This involved no small amount of dipping in and out of our diminutive pool, shared between the five cabins here. It is by far the coolest place to be.
Despite being the rainy season, the weather is close and the temperature doesn't vary significantly the year round, hovering around 30°C. It seems very odd to imagine anywhere having snow at this time.
A simple corn on the cob and a salad formed lunch, but I had little appetite.
As the evening came in, so did cooler weather and I regained a sense of hunger.
I attempted a version of nasi pecel that we had tasted when out with our host. At about 16 to 20 rupiah (about £1) for a plate, there is little saving in cooking for oneself. Hence, many people eat three meals out. However, I relished the challenge of recreating the dish at home.
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| Nasi pecel (home-made edition) |
For the pecel, I blanched bean sprouts and snake beans and mixed them with a sauce of peanuts, garlic, galangal, and chilli sauce. Fried tempeh and fresh tofu went on the side and the result was not dissimilar to the warung's version.
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