friends who recommended Ayu’s, and it’s the perfect place to sample authentic Balinese food.
Most days, Nasi Campur is offered, and this is the dish I tried. Campur (pronounced “champour” for those who aren’t sure) means “mixed”, so really it’s rice served with whatever happens to be handy. It’s one of the staples of Bali and you can find it served many different ways. There’s usually meat or fish, and on the day I was there, Ayu had chicken. Simmered in a herb broth, it was tasty and moist. It was surrounded by ample portions of Lawar (green beans, shallots, garlic, chilies, grated coconut, lime juice and spices), Tofu, crispy fried Tempe, and served with Sambal Matah (shallots, garlic, chilies, roasted shrimp paste and coconut oil) and a Special sambal that someone had requested, made with roasted green chilies. Some of those little chilies are pretty darned hot, so it’s best not to take a huge mouthful unless you’re used to spicy food! Just as a matter of interest, the oil used in the sambals is not deodorized, so you get the full taste of coconut. Altogether my Nasi Campur was mouth-tinglingly good and bursting with exotic flavours. I loved it!
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| To drink I had a delcious, fresh pineapple juice, and all for 31,000Rp, the equivalent of RM10 or slightly over US$3. Sometimes, Ayu will have corn fritters or little potato cakes and she also makes Sambal Bongkot using young shoots and buds of torch ginger, shallots, garlic, chilies and coconut oil. |
before. Ayu will also cater to groups, parties and buffets.
