RARE Sacred Animal Meal in Bali, Indonesia! (Once every ten years)

Dragonfly Village

1. WARUNG LESEHAN MERTHA SARI: Grilled Pepes + Sate Lilit Tuna + Sate Tusuk Tuna
ADDRESS: Jl. Kresna No.1, Pesinggahan, Dawan, Kabupaten Klungkung, Bali 80761
OPENING HOURS: MON - SUN 8:00AM - 6:00PM

GRILLED PEPES: In a bowl, mix chopped tuna, minced tuna, tamarind, ginger, bumbu genep (spice mix). Take a spoonful and place in the middle of banana leaves. Wrap and secure with a thin piece of bamboo stick. Place on the grill and cook.

SATE LILIT TUNA (TUNA SATAY) + SATE TUSUK TUNA: Wash the fish and grind thoroughly. Blend the smooth spices and stir-fry. Add additional spices. Mix seasoning with ground fish. Put mixture on skewer and grill. Serve with rice, tuna soup and sambal matah.

💸PRICE: 30,000 IDR/ 2.11 USD for one serving
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2. SAMSARA BALI – LIVING MUSEUM: Dragonfly Pepes + Landak
ADDRESS: Banjar Dinas, Jungutan, Bebandem, Kabupaten Karangasem, Bali 80861, Indonesia
SOCIAL: @samsara_bali

DRAGONFLY PEPES: Filling: Mix together chillies, shallots, garlic, turmeric, salt and telengis (residue of coconut oil). Add dragonflies and mix. For a sweeter filling, add honeycomb to the mixture. Pepes Wrapping: Cut the banana leaves. Take a handful of mixture and put in the leaf. Seal it shut with a bamboo stick. Put the pepes on open wood fire and let cook for about 30 minutes.

LANDAK (Porcupine): Pour hot water over porcupine. Remove all quills, then place back in water and clean. Skin, debone and remove the organs. Sate: Mix porcupine meat with bumbu and make sate. Lawar: Grill heart and lungs and chop up the skin. Raw Lawar: In a big bowl, Mix shaved coconut and raw porcupine blood. Then add in boiled porcupine skin, grilled heart and liver. Add fried bumbu on top and mix everything together. Add in lime. Pour in porcupine stock (broth) and fried onions. Boiled Porcupine: Mix raw porcupine meat with bumbu then pour into pot cooking vessel to cook to boil.