Bali

Babi Guling (Balinese Suckling Pig)

A whole suckling pig stuffed with a rich turmeric-based spice paste and slow-roasted on a spit over a coconut-husk fire until the skin turns deep crackling brown. It is Bali's signature ceremonial dish, usually served with rice, lawar and vegetables.

◆Ubud has several long-running babi guling warungs that locals themselves queue for.

Sate Lilit

Minced fish, chicken or pork mixed with grated coconut, coconut milk and Balinese spices, then pressed and grilled around a lemongrass or bamboo skewer instead of threaded on like ordinary satay. The coconut keeps it moist and gives it a distinct texture unlike satay found elsewhere in Indonesia.

Lawar

A finely chopped mix of vegetables, grated coconut, minced meat and spices, traditionally made in some versions with fresh blood for a deeper, earthier flavour and colour. It is central to Balinese ceremonial meals and varies from village to village.

Salak (Snake Fruit)

A palm-grown fruit named for its reddish-brown scaly skin, which peels back like a snake's to reveal crisp, apple-firm flesh with a sweet-tart flavour. Its appearance alone makes it one of the more startling fruits a first-time visitor to Bali will encounter.

◆Look for Salak Bali at any local market or fruit stand; a good one should feel firm, not soft.