Multistep Flow Synthesis of 5-Amino-2-aryl-2H-[1,2,3]-triazole-4- carbonitrilesultistep Flow Synthesis of 5-Amino-2-aryl-2H-[1,2,3]-triazole-4- carbonitriles

Using the Uniqsis FlowSyn flow chemistry system researchers from the UCB Biopharma. Belgium have developed a flow synthesis of 2-substituted 1,2,3-triazoles that demonstrates improvements over the conventional batch route.
The route involves the diazotisation of anilines and condensation with malononitrile followed by the nucleophilic addition of ammonia or an alkylamine and finally a novel copper catalysed cyclisation. The intermediate azide was generated and consumed in situ which enabled safe scale up under the flow-through conditions employed.

J. Jacq, P. Pasau, Chem Eur. J., 2014, 20, (38), 12223.

DOI: 10.1002/chem.201402074

Multistep Flow Synthesis of 5-Amino-2-aryl-2H-[1,2,3]-triazole-4-carbonitriles

Authors, Dr. Jérôme Jacq, Dr. Patrick Pasau

Corresponding author

• E-mail address: patrick.pasau@ucb.com

1. UCB Biopharma, Avenue de l'Industrie, 1420 Braine l'Alleud (Belgium)

• UCB Biopharma, Avenue de l'Industrie, 1420 Braine l'Alleud (Belgium)===

1,2,3-Triazole has become one of the most important heterocycles in contemporary medicinal chemistry. The development of the copper-catalyzed Huisgen cycloaddition has allowed the efficient synthesis of 1-substituted 1,2,3-triazoles. However, only a few methods are available for the selective preparation of 2-substituted 1,2,3-triazole isomers. In this context, we decided to develop an efficient flow synthesis for the preparation of various 2-aryl-1,2,3-triazoles. Our strategy involves a three-step synthesis under continuous-flow conditions that starts from the diazotization of anilines and subsequent reaction with malononitrile, followed by nucleophilic addition of amines, and finally employs a catalytic copper(II) cyclization. Potential safety hazards associated with the formation of reactive diazonium species have been addressed by inline quenching. The use of flow equipment allows reliable scale up processes with precise control of the reaction conditions. Synthesis of 2-substituted 1,2,3-triazoles has been achieved in good yields with excellent selectivities, thus providing a wide range of 1,2,3-triazoles.http://onlinelibrary.wiley.com/wol1/doi/10.1002/chem.201402074/full
http://onlinelibrary.wiley.com/store/10.1002/chem.201402074/asset/supinfo/chem_201402074_sm_miscellaneous_information.pdf?v=1&s=77c885224607254b0d594d6cd190e655dd4ac7ee

1H/13c NMR OF 1a









UCB Biopharma,  Belgium






Uniqsis FlowSyn

Uniqsis Ltd

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SG8 6GB

UK

Telephone

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Email

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///////////FLOW SYNTHESIS, UCB Biopharma, Belgium, Uniqsis FlowSyn

10 Best Regional Foods you must Try in Mumbai!

1. The Street Food

From Paav Bhaji, Vada Paav, potato and onion Bhajias, Bombay sandwiches, street-sideDosas, Patti Samosas, Pani Puri, Sev Puri, Dahi Puri, Ragda Pattis, boiled Channa Chaat,Kala Khatta, raw mango slices and berries in Chinese Bhel Indian-style pizzas heaped with cheese to fresh fruit accompanied by real dairy cream that is rare to find in most places. This is a gastronomes delight. As layers of flavours, textures, colours create dishes that pop in your mouth and hardly impact your pocket, it maybe fun to play a guessing game of what came from where and how it may have transformed here.
Where – In South Mumbai, Girgaum Chowpatty snack shops, Bachelors for shakes, Indian style pizzas and sandwiches, and Homji Street Khao Galli (Fort) offer a spectrum of street food. Cannon (near CST) and Sardar (Tardeo) are famous for Pao Bhaji, Gurukrupa (Sion) for Samosa Ragda and Haj Ali Juice Centre for fresh juices, fruit cream, sandwiches and Indian style pizzas.

2. A Konkani Coastal Meal

The Konkan coast starts from Mumbai and goes on till Goa. Malvani cuisine is marked by the use of garam masala and red chilli. On the other hand, Gomantak cuisine is the coastal cuisine of areas in and around Goa and is marked by the generous use of fresh coconut and kokum. In most Mumbai restaurants, you’ll find a mix of Malvani and Gomatak cuisines. The curries here are tangy, coconut-y, fiery with spice and red chilli and accompanied by rice as the primary starch. Eat the catch of the day in a coconut-y curry poured over a heap of steaming white rice or mop them up with the variety of breads unique to this coast.

Where – Satkar (near Goregaon station) for Malvani, Highway Gomantak (on the Western Express Highway, Bandra East) and Goa House (Juhu), Singhudurg and Pradeep Gomatak (Fort).

3. A Typical Vegetarian Maharashtrian Meal

The star attractions that really pull crowds are snacks like Thaali Peeth (a sort of a multigrain pancake or flatbread), Kandha Pohe (flattened rice snack), Sabudana Vada(sago and potato fritter flecked with roasted peanuts), Misal Paav (a fiery curry made of pulses and fried nothings served with bun), Kothimbir Vadi (coriander leaf and gram flour fritters) etc. Aamras (fresh mango puree) when in season and Kharwas (a jelly like milky pudding made from the milk of a cow that has just given birth) round off the meal perfectly.
Where: Aaswad (opposite Sena Bhavan in Dadar) and Prakash (Dadar) though Vinay Health Home (Charni Road) comes highly recommended as well.

4. A South Indian Meal

The saga of Udupi cuisine began in this city when Rama Nayak arrived from Karnataka, in the 1940s. In Matunga, the area where a lot of South Indians lived, he set up his establishment near the King Circle railway station, and started cooking and serving authentic Udupi food on plantain leaves. This was Mumbai’s humble initiation into the idli-dosai menu. Soon Rama Nayak quadrupled his outlets into restaurants that are still known for great, uncompromising South Indian food in the city. Meanwhile, many other similar stories resulted in Udupi and Udupi-esque restaurants that cropped up all over the city, to be the primary dining room for the hungry working class of Mumbai.

Where: Most Udupi style restaurants have gotten Mumbaified in their offerings but there still are a few in Matunga like Ramanayaks Udupi (the thaali is what this place is most famous for), Udupi Idli House (absolutely fantastic range of idlis, chutneys and unlimitedsambhar), Café Madras (recommend almost everything here but the Podi Upma and Ragi Dosa are favourites), Ramashray (great idlis and dosas) and Manis Lunch Home (known for the thaalis).

5. Bori Mohalla Food Trail

It is said that Bohris are a Muslim business community who came from Gujarat and made great inroads into trade and commerce. The Muslim eat street of Mumbai, offers a cuisine distinct from other Mughal/Muslim cuisines of the country. While Mohammed Ali Road is famous for the food it offers for Iftar during Ramzan, Bohri Mohallah is the hidden gem of Mumbai that comes alive at dusk everyday, just as the evening prayers are being said at the Saifee mosque near by. In these gallis you will discover unique dishes of the Memon and Dawoodi Bohra inspired from regions as diverse as Surat, Delhi, Lucknow to United Kingdom, Malaysia, Iran, China and Yemen. Every kind of meat imaginable is on offer, cooked in myriad ways, served up as kebabs or in rich gravies. Breads range from naan to khamiri to fried paranthas and the murtabak like Baida Roti.

Where: Savoury – Sarvii Valibhai Payawal, Surti 12 Handi (Handi), Noor Mohamadi Hotel (Chicken Sanju Baba, the recipe for which was allegedly given to the hotel by Sanjay Dutt), Indian Hotel (kebabs and rolls), Mohammed Kareem Chana Masale Wala (Channa Masala).

6. An Irani Cafe for a Parsi Meal

Irani cafes (Iranis were the second batch of Zoroastrians to come to India from Persia) today offer simple menus with signature Parsi dishes including Salli Boti (a fantastic dish of melting mutton in a beautifully caramalised gravy, topped with crunchy fried potato straws), Mutton Dhansak (meat cooked in a creamy gravy of lentils and spices), Kheema Ghotala (curried minced mutton with an egg scrambled in, served with paav for breakfast) all to be washed down with the syrupy raspberry soda.

Where: Kyani (near Metro cinema) and Yazdani Bakery, Ideal Corner, Jimmy Boy (try their new Parsi Wedding feast), Military Cafe (all in Fort), Britannia (personally, I am of the opinion that the Berry Pulav is hyped but it certainly has great appeal and the berries themselves are a lovely tart-sweet payoff). In the suburbs, I would highly recommend theSalli Boti at Ashmit’s Snack Shack (Bandra, Pali Junction).

7. A Mangalorean Meal

The food along the west coast of India is a continuum of gradually  transforming flavours. As you reach Mangalore things start to get more meaty. The seafood and meat gravies including Ghassi (the most famous gravy of this region) are served up with the silky gossamer like Neer Dosa (thin rice pancakes). The coconut laden Sukkapreparations of mutton, squid or clams make for another brilliant combination with the soft Neer Dosas. Chicken Roti, another specialty of Mangalore is an intriguing dish of chicken curry with a roasted coconut gravy, served over crisp rice cracker ‘Kori Roti‘ that softens into a dosa on soaking up the chicken gravy.

Where: Apoorva (Fort) and Pratap Lunch Home (Fort) offer fantastic home-style food while Trishna (Fort) and Mahesh (Fort and Juhu) are more famous high end ones; great if you want to try crabs, jumbo prawns, lobster and pomfret in a tandoori masala or International sauces.

8. A Modern American/International Meal

An experience of Mumbai food would be incomplete without including the modern American/Continental, trendy, upmarket but just about affordable restaurants that have cropped up all over the city. A trend spearheaded by the enduring Indigo Restaurant and Deli which has become an institution in itself, these restaurants are rapidly increasing in number, available now in almost every mall as well as peppered around major office areas.

Where: Indigo Deli branches around the city, Indigo Restaurant (Colaba) broke new ground a decade ago in offering five star quality contemporary international food at relatively affordable prices in restaurants around the city.

9. Mumbai’s Old School Bars

While Mumbai, like other Indian cities has its share of international food to offer, your experience would be incomplete without a mention of its age old bars that attract tourists and city dwellers as much or maybe more for their ambiance and location as for the food. The food is a mix of ‘continental’ (Indianised grills, steaks, burgers, sandwiches, pastas) with the essential North Indian and Chinese thrown in for good measure. The colonial Parsi cafe meets old school 80’s pub meets dingy, overcrowded street-side restaurant ambiance of the ones in South Mumbai makes these almost into a right of passage for city new comers and college students.

Where: Leopold, Café Mondegar and Café Churchill all flank the Taj Mahal Hotel in Colaba. Totos Garage and Janata Bar are both in Bandra.

10. Regional Bests

If you want to try seriously authentic versions of cuisines from parts of the country you have never been to before, the city does offer a few restaurants that just about manage to escape Mumbaification.
Where: Head to Bhojohori Manna (Oshiwara) for superlative home-style Bengali food, Punjab Grill (Juhu or Phoenix Mills) for fantastically authentic Punjabi fare. Soam (Girgaum) and Hiralal Kashidas (Girgaon) make fantastic Gujarati Undhiyo when the season is right. Deluxe (Fort) and Just Kerala (Andheri East) are known for their non-vegetarian Kerala meal, Chetna (Fort) for its Rajasthani thali and Maharaja Bhog (Goregaon, Inorbit Mall) for a Gujarati and Rajasthani melange.






/////////

2-(3-Nitrophenyl)-1,3-dioxolane

2-(3-Nitrophenyl)-1,3-dioxolane [6952-67-6]

¹H-NMR

1H-NMR: 2-(3-Nitrophenyl)-1,3-dioxolane
250 MHz, CDCl3
interactive spectrum
delta [ppm]	mult.	atoms	assignment
4.05-4.18	m	4 H	-OCH2CH2O-
5.90	s	1 H	O-CH-O
7.54-7.60	m	1 H	5-H
7.79-7.83	m	1 H	6-H
8.20-8.25	m	1 H	4-H
8.35-8.37	m	1 H	2-H
7.26			CHCl3
10.15	s	1 H	CHO (educt)

13C-NMR

13C-NMR: 2-(3-Nitrophenyl)-1,3-dioxolane
250 MHz, CDCl3
interactive spectrum
delta [ppm]	assignment
65.5	-OCH2CH2O-
102.3	-O-CH-O-
121.7	C2
124.0	C4
129.4	C5
132.7	C6
140.4	C1
148.3	C3
76.5-77.5	CDCl3

IR

IR: 2-(3-Nitrophenyl)-1,3-dioxolane
[KBr, T%, cm-1]
[cm-1]	assignment
3093	arom. C-H valence
2978	aliph. C-H valence
2905, 2862	C-H valence
2769	C-H valence, O-CH-O
1621, 1588	arom. C=C valence
1532, 1359	N=O valence
1532, 1359	N=O valence

Acid catalyzed acetalisation of 3-nitrobenzaldehyde with ethanediol to the correspondent 1,3-dioxolane

+

4-toluenesulfonic acid

+

; Side reactions

Acid catalyzed acetalisation of 3-nitrobenzaldehyde with ethanediol to the correspondent 1,3-dioxolane http://www.oc-praktikum.de/nop/en/instructions/pdf/2003_en.pdf Operating scheme

Reaction type:	reaction of the carbonyl group in aldehydes, acetalisation
Substance classes:	aldehyde, acetal, alcohol, protecting group, acid catalyst
Techniques:	removal of water by azeotropic distillation, heating under reflux with Soxhlet extractor (for 10 mmol preparation), stirring with magnetic stir bar, evaporating with rotary evaporator, shaking out, extracting, recrystallizing, filtering, heating with oil bath

Batch scale:

0.1 mol

0.01 mol

3-Nitrobenzaldehyde

Reaction 3-Nitrobenzaldehyde (15.1 g, 100 mmol), ethanediole (6.83 g, 6.20 mL, 110 mmol) and 4-toluenesulfonic acid monohydrate (1.00 g, 5.30 mmol)  are dissolved in cyclohexane (200 mL) in a dry 500 mL round bottom flask equipped with magnetic stirring bar, Dean Stark trap and reflux condenser. The reaction mixture is refluxed until no more water  is collected in the Dean-Stark trap (approx. 2-3 h  ). Work up The hot reaction mixture is poured into another 500 mL round bottom flask to separate it from an oily sediment (800 mg) which has formed at the bottom of the reaction vessel. The sediment consists predominantly of product, starting material and 4-toluenesulfonic acid (1H-NMR spectrum). The solvent of the decanted solution is directly removed with a rotary evaporator . A yellow crystalline solid remains as crude product. Crude product yield: 19.7 g; melting point 50-52 °C; Purity according to GC: 95% acetale + 4% aldehyde In order to remove unreacted aldehyde as hydrogensulfite adduct, the crude product is dissolved in 200 mL tert-butyl methyl ether and extracted once with 20 mL saturated aqueous sodium hydrogen sulfite solution. The organic phase is dried over sodium sulfate, the sodium sulfate is removed by filtration and the solvent is evaporated with a rotary evaporator  to yield a nearly colorless crystalline residue. Yield: 17.9 g; melting point 57-58 °C; Purity according to GC: more than 99%. The product is for most uses pure enough. If further purification is required, recrystallization from a solvent mixture of cyclohexane / tert-butyl methyl ether in a ratio of 1:1 (approximately 45 mL) can be carried out. The solution should be allowed to stand covered at room temperature until crystals form (if needed 1 to 2 days). If the solution is cooled quickly in an ice bath, only an oil generally forms. After cooling for a short time in an ice bath, the crystals are filtered and dried until constant mass is achieved in a desiccator at reduced pressure. Yield: 15.9 g; melting point 57-58 °C; colorless crystals; purity according to GC: more than 99%. The product can also be recrystallized from a small amount of hot ethanol, however with a much poorer yield. Duration of the experiment Approximately 5 hours including work up. Where can I stop the experiment? After evaporation of the cyclohexane from the reaction solution. Recycling The cyclohexane from the reaction mixture and the tert-butyl methylether are collected and redistilled.

Suggestions for waste disposal

Waste Disposal aqueous phase from water separator solvent water mixtures, halogen free aqueous phase from shaking out solvent water mixtures, halogen free dissolve residue from reaction flask in a small amount of acetone organic solvents, halogen free mother liquor from recrystallisation organic solvents, halogen free sodium sulfate solid waste, free from mercury

Substances required

Batch scale:

0.1 mol

0.01 mol

3-Nitrobenzaldehyde

Educts		Amount	Risk	Safety
3-Nitrobenzaldehyde	Warning	15.1 g	H302 H411	P273
1,2-Ethanediol	Warning	6.83 g	H302	P301 + 312
Catalyst		Amount	Risk	Safety
4-Toluenesulfonic acid monohydrate	Warning	0.19 g	H315 H319 H335	P261 P305 + 351 + 338
Solvents		Amount	Risk	Safety
Cyclohexane	Danger	~ 230 mL	H225 H304 H315 H336 H410	P210 P233 P240 P273 P301 + 310 P302 + 352 P331 P403 + 235
tert-Butyl methyl ether	Danger	230 mL	H225 H315	P210
Others		Amount	Risk	Safety
Sodium disulfite	Danger	~ 13 g	H302 H318 EUH031	P280 P305 + 351 + 338 P313
Sodium sulfate	Danger	~ 5 g
Molecular sieve 4A	Warning	0 g	H315 H319 H335	P261 P305 + 351 + 338
Solvents for analysis		Amount	Risk	Safety
tert-Butyl methyl ether	Danger	5 mL	H225 H315	P210

Substances produced

Batch scale:

0.1 mol

0.01 mol

3-Nitrobenzaldehyde

Products		Amount	Risk	Safety
2-(3-Nitrophenyl)-1,3-dioxolane		17.9 g
Water			H- EUH-	P-

Equipment

Batch scale:

0.1 mol

0.01 mol

3-Nitrobenzaldehyde

	round bottom flask 100 mL			Soxhlet extractor 30 mL
	extraction cone			reflux condenser
	heatable magnetic stirrer with magnetic stir bar			separating funnel
	rotary evaporator			suction flask
	Hirsch funnel			exsiccator with drying agent
	oil bath

Waste	Disposal
aqueous phase from water separator	solvent water mixtures, halogen free
aqueous phase from shaking out	solvent water mixtures, halogen free
dissolve residue from reaction flask in a small amount of acetone	organic solvents, halogen free
mother liquor from recrystallisation	organic solvents, halogen free
sodium sulfate	solid waste, free from mercury

Simple evaluation indices

Batch scale:

0.1 mol

0.01 mol

3-Nitrobenzaldehyde

Atom economy		91.5	%
Yield		93	%
Target product mass		1.82	g
Sum of input masses		74	g
Mass efficiency		24	mg/g
Mass index		41	g input / g product
E factor		40	g waste / g product
Energy input		870	kJ
Energy efficiency

DRUG APPROVALS BY DR ANTHONY MELVIN CRASTO .....FOR BLOG HOME CLICK HERE Join me on Linkedin Join me on Facebook FACEBOOK Join me on twitter      Join me on google plus Googleplus  amcrasto@gmail.com       Evaluation text

The classical variant of the "Acid catalyzed acetalisation of 3-nitrobenzaldehyde with ethanediol to the correspondent 1,3-dioxolane" is an easily performed experiment. The desired product is obtained in high yield  and high selectivity. Also the purity of the end product is very high.The mass efficiency is high to medium, compared to the other NOP experiments and thus evaluates as good . The energy efficiency of the classical experiment is highly dependent on the method of heating  . (Eco)toxicological data for the educt 3-nitrobenzaldehyde are incomplete, toxicological data for the product 2-(3-nitrophenyl)-1,3-dioxolane have not been determined at all. According to theoretical prediction methods both product and educt are suspected to have mutagenic, carcinogenic and sensitizing properties. The organic solvents used in this experiment ethanol,cyclohexane and tert-butyl methyl ether exhibit relatively low acute toxicity. Also the inorganic auxiliary materials do not pose significant dangers to human health . Educt, product and the solvents cyclohexane and tert-butyl methyl ether are biologically not easily degradable, and some are classified as dangerous to the environment because of their toxicity to aquatic organisms  . Summed up we evaluate this experiment with a good economic efficiency and acceptable toxicological risks, but a relatively high environmental persistence of the used substances with the "yellow light".

Chromatogram

GC: crude product
column	Zebron ZB-1, L=15 m, d=0.25 mm, film 0.25 µm (Phenomenex)
inlet	injector: 250°C, split injection, 0.15 µL
carrier gas	He, pre-column pressure 101 kPa
oven	85°C (0 min), 8°C/min --> 250°C (10 min)
detector	FID, 250°C, H2 33.9 mL/min, synth. air 322 mL/min, isocratic N2, 15 mL/min (59 kPa)
integration	percent concentration calculated from relative peak area

GC: pure product
column	Zebron ZB-1, L=15 m, d=0.25 mm, film 0.25 µm (Phenomenex)
inlet	injector: 250°C, split injection, 0.15 µL
carrier gas	He, pre-column pressure 101 kPa
oven	85°C (0 min), 8°C/min --> 250° C (10 min)
detector	FID 250°C, H2 33.9 mL/min, synth. air 322 mL/min, isocratic N2, flow 15 mL/min (59 kPa)
integration	percent concentration calculated from relative peak area

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Bali indonesian food

Balinese cuisine - Wikipedia, the free encyclopedia

https://en.wikipedia.org/wiki/Balinese_cuisine

Balinese foods include lawar (chopped coconut, garlic, chilli, with pork or chicken meat and blood), Bebek betutu (duck stuffed with spices, wrapped in banana leaves and coconut husks cooked in a pit of embers), Balinese sate known as sate lilit made from spiced mince pressed onto skewers which are often lemon grass ...

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Top 10 Best Bali Food - Most Popular Food in Bali

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Nasi Ayam and Nasi Campur

Top 10 Best Bali Food

• Thousands of islands with different cultures make up Indonesia, so no wonder its food is just as diverse. To complement the holiday experience on Bali, you would not want to miss out on its assortment of dishes.
  These include interesting and exotic selections such as 'lawar', 'bebek betutu', the Balinese satay version known as 'sate lilit', and the island’s famed 'babi guling' whole spit-roast pig. The Balinese have a rich collection of snacks, cakes and desserts for your sweet tooth too!
• 1

  Sate Varieties

  

  Sate (or “satay”) are marinated, skewered and grilled meats, served with spicy sauce, and may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, tofu, eggs or minced blends. Bali’s own variant is sate lilit, made from minced beef, chicken, fish, pork, or even turtle meat, which is then mixed with coconut, coconut milk, and a rich blend of vegetables and spices. Wrapped rather than skewered around bamboo, sugar cane or lemongrass sticks then grilled, sate lilit can be enjoyed with or without sauce.
  2

  Nasi Ayam and Nasi Campur

  

  Bali’s own take on ‘chicken rice’, nasi ayam and nasi campur can be found served at many warungs (small eateries) and restaurants throughout the island. The dish is mainly white rice served with many different elements of Balinese delights, from a bit of babi buling or betutu as the main meats, together with mixed vegetables and a dab of the iconic spicy hot sambal matah – sometimes served with a bowl of soup. For those who do not want it too spicy, simply ask for it without the sambal.
  3

  Bebek and Ayam Betutu

  

  Betutu is an iconic Balinese favourite, consisting of a whole chicken or duck stuffed with traditional spices, wrapped in banana leaves, then enveloped tight in banana trunk bark before it’s baked or buried in a coal fire for 6 to 7 hours. The result is a rich and juicy, succulent feast with all meat easily separated from bones. Betutu is the Balinese slow-cooked luscious equivalent of babi guling for ‘non-pork eaters’.
  4

  Babi Guling

  

  Babi guling is an all-time favourite, consisting of spit-roast pig stuffed with rich traditional spices and vegetable mixes such as cassava leaves, slowly ‘rolled’ over (hence its name, guling means ‘to roll’) a coal fire. The crisp brown skins are prized, while the meat is a tender and juicy treat. At first the dish was a communal treat only during special festivities and ceremonies, but now babi guling can be found widely served at warungs and restaurants specialising in this dish.
  5

  Tahu and Tempe

  

  Among the most versatile of food items, tahu (tofu) and tempe come in various preparations, some as savory snacks, and some as accompaniments and even main course dishes. These soy bean curds may be fried, stuffed and battered. Many Indonesian dishes, especially those that have the main portions of rice, include tempe crackers, while the most favourite tahu snack are the stuffed and fried versions which usually include a mixture similar to spring rolls.
  6

  Jimbaran Seafood

  

  The line-up of beachside cafés on Muaya beach in Jimbaran Bay typically serves grilled fresh caught seafood, ranging from shrimp, clams, crabs, calamari, lobsters and a wide assortment of fish. But in terms of taste, the secret lies in each of the café owner’s recipes of barbecue sauce and condiments – usually in the form of homemade sambal, which has collectively become known as “sambal seafood – Jimbaran style”. From sweet-sour blends to the typical hot and spicy... tasting is believing!
  7

  Pepes and Tum

  

  Pepes is an Indonesian Sundanese cooking method using banana-leaf as food wrappings. The small package is sewed with thin bamboo sticks at both ends, and either steam-cooked, boiled or grilled. It is most commonly used to prepare fish as “pepes ikan” or meat, chicken, tofu or vegetables. Tum takes on a different form, with the wrapping folded and stitched at one top end, and usually steam-cooked. The banana-leaf wrapping provides a special aromatic appeal to the cooked blend.
  8

  Lawar

  

  Lawar is a traditional mix containing fine chopped meat, vegetables, grated coconut and spices. Sometimes, and in some areas, lawar is prepared using fresh blood mixed with the meat and spices to strengthen the flavour. Lawar are usually served immediately after preparation as it cannot be kept long. There are two main types of lawar, white and red. The white version usually does not contain any meats or blood.
  9

  Traditional Cakes and Desserts

  

  Traditional cakes are collectively referred to as jajanan pasar (traditional market cakes), originally used to accompany ceremonial offerings, but now have found their way to the markets as daily coffee time favourites. The varieties abound, but the ingredients usually include rice flour, glutinous rice, sugar, coconut and tropical fruits. Wajik, pancong, jaja batun bedil, bubuh injin, godoh, pisang rai, and kelepon are typical varieties.
  10

  Nasi Goreng

  

  Nasi Goreng is Indonesia's fried rice, one of the nation's most notable dishes. Nasi Goreng is pre-steamed rice stir-fried with a combination of meats and vegetables, ranging from scrambled eggs, diced beef, strips of chicken, shrimp, anchovies, lamb, crab, green peas, onions, shallots and a blend of sweet soy sauce or kecap manis and hot chili sauce. The presentation usually features the typical toppings: sliced tomatoes and/or cucumber, fried shallots, fish or shrimp krupuk crackers and mixed pickles or acar.

Examples of Balinese dishes, such as sate lilit, nasi kuning, lawar, and lala manis sambal condiment

Balinese preparing pork satay for communal religious ceremony

Balinese Babi guling or roasted suckling pig

Bebek betutu (smoked duck)

Balinese nasi campur with meat and fish versions of sate lilit

Soto babi, Balinese pork soto

Telur bumbu from Bali (boiled eggs in a hot and spicy sauce)

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