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Balinese Traditional Cuisine

Ayam or Bebek Betutu
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.


Babi Guling
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.



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UBUD

Ubud ,lies in the heart of Bali,in the center of the fertile southern rice growing plains.Fertile means much more than the simple sawah or rice fields it refers to the huge flowering of the art which happens all around this magical town.Ubud is the home to the arts.Painting,music,dance and gamelan as well as woodcarving,maskmaking and sculpture have attracted visitor for decades.
Artists also apply their skill to making attractive things for visitor whole streets like the Tegallalang Road are lined with crafts shop making clever knick knacks to tempt buyers.

Out from Ubud are magnificent vistas to view and temple wonderous sight to enjoy.Around Ubud there is plenty to keep a visitor busy for days…Enjoy!...

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