Vegetable fritters - crisp and succulent fritters with a French shallot and katsup manis sauce accompaniment.
Sago leaf kari - young sago leaf boiled for half an hour then served in a tasty, fragrant curry sauce.
Bandrek - ginger, lemongrass, cinnamon, cardamom, star anise, boiled with brown sugar.
What a taste sensation it all was.
The setting is a beach-side garden with several thatch roofed platforms. The owner gave me a small tour of their produce patch which has unfortunately been rained out just recently. Several centimeters of water has washed out their current crop and the only thing that seems to be thriving is the ginger. She is not deterred though, and has many future plans for the garden.
Only a few kilometers from main Senggigi it is reasonably easy to get to by taxi. On New Years Eve it was not so easy to get back from, so one of the staff gave me a lift back into town, gratis "all part of the service". Wonderful.
After such and early start I was back in my room and asleep by 9:30. Not even the combination of mosque calls, fireworks and bugles could keep me up to see in the New Year.
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