12 Best Bali Street Foods to Try in 2026 (and Where to Eat Them)

Bali's most famous dish is a whole suckling pig stuffed with base genep spice paste and cassava leaves, then turned over a fire until the skin is brown and crackling. Once a ceremonial dish, it's now served at warungs with rice, lawar, blood sausage, crackling and a spicy soup.

Go before lunch: the best warungs sell out of crackling by early afternoon.

Nasi campur means "mixed rice": a plate of white rice with small portions of several dishes. The Balinese version, often sold as nasi ayam or nasi Bali, comes with shredded spiced chicken, sate lilit, lawar, egg, peanuts, crackers and a fiery sambal matah.

Every warung has its own mix, so it's the best way to taste a little of everything on one plate.

Satay starts with small pieces of seasoned meat, threaded on skewers, grilled over charcoal and served with a sauce. In Bali you'll find sate babi (pork) and sate plecing, served with a punchy tomato-and-chilli sambal, alongside the classic chicken satay with peanut sauce.

Follow the smoke: the best satay is grilled to order.

Bali's own satay is made from minced fish, pork or chicken mixed with grated coconut and bumbu Bali spice paste, then wrapped (lilit) around flat bamboo sticks or lemongrass and grilled. Cooks make it a staple of temple-festival and wedding feasts.

Fish versions are typical on the coast and pork or chicken inland. Most nasi campur plates include it too.

A chopped Balinese mix of vegetables (often long beans or young jackfruit), grated coconut and minced meat bound with spices, lawar comes in two colours. Lawar merah (red) contains animal blood; lawar putih (white) doesn't.

It spoils within about half a day, so eat it fresh: the best warungs cook a new batch every morning or evening.

For betutu, a chicken (ayam) or duck (bebek) is rubbed and stuffed with bumbu betutu, a blend of shallot, garlic, turmeric, ginger, galangal, candlenut, chilli and shrimp paste, then steamed or roasted until it falls apart. The Gilimanuk style from West Bali is especially hot.

Order it with rice, plecing kangkung (spicy water spinach) and plenty of water.

Sanur's classic fish lunch comes as one set: a thick steak of sea fish fried until crisp outside and soft inside, a bowl of sour, spicy soup made with the fish head, white rice and a dark, fiery chilli sambal.

There's no menu to read: you sit down, the set arrives, and the only choice is a drink. Come early or mid-afternoon to avoid the lunchtime wait for a table.

Wrapped in banana leaf, nasi jinggo packs a fist-sized portion of rice with small sides: shredded chicken, sambal goreng tempeh with anchovies and peanuts, serundeng (toasted coconut), a spicy sambal and sometimes noodles.

It began in the 1980s as a late-night snack in Denpasar, near the 24-hour Kumbasari Market, and it's still at its best after dark. Buy two or three; they're tiny and cheap.

Indonesian meatballs, or bakso, are usually beef mixed with tapioca for a springy bite and come in a clear broth with noodles, tofu and fried shallots. Add sambal, sweet soy and a squeeze of lime to taste.

You'll hear the bakso carts before you see them: vendors bang a bowl with a spoon as they go.

Rujak brings fruit and vegetables together in a salad with a spicy dressing. In Bali's own rujak kuah pindang, sliced fruit sits in a thin, sweet-spicy broth made from salted boiled-fish brine, shrimp paste and chilli, while rujak bulung uses seaweed.

It's sour, salty, sweet and hot all at once: our pick for an afternoon refresher.

This thick, yeasted griddle pancake is spread with butter and fillings such as chocolate sprinkles, crushed peanuts, cheese or condensed milk, then folded in half. Terang bulan means "bright moon"; the name martabak comes from the Arabic for "folded".

Carts and night-market stalls sell it as an evening treat.

Rice flour and sticky rice go into jaja Bali, the colourful Balinese sweets – laklak, klepon, pisang rai and bubur injin among them – that are usually topped with grated coconut and liquid palm sugar. Laklak are small griddle cakes of rice flour, coconut milk and pandan, traditionally cooked over firewood.

Morning markets sell them by the bag as a breakfast for a few thousand rupiah; after dark, try the night stalls below.