Betuitu is a distinct traditional Balinese technique of cooking chicken (Ayam Betutu) or duck (bebek Betutu). Traditionally cooked in a pit of embers for up to twenty-four hours, Ayam or Bebek Betutu is a roasted poultry that has been stuffed with spices and wrapped in banana leaves and coconut husks. This exceptional menu features a lavish smoky look of the duck or chicken, cooked to a “melty” softness and slathered inside and out with a pleasantly charred basa gede, lingering with hints of lemongrass, turmeric and ginger.
Perhaps Bali's most famous delicacy is Babi Guling or the roasted suckling pig. Babi guling is an all-time favorite, consisting of spit-roast pig stuffed with rich traditional spices and vegetable mixes such as cassava leaves, slowly ‘rolled’ (hence its name, guling means ‘to roll’) over a coal fire. The crisp brown skin is prized, while the meat is a tender and juicy treat. At first the dish was a communal treat cooked only during special festivities and ceremonies, but now babi guling can be found widely served at warungs and restaurants specializing in this succulent dish.