Sate Babi (IDR 70.000)
Bali's version of satay differs from what we're used to in Singapore in several ways; squares of meat coated in soy sauce and lime juice are used and these tend to be chewier than what we are familiar with back home. The meat is marinated in a Banjar-style spice paste made from a blend of chillies, coriander seeds, garlic, ginger and tomato before hitting the charcoal grill for that smoky finish we all look for in a good satay. We found our pork satay to be tasty enough, but what blew our minds was the accompanying sambal ketjap, a thoroughly addictive sweet and spicy sauce made from cut chilli padi and kecap manis that we used on everything we ordered.
Chicken Nasi Campur (IDR 60.000)
Beautifully presented, my plate was laden with a colourful and exciting array of side dishes, all of which were not found wanting. Sample sambal egg, plush begedil, sweet corn fritter, fresh tempeh and sauteed julienned green beans and carrots.The main event, a piece of fried chicken covered in bits of batter and peanuts, was crispy, succulent and aromatic. Even the gimmicky cone of steamed rice was well-cooked, not to mention the so 'pedas' yet so good dab of sambal that left us wanting more. Sure, you might be paying a premium at this warung, but for the level of service and quality of food enjoyed amidst pleasantly bucolic surroundings, I don't feel that it’s much of an issue.