Everyday Fare and Ritual Feasts
Ngajeng! or Makan! (meaning "Eat!" in Balinese and
Indonesian respectively) are expressions one often hears when
passing people in Bali as they are eating. In fact, this is
not an invitation to join the meal, but rather an apology for
eating when the passerby is not. It is a reflection of a strong
sense of community found in Bali, and of the great cultural
importance attached to food and eating.
Basic ingredients
The staple food of Bali is white, polished rice. Nowadays cooked
rice (nasi) is of the fast growing "green-revolution"
variety found everywhere in Asia. The traditional Balinese rice
(beras Bali) tastes better, but is restricted to a few areas
and is now mainly used as a ritual food. Other, less frequently
grown varieties, are red rice (beras barak), black rice (ketan
injin), sticky rice (ketan) and a type of dry rice (padi gaga)
grown in the mountains. Rice consumption averages 0.5 kilo per
day.
Many local vegetables grow in a semi-wild state. These include
the leaves of several trees and shrubs, varieties of beans (including
soybeans), water spinach (kangkung), the bulbs and leaves of
the cassava plant, sweet potatoes, maize, etc. ne flower and
trunk of the banana tree, young jackfruits (nangka), breadfruits
(sukun, timbul) and papayas may also be cooked as vegetables.
Foreign vegetables such as cabbage and tomatoes are now commonly
found also.
Though they form a major part of the diet, vegetables are considered
low-status; high status foods are rice and meat. Because it
expensive, however, meat is reserved for ritual occasions. Surprisingly,
fish plays a relatively minor role as a source of protein. Though
the seas surrounding Bali are rich, the Balinese are not avid
fishermen, as the sea is considered dangerous and impure.
The distinctive flavor of Balinese cuisine derives from a sambal
condiment and spice mixtures. A standard mixture will include
shallots, garlic, ginger, turmeric, galangal, cardamom and red
peppers ground together in varying proportions depending on
the recipe. A distinctive flavor is also imparted by strong-smelling
shrimp paste (trasi) and chopped cekuh root.
The usual drink served with Balinese food is water or tea. Apart
from this, there are three traditional alcoholic drinks - drops
of which are sprinkled onto the earth during rituals to appease
the bhuta or negative forces. Tuak (or sajeng) is a mild beer
made from the juice of palm flowers. 'Me flower is tapped in
the afternoon, the juice collected overnight in a suspended
container, and the next morning it is fermented and ready to
drink.
Arak or sajeng rateng ('straight sajeng') is 60 to 100 proof
liquor distilled from palm or rice wine. It is basically colorless,
but may have a slight tint from the addition of ginger, ginseng,
turmeric or cloves. Brem is a sweet, mildly fermented wine made
from red or white sticky rice. Yeast is added to the cooked
rice, which is wrapped and after about a week liquid squeezed
from it is ready to drink.
