Salak

K has an ongoing obsession with soup for breakfast and so prepared us a clear broth with pak choi, vermicelli noodles and an egg poached in the hot water.

Definitely not dragon's eggs

We also sampled a local delicacy called salak, also known as snake fruit owing to its scaly reptilian skin. The thin skin yielded easily to firm and crunchy white flesh inside, tasting like an apple crossed with a pear, but with a drier taste than either of these. This variety is apparently the sweet version and others can be quite acidic and sour.

After yesterday's gallivanting, we decided to take a break today and, on the spur of the moment, decided to return to Ubud and the ARMA later in the week. We scheduled a busy few days and an early morning tomorrow and so conserved money and energy today.

Dinner was cooked in and was my attempt at gulai labu siam - a curry of chayote (also known as jícama and locally as labu siam). tofu and baby corn.