A collection of authentic recipes for delicious, casual Balinese cuisine enjoyed by the locals.
- Each section begins with a brief but insightful introduction to give the reader a general overview of the various street foods of Bali.
- Information bars are scattered throughout the recipe pages to provide additional tips and hints where necessary.
Part of the Indonesian archipelago of 17,000 islands, Bali is often regarded as being in a class all its own. A popular holiday destination, Bali's largely Hindu population makes the little island unique, as nuances of this belief resonates throughout the island, from its festivities, to the small everyday aspects of life, including the way food is regarded and imbibed. From Denpasar and Sanur, to Kuta, Nusa Dua, Batubulan and Ubud, discover the quiet yet alluring charms of the street food vendors and the low-cost snacks and meals they peddle from their three-wheeled carts.
Swiss-born Chef Heinz von Holzen worked as a chef in the kitchens of the Grand Hyatt and Hilton in Bali. There, he realised that Bali lacked a restaurant that served authentic Balinese cuisine - most served up dishes that were a mix of Indonesian, Italian and French flavours. Thus the idea for his Bumbu Bali restaurant grew and materialised. To promote the food of Bali further, Chef von Holzen started conducting cooking classes at his restaurant three times a week, personally. The classes are so popular, they have helped develop Chef von Holzen's standing as an master of Balinese cuisine and Bumbu Bali's reputation as an authentic Balinese restaurant internationally. Chef von Holzen also owns and runs the popular Rumah Bali resort in Bali. Heinz von Holzen is the author of Bali Unveiled: Secrets of Balinese Cuisine, Feast of Flavours from the Indonesian Kitchen and Step-by-Step Cooking: Balinese