Every
Saturday evening, InterContinental Bali Resort offers its visitors and guests
the opportunity to enjoy traditional Balinese cuisine at ‘The Spirit of Bali’
cultural dinner, accompanied by ‘Okokan’, ‘Tektekan’ and ‘Calonarang’ dance
performances.
Considered
to be one of the world’s most complex cuisines, Balinese food is an elaborate
blend of fresh ingredients, intricate flavors and aromatic spices accomplished
with an extraordinary dedication to preparation and cookery. There are no
artificial flavorings or additives in Balinese food, only natural, local
ingredients are used, while colorings are obtained only from natural plant
sources such as red hibiscus flowers and green pandan leaves.
Everyday
Balinese fare is comprised of rice, vegetables, egg and maybe a little meat or
fish; this is known as ‘Nasi Campur’, and is usually cooked in the early
morning, and consumed whenever the need arises. In contrast, ceremonial food is
prepared in an elaborate and decorative manner and is eaten communally. Women
prepare the daily meal, but only men may prepare the festival dishes, with the
creation of a ritual feast being a full day’s work.
Balinese
cuisine has been influenced by the diverse cultures of the Indonesian
archipelago. Many of the distinctive tastes and cooking styles were inspired by
the early Chinese, Indian, Arabic and Dutch traders and settlers. The
foundation of an authentic Balinese meal is rice. Sauces are created with
coconut milk and the fundamental coriander, pepper and garlic. flavour some
curries rely on freshly ground spices; common seasonings include ginger,
lemongrass, kaffir lime leaves and tamarind. Balinese ‘bumbu’ is a basic spice
paste that varies from village to village. Created from shallots, garlic,
ginger, turmeric, galangal, pepper, coriander, candlenuts, chilies and
lemongrass, together with salted and fermented shrimp, it is used to enliven
and add depth to dishes. Hot fresh chili can be found in fiery accompanying
sauces known as sambals, and peanuts are typically present as a garnish, or
ground into a paste to form a sweet and spicy peanut sauce.
Some
of Bali’s most distinctive and popular dishes include ‘Babi Guling’, which is
Bali’s famous delicacy – a festive dish comprising slow-cooked spit roasted pig
stuffed with aromatic leaves, onion, garlic and peppercorns, brushed with
crushed turmeric and often served with ‘lawar’, a spicy raw meat mash. ‘Bebek
Betutu’ is duck stuffed with spices, wrapped in banana leaves and cooked in a
coconut-husk-fuelled earth-oven – this Balinese specialty is usually served
with a tangy lemon sauce together with traditional accompaniments. ‘Satay’ is a
serving of small kebabs of fish, chicken or beef, barbequed in the traditional
style on hot coals and served on a bamboo stick with peanut sauce. ‘Pepes Ikan’
is a dish of fragrant, spiced local fish, traditionally wrapped, steamed and
baked in banana leaf packages; the juices are contained inside the parcel and
the experience is an explosion of moist smoky flavor.
And
there’s more: ‘Gado-gado’ is a warm, fresh salad consisting of blanched, mixed
vegetables, boiled potato, tofu, tempe, and hard-boiled egg served with a sweet
and spicy peanut sauce. ‘Ayam Plecing’ is shredded chicken with snake beans,
onion sambal and red shallots. ‘Lumpia’ is spring rolls; ‘Lontong’ is steamed
rice in a banana leaf parcel; ‘Jukut Urap’ is mixed vegetables in coconut milk;
‘Sate Lilit’ is a satay of spiced, minced meat or fish with an infusion of
coconut, pressed onto a lemon grass skewer; and ‘Kare Ikan Pelembang’ is a fish
curry. Spicy salads include ‘Urab’ – a finely chopped medley of raw beans and
chillies mixed with shrimp paste, shallots and grated coconut, while Cap Cay –
originally a Chinese dish – consists of wok-tossed seasonal vegetables such as
cauli flower, pepper, broccoli, carrot and cabbage.
Balinese
desserts include ‘Kue Dadar’, which are little crepe parcels filled with palm
sugar, vanilla and grated coconut. ‘Bubuh Injin’ is a sweet and sticky black
rice pudding, named after the colour of the rice husk and served with coconut
milk sauce. ‘Pisang goreng’ is banana fried in batter and served with syrup,
and ‘Es campur’ is fruit salad with shredded ice. Finally, ‘Jajan Pasar’ is the
name given to classic market-style cakes.
Relishan
extensive buffet dinner of traditional hot and cold Balinese classics at ‘The
Spirit of Bali’ – a cultural tribute to Balinese dance, music and culinary
delights, every Saturday evening from 7pm onwards at Intercontinental Bali
Resort’s Taman Gita Terrace. Be captivated by a series of sacred dance rituals
performed by local villagers, showcasing the traditional artistry of Balinese
dance and music. These culturally-inspired performances are all part of
InterContinental Bali’s ongoing commitment to preserve and showcase the
island’s cultural heritage and actively support local communities and their
artistic legacies.
For
your added enjoyment, a choice of free flow wines and selected local cocktails
is available. The ‘Spirit of Bali’ experience is priced at Rp 520,000++ upwards
per person.
About
InterContinental Bali Resort: Blessed by an endless stretch of white sand beach
overlooking the tranquil waters of Jimbaran Bay, InterContinental Bali Resort
features 417 guest rooms in three unique levels of accommodation. The property
embraces a 14 hectare tropical landscape that is a blend of indigenous flora,
gentle waterways and stone statues reflecting the island’s artistic heritage.
There are six swimming pools, Planet Trekkers children’s resort, a fitness
centre and plenty of recreational activities to keep guests occupied throughout
the day. Spa Uluwatu is a dedicated healing and beauty facility for individual
sessions, while the exclusive Villa Retreats promises indulging spa packages
for couples. A superb choice of restaurant venues makes every dining experience
an adventure in culinary excellence.
About InterContinental® Hotels &Resorts
The
InterContinental Hotels & Resorts brand has 174 hotels located in more than
60 countries with local insight that comes from over 65 years of experience. As
a brand, we believe that superior, understated service and outstanding
facilities are important, but what makes us truly different is the genuine
interest we show in our guests. Our desire is to help guests make the most of
their time. We connect our well-travelled guests to what’s special about a
destination, by sharing our knowledge so they enjoy authentic experiences that
will enrich their lives and broaden their outlook.
For
more information: www.intercontinental.com
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