Description
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Indonesian Spices & halal Series
🌱 About the Producer / Supplier：
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.
There are many regional cuisines, often based upon indigenous culture with some foreign influences.
In 2023/2024, TasteAtlas rated Indonesian cuisine as the sixth best cuisine in the world. Indonesian cuisine is placed behind Italian, Japanese, Greek, Portuguese, and Chinese cuisines, making Indonesian the best-rated cuisine in Southeast Asia.
🛍 Product Information：
Because the main religion in Bali is Hinduism, pork is eaten in Bali! This is a common Balinese snack that I found very delicious. The skin of the roast suckling pig is very crispy, but there is only one piece of skin per serving. Also, the chili sauce that comes with the roast suckling pig rice is quite spicy, so please add it carefully if you are afraid of spicy food.
ingredients:
(Indonesian)
- Daging perut dan paha babi
- Lawar babi rasa pedas
- Sambal matah
- Lemak babi
- Saus bumbu lengkap "Bumbu rajang": bawang merah, bawang putih, jahe, kunyit, lengkuas, serai, cabai, terasi, minyak kelapa, santan, merica, ketumbar, daun salam
- Pork belly and leg meat
- Spice-flavored blood sausage (lawar babi)
- Sambal matah
- Lard
- "Bumbu rajang" complete spice sauce: shallots, garlic, ginger, turmeric, galangal, lemongrass, chili, shrimp paste, coconut oil, coconut milk, pepper, coriander seeds, bay leaves
- 五花肉與腿肉
- 香料血腸（lawar babi）
- sambal matah
- 豬油
- 「bumbu rajang」完整香料醬：紅蔥、蒜、薑、薑黃、高良薑、香茅、辣椒、蝦醬、椰子油、椰奶、胡椒、芫荽籽、月桂葉
Babi Guling is Bali’s holiest, most decadent dish—the undisputed king of Balinese cuisine and the centerpiece of every Hindu ceremony, wedding, baby celebration, and temple festival. A whole 3–4-month-old suckling pig (8–15 kg) is gutted, stuffed to bursting with an insane amount of fresh spice paste (bumbu rajang), skewered on a spit, and slow-roasted over coconut husk charcoal for 4–6 hours until the skin turns into crackling amber glass and the air is thick with pork perfume.
The magic is in the stuffing: a mountain of hand-chopped shallots, garlic, ginger, turmeric, galangal, lemongrass, chilies, shrimp paste, candlenuts, coconut milk, pepper, coriander seeds… everything gets crammed into the cavity and continuously basted from the mouth. In the final hour, the pig is repeatedly brushed with turmeric-coconut oil until the skin literally explodes into a thousand crispy shards.
A proper plate contains:
- The legendary crackling (fought over in seconds)
- Juicy, spice-soaked meat from belly and leg
- Spicy blood sausage and offal mix
- Eye-wateringly hot sambal matah
- Rice cooked in pork fat
Served with cold Bintang beer or sweet brem wine, it’s chaos on a banana leaf. Legendary warungs like Ibu Oka in Ubud, Pak Malen in Denpasar, and Men Lari in Gianyar sell out by 3 p.m. daily. For Balinese Hindus, a celebration without babi guling is like a birthday without cake—it simply doesn’t count. This is pork perfection turned into religion.
Food safety
Authentic traditional Indonesian home-cooked meals are made fresh and eaten daily, with little or no use of processed, canned or pickled foods, meaning minimal preservatives and sodium content. Most of the ingredients are bought fresh from local traditional markets early in the morning, cooked in the late morning and mainly eaten at lunch. Leftovers are stored in cabinets or on the table covered with tudung saji (food covers made of woven bamboo to protect food from insects or other animals), all of which are heated at room temperature and eaten again at dinner. Traditionally, Indonesian dishes are rarely preserved for long periods of time, so most dishes are cooked and eaten on the same day. Some exceptions apply to dried, preserved and processed foods. For example, dried rendang is safe to eat for several days. Most homes have modern refrigeration technology.
Authentic traditional Indonesian home-cooked meals are made fresh and eaten daily, with little or no use of processed, canned or pickled foods, meaning minimal preservatives and sodium content. Most of the ingredients are bought fresh from local traditional markets early in the morning, cooked in the late morning and mainly eaten at lunch. Leftovers are stored in cabinets or on the table covered with tudung saji (food covers made of woven bamboo to protect food from insects or other animals), all of which are heated at room temperature and eaten again at dinner. Traditionally, Indonesian dishes are rarely preserved for long periods of time, so most dishes are cooked and eaten on the same day. Some exceptions apply to dried, preserved and processed foods. For example, dried rendang is safe to eat for several days. Most homes have modern refrigeration technology.
🥘 Commonly used dishes:
