Guide through most unusual dishes in Bali — part 2

In our last issue, we presented you with some of the unusual dishes of Indonesia that are only for the brave. But the list is so long and surprising that we decided to give you another part of the weird, funny, spicy and super odd food you can find nowhere else. It is challenging and in some cases su- per tasty. So hop on and prepare for an adventure!

Kakul – freshwater snails
These rice field snails are a valuable source of protein for agrarian communities in Bali. The favored types are the darker to black ones, as they have a tastier and more delightful texture compared to the yellow types. The snails are gathered from the mud, shells cracked open, then washed. They are then boiled before cooked into soups, salads or prepared on skewers to be grilled as satays, together with a blend of Balinese spices.

Lindung – freshwater eel
Another easily found and popular source of protein among rural Balinese communities are lindung or freshwater eels. Catching eels using strings and hooks is a favorite pastime among Balinese kids in the countryside, and they take their fresh catches home for their mothers to prepare and cook, together with an aromatic blend of garlic and galangal. They are also usually dried before being fried with a batter into a crispy snack.

Deep Fried Chicken Feet – Keripik Ceker
Keripik means chips and ceker means chicken feet. Locals claim they are a tasty treat and they are actually not cheap. One bag of this crunchy stuff can cost up to IDR 90,000. You can easily find them in shops around Bali, including the Balinese one-stop-shopping megastore Krishna.

Ancruk – sago worms
In some rural areas of Bali, kids dig under wilted banana trunks to find these ugly, thumb-sized larvae. They consider these a high-protein snack. After being thoroughly washing, the morsels are then roasted or fried with spices to taste. Dare to try?

Keripik usus ayam – chicken intestine crackers
In Indonesia, chicken intestines are saved for this deep-fried Indonesian delicacy which you can find sold at most local restaurants in Bali. Thoroughly washed then basted in turmeric (a natural disinfectant), and then sometimes rolled in tapioca flour batter, the short or flat-cut intestines are then thrown into hot oil un- til crisp. They look more appealing when cooked, and actually taste great too. There’s also skewered versions of satays.■

Bali Pocket Magazine