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Eat: Balinese food is very spicy and peppery. Often it's served cold. Grated coconut meat (nyuh) is an essential ingredient in their cooking. Thick rich coconut cream, made by squeezing grated coconut over and over, is used in many native dishes; it doesn't keep so must be used the same day. Sate is often kneaded into the cream. Frying is done in coconut oil. Markets in most villages take place every 3 days; a cornucopia of grains, beans, greens, and fruit. Tropical fruits include: zirzak, sa/ak (best from Rendang), nangka, jeruk (pink are better), durian (stinking aphrodisiacal soul food), b/imbing (starfruit), breadfruit, mangosteens, passion fruits (from Kintamanil, white mangoes (melt in your mouth). Also exotic vegetables like acacia leaves Itwil, greens (kangkung), edible ferns (paku), etc. Most of Indonesia is Muslim but on Bali pigs are bred and cooked magnificently. Try Bali's famous delicacy babi gu/ing, stuffed suckling pig roasted on a spit and stuffed with red chili, garlic, tumeric, jahe, ginger, aromatic leaves, pepper-corn. The, flesh is juicy and tender, the skin is brittle and covered with a golden brown glaze. Sweet potatoes (ubi) with coconut, palm sugar and ketchup, are found at every warung, Rp15-25. Balinese also eat worms, frogs, flying foxes, snakes, porcupines, anteaters, lizards, wild boars, centipedes, grubs, birds (bones and all), and ricefield eels which look like baby snakes. A Balinese kid will take you out dragonfly catching using a long thin pole with a sticky end. Take the wings off, fry the bodies in coconut oil until crisp and eat with spices and vegetables. Also try some very mellow homemade native brews: arak (distilled rice brandy), tuak (sweet palm beer), and brem (rice wine).