11 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 in one plate.

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

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

Bali's own satay: 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. It's a staple of temple-festival and wedding feasts.

Fish sate lilit is typical on the coast, pork and chicken inland, and it's on most nasi campur plates.

Lawar is a Balinese chopped mix of vegetables, often long beans or young jackfruit, with grated coconut and minced meat, bound with spices. 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.

Chicken (ayam) or duck (bebek) rubbed and stuffed with bumbu betutu, 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.

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

It began in the 1980s as a late-night snack on Jalan Gajah Mada 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, usually beef with tapioca for a springy bite, served 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 is a fruit and vegetable salad with a spicy dressing. Bali's own rujak kuah pindang soaks sliced fruit in a thin, sweet-spicy broth made from salted boiled-fish brine with shrimp paste and chilli, while rujak bulung uses seaweed.

It's sour, salty, sweet and hot all at once: the perfect afternoon refresher.

A thick, yeasted griddle pancake 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".

It's an evening treat, sold from carts and night-market stalls.

Colourful Balinese sweets made from rice flour and sticky rice, laklak, klepon, pisang rai and bubur injin among them, 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; they're the best breakfast you'll find for a few thousand rupiah.