One of Bali's oldest dishes: chicken, ayam, or duck, bebek, is coated in a paste of shallots, garlic, turmeric, ginger, galangal, candlenut and chilli, wrapped in banana or areca palm leaves and slow-cooked in embers until the meat is completely tender. The version from Gilimanuk in the west is known as the spiciest, and it is usually served with water spinach, fried peanuts and sambal.