This seriously was one of the best pork we’ve ever had.  We followed an enthusiastic native to a no name side street for the best babi guling, or roasted suckling pig in the Kuta area.  A clean, simple, unpretentious food stall set in a shallow store front.  We liked it that there were no busload of tourists.

The chunks of pulled pork and chopped pork belly were incredibly delicious and moist, served with toffee colored crispy pork skin and vegetables bursting with rich flavors — fragrant coconut milk, galangal, lemongrass, lime, palm sugar, tumeric, garlic, shallots and chilies.


The no name food stall offered a modest menu, babi guling, pork bone soup simmered with tasty kale green and a few vegetable sides.  So delicious I had 4 plates.  Absolute pork heaven!


This is my absolute favorite sesame chicken recipe! The fragrant sesame oil, sweet savory sauce and tender chicken, wonderful served with a bowl of steamy rice. You can adjust the amount of sugar and vinegar depending on how sweet and sour your palette prefers. Either black or white sesame seeds make the dish pretty. Happy May holiday weekend everyone!

3-4 chicken breasts, about 1 pound
1 tablespoon soy sauce
1 tablespoon rice wine
2 tablespoons cornstarch
3 spring scallions, chopped
Toasted black or white sesame seeds
Peanut oil for frying

For the Sauce:
3 cloves garlic, minced
1/2 small onion, finely minced
2 dried red chilies
2 tablespoons good quality roasted black sesame oil
1 cup sugar
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 cup stock or water
3 tablespoons cornstarch, mix well into 3 tablespoons of water

Cut the chicken breasts into small bite size pieces. In a mixing bowl, marinade the chicken with 1 tablespoon soy sauce, 1 tablespoon rice wine and dust with cornstarch, mix well, let sit for 15 minutes. Deep fry the chicken pieces until lightly-medium golden brown. Fry in batches to ensure they brown evenly and not overly cooked. Drain on paper towel.

In a large skillet or wok, heat the sesame oil until smoking, throw in the garlic, onions, red chilies and fry until your kitchen is filled with the aroma. Carefully pour in the stock, soy sauce, vinegar, sugar and bring to a boil. Thicken the sauce with the cornstarch mix while stirring constantly.

Put the chicken pieces in and flip the wok until the chicken pieces are well coated with the sauce. Sprinkle with sesame seeds, chopped scallions and serve immediately.


The vibrant colors, scents and flavors of street hawker fare in Bangkok, Thailand.



While Jesse surfed the famous Bali beach breaks in a late afternoon. I strolled around the beach where I crossed paths of sun worshippers’ and female hawkers selling exotic snacks out of straw baskets. The women were friendly and welcomed snap shots of their food. Fish rubbed with spicy sambal, along with a small fried fish and roti bread.


A mix veggies salad of sliced bitter melon, green beans, fried shallots and mashed avocados.


Sun worshippers on Seminyak beach.

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