Friday, July 31, 2009

Guling Celeng - Balinese Roast Suckling Pig

The Balinese daily food are quite simple. Usually they have rice accompanied by a selection of dishes, which includes vegetables, maybe a small amount of meat or fish and a variety of condiments (sambals). You can get a feel of this simple meal by ordering ‘Nasi Campur’ at a ‘warung’ (small eatery) in Bali.
In contrast, during a festival or ceremony, they prepared lavish dishes and eat together in a community.  One of those traditional dish that is usually served during ceremony is ‘Babi Guling’.

Today, it is quite common for this dish to be served in restaurants all over Bali.  One of the more well known restaurant serving this dish is ‘Ibu Oka’in Ubud.

This restaurant only serves this dish in various configuration. Business starts at 10am and usually sold out by about 3pm. I was told they can sell about five pigs a day. When we were there, we ordered the ‘special’ option which includes some crunchy bits of the roasted tribe and intestines. The standard option is just a plate of rice with a few slices of the pork and a small piece of crackling. The sauces from the marinade are poured over the serving. The marinade are made from ingredients which include garlic, shallots, fresh ginger, candlenuts, turmeric root, coriander seeds, galangal, bird’s eye chillies, lemongrass, black peppercorns, kaffir lime leaves,  dried shrimp paste and salam leaves (balinese herb).

I find the serving quite small, with a small piece of the pork. Lots of rice though, with generous amount of sauce poured over it. It is not like 'Wow, this is really good!' response. The sauce is very gritty with the residual of the spices.

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