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Mount
Agung, Bali's most sacred mountain, dominates the landscape of
eastern Bali.
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Rice and the accompanying
dishes are cooked in the morning, after a trip to the market, and left
in the kitchen for the family to help themselves whenever they're hungry.
Daily meals, which are eaten only twice a day (with plenty of snacks
in between) are not sociable affairs. The Balinese nor- mally eat quickly,
silently and alone, often in a corner of the kitchen or perhaps sitting
on the edge of one of the open pavilions in the family courtyard. In
contrast with this matter-of-fact approach to daily food, food prepared
for festive occasions is elaborate, often exquisitely decorated and
eaten communally.
Dining out is not a social custom;
therefore, unless the visitor is invited into a Balinese home, or samples
festive favourites such as spit-roasted pig or stuffed duck roasted
in banana leaf offered at a tourist restaurant, he or she is not likely
to experi- ence real Balinese food. Nevertheless, the spices, seasonings
and secret touches that make Balinese food unique are just awaiting
discovery.
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Food in Bali