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List of results

• Kima  + (one of four main dishes for ebat in Denpasar consisting of chopped fried meat, spices, finely grated roasted coconut meat, kekalas, and blood)
• Usam  + (pulp residue left over from squeezing santen out of grated coconut)
• Kekiping  + (rice cake (jaja) in the form of a 10 cm. diameter crisp brown wafer that is studded with whole mung beans (kacang ijo))
• Laklak  + (rice cake (jaja) in the form of a convex lens, with one side flat, about 5 cm. in diameter)
• Ketimus  + (rice cake (jaja) in the form of a short, fat cone wrapped in a banana leaf)
• Pasung  + (rice cake (jaja) in the shape of a cone wrapped in a banana leaf)
• Lempog  + (rice cake (jaja) made by steaming sliced cassava, adding palm sugar and salt, and rolling in grated coconut)
• Iwel  + (rice cake)
• Kerecet  + (rice cake)
• Segi  + (rice cake)
• Keraudan  + (rice cake)
• Sate lembat  + (satay lilit (wrap); satay finely ground meat, mixed with grated coconut and twisted on the stick)
• Sate lilit  + (satay wrap; satai finely ground meat, mixed with grated coconut and wrapped into the stick)
• Gecok  + (side dishes from chopped meat mixed with grated coconut or vegetable leaves)
• Urad  + (sweet)
• Kampad  + (the rest of the grated coconut, cassava and so on)
• Cinggur  + (unripe fruit dish containing mango, chili, trassi, asam, peanuts, petis, sugar, grated banana, beef nose, bean sprouts, beef)

• Bantal  + (kind of common jaja made of ketan + grated coconut in a boat- shaped busung, about 20 cm. long)

• Madam  + (A Singaraja term for a dish served for ebat, consisting of nyuh matunu (grated coconut), chopped fried fat, and lemon grass) called lawar putih in some places)
• Gobes  + (A cake shaped like a bowl made from sticky rice flour mixed with steamed grated coconut and granulated sugar)
• Gegecok mirah  + (A side dish made from finely chopped meat, grilled liver slices, grilled grated coconut and seasoned with spices)
• Sekapa  + (Discoria hispida (Discoreaceae))
• Sager  + (a mixture consisting of dried small fish (gerang) fried without oil (gerang manyanyah), grated coconut (nyuh makikih), palm sugar (gula Bali), don kecarum, and kesuna-cekuh (spice mixture))
• Pangukuran  + (a rasp that produces coarsely grated product, usually coconut)
• Pangikian  + (a rasp with small holes for fine grating, such as coconut)
• Sate calon  + (a type of satai made from grated coconut mixed with a little meat)
• Urab  + (any food that is mixed with grated coconut, but usually some sort of vegetable or mixture of vegetables)
• Nyuh  + (coarsely grated coconut)
• Santen  + (coconut milk)
• Masaur  + (contains saur/serundeng (side dish from grated coconut which is seasoned and roasted))
• Saurin  + (fill with serundeng (side dish from grated coconut which has spices and roasted))
• Makikih  + (finely grated; shredded)
• Palem  + (fish dish made from mashed shrimp, grated coconut, and spices, which are then steamed)
• Pelas  + (food packaged in a banana leaf. In Jimbara … food packaged in a banana leaf. In Jimbaran = mashed fish with spices and grated coconut wrapped as a cylinder, skewered at both ends, and cooked on a hot piece of metal without oil (nyahnyah). Elsewhere, any food wrapped as a cylinder or elongated prism in a banana leaf and skewered at each end, either grilled or cooked on a hot piece of metal without oil. Pelas and pesan used interchangeably. Pelas can be food eaten as a snack, vs. pesan, food eaten with rice as a main meal. In Jimbaran, pelas contains mashed fish and grated coconut, whereas pesan contains chunks of fish and no coconut. Pelas is also a small container made of a mango tree leaf used in an offering during Kuningan. The pelas container, about as big as the end of the thumb, contains telengis, but because it is stored for a long time, the telengis is often eaten by insects or dried up by time it is used.by insects or dried up by time it is used.)
• Abang age  + (grated coconut dough with red and white spices as a basis in pairs / series of kawisan (a type of offerings) in a traditional ceremony in Bali)
• Saur  + (grated coconut, dyed yellow with turmeric (kunyit), fried without oil until crunchy, and usually mixed with spices)
• Makukur  + (grated, as compated to makikih, finely grated)
• Magobed  + (grated; shredded (coarsely))
• Bantal  +
• Ampad  + (leftovers (about grated coconut, etc.))
• Pinda  + (like)
• Lanco  + (net for small shrimp, about 1 x 1 depa, supported by two bows of bamboo and baited with rotten egg, grated coconut, or telengis)
• Jejeruk  + (one of five main dishes served at an ebat. Like gaguden but don belimbing not added, so the white of coarsely grated coconut prevails, not green. Placed on serving plate on the near left side of the eater.)