Balinese cuisine is the cooking of Bali, Indonesia, shaped by Hindu tradition, the island's tropical produce, and a shared base with wider Indonesian cooking. Rice is the staple, served alongside curries, stir-fries, and grilled or steamed dishes built on bumbu - a pounded spice paste of shallots, garlic, chilies, candlenuts, turmeric, ginger, and often shrimp paste.
Signature dishes include babi guling (spice-rubbed, slow-roasted suckling pig, often served at ceremonial occasions), bebek betutu (slow-cooked duck prepared with spice paste), and satay (skewered grilled meat, usually served with peanut sauce). Fermented and pickled sides such as urutan (fermented sausage) and plecing (a spicy vegetable salad) commonly accompany the main dishes.