Both magical and mythical, this land of volcanic lakes, spectacular rice terraces, stunning tropical beaches, ancient temples and palaces is and exotic melting pot of cultures and peoples. Renowned of its unsurpassed architecture, traditional theatre, dance and elaborate religious festivals, the colorful Balinese culture is a dynamic force that is constantly synthesizing the old and the new, the traditional and the innovative.

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LOCATION

Bali is one of more than 18 thousands island in Indonesia. It is located between the two islands Java & Nusa Tenggara, between 8 03 40 8 degree South latitude and 114 25 & 115 42 40 degree East longitude.

Bali has 5.632,86 square kilometers of land. The total population is approximately 3.2 million people.

Standard time zone is UTC/GMT + 8 hours.

REGENCIES

As a part of 30 provinces in the Republic of Indonesia, Bali is divided into 8 regencies ( Badung, Gianyar , Tabanan , Bangli , Karangasem , Jembrana , Buleleng and Klungkung, 1 municipal city (Denpasar), 51 districts and 666 administrative villages.

Denpasar is the capital city of Bali province.

Mount Agung is used as orientation and considered North (Kaja) while the sea is considered South (Kelod). This is the reason why "south" in Buleleng is the opposite of "south" in Badung. In Hindu perspective, north direction (mount) is a holy place while on the southern part is the insulted place.

In the division of area, it is analogized the anatomy of the body: head, body and legs as utama (main), madya (medium) and nista (insult). Therefore, the holy place is located in north edge, in the middle as a place of residence and in the south as place of cemetery. Even, for sleeping, head is faced to north or east and legs are directed to south or west.

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THE PEOPLE

The Balinese are one of the 250 ethnic groups in the Indonesian archipelago. Most of them (95%) are Hindus, a religion which came from India, passing through Sumatera and Java. After the fall of Majapahit empire all the Hindu aristocrats and the common people fled to Bali, bringing along their religion, traditions, literature and arts.

Other religions like Christianity or Moslem, Buddhism are also in Bali. But all live in peace, there is no conflict of religion or conflict of ethnics. The population of Bali are three million people. Most of them live in the southern part of the island. Here the tourist resorts are located such as Sanur, Kuta and Nusa Dua.

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The Balinese people are very creative. They have created and are still creating various kinds of artistic creativities such as wood carving (statues), paintings, gold and silver smith, handicrafts, dances and religious offerings. Nearly everyday there are religious ceremonies in the temples spread all over the island. There are the so called "Bali Aga"; people, the original Balinese communities in several places like in Tenganan or Trunyan. It is worthwhile to visit them there.

CLIMATE

Bali has tropical climate all year with two different seasons namely dry season from April to October and wet season from November to March. The average temperature hovers around 30 degrees Celsius year-round. The average yearly rainfall between 893,4 mm till 2702,6 mm with average humidity is 79%.

Bali Weather

POPULATION

Bali has 5.632,86 square kilometers of land.

The total population is approximately 3.021.247 people.

IMMIGRATION & CUSTOMS

Immigration Offices:

Jl. D. I. Panjaitan, Niti Mandala, Complex Renon - Denpasar

Phone : (62 361) 238 168

Ngurah Rai Airport Complex, Tuban, Kuta

Phone : (62 361) 751 038

Customs regulations allow, per adult, a maximum of one litter of alcoholic beverages, 200 cigarettes, 50 cigars or 100 gram of tobacco and a reasonable amount of perfume.

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Photographic, video and filming equipments, radio, typewriter and car are admitted as they are recorded in you passport on entry and taken out on departure. Narcotics, arms and ammunition TV, sets and Chinese medicines are items that strictly prohibited while fresh fruit, plant and animals must be passed by the Quarantine Office.

BANK & MONEY EXCHANGE

Most foreign currencies are easily changed at banks, hotels or money changers. Banking hours are from 8.00am to 14.00 noon Mondays to Fridays, and from 8.00am to 11.00am on Saturdays. Bank in Hotels usually stay open longer hours while Money Changers are generally open till evening. ATM is available in many places, provides VISA, MASTER, ALTO and more.

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MEDICAL SERVICES & HOSPITAL

Hospitals and Health Centers staffed by well trained doctors and medical-assistants are available in major tourist resort and the Provincial Capital. Public Health Centre is also available at every Sub district unit.

Sanglah Hospital

Jl. Diponegoro, Denpasar

Ph. (62 361) 227 911

SOS

Jl. Bypass Ngurah Rai 505x, Kuta

Ph. (62 361) 710 505

Bali Medical Center

Jl. Bypass Ngurah Rai 100x, Kuta

Ph. (62 361) 761 263

CONTACT NUMBERS

Police : 110

Ambulance : 118

Fire Department : 113

SAR : 115/151/111

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TELECOMMUNICATION SERVICES

Bali is linked via satellite to all major countries in the world and to make an International call can be made from any private house, business center, hotel telephone, or "Wartel" (Telecommunication Counter). Internet is also can be reached at many "Warnet" (Internet Counter). For local and international phone and fax service look out for a sign like this: Int'l Direct Dialing 001 or 008 + country code + area code + local telephone number. Int'l Direct Inquiries : 102, 101

Local Inquiries : 147

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Balinese Cooking

Real Balinese food is not readily available to tourists unless a Balinese family invites the tourist to a meal or he goes to a temple. Restaurants catering for tourists do not serve authentic Balinese dishes, nor do hotels. The reason is that there is too much preparation, large quantities have to be prepared and it has to be eaten when it is fresh. It is often spicy and very tasty. The Balinese traditionally used banana leaves as plates.

Balinese chickens are much healthier and have the taste of real chicken, but can be tougher than Western battery-fed chickens. Battery-fed chickens only live for 41 days, specially and artificially bred to produce large chunks of breast and short legs. The rush is now on to reduce the period of 41 days.

Etiquette

There are a number of rules concerning food, drink and behavior. Cake is always served with coffee or tea, nuts and krupuk with rice wine, and tea, water or tuak with the meal. The host does not usually eat with guests

The Balinese eat with their right hand, as the left is impure, a common belief throughout Indonesia. The Balinese do not hand or receive things with their left hand and would not waive at anyone with their left hand.

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Famous Balinese dishes:

Lawar

traditionally cooked by men, who chop up strips of turtle or mango or coconut, add various spices and mix it with uncooked blood, so that it is red.

Babi Guling

roast suckling pig is a great favourite amongst the Balinese, although the pigs are usually too old to be suckling - from three to six months old, they are stuffed with spices, impaled on a wooden pole and turned over a fire of coconut husks and wood for one or two hours.

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Bebek Betutu

duck stuffed with spices and vegetables, wrapped in a banana leaf, and cooked for three or four hours, this dish is eaten on special occasions.

Rujak

a refreshing sweet and sour salad containing unripe fruit such as mango or papaya, mixed with sugar, chill and salt.

Sauces

There are some common sauces:

Sambal very spicy chili seasoning.

Kecap asin sour soy sauce.

Kecap manis sweet soy sauce.

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Snacks

Very tasty, but not spicy, dishes or snacks are:

Tahu or beancurd also known as tofu: soy bean curd.

Krupuk prawn crackers.

Tempe crunchy shelled soy beans that have been mixed with a special strain of yeast to form a small flat cake, which are then friend - it tastes a bit nutty.

Desserts

There are a number of desserts:

Black rice pudding also known as tofu: soy bean curd.

Jaja crunchy shelled soy beans that have been mixed with a special strain of yeast to form a small flat cake, which are then friend - it tastes a bit nutty.

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Balinese Drinks

Tuak, arak and brem are the main Balinese home brews:

Tuak

Tuak is made by cutting the undeveloped flower of either the coconut or the sugar palm tree. You then collect the sugary liquid that exudes into a bamboo container and ferment it. Fermented palm tree juice is drunk all over tropical Asia, Africa and America. It is the "toddy" of English colonialists and is drunk in the innumerable small warungs all over the island. It has about the same alcoholic content as beer.

Brem

Brem, pronounced "brum", is rice wine. It can be bought commercially, but ours is home made. Like arak, it is used in almost all ceremonies. It is a pleasant drink and can be drunk neat, over ice or mixed with arak. It is sweet and is made from glutinous rice or sticky rice (as it is also called). The rice is cooked for hours. Yeast is added. It is then allowed to ferment for three days, whereupon the brem drains into a pan. There are commercial factories, but the taste is not so good. It is not exported.

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Arak

Arak is distilled tuak. It has a much higher alcoholic content and is colourless. It has a very sharp, biting taste. Since there is no fermentation, it can be bottled and sold. As the taste is unpleasant, the Balinese mix it with spices. It can also be added to coffee or mixed with brem. Arak is used as an offering in religious ceremonies. Having no sugar content, arak will keep indefinitely, unlike tuak. It cannot be a coincidence that the Mongols made distilled liquor called airak.

Balinese Wine

In the last few years, local wines have been produced, using Australian grapes. There is red, white and rosé, grown and bottled by two companies, Hatten and Wine of the Gods.

Spices

The Balinese use a wide range of ingredients. Instructions on how to prepare them are contained in the article entitled Balinese Recipes.

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Fragrant seeds and nuts: Base Wangen

Candlenut: Kemiri

The candlenut is oily and similar to the macadamia. It is obtained from the candlenut tree. It is used for thickening sauces. It is worked into a paste. It tastes nutty and cannot be eaten raw. Substitutes would be cashews, macadamias, almonds, and brazil nuts.

Coriander seeds: Ketumbar

Coriander seeds are used in curries. Freshly ground coriander seeds cool the body and settle the stomach. They can be used as a substitute for pepper.

Long Pepper: Tabiabun

This is a hotter and sweeter type of pepper. It has a similar shape to a chilli pepper.

Cloves: Cengkeh

They grow in the Moluccas in East Indonesia. They have a distinct camphor-like smell. They are used to make the distinct kretek cigarettes in Indonesia.

Nutmeg: Pala

Cloves launched the European spice race. It is sweet, cools the mouth and helps digestion.

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Pepper: Merica

Pepper stimulates the appetite. Black pepper is more aromatic than white pepper, but white pepper is hotter.

Sesame Seeds: Lenge

They are ground and used as a thickener. They are from India and are one of the oldest seeds in the world.

The rhizomes and roots: Base Bebungkilan

Galangal: Isen/Lengkuas/Laos

Galangal is a member of the ginger family. It is similar but larger in appearance. It has a sweet, woody smell.

Turmeric: Kunyit

Turmeric grows in the ground and is about one meter high. It has many fingers and is a member of the lily family. The skin of the fingers is brown and the bright orange-yellow colour of the spice is underneath. It is used to give colour to curries. It is also used in herbal medicine for skin problems and cosmetics.

Kunyit is a sacred dye because of its colour. The Balinese grow red, black and white rice in the rice fields. To make yellow rice they colour white rice with kunyit. It is required for certain offerings. Buy small amounts only. For the story of the origin of kunyit, see the article entitled

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Balinese Rice.Resurrection Lily: Kencur

Smaller than galangal, it is very fragrant and has a distinct taste that is typical of Balinese food. It is mixed with candlenut, turmeric and garlic to make suna cekoh, which is a delicious seasoning. It is used in herbal remedies. The Thais call it pro hom.

Ginger: Jae

Ginger grows in Bali, but it probably comes from China. Fresh ginger is much better than dried ginger. It helps digestion, stomach aches and sore throats. Store it in a cool place. Break or cut off a piece, then peel before slicing, chopping or crushing.

The Shoots

Torch Ginger: Bongkot

This is a tall, wild ginger. The flowers are pink. The young shoot and bud are known as kecicang and are used for cooking. In some sambals the bud is eaten raw. It can be added to soups or curries as an aromatic. The young shoot can be ground into a paste or bruised and put in whole like lemongrass. It is used with seafood.

Lemon Grass: Sereh

It is a short, thin grass with a distinct lemon flavour. It is related to citronella and has a bulbous root. It is the bulbous root that is used but it is not used much in Balinese cooking, but is used a lot in Thai cuisine. It has vitamins A and D.

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The Sour Flavours

Tamarind: Lunak/Asam

Tamarind is a common spice used to give a sour taste. Tamarind trees favour dry areas and are common in Bali. There are many in Singaraja, north Bali. They are very tall, spreading trees with a peculiar, lobed, tan fruit. The tamarind seed is in the fruit. Soak the seed in water and use the solution to give the sour taste to dishes.

See the article entitled Balinese Recipes on how to make tamarind water. The dark red pulp is sold in blocks and can be soaked in water, then strained and the juice used. Rhubarb or lemon juice could be used as substitutes.

Kaffir Lime: Jeruk Purut/Lemu

The leaves and the fruit are both used. The fruit is small and has a strong lime flavour. The leaves, known as daun jeruk purut or daun lemu, are dark green and smooth. The Balinese also use a type of lime called calamondin or kalamansi, as it is called in the Philippines. It is smaller than the Thai type.

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Sweet and Salty Flavours

Sea Salt: Garam

Sea salt is the only salt used in Balinese cooking. It is produced in the coastal regions, such as Goa Gawah in east Bali. It is added to coconut milk.

Soy Sauce: Kecap Asin/Kecap Manis

The Chinese introduced this to Indonesia. Kecap manis is sweet and is used in marinades, stir-fried vegetables and sambals.

Shrimp paste: Terasi/Belacan

This smelly seasoning is made from fermented crustaceans. In Bali it is fried or roasted. It is stored wrapped in foil in a glass jar and kept in the fridge. It is high in protein.

Palm Sugar: Gula Merah or Gula Bali

This caramelised sugar from the areca palm's flower bud is widely used. It has iron, vitamin B and is lower in calories than white sugar. Substitutes would be golden syrup or maple syrup.

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Chilli: Cabe/Lombok/Tabia Krinyi

Christopher Colombus discovered the chilli in America. He thought it was pepper. The Portuguese brought it to India about 1560. Chilli is an appetite stimulant. The red chillis are rich in beta-carotene and vitamin A. The red and green peppers are also rich in vitamin C.

Cabe

This is the small, hot variety.

Lombok

This is the larger, milder version.Tabia Krinying

This is the smallest and hottest and the most popular in Bali. They do not need to be seeded. The red ones are usually the hottest and sweetest.

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Garlic and Onions

Red Shallot: Bawang Merah

The Balinese use a lot of onions. The Balinese onion is similar to a shallot but stronger and smaller. They are peeled and finely sliced or pounded with other ingredients. The Balinese believe that onions protect children from black magic. They are used in traditional medicines. They cool the body and help skin problems and infections.

Garlic: Bawang Putih

Balinese garlic is sweeter and smaller than in the west. They are usually smashed and chopped up with a cleaver or ground into a paste with other spices. It is sometimes deep fried and added with deep-fried coconut for extra flavour.

Fried onions: Bawang Goreng

Small golden pieces of onion are frequently added to dishes, including rice.

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Herbs and Leaves

Bay leaf

The leaves are pointed at both ends. The leaf is medium green on top, lighter on the underside, with veins on the bottom.

Pandan Leaf: Daun Pandan Harum

The Pandan leaf is used primarily for desserts, like black rice pudding. The leaves are long and spear-shaped. Rice can be steamed with pandan leaves. Water boiled with pandan leaves is very refreshing. Pandan is a cooling ingredient in traditional medicines. It helps with bleeding gums and skin disease.

Hoary Basil: Kemangi

This is added to yellow rice for special occasions, such as the day after Saraswati Day.

Salm Lead: Daun Salam

This leaf has a distinctive flavour and is usually used dried. It has a subtle flavour