Bali Food Blog
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Day 19: Monday, 16th July
A variation on breakfast today, an omelette with ham. Plus all the trimmings!
We finally got to ‘Ubu Oka’ for the best suckling pig or babi guling in town, for lunch. For preparing, the pig is stuffed with spices, and cooked on a rotisserie for three hours till the meat is succulent and the skin is golden and crispy. In the front of the restaurant they carve up the pig for all to see.
They portion it up on plates ready to serve, for the masses of orders that flow in all day.
You can have the meat with plain rice and sauce, or have the ‘special’ which includes, rice, meat, sauce, blood sausage, skin, crackling, lawar salad, and some other fried non-descript thing. The sausage is made using the pig intestine, filled with rice flour, egg, spices and blood. It was quite dry and tasted like blood. The pork meat is delicious, even Olive loved it!
As we walked home, we passed some preparation for a wedding, and of course on the menu was baba guling, waiting in the back of a ute.
Ketut made us a repeat of one of our favourite dishes tonight, as per our request
Tuna sate sticks! with red pepper and zucchini. Not sure if this was as good as the first time, however her satay sauce is very good.
Served along with stir fried cabbage in a fish sauce, and some extra grilled zucchini.
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