Wolfgang's photos with the keyword: Food

Stopover along the way to Kintamani for a lunch eating Babi Guling. The most forbidden menu but the most delicious on the island of Bali. The pig is stuffed with base genep and slow-roasted on an open fire until the skin is crispy and the meat succulent. Babi guling is usually carved into thin slices with the aromatic base genep giving a comprehensive earthy note balanced with the salty and savoury flavours of the pork.

Some are selling scarfs, the elder lady is selling a typical Balinese sweet: Jajan Bantal The sweet is well-known in all over Bali. The main ingredients of this snack are sticky rice, peas and fruits. Wrapped in coconut leaf, tied with a rope and steamed. This snack is prepared as a dish and ritual offering in certain ritual ceremonies such as Piodalan in the temples.

Babi Guling is more well-known as "Be Guling" in Bali. Actually, Be Guling can be made of other meats such as duck or chicken. Babi Guling is a kind of dish made of a whole suckling pig. It is cooked by taking out its whole bowel and stuffed the inside with spice paste and vegetables such as cassava leaf, then grilled and rolled over a charcoal made from dried coconut shells until it is well-done. Babi Guling was originally made as a ritual offering in Balinese traditional ceremonies as well as religious ceremonies. But nowadays, it can be found in many restaurants and certain hotels in Bali area.

This kind of noodle soup is based with the ingredient of the blood from buffaloes, which gives the soup an particularly and incomparable taste. Most foreigners avoid eating due the preconception they have to eat something strange like this. Once I eat it I loved it and share my enjoyment with my friends who aren't afraid to eat something strange. The other ingredients can be chosen like egg noodles, rice noodles, meat balls, liver pieces, soya bean sprouts, celery ect. The bowl costs 30 Baht = 0,70 €.

Young girls do their job by selling products at the evening after school lessons and doing the homework. Although some have to work the whole day they never forget their lovely smiling.

Salted fish, here the mackerels, are liked in every Thai household for fast food. It makes a great difference between fast food (e.g. Thai cuisine which is mostly prepared in a couple of minutes) and junk food the imported US "soft roll mentality" which unfortunately has become a second place in Thai cuisine.

You will not find a place where this fresh crabs are offered for a cheaper price. Fresh crab meat tastes more than delicious !!!

It's a thousand pities that you put this art work just in the mouth and let it smelt.

Getting a rare handwork job in Thailand: street vendors form a small sculpture with sugar in lightning-speed to sell out for children.

On the way to the Banlaem Rail Station we passed some fish farms where people lay out squid on to dry in sun light. The smell needs a bit getting used to.

Dried in the sunlight, this kind of preserved fish products isn't missing in any thai household and the base for many Thai dishes. (I love to eat the dry squid, roasted and then rolled to long and fine strips, dipped in a sauce with pitched peanuts, chili powder and a sweet salty palm sugar sirup. Then I often share my consumption with a lot of cats.)

Salted fish or is one of the oldest ways to preserve fresh fish in order to prevent them from decaying. Before refrigeration technique was invented, fish and other seafood were cured in salt or salt water. Many kinds of fish are salted. Common ones are stingray, mackerel, tuna, brass and jack.

The dish is prized for the thin, crispy skin, with authentic versions of the dish serving mostly the skin without or just a little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The skin is eaten with mandarin-pancakes, spring onions (scallions), pieces of cucumber and hoisin sauce or sweet bean sauce. I've never eaten an authentic Peking duck outside Beijing or Bangkok (once in Singapore) - never in Germany due the German law forbids to breed ducks in the way which is absolute necessary for the authentic preparing of the Peking duck. In Germany and other places the Peking duck also is always served with the duck meat which is a great wrongdoing in the Chinese cuisine.

We prefer to eat our own brought so snacks, but food like this is offered everywhere in Laos or other Asian countries like fried or roasted squirrels, flying fox, fruit bat, field rats or hamsters. I only would refuse to eat exotic animals or some who are hurt before their slaughtering.

The Laotian cuisine often use animals which are frowned upon the western dishes. This custom is frozen in the daily life and their habits, but I say NO to use exotic animals for chichi meals.

Since more than hundred years is common to eat french bread in Laos due the influence of the French customs.

Its always a pleasure for me and my family to buy food from the street vendors - mostly much more delicious than in most restaurant and much cheaper. But new coming visitors are better advised to be careful about the hygiene and the kind of food, sometimes they'll get what maybe they don't aspect to buy (dog meatballs ect.).

... to fill an omelette (delicious taste, better than Caviar).