Balinese cuisine offers a spicy, aromatic, and colorful world of flavors that reflect the island’s cultural richness and natural diversity. Frequently using ingredients such as coconut, lemongrass, ginger, galangal, and chili, Balinese dishes combine these with traditional cooking methods to create unique tastes. These dishes, which hold an important place in both daily meals and religious ceremonies, are deeply intertwined with Bali’s Hindu-based culture. With a wide variety ranging from seafood to vegetables, meat dishes to desserts, Balinese cuisine offers diverse alternatives for both vegetarians and meat lovers.
Among the most commonly encountered flavors on the island are local specialties such as fried rice (nasi goreng), fried noodles (mie goreng), duck cooked in banana leaves (bebek betutu), and meat skewers wrapped in lemongrass (sate lilit). From street food to upscale restaurants, the food caters to every budget and taste, becoming an unforgettable part of the Bali experience. Additionally, refreshing drinks and exotic fruits, influenced by the tropical climate, are also a key component of the island’s culinary culture. Anyone traveling to Bali is captivated not only by the island’s nature but also by its distinctive flavors through this unique culinary journey.
🍛 Main Dishes
1. Nasi Campur – A mixed plate consisting of rice, meat, vegetables, egg, and sambal.
Nasi Campur is one of the most beloved and commonly found dishes in Indonesian cuisine, especially in Bali. Translated into Turkish as “mixed rice,” this dish is essentially a plate of plain white rice served with various side dishes and accompaniments. The presentation and ingredients can vary depending on the preferences of the restaurant or household, which makes Nasi Campur a highly flexible and rich option.
A typical Nasi Campur plate includes white rice accompanied by chicken, beef, or pork (in some versions, fish may also be included), boiled or fried egg, sautéed vegetables, soy-based products like tempeh or tofu, peanuts, and sambal—a spicy chili paste. Sometimes the dish also features krupuk (rice crackers) or shredded fried coconut. With its balanced and satisfying composition, it is a preferred choice for any meal of the day and is an ideal option for those who want to experience Indonesian cuisine all in one plate.
2. Nasi Goreng – Indonesian-style fried rice, usually served with egg and chicken.
Nasi Goreng is one of Indonesia’s most famous and internationally recognized traditional dishes. Translated into Turkish as “fried rice,” this dish is made by stir-frying previously cooked white rice with various spices. It is a practical and delicious meal that can be consumed at any time of the day, from breakfast to dinner.
The basic ingredients of Nasi Goreng include rice, soy sauce, garlic, shallots, chili, and egg. It is often enriched with proteins such as chicken, shrimp, beef, or sausage. It is typically served with a fried or sunny-side-up egg on top. Accompaniments usually include acar (pickled vegetables in vinegar), krupuk (rice crackers), and sliced cucumber. Known for its spicy and slightly smoky aroma, Nasi Goreng can be easily found from street stalls to upscale restaurants.
3. Mie Goreng – Fried noodles with vegetables and meat/chicken.
Mie Goreng is one of the most beloved and frequently consumed dishes in Indonesian cuisine. Its name means “fried noodles,” and it is typically made using egg wheat noodles. With its spicy and aromatic character, this dish is commonly found both as a street food and on restaurant menus.
The main ingredients of Mie Goreng include noodles, soy sauce, garlic, shallots, chili, and egg. It is often enriched with proteins such as chicken, beef, shrimp, or tofu. Vegetables like cabbage, carrots, and green beans are also added to make the dish more nutritious. It is usually topped with fried shallots and served with krupuk (rice crackers) or acar (pickled vegetables). Like Nasi Goreng, Mie Goreng is a delicious and satisfying dish that can be enjoyed at any time of day, from breakfast to late-night snacks.
4. Babi Guling – Whole roasted pig stuffed with spices (especially during Hindu ceremonies).
Babi Guling is one of the most iconic and traditional dishes of Balinese cuisine. It can be translated into Turkish as “rotated pig” or “spit-roasted pig.” This dish is especially prepared for religious ceremonies, weddings, and special celebrations in Bali, where the Hindu population is predominant. Considered sacred in Balinese culture, Babi Guling is also one of the most sought-after local flavors by tourists.
During preparation, the whole pig is stuffed with Balinese aromatic spices such as turmeric, galangal, garlic, ginger, coriander, lemongrass, chili, and others. The spices are rubbed both inside and under the skin to ensure the flavor penetrates the meat thoroughly. The pig is then slowly roasted over a wood fire for several hours using traditional methods. As a result, the exterior becomes crispy while the inside remains tender and juicy. Babi Guling is typically served with rice, lawar (a spicy vegetable mix), and sambal, making it one of the most impressive and satisfying dishes in Balinese cuisine.
5. Bebek Betutu – Duck marinated with spices and slow-cooked for hours in banana leaves.
Bebek Betutu is one of the most traditional and special dishes in Balinese cuisine. “Bebek” means duck, while “betutu” refers to the method of marinating with spices and slow-cooking. This dish is especially prepared for important occasions such as holidays, weddings, and religious ceremonies, and holds great cultural and religious significance for the Balinese people.
During preparation, the duck is rubbed and stuffed with a rich blend of local spices, including garlic, shallots, turmeric, ginger, galangal, coriander, candlenuts, chili, and lemongrass. The seasoned duck is then wrapped in banana leaves and slowly cooked over charcoal or in an oven for several hours. This method ensures the meat becomes extremely tender and absorbs deep, aromatic flavors. Bebek Betutu is typically served with white rice, vegetables, and spicy sambal sauce. With its rich flavor, tender texture, and fragrant aroma, it is an authentic dish that visitors to Bali are eager to try.
6. Ayam Betutu – The chicken version of the dish above.
Ayam Betutu is one of the most distinctive and traditional dishes in Balinese cuisine and is the chicken version of Bebek Betutu. “Ayam” means chicken in Indonesian, and “betutu” refers to a style of cooking where the meat is marinated with spices and slow-cooked wrapped in banana leaves. Ayam Betutu is an aromatic and hearty dish unique to the island, enjoyed both in everyday meals and on special occasions.
To prepare the dish, a whole chicken is rubbed and stuffed with a rich blend of spices including garlic, shallots, turmeric, ginger, galangal, coriander, chili, lemongrass, and coconut oil. The chicken is then wrapped in banana leaves and slowly cooked over coals or in an oven for several hours. This process allows the meat to become tender and fully absorb the flavors of the spices. Ayam Betutu is typically served with steamed rice, sautéed vegetables, and sambal matah (a raw chili sauce). It is a must-try Balinese delicacy for spice lovers.
7. Lawar – A mixture of coconut, vegetables, spices, and usually minced meat.
Lawar is one of the most traditional and characteristic dishes of Balinese cuisine. It is typically served during celebrations, religious ceremonies, and communal meals. This dish is made with freshly grated coconut, finely chopped vegetables (such as long beans), various Balinese spices, and often minced meat (pork, chicken, or duck). In some traditional versions, fresh animal blood may also be used, though this is more common in rural areas and in presentations tied to religious rituals.
Lawar is an aromatic and richly flavored mixture created by thoroughly blending the ingredients with spices. It usually includes garlic, shallots, ginger, galangal, chili, and lemongrass. While there are versions with minced meat, vegetarian types made only with vegetables and coconut are also common. Lawar is typically served as a side dish alongside rice and main courses. Hearty, nutritious, and deeply reflective of local flavors, this dish is one of the special tastes that captures the spirit of Balinese cuisine.
8. Sate Lilit – Minced meat (fish/chicken/beef) wrapped around a lemongrass stick and grilled.
Sate Lilit is a traditional grilled skewer dish unique to Balinese cuisine, known for both its presentation and flavor. While various types of “sate” (skewers) can be found throughout Indonesia, Sate Lilit is a special variant native to Bali, with its most distinctive feature being the way the meat is wrapped around the skewer. The word “lilit” means “to wrap,” and the dish gets its name from this technique.
Typically made with minced fish, chicken, beef, or pork, the meat is mixed with ingredients like grated coconut, lemongrass, garlic, ginger, turmeric, shallots, coriander, and chili—flavors distinctive to Bali. The mixture is traditionally wrapped around lemongrass stalks or bamboo sticks, then grilled over an open flame or charcoal. During cooking, the outside becomes slightly crispy while the inside remains soft and richly spiced. It is usually served with rice, sambal (spicy sauce), and fresh vegetables. With its mildly sweet and deeply aromatic taste, this authentic dish is commonly found on Bali’s streets and in restaurants, and is definitely worth trying.
9. Tipat Cantok – Rice cakes with boiled vegetables and peanut sauce.
Tipat Cantok is a traditional and light dish frequently consumed in Balinese cuisine, especially favored by vegetarians. Its name comes from two main elements: “Tipat” refers to compressed rice cakes boiled in coconut leaves, while “Cantok” means “to crush” in the Balinese language, referring to the peanut sauce that is traditionally ground using a mortar and pestle.
In this dish, tipat (rice cakes) are cut into small pieces and combined with boiled vegetables, typically including green beans, cabbage, bean sprouts, and spinach. A generous amount of spicy peanut sauce is then poured over the top. The sauce is usually made from a mixture of peanuts, garlic, chili, lime juice, coconut sugar, and salt. The dish is often garnished with fried shallots, krupuk (rice crackers), or a slice of lime to enhance its flavor. Tipat Cantok can be easily found in Bali’s street markets and small local eateries, offering a delicious and nutritious snack or meal option.
10. Tum Ayam – A spicy chicken mixture steamed in banana leaves.
Tum Ayam is one of the traditional and aromatic dishes of Balinese cuisine. The word “Tum” refers to the method of steaming a spiced mixture wrapped in banana leaves, while “Ayam” means chicken. Therefore, Tum Ayam is a spiced chicken mixture cooked inside banana leaves. This cooking method not only preserves the flavor of the chicken but also infuses the dish with the natural aroma of the banana leaves.
The dish includes chopped chicken mixed with intensely aromatic Balinese spices such as garlic, ginger, shallots, lemongrass, chili, coriander, turmeric, galangal, and coconut oil. The mixture is thoroughly blended, wrapped in banana leaves, and steamed. This process makes the meat tender and allows the spices to fully infuse into the chicken. Tum Ayam is typically served with white rice and sambal sauce. It is one of the most distinctive dishes in Balinese cuisine, ideal for those seeking a light yet spicy and satisfying flavor.
🥣 Soups
11. Soto Ayam – Turmeric chicken soup with egg and vegetables.
Soto Ayam is one of the most popular and beloved soups in Indonesia. “Soto” means soup, while “Ayam” means chicken. Thus, Soto Ayam is essentially a turmeric-based chicken soup. Thanks to the turmeric, the soup has a vibrant yellow color, and it is enjoyed throughout the day—from breakfast to dinner—for its delicious and nutritious qualities.
The main ingredients of Soto Ayam include boiled (shredded) chicken, hard-boiled egg, glass noodles (bihun), cabbage, carrots, bean sprouts, lemongrass, and various spices. It is typically served topped with fried shallots, a slice of lime, and sambal (chili sauce). It is often accompanied by rice, krupuk (rice crackers), or tempeh. Despite its light texture, Soto Ayam is filling and is also known for its healing properties during illness. With its aromatic, warm, and well-balanced flavor, it is a staple in Indonesian cuisine.
12. Bakso – Meatball soup with noodles and vegetables.
Bakso is one of Indonesia’s most famous and commonly found traditional street foods. It is essentially a type of meatball soup, widely popular among the public for being both affordable and tasty. The word “Bakso” originates from Chinese, meaning “meat filling,” indicating the dish’s Chinese influence.
The main ingredient of Bakso is dense meatballs made from beef (though some versions use chicken, fish, or mixed meats). These meatballs are boiled and served in a flavorful, aromatic broth. The soup typically includes glass noodles (bihun), boiled vegetables (such as cabbage and carrots), tofu, hard-boiled egg, and sometimes wonton (fried dumpling wrappers). It is often garnished with fresh scallions, fried garlic, sambal (chili sauce), and seasoning sauces for personalized flavor. Easily found at street stalls and restaurants alike, Bakso is a practical and filling dish loved by people of all ages in Indonesia.
13. Sayur Asem – Sour vegetable soup, usually flavored with tamarind.
Sayur Asem is a traditional sour vegetable soup unique to Indonesian cuisine, particularly common on the island of Java. “Sayur” means vegetables, while “asem” means sour. The distinguishing feature of this dish is its mildly tangy flavor, usually achieved using tamarind (asam jawa). Refreshing in hot climates, this soup is especially enjoyed with rice.
The ingredients in Sayur Asem can vary by region, but it typically includes corn on the cob, long beans, peanuts, squash, spinach, tomatoes, and sometimes melinjo leaves. The vegetables are simmered in a spiced tamarind broth until tender. Balancing slightly spicy, sweet, and sour notes, Sayur Asem is usually served with fried fish, tempeh, or sambal. It is one of the healthiest and most distinctive options in Indonesian cuisine, ideal for those seeking a vegetarian and light meal.
🍢 Snacks and Street Foods
14. Martabak – Thick pancake filled with either sweet or savory ingredients.
Martabak is one of the most popular street foods in Indonesian cuisine, available in both sweet and savory versions. Typically sold in the evenings, this thick, stuffed pancake-like dish is a favorite among both locals and tourists. There are two main types: Martabak Manis (sweet) and Martabak Telur (savory/egg-filled).
Martabak Manis is made by cooking a thick batter in a pan. Once cooked, it is filled with generous amounts of chocolate chips, crushed peanuts, grated cheese, and condensed milk. It is then folded and served like a thick pancake. Rich, sweet, and filling, it is a satisfying snack.
Martabak Telur is made by placing a mixture of egg, minced meat, shallots, garlic, and spices inside a thin dough, folding it like a parcel, and deep-frying it until crispy. It is usually served with pickled cucumber (acar) and spicy sauce. Enjoyed as either a snack or a main meal, Martabak is one of Indonesia’s essential street food delights.
15. Pisang Goreng – Fried banana.
Pisang Goreng is one of the most beloved and widely consumed sweet snacks in Indonesian cuisine. “Pisang” means banana and “goreng” means fried, so the dish literally translates to “fried banana.” This treat, made from the abundant bananas grown in tropical climates, is commonly found both at street stalls and as a homemade snack.
To prepare it, bananas (usually ripe but firm enough not to fall apart) are sliced lengthwise or left whole, then dipped in a lightly sweet or crispy flour batter and deep-fried. The result is golden and crunchy on the outside, soft and warm on the inside. Some versions are served with toppings like honey, condensed milk, grated cheese, or chocolate sauce. Eaten at breakfast or with afternoon tea, Pisang Goreng is a simple yet delicious Indonesian classic.
16. Tempeh Goreng – Fried fermented soybeans.
Tempeh Goreng is the fried version of tempeh, a healthy and nutritious food unique to Indonesian cuisine. Made from fermented soybeans, tempeh has a firmer texture and a nuttier flavor compared to tofu. Rich in plant-based protein, tempeh is an important protein source, especially for those following vegetarian or vegan diets.
To prepare it, tempeh is sliced and usually marinated with garlic, coriander, salt, and sometimes sweet soy sauce before being fried in oil. The outside becomes slightly crispy while the inside remains soft. Tempeh Goreng can be eaten on its own or served with rice, vegetables, sambal (chili sauce), or salads. Popular among street foods, this dish is both affordable and filling, making it a staple on Indonesian tables.
17. Bakwan Jagung – Corn fritters.
Bakwan Jagung is a delicious street snack commonly consumed in Indonesian cuisine and can be translated as “corn fritters” or “corn pancakes” in Turkish. “Bakwan” refers to fried vegetable mixtures, while “jagung” means corn. It is especially served during afternoon tea or as a side dish alongside main meals.
To prepare the dish, fresh corn kernels are mixed with chopped scallions, garlic, flour, eggs, and various spices (sometimes including coriander, black pepper, and salt). The mixture is spooned into hot oil and fried until golden and crispy on the outside. The result is a snack that is both soft on the inside and crispy on the outside. Often served plain or with sambal (chili sauce), Bakwan Jagung is an affordable, satisfying, and enjoyable treat that can be found all over Indonesia.
18. Perkedel – Potato patties.
Perkedel is a traditional dish that is very popular in Indonesian cuisine and is typically served as a side dish or snack. It can be translated as “potato patties” in Turkish. Inspired by the Dutch “frikadel” meatballs, this dish was adapted in Indonesia and gradually evolved with local ingredients to gain its unique flavor.
The main ingredient of Perkedel is boiled and mashed or fried potatoes. Minced meat, onions, garlic, scallions, black pepper, and coriander are often added to the potatoes. The mixture is shaped into small patties, coated in egg, and deep-fried until the outside becomes slightly crispy while the inside remains soft and flavorful. In addition to the meat versions, vegetarian variations made only with potatoes are also common. Frequently served alongside main dishes like nasi goreng or soto ayam, Perkedel is also satisfying and delicious on its own.
19. Kerupuk – Fried crackers (often shrimp-flavored).
Kerupuk is a type of fried cracker that is an essential accompaniment in Indonesian cuisine. It is commonly made with shrimp (udang), fish, squid, vegetables, or starch-based ingredients. Similar to how bread or pickles function in Turkish cuisine, kerupuk is served as a crunchy side dish to main meals and is present on almost every table.
To prepare it, starch is mixed with a main ingredient (such as shrimp paste) to form a dough, which is then sliced thinly and dried. These dried slices are later deep-fried, expanding several times in size and becoming light and crispy. Kerupuk is especially served with dishes like nasi goreng, soto, and gado-gado. There are many varieties of kerupuk sold in packages on the streets of Indonesia, and its crunchiness is as beloved as its flavor.
🍬 Desserts and Sweet Snacks
20. Dadar Gulung – Green-colored crepe filled with grated coconut.
Dadar Gulung is one of the most beloved traditional desserts in Indonesian cuisine and is especially common in the Java and Bali regions. The name comes from the words “dadar” (crepe) and “gulung” (roll), meaning “rolled crepe.” This dessert stands out with its appearance, particularly its green color and aromatic coconut filling, making it both delicious and visually appealing.
The batter for Dadar Gulung is made from flour, eggs, milk, and pandan leaf juice. The pandan plant gives the dessert its natural green color and a pleasant, vanilla-like aroma. Thin crepes are cooked in a pan and then filled with a sweet mixture of grated coconut and palm sugar (gula merah), after which they are rolled up. Served cold or at room temperature, Dadar Gulung is typically enjoyed during tea time and is an ideal choice for those seeking a light tropical dessert.
21. Klepon – Rice flour balls filled with melted palm sugar and coated in grated coconut.
Klepon is one of the most well-known traditional sweet snacks in Indonesian cuisine. Typically green in color, these small balls offer a charming appearance and a delightful surprise in taste. Thanks to their simple structure, they are commonly found both at street stalls and as homemade treats.
Klepon is made from a soft and elastic dough prepared by mixing glutinous rice flour with pandan leaf juice. A small piece of palm sugar (gula merah) is placed inside the dough. The balls are boiled in hot water and are considered cooked once the sugar inside melts into liquid. Finally, the balls are rolled in freshly grated coconut before serving. When bitten into, the warm, sweet liquid center combines with the soft outer layer to create a flavorful and fun dessert experience. It is especially a staple during tea time.
22. Bubur Injin – Black rice pudding served with coconut milk.
Bubur Injin is a traditional dessert commonly consumed in Indonesian cuisine, especially in Bali. This delicious and nutritious pudding gets its name from its main ingredient, “injin,” which means black glutinous rice. “Bubur” refers to a porridge or pudding. It is often eaten for breakfast or as a light dessert at any time of day.
To prepare it, black glutinous rice is cooked with water and a bit of palm sugar over a long period until it reaches a thick, porridge-like consistency. Sometimes vanilla or pandan leaves are added during cooking to enhance the aroma. When served, it is topped generously with coconut milk, which is sometimes lightly salted to create a contrast with the sweetness. Made with natural ingredients, Bubur Injin is gluten-free and high in fiber, making it a traditional yet healthy dessert option. It can be served warm or chilled.
23. Es Campur – A dessert made with colorful jellies, fruits, ice, and milk.
Es Campur is one of Indonesia’s most refreshing and colorful desserts. Its name means “mixed ice,” with “es” meaning ice and “campur” meaning mixed. Especially popular in hot regions, during summer, and at iftar meals, this dessert offers a rich experience both visually and in taste.
The ingredients of Es Campur are quite varied and can differ by region. It typically includes colorful jellies, palm fruit (kolang-kaling), tapioca pearls, avocado, jackfruit, coconut strips, and sweet corn kernels. A generous amount of shaved ice is added on top, followed by sweetened condensed milk, coconut milk, and sometimes palm sugar syrup (gula merah syrup). This dessert lies somewhere between a cold drink and a sweet treat, making it both refreshing and satisfying. Its vibrant appearance makes it a favorite among both children and adults.
24. Lupis – Rice cake with grated coconut and palm sugar syrup.
Lupis is a traditional dessert that is especially beloved in the Java region of Indonesia. Made primarily from glutinous rice, this sweet treat is typically shaped into triangles or cylinders and steamed while wrapped in banana leaves. With its texture and presentation, it offers a simple yet very satisfying flavor.
Before serving, the cooked rice cakes are sliced and generously topped with freshly grated coconut. The finishing touch is a rich and aromatic palm sugar (gula merah) syrup, which adds both sweetness and a deep, caramel-like flavor to the dish. Often enjoyed at breakfast or during tea time, Lupis is a nostalgic Indonesian dessert made with natural ingredients and rooted in traditional recipes.
🥥 Beverages
25. Bali Coffee (Kopi Bali) – Locally grown coffee with a strong aroma.
Bali Coffee (Kopi Bali) is a local coffee variety produced from high-quality beans grown in Indonesia’s volcanic soil, known for its strong aroma and traditional preparation methods. Bali’s Kintamani region, in particular, is renowned for its aromatic coffee due to its mineral-rich soil and high elevation. These coffees are typically made from Arabica and Robusta varieties.
Kopi Bali is usually prepared using the “kopi tubruk” method, where ground coffee is placed directly into a cup and hot water is poured over it to brew. This method results in a thick, sediment-rich coffee. Its flavor profile is often described as earthy, nutty, and chocolate-like, with low acidity. It can be enjoyed with sugar or black, and is sometimes served alongside traditional sweets. For visitors to Bali, Kopi Bali offers a sip-sized journey into the island’s nature and culture.
26. Kopi Tubruk – Traditional Indonesian coffee with grounds.
Kopi Tubruk is one of the most traditional and widely used coffee preparation methods in Indonesia. This method involves placing ground coffee directly into a cup and pouring hot water over it, without any filtering process, resulting in a coffee that is consumed with its grounds. The word “tubruk” means “collision” or “mixing,” referring to the direct contact between the coffee and water.
The coffee is typically prepared using medium or finely ground beans. After pouring boiling water over it, the mixture is left to sit for a few minutes, allowing the grounds to settle at the bottom, making the top layer ready to drink. Kopi Tubruk is often sweetened with sugar and remains one of the most preferred types of coffee, especially in rural areas. With its rich aroma, thick consistency, and simple preparation, it is one of the most authentic representations of Indonesia’s coffee culture.
27. Teh Manis – Sweetened black tea.
Teh Manis is a sweetened black tea that is one of the staple beverages in daily life in Indonesia. “Teh” means tea and “manis” means sweet, so the name directly translates to “sweet tea.” Due to its simplicity and affordability, it is consumed by people of all backgrounds at any time of day.
It is usually prepared by brewing black tea—either in bags or loose leaf—in hot water and adding a generous amount of sugar before serving. Sometimes a slice of lemon or ice is added to make a cold version (es teh manis). Easily found everywhere from street vendors to restaurants, Teh Manis is a simple yet traditional beverage enjoyed alongside meals or during casual conversations. It is a refreshing and pleasant choice for those who enjoy sweet drinks.
23. Es Kelapa Muda – Iced young coconut water.
Es Kelapa Muda is one of Indonesia’s most popular and refreshing beverages. Its name comes from “kelapa muda” (young coconut) and “es” (ice), meaning iced young coconut water. It is especially favored in hot and humid tropical regions as a way to cool down.
The drink is made by serving the natural water from a freshly cut young coconut in a glass or directly in the coconut shell, along with ice. It also includes the soft, jelly-like coconut flesh. Some versions may include optional additions such as sugar syrup, lime juice, or pandan flavoring. Completely natural, hydrating, and rich in electrolytes, Es Kelapa Muda is a tropical treat that offers both health benefits and delicious flavor.
29. Jamu – A traditional herbal drink made with ingredients like turmeric, ginger, and honey.
Jamu is a natural remedy that represents Indonesia’s centuries-old tradition of herbal drinks. It is consumed both for medicinal purposes and as a daily health supplement. Made entirely from natural ingredients, it typically includes turmeric, ginger, cinnamon, temulawak (Javanese ginger), honey, lime juice, and tamarind.
During preparation, roots and spices are crushed and boiled to extract their essence, then sweetened with honey or palm sugar. Known for its antioxidant, anti-inflammatory, and immune-boosting properties, Jamu is commonly consumed to support the immune system, aid digestion, and increase energy. Traditionally sold in bottles by street vendors, it is now also prepared at home by many who follow a healthy lifestyle. Jamu is a deeply rooted part of Indonesia’s heritage, offering both health benefits and cultural significance.
30. Arak Bali – A local strong alcoholic drink usually made from palm wine.
Arak Bali is a traditional, locally produced strong alcoholic beverage unique to Bali, typically distilled from palm wine (aren wine). For centuries, it has been made especially by village communities and holds an important place in Balinese culture as both a social drink and a sacred element in religious rituals.
Arak is obtained by distilling a fermented mixture of palm sap or rice, and its alcohol content usually ranges from 30% to 50%. It has a strong, sharp taste and is sometimes mixed with fruit juices, honey, or spices to be served as a cocktail. While traditional production is still carried out by hand in villages, some modern brands now bottle Arak and offer it in restaurants and bars. Arak Bali is a cultural symbol for locals and an authentic drinking experience for tourists.
31. Bintang Beer – Indonesia’s famous beer.
Bintang Beer is a locally and internationally popular beer variety produced by Bintang, one of Indonesia’s most well-known and widely consumed alcoholic beverage brands. The word “Bintang” means “star” in Indonesian, and the brand’s logo features a red star. Bintang beer is especially recognized and favored by tourists.
As a lager, Bintang Beer has a light, refreshing, and well-balanced taste. With its golden color, moderate carbonation, and low bitterness, it offers a cooling experience ideal for hot climates. It is typically sold in 330 ml bottles or cans and is widely available throughout Indonesia, especially in Bali. Served everywhere from beach bars to restaurants, Bintang is an essential companion for the warm and tropical days you’ll spend in Indonesia.