Last week Sue and I headed off to Bali, escaping post-covid blues and, we hoped, staying one step ahead of Foot and Mouth Disease.
We were there to sample the many delights of various Como resorts – from the health and wellness focus of Como Shambhala – half an hour from Ubud – to Como Canguu, right in the hear of a surfing Mecca.
In between, we stopped off at Como Uma, just outside Ubud. We’ll go into the resorts in more detail in a later edition of Mildrover but along the way we tried and tasted some of the best and healthiest food a couple of mildly roving pescatarians could wish for.
And, just in case we got ahead of ourselves, we were brought crashing back to earth at Denpasar Airport where the choice of food was overpriced and uninspiring, to say the least.
Click on this gallery for an introduction to the best and, in one case, worst of Balinese cuisine.
Main picture, clockwise from front centre
- Sambal Teri Kacang: salted fish, peanuts, shallot, garlic, chillies, kaffir lime leaves and palm sugar.
- Keripik Sanjai: Cassava crackers seasoned with chillies, lemongrass and kaffir lime leaves
- Keong Sawah Pedas: Rice field snails braised with chillies, salam leaves, lemongrass and sweet soy sauce)
- Martabak Tahu: Tofu, shallots, garlic and leek wrapped and cooked in spring roll skin.
- Sempol: Tapioca fritter seasoned with celery leaves, served with a mild peanut sauce.
- Asinan Bogor: Tropical fruit marinated in rice vinegar, chillies and shrimp paste.
- Tempe Mendol: Fritter made with tempe, aromatic ginger, coriander seeds and kaffir lime leaves.
- Rujak Cemcem: Cemcem leaves marinated with chillies, sea salt and shrimp paste.
- Keripik Bayam (centre): Amaranth leaf deep fried with rice flour. turmeric, chillies and coriander seeds.