes found here then they usually mention Indonesia’s most famous salad, Gado-gado. Put simply, gado-gado is a dish of vegetables that usually includes lettuce, cabbage leaves, steamed carrots and potatoes, and often tofu and bean sprouts. The whole thing is then drenched in a thick and delicious peanut sauce and is often topped with extras like egg or prawn crackers. If you avoid these crackers however then the entire dish is vegetarian, and in the heat of Indonesia this salad is a welcome break from yet another plate of steaming rice. This can be found in just about any local restaurants or warungs in Bali.

Gado-gado, a vegetarian's favourite in Bali and rest of Indonesia. Fried Tempe on the bottom right

Gado-gado, a vegetarian’s favourite in Bali and rest of Indonesia. Fried Tempe on the bottom right. Photo by eltpics

Tempe Goreng/Sambal

Tempeh is probably the grande dame of vegan and vegetarian food in Bali and Indonesia, evolved as a cheap way of adding protein to a meal. Tempeh is essentially soy beans that have been compressed into the shape of a bar which is then sliced into strips and fried until it darkens and the flavour becomes deliciously nutty. Tempeh is so tasty that it is sometimes simply fried until crisp and then served that way (tempe goreng) or it is often fried with chilli paste to give it some kick (tempe balado or tempe sambal).

Nasi Padang

Nasi Padang basically means ‘Padang rice’ as it originated in the Padang area of West Sumatra. You will spot a Padang restaurant (all over Bali and Indonesia) due to the distinct stacked plates in the window. Once inside, you will be served a plate of white rice and a selection of smaller dishes (sometimes as many as 20) will be brought to your table. You simply choose what you want to eat and ignore the rest. For vegetarians, therefore, this is a dream scenario as you can easily spot and avoid meat and stick to the wide range of vegetarian options available. Some of the veggie highlights of a Padang restaurant are dishes such as daun singkong which are cooked cassava leaves as well as other items like telur balado, hard boiled eggs that have been coated with fried chilli paste. Other favourites are eggplant (terong) cooked until it is falling apart and also mixed with chilli paste, or potato cakes called perkedel. Tahu (tofu) is also common and is served in large blocks and is usually fried.

A plate full of Nasi Padang, Bali, Indonesia

A plate full of Nasi Padang. Photo by Kai Hendry

Sayur Asem

Sayur asem translates as ‘Sour Vegetables’ and in this way this dish is slightly reminiscent of something like Tom Yam soup in Thailand. The sourness in this soup comes from tamarind, and you will usually find veggies like snake beans, corn, and melinjo (a local plant). The soup is served over rice and is entirely meat free so is a safe one for both vegetarians and vegans alike. This can also easily be found in Bali restaurants, especially those where you order dishes to go with your rice.

Sayur Lodeh

A firm favourite in Indonesia is sayur lodeh, a coconut milk based soup that uses gourd and carrot to add some heartiness and is served with rice. Other additions can be things like tofu depending on who is making it, or sometimes other vegetables will be added into the mix as well. In some varieties of sayur lodeh (like in Sumatra) small shrimps are usually used to enhance the flavour, but the Javanese and Balinese version usually makes it without which means that it will be vegetarian.

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Nasi Goreng

Perhaps Bali’s and even so Indonesia’s best-known dish would be nasi goreng. This dish is simply a plate of fried rice with various things added to it to make it more exciting. You can, in theory, cook nasi goreng with pretty much anything and you will find it with meat, fish, and seafood in it, although in its purest form it is simply made of fried rice with some vegetables like carrots added to it and topped with a fried egg. If you ask for it to be made ‘tanpa daging’ (without meat) then this is usually what you will get and it will be safe for vegetarians. Just watch out for the toppings as it is often sprinkled with peanuts and small salted anchovies (ikan teri). If you don’t eat fish or seafood then ask for it to be ‘tanpa daging dan tanpa ikan’ (without meat OR fish).

Indonesian Nasi Goreng, Bali, Indonesia

Indonesian Nasi Goreng, Bali. Photo by RStacker

Mie Goreng

Indonesian Mie Goreng, Bali, Indonesia

Indonesian Mie Goreng, Bali. Photo by suhseal, cropped to Mie Goreng

Mie goreng is the partner of nasi goreng but where ‘nasi’ means rice and ‘goreng’ means fried, ‘mie’ refers to the noodles in this dish. It is the next most popular one dish meal in Bali and Indonesia. Mie goreng or fried noodles is a vague name because the dish itself is also rather vague and it can be made with a variety of different noodles and with a range of things mixed in depending on what the cook has to hand. In its purest form again, however, it will be meat and seafood free, so ‘tanpa daging dan ikan’ should ensure that you get a plate of steaming fried noodles with fresh crunchy veggies and sometimes an egg scrambled in.

Rujak

If you are not used to it then rujak can be a strange concept. Basically, it is a fruit and vegetable salad that is served with a thick sauce made of chilli and peanuts and it can be something of an acquired taste. Each part of Indonesia appears to make rujak differently, but some things that you might find in it include water apple, raw unripe mango, pineapple, cucumber, or sweet potato. In Bali, the rujak is sweet and sour with a mix of fruits. This mix is then doused with a savoury sauce which is often cooked down to a glutinous consistency that can be almost like toffee. Sometimes the sauce will use small amounts of terasi which is a shrimp paste, so if you want to check you can ask ‘Pakai terasi?’ (‘Does it have terasi in it?’). If you get a ‘no’ then you are good to go and it will be vegetarian and vegan. Rujak is often eaten more as a snack than as part of the main meal and you will find it sold from many a cart or small stall at the side of the road.

Rujak in Bali, Indonesia Food

Rujak in Bali, Indonesia Food. Photo by Sue

Indonesian food should be better known than it is, as there is a huge amount of variety on offer here, and much of it features diverse, complex flavours that are simply delicious. Indonesians unashamedly love meat, fish, and seafood, and vegetarianism is uncommon here, but if you pick and choose, you will find a great range of fresh, tasty vegetarian and vegan dishes in between the meat curries and barbecued seafood anywhere in Indonesia and more so in Bali. Do let us know if you know more vegetarian food in Bali and Indonesia!

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