Bali - Day 3 (Part 3) - Goodbye, Bali.

We departed Hardrock Hotel at 5:15 p.m. The whole journey from Kuta to Ngurah Rai Airport (better known as Denpasar Airport) took only 25 minutes. Although Denpasar Airport is an international airport where thousands of tourists flock in every day, it looks so out-of-fashion and filthy. In the boarding room, I found one of the most magnificent scenery in Bali, the sunset.

 

  

  

Ngurah Rai Airport

Bali

Bali - Day 3 (Part 2) - Hardrock Cafe

We spent our last day shopping along Jalan Legian till 12 midnight. After that, we proceeded to Hardrock Cafe, just a stone's throw from Hardrock Hotel. The night was still young and our spirit was at the peak. How could we allow ourselves to go to bed without 'enjoying' the music at one of the hippest disco in Bali? Let's Rock the World!

 

 

 

 

When you are in Bali, Bintang beer is something you can't afford to miss....

 

Hardrock Cafe
Hardrock Hotel
Bali

Bali - Day 3 (Part 1) - Hardrock Hotel

Below are some photographs taken during my stay in Hardrock Bali.

 

  

  

  

  

Hardrock Hotel

Bali

Bali - Day 2 (Part 4) - Jimbaran Sunset Seafood Dinner

We went to Jimbaran Bay for seafood dinner. Over there, you get to tantalize you taste buds with a night out at Bali's famous Jimbaran Beach. Seafood restaurants are seen lining the beach with tables & chairs placed on the sand at the oceans edge. The sea breeze is cool and the view of the sunset is amazing. We dined under the stars on an abundance of seafood and was entertained by Balinese live band music. 

Blue Ocean Seafood Restaurant.

 

 Grilled Ikan Banoeng (a type of local fish)

Grilled Crabs

Grilled squid

Deep-fried squid

Chicken Satay

Our food came with a rather steep price - Rp718,000 @ RM267

Bali - Day 2 (Part 3) - Bebek Bengil & Babi Guling, Ubud

Bebek Bengil (Dirty duck) is a restaurant in Ubud, very well-known for its crispy fried duck served with Indonesian vegetables and delicate sambal . Tasty and mouth-watering! 

This actually came from a secret family recipe, but they eventually shared it… the mystery behind the crispiness is that the ducks are marinated for 36 long hours in Indonesian herbs and spices. After that, they are steamed and deep-fried to get the crispy touch, then voila! The famous Bebek Bengil crispy duck is born…

Bebek Bengil (Dirty Duck) Rp68,000 @ RM25.30

Wondering about the name, right? Dirty Duck?? Well, the owner said it was named after their first guests, which was a flock of ducks from the surrounding rice fields that flew into the restaurant and made a real mess with their muddy footprints. Very fascinating! 

 

Other than dirty duck, their pork ribs are also something you can't afford to miss when you are in Bali. The meat was marinated for very long hours resulting in very tender and flavourful meat. 

Pork Ribs (Rp62,000 @ RM23.10) - very reasonably priced

If you happen to stay or visit Ubud right now or plan to take a trip to Ubud, don't forget to include Ibu Oka's Suckling Pig to your places-to-eat list.

 Ibu Oka is a small, slightly dingy open-air restaurant located smack in the middle of Ubud town. You have to go early (ideally around 1030am), firstly to avoid the queues, but also (and more importantly) to ensure that you won't arrive only to be told that they are sold out (the restaurant only prepares a couple each day). While there are a few variations, order the which translates to a plate full of everything: soft, succulent meat, crispy skin, deep-fried intestines, more pork meat mixed with spices, and a chilli-vegetable relish. This is served with rice. Order your meal, take off your shoes and head into the dining area. Sit on the floor and dig into one of the most transcendental food experiences of your life; it really is an almost religious experience.

 A mixture of meat and skin

 

 Rp30,000 @ RM11.16

Bali - Day 2 (Part 2) - Kopi Luwak, Ubud

Kopi luwak  or civet coffee is coffee made from the beans of coffee berries which have been eaten by the Asian Palm Civet (Paradoxurus hermaphroditus) and other related civets, then passed through its digestive tract. 

A civet eats the berries for their fleshy pulp. In its stomach, proteolytic enzymes seep into the beans, making shorter peptides and more free amino acids. Passing through a civet's intestines the beans are then defecated, having kept their shape. After gathering, thorough washing, sun drying, light roasting and brewing, these beans yield an aromatic coffee with much less bitterness, widely noted as the most expensive coffee in the world.

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Kopi Luwak or Civet Coffee is coffee made from coffee cherries which have been eaten by and passed through the digestive track of the Asian Palm Civet (Paradoxorus Hermaphroditus).

After collected, the beans are processed hygienically, and given ony a medium roast so as to not destroy the complex flavors that develop trough the proccess.

Some people try to breed the civet and given a coffee cherries to eat, they won’t succeed. Our Kopi Luwak is origin from wild civet which live mutualism with coffee farmers. Civets use their nature insting to eat the best taste of coffee cherries in the coffee plantation.

Just found a great place to try the civet cat coffee known locally as Kopi Luwak. The place is a small spice, coffee and cocoa farm called Sailand, and is about half way back to Ubud from Kintamani. The civet cats apparently eat only the sweetest wild coffee berries and their stomach enzymes help to break down the bitterness of the coffee bean. Farmers collect the digested beans from the cat dung and sell it to Sailand.

 

  

 Kopi Luwak, anyone?