When This Was All Fields

K prepared us a red rice bubur (soup) this morning, which went down a treat but left us sweltering even in the cool of the morning. Apart from soups, most food in SE Asia is served at room temperature, but when the room is 30°, that doesn't really matter. Rice is typically cooked in one batch in the morning and eaten gradually throughout the day.

Red rice bubur

After yesterday's cycle trip, we spent today planning the things we would like to see and do in Bali. We would like to get out more into the countryside of Bali. True, the area behind our accommodation is a dedicated to rice fields, but they have been carved up and penned in by roads on all sides, in a fate that I yesterday gloomily predicted would befall the rest of Bali in time.

"I remember when this was all fields"

Tofu and tempeh, tempeh and tofu. The Indonesians go in for the soya bean in a big way. Fried cakes of bean curd or whole beans are present in most meals. This doesn't mean the Indonesians are a bunch of sandal-wearing, yoghurt-knitting vegan hippies. Oh no, they often mix these ingredients with the meat, offal or blood of one or more animals, and ikan teri (anchovy) is a pervasive spice for pepping up flavour.

However, with the sudden availability of good quality, fresh tempeh, I intend to make ample use of it.

Lemongrass tempeh

Tonight's dinner was tempeh fried and combined with plenty of freshly minced lemongrass (another ubiquitous spice), served with kangkung and rice. A rather unappetising photo resulted, which I will blame on the poor lighting conditions. The food was delicious.

Afterwards, we ate an odd cake that we picked up at the shop. Tape bakar is a fried cake made of fermented cassava topped with grated cheese and chocolate sprinkles. It had a distinct fragrance from the fermented cassava, smelling and tasting like fermented rice wine / sake with a contribution of 'old feet' from the cheese. It was an experience, but probably not one I will readily repeat.