goldminer
In my opinion Babi Guling is probably one of the most over rated dishes served on this island. The fat content of many of the pigs is just way too high. However the sight of a pig roasting over a fire is still a wonderful thing. ( I do doubt that many pigs would agree).The guys at Linga Longa Bar in southern Sanur roast one every Sunday.[/QUOTE] Have to agree here mate, very over rated. That night we tried it at Linga Longa Bar was nice, not fatty at all, maybe i was in good company and got the good bits :icon_wink:
matsaleh
Babi Guling - the locals fall into a swoon when you mention it and I reckon they would eat it 3 times a day if they could - me I'd rather eat my socks they would be tenderer and probably better tasting... I keep meaning to have a babi and cook it my way and see what the locals make of that... Your are all invited! But you gotta bring the beer.:icon_biggrin:[/QUOTE]I'm with you Markit, I really don't know what all the fuss is about. If you cook, we'll bring the vodka!:drunk: (I don't like beer)
no.idea
Pig on the spit at the palatial residence of Markit. Sounds mighty fine to me. I have some vodka, some beer, some Bundaberg Rum, some Cointreau, some Jim Beam. some Jack Daniels, some Famous Grouse, a few other bottles of stuff and a bit of port.Actually I am meeting up with Gilbert in two weeks time so this supply may get slightly damaged.
balidavo
Ive always loved babi guling , even the fat , and all the bits and peices and variants that go with it . The Balinese , and I drool over it because it tastes so good , and I love the spicy flavour , I guess it comes down to personal taste .- but also to note - Babi guling is like finding a good hamburger , they aint all the same .
BKT
I'm not a big fan of Babi Guling either, the taste is just meh, overrated. The Chinese version of Babi Guling on the other hand, thats a different story.
Markit
Oh great Matsaleh, that's a date then - been meaning to thank you for looking after the daughter too - she had nothing but praise for you and the hotel. She also said you reckon I'm a bit of a trouble maker - I guess she could put you right on that? :boxing:Me and the Mahatma we're really close - almost no space can be seen between us.
matsaleh
Markit, you certainly have a knack of stirring the pot :black_eyed:, but you do make me laugh, so usually I can forgive you. Your daughter and her friend were both very pleasant guests and I'm glad they enjoyed their stay with us. We celebrated the hotel's 1st anniversary on the last night of their stay and we served... wait for it... the obligatory babi guling! (it's a tradition thing) :ambivalence:
ferdy
This thread is making me hungry. Can't wait to try all of them
spicyayam
The Chinese version of Babi Guling on the other hand, thats a different story. [/QUOTE]You mean Babi Pangang?
sonnybali
nice........any other newly opening restaurant which is worthy to share with?
BKT
You mean Babi Pangang?[/QUOTE] That would be it, there's a family in Singaraja that sell it but you have to order a day in advance and take a whole pig. I'm still looking for an actual warung that sell it.
spicyayam
You can try a couple of Batak restaurants that sell it. One is Tabo Toba in Jalan Hayam Wuruk and the other is Muara Kobe in Kuta. Both places have very ordinary decor but great food and very reasonably priced.And how much for the whole pig from the place in Singaraja and can you post or send me the details?
BKT
I'll have the ask the wife's Aunty next time I see her, she knows where to get it. I think for a whole pig it was around 850,000 RP
Markit
Could someone explain what Babi Pangang is or at least what makes it different than the other kind - Oh and Babi Guling is often translated as Suckling Pig - this it sure aint. Most of them are as big as I am and no one calls me a suckling human.
spicyayam
Here is a picture from Tabo Toba:http://balipod.com/members/spicyayam-albums-food-picture919-babipangang.jpg[/IMG]The pork is on the left. More explanation here: [url=http://eatingasia.typepad.com/eatingasia/2007/03/make_mine_a_b2.html]EatingAsia: BPK or BPT: Make Mine a B2[/url]
matsaleh
Here's another photo:[ATTACH]921.vB[/ATTACH]and the recipe here:[URL="http://recipes-indonesian-food.blogspot.com/2008/06/pork-grill-babi-panggang.html"]Recipes Indonesian Food: Pork Grill / Babi Panggang[/URL]
BKT
Here is a picture from Tabo Toba:http://balipod.com/members/spicyayam-albums-food-picture919-babipangang.jpg[/IMG]The pork is on the left. More explanation here: [url=http://eatingasia.typepad.com/eatingasia/2007/03/make_mine_a_b2.html]EatingAsia: BPK or BPT: Make Mine a B2[/url][/QUOTE] It looks slightly different to what I had, I think what I had was just Babi Guling but with the black Babi Pangang sauce. There weren't any herbs or anything else.
Markit
Ok sort of a Balinese barby? With specail sauce... will order soon. Thanks
spicyayam
It looks slightly different to what I had, I think what I had was just Babi Guling but with the black Babi Pangang sauce. There weren't any herbs or anything else. [/QUOTE]Batak food is much spicier than Balinese and some of the spices you can only get in Sumatra. The green vegetable is apparently tapioca leaves. Not a lot of taste, but mixes well with rice. The dish in the middle is Saksang and is kind of like a curry.
