Balah: The Distinctive Flavor of Karangasem Unveiled Through the Megibungan Tradition
Balah, a traditional dish from Karangasem, Bali, is a dish that cannot be separated from the megibungan tradition, a large communal feast often held for weddings, cultural ceremonies, or other significant events. This dish uses pork as the main ingredient, cooked with a special blend of spices that give it a deliciously spicy, sweet, savory, and tangy flavor.
Balah is one of the traditional dishes from Karangasem, Bali, made from pork, specifically the belly part (samsam), cooked with special spices that provide a spicy, sweet, savory, and sour taste. Balah holds deep cultural significance as it is usually served during "megibungan," a communal dining tradition held for important events such as weddings, traditional ceremonies, and large family gatherings.
This dish is not just food but also a symbol of togetherness and respect for tradition and ancestors. In its preparation, the pork is seasoned with chili, shrimp paste, palm sugar, and other ingredients, then sautéed and steamed with banana leaves as a base. This cooking process creates a very distinctive and appetizing flavor.
Below is the recipe and preparation method for Balah, a signature Karangasem culinary dish that embodies rich tradition and unique flavors.
Ingredients:
- 1 kg pork belly (samsam)
- 1/2 kg chili
- 1 packet of shrimp paste (or about 1/4 portion)
- Salt to taste
- 1/2 piece of palm sugar
- 3 pieces of lime (for squeezing)
- Seasoning to taste
- Fried shallots
- 1 piece of turmeric
Ingredients (Source: Personal Collection)
Instructions:
1. Prepare the Pork
- Cut the pork into pieces as desired and score the skin with a pattern resembling a pineapple to create texture when cooking.
- Boil the pork until tender and cooked through, ensuring it is soft and easy to cut.
Boiled Pork (Source: Personal Collection)
2. Making spices
- Fry the shallots until golden brown, then drain them.
- Cut the chili to your preference (large or small, depending on your spice tolerance) and fry the chili until half-cooked, releasing its aroma.
- Combine shrimp paste, half-cooked chili, salt, seasoning, and palm sugar. Grind these ingredients into a thick spice paste. Sauté the paste in a pan for about 3 minutes until it is fragrant and evenly mixed.
Sautéed Spices (Source: Personal Collection)
3. Add the Pork
- Once the spices are cooked, add the boiled pork to the pan and stir to mix well.
- Adjust the seasoning to taste, ensuring the right balance of spiciness, sweetness, saltiness, and savory flavor.
Adding Pork (Source: Personal Collection)
4. Prepare the Banana Leaves and Steaming
- After the pork is mixed with the spices, wash the pan and add about 2 glasses of water.
- Place banana leaves in the pan and then put the sautéed pork with spices on top. Add fried shallots for extra flavor.
- Steam the pork for about 5-10 minutes to allow the flavors to meld together. Once done, squeeze lime juice over the dish for a refreshing finish.
Steaming Process (Source: Personal Collection)
After the steaming process, Balah is ready to be served! This dish has a rich and complex flavor, combining the spiciness of the chili, the savory taste of the pork, the sweetness of the palm sugar, and the refreshing citrusy zing from the lime juice. Typically, Balah is served during a megibungan event involving many people, where togetherness and tradition are at the heart of the gathering.
With its unique flavor and the deep philosophy behind its preparation, Balah is not just a dish, but a symbol of the cultural richness and traditions of the people of Karangasem, Bali.
