Around Ubud and before dawn, the first light of the day cracks through from the kitchens, and bubbling hot water steams away and blends with the misty morning air. Sounds of spoons clinking against glasses filled with fine powdered coffee, sugar and hot water stir the sweet morning brew. Food is a vital part of the local life and culture, and is seen throughout the village in many different forms.
There are always some exhibitions going on at The British Museum, some of them are permanent exhibitions and others no, however, still very interesting to see
Peanuts are important to everyday cooking in most regions of Indonesia. Sometimes the small nuts are boiled in sufficient water to enrich the stock of a vegetable soup like the famous tamarind or sour-fruit flavoured soup called Sayur Asam. The still-crunchy texture and the nutty taste make an interesting combination with the vegetables.
Sampling regional dishes of Minahasa in North Sulawesi one will most certainly be offered the most renowned dish of all the bubur manado, a traditional porridge of rice and vegetables served with sambal dabu-dabu and roa, the smoked fish of the region. Should chili “hotness” appeal to you, chicken rica-rica will be served. A more exotic approach to the food is tumis bunga pepaya from the flowers of the male papaya tree (yes there are male and female papaya trees!) with kangkung (water convolvulus).
