Whole fish marinated in spices then grilled, a Balinese specialty served with rice and a spicy sweet soy sauce.
Dish made of alternating layers of eggplant, ground meat, and potatoes, all topped with a rich béchamel sauce.
Pieces of crab cooked in a sauce made of red chilies, tomatoes, garlic, and ginger, thickened with a mixture of beaten eggs.
Pasta gratin with meat ragout, topped with a rich béchamel sauce.
Pasta coated in a ragù made with slow-simmered meat, originating from Bologna.
