The kind of break also, which reminds you that life really doesn't need very much to taste wonderfully sweet, and that we're missing out a great deal by always caring so much about what's next instead of focusing on what is happening right now, the only thing that really exists and matters.
To be on the beach in time to watch the sun go down and play hide and seek with the clouds, resulting in a new though equally enchanting spectacle every night - this was virtually our only 'concern' over the past few days (okay maybe together with holding a bottle of delicious local brew Storm, just to enjoy the show even more)..
Among them, Babi Guling which I was delighted to taste again at Ubud's famous eatery Ibu Oka. A spicy filling composed of chilli, turmeric, ginger, galangal, shallots, garlic, coriander seeds and aromatic leaves is what makes this Balinese suckling pig so characteristic and flavoursome. Babi Guling is traditionally eaten at special celebrations. Slices of tender roasted meat are served along with crispy golden crackling as well as a variety of offal, of which you may as well want to ignore the exact origin.. With such strong flavours involved, I actually find Babi Guling quite challenging fare, but at the same time I feel like this somehow contributes to the appeal of the dish.
Apart from the pleasant variety of tastes and textures, I think what made me enjoy Nasi Campur so much is that after eating out for two months, it finally made me feel like having honest homey food - this all the more as a brown paper wrapping makes it convenient enough to take away and actually eat at home or your temporary place of residence in our case. No long list of dishes to asses, just a few ready-made preparations to pick from to compose yourself a comfortable meal in an instant..