On the way, papillae!

Erika and Tom, the score clinquante, six jobs with them two accomodate us in their living room, in outskirts of the city of Sydney, in Erskinville. We met them via the couchsurfing.com site.

Ten beaches are accessible in public transport to Sydney.
It is not always possible to bathe there because of the currents but it is always possible of there surfer  

Twelve days in Bali and not really of culinary revelation. Admittedly, we were agreeably surprised by fish hardly fished and directly roasted with the barbecue, but the added-value lay more in freshness of the products and the originality of fish (nothing is more goûtu than the fish parrot). Perhaps we did not know to unearth the good addresses, perhaps also that this very tourist island loses a little its gastronomy while having like only leitmotiv not to divert the tourists The illumination came from Johan which, during all this stay, scraped the head. At the time of its preceding voyage a Bali, it had tasted a succulent dish of pig, a dish so much pricking and yet so much good that it had only one obsession: the regoûter. With the first sign seen by the pane of the minibus, we knew that the Graal Saint of the dish was called the babi guling.  

This photograph of pig makes it possible to locate easily
warungs proposing the babi guling

Five months of voyage in Asia, five months of rice to all the meals: rice vinegar in Japan, wafers of rice in Vietnam, sticky rice in Laos, rice noodles in China, rice hulled grain in soups and everywhere rice vapor or rice fried with all that exists. Everywhere however, these landscapes of drained rice plantations which are used sometimes as potato fields while waiting for the rain. To travel in dry season is more pleasant but the Asian landscapes are a little less green there. A simple change of hemisphere will have been enough and transported us here to Bali at the end of the rain season. Finally of the water of up there! Even if the island never misses any and rice pushes there in all seasons: where that one goes on the island in the shape of lamp of Aladdin, we observe rice plantations in terrace. Here each space is occupied with the production of this food headlight. The perfect occasion for the two gastronomes who we are to lean us on the white gold.

Rice plantations in terrace

Soup Tom yum goong that we learned how to prepare in Silom Cooking class of Bangkok remains best Asian soup than we ever tasted. Small flat, it is a not very practical soup because the majority of food are not eaten, they are just there to give taste. Thus attention, not to cross in too short periods, the ingredients which will not have to be chewed.  

In Southeast Asia, one moves only in the two-wheeled vehicle. If, in Europe, being motorcyclist often implies to get dressed very out of leather and to carry a full-face helmet, it is not the case in Asia, where the fashion often carries it on safety. The kings and the queens of the scooter style remain without question the Vietnameses and the Vietnameses. Anthology of the best looks of motorcylcists crossed in Asia.

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Impossible to cross Thailand without tasting with the national dish: the Thai pad. This noodle dish jumped to slightly sticky consistency, often cooked with shrimps, is served powdered with peanuts. Prepared under your eyes in travelling roulottes or revisited in the great restaurants, the Thai pad is eaten out of at home, first of all because it requires a great number of ingredients but also because it is cheap. We left to discovered this so popular dish. Here thus a receipt to be remade easily on your premise after a long turning by an Asian supermarket.    

Many ingredients of the Thai pad

Our voyage in Burma was rich in meetings. We crossed many women and men curious about our lifestyle and avid to make us discover their country. We were right before the elections and the partisans of Aung San Suu Kyi posted themselves freely in the street. Here a gallery of portraits of Burmeses, crossed along our voyage, to which we gave a small instantaneous photograph. 

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