Balinese cuisine, with its vibrant flavors and fresh ingredients, is a playground for culinary creativity, blending traditional techniques with modern innovation.
The island’s rich food culture, rooted in local produce and aromatic spices, inspires chefs to experiment with bold combinations that surprise and delight the palate.
From tropical fruits to savory spices, Bali’s culinary scene offers a unique opportunity to explore unexpected food pairings that harmonize in ways you’d never imagine.
Here are nine surprising food pairings that work beautifully, showcasing the magic of Balinese ingredients and global influences.
These pairings may sound unconventional, but they create a symphony of flavors that elevate your dining experience in Bali.
1. Watermelon and Sambal Matah
Watermelon’s juicy sweetness seems an unlikely match for sambal matah, Bali’s fiery raw chili relish made with shallots, lemongrass, and bird’s eye chilies.
Yet, this pairing is a revelation. The watermelon’s refreshing, hydrating quality cools the palate, balancing the sambal’s intense heat, while the relish adds a zesty, aromatic kick to the fruit’s mild flavor.
In Balinese cuisine, where bold contrasts are celebrated, this combination shines in dishes like a watermelon salad tossed with sambal matah, often served at beachside cafes in Canggu.
The crunch of shallots and the fruit’s crisp texture create a delightful interplay, making this a perfect light appetizer or palate cleanser.
2. Jackfruit and Coconut Milk Ice Cream
Young jackfruit, often used in savory Balinese dishes like lawar, takes on a dessert role when paired with creamy coconut milk ice cream.
The jackfruit’s subtly sweet, chewy texture complements the rich, velvety ice cream, creating a tropical dessert that’s both indulgent and refreshing.
In West Bali, where jackfruit grows abundantly, chefs might grill the fruit lightly to enhance its caramel-like notes before serving it atop a scoop of coconut ice cream.
The combination feels like a nod to Bali’s lush landscapes, with the coconut’s nutty depth amplifying the jackfruit’s natural sweetness.
3. Tempeh and Mango Salsa
Tempeh, Bali’s fermented soy staple, is a protein-packed ingredient with a nutty, earthy flavor. Pairing it with a vibrant mango salsa made with ripe mangoes, lime juice, cilantro, and a hint of chili creates a surprising fusion of savory and sweet.
The salsa’s tangy brightness cuts through the tempeh’s dense texture, while the chili adds a gentle heat that ties the dish together.
Try this pairing in a tempeh taco or a grilled tempeh skewer topped with salsa at a vegan cafe in Ubud. The contrast of the tempeh’s heartiness with the salsa’s freshness makes every bite a tropical delight.
4. Durian and Sticky Rice Pudding
Durian, the infamous “king of fruits” with its pungent aroma, finds an unexpected partner in bubur ketan hitam, Bali’s black sticky rice pudding.
The durian’s creamy, custard-like flesh complements the pudding’s sweet, chewy texture, while the coconut milk in the pudding tempers the durian’s strong flavor.
This pairing, often found in East Bali’s local markets, transforms the polarizing fruit into a decadent dessert. A sprinkle of palm sugar enhances the sweetness, creating a rich, satisfying treat that showcases Bali’s love for bold, unconventional flavors.
5. Banana Leaf-Wrapped Mushrooms and Lemongrass
Mushrooms, with their umami depth, are a staple in Balinese pepes, where they’re steamed in banana leaves with spices. Adding lemongrass to the mix introduces a citrusy, aromatic lift that elevates the mushrooms’ earthiness.
The banana leaf imparts a subtle, herbaceous note, while the lemongrass cuts through the richness, creating a harmonious balance.
This pairing is popular in village eateries near West Bali’s forests, where wild mushrooms are abundant. Served with steamed rice, this dish is a fragrant, plant-based delight that highlights Bali’s culinary ingenuity.
6. Avocado and Palm Sugar Syrup
Avocado, often enjoyed in savory dishes, takes on a sweet twist when drizzled with palm sugar syrup, a staple sweetener in Balinese desserts.
The avocado’s creamy, buttery texture pairs beautifully with the syrup’s caramel-like richness, creating a dessert that’s both decadent and wholesome.
In Bali, you might find this combination in a chilled avocado bowl, sometimes topped with crushed peanuts for crunch. The pairing feels indulgent yet light, making it a perfect treat after a spicy Balinese meal.
Cafes in Jimbaran often serve this as a refreshing dessert, showcasing avocado’s versatility.
7. Sweet Potato and Turmeric Jamu
Sweet potato, a starchy, naturally sweet root vegetable, might seem an odd match for jamu kunyit, Bali’s turmeric-based herbal tonic.
However, blending roasted sweet potato into a warm jamu drink creates a comforting, nutrient-packed beverage. The sweet potato’s mild sweetness softens the turmeric’s bitterness, while the jamu’s anti-inflammatory properties enhance the dish’s health benefits.
In West Bali’s villages, where jamu is a daily ritual, this pairing is sometimes served as a morning tonic, offering a gentle energy boost. The result is a cozy, grounding drink that feels like a hug in a glass.
8. Taro and Vanilla Custard
Taro, with its nutty, starchy flavor, is a beloved ingredient in Balinese sweets like jaje sela. Pairing it with a silky vanilla custard creates a dessert that’s both comforting and sophisticated.
The taro’s earthy undertones are enhanced by the custard’s creamy sweetness, while the vanilla adds a warm, aromatic depth.
In Ubud’s cafes, you might find taro mashed into a pudding-like base, topped with a drizzle of custard for a modern twist on traditional flavors.
This pairing is a testament to Bali’s ability to blend local ingredients with global influences, creating something truly unique.
9. Cassava Leaves and Peanut Sauce
Cassava leaves, a nutrient-rich green often used in Balinese urap-urap, pair surprisingly well with the creamy, savory depth of peanut sauce.
The leaves’ slightly bitter, earthy flavor is balanced by the sauce’s nutty richness, spiced with garlic, chili, and kaffir lime. This combination, common in village kitchens, is often served as a side dish with rice or as part of a nasi campur platter.
The peanut sauce adds a comforting warmth, while the cassava leaves provide a fresh, green crunch, making this pairing a staple in Balinese home cooking.
These unexpected food pairings showcase the creativity and diversity of Bali’s culinary scene, where traditional ingredients meet innovative twists.
From fiery sambal to creamy coconut, each combination invites you to explore the island’s flavors in new and exciting ways.
To savor these bold and unexpected pairings, try menu highlights like Avocado with Palm Sugar Syrup, Tempeh with Mango Salsa, and Watermelon Sambal Matah Salad at AVOCADO RESTO in West Bali.
Each dish blends fresh local produce with inventive flavors, offering a truly unique taste of the island’s culinary creativity.