Bali Product: Traditional Food

The former is prepared in several ways by chopping up the meat and cooking it with grated coconut and spices flavoured with tamarind leaves or coconut cream or raw turtle's blood diluted with lime juice. This delicacy is called lawar. The latter is prepared by stuffing with spices and spit roasting very slowly over a light fire. Another essential delicacy at banquets and festivals is sate lilit, a paste of meat, spices and coconut cream, which is roasted over charcoal on bamboo sticks. Of course, ordinary sate made by roasting little pieces of chicken or pork on bamboo skewers, which are eaten after dipping in a peanut based sauce, is eaten as well.
Turtles are generally seen displayed for sale on the side of the road approaching Pesangganan where the long causeway reaches out towards Benoa, the port of Denpasar. They are bought alive and kept alive until it is time to prepare them for eating. A small turtle costs in the vicinity of $US 5 and large ones up to $US 15.
At banquets, the rice, garnished with vegetables and meats, and with spices, peanuts, grated coconut and other condiments, is served to the guests on square trays made of banana leaf. Tuak, a palm wine, is served in moderation with sometimes a little arak or rice brandy, but for the most part, water is the favoured drink. The aroma of coconut oil, used universally in Bali for cooking purposes, pervades the whole function. Its odour will be noticeable to the visitor at all times.
At home and at work the Balinese like to dress simply in a skirt or kain, of batik or handwoven cotton. The women wear their skirts wrapped tightly around the waist, held up by a bright-coloured sash, or stagen, and reaching to the ankles. In the villages many of the women go about their daily work bare breasted, but carry a scarf which may be draped loosely over the breasts or wound around them and tied. This is used to cover up when appearing in front of a superior, or entering the temple, or on the approach of strangers and foreigners. There is a trend now towards the more universal use of the Malay blouse, or kebaja, a gaily