Indonesian cuisine varies greatly by region and foreign influences. The Sumatran cuisine famous for their nasi padang, is rich and spicy and some how rather similar to the Malay cuisine. The Sundanese cuisine from West Java is characterized by their fondness for fresh raw vegetables with ranges of taste from saltiness, mild sourness, mild sweetness to hot and spicy. The Central Javanese cuisine most notably the Gudeg tends to be sweeter and less spicy compare to the Eastern Javanese food which are less sweet but more spicy.
Balinese cuisine on the other hand in their simplistic form tends to be more savoury salty, with the extensive use of Base Gede. Base Gede also known as Base Rajang as the name implies, coarsely chopped spices and it forms the cornerstone of many Balinese dishes. The Balinese dish that best represents that flavour is Bebek Betutu and Urutan (fried pork sausage). That said, Balinese do enjoy
The island’s inhabitants are predominantly Hindu, with life very much revolves around religion. That said, day to day food tends to be simple, and extravagant feasts of Balinese food are only available during religious celebration. And the one unique piece of information worth noting, is that only the men are allowed to cook in those occasions, while women are tasked to prepare offerings required.