We enjoyed quite a few delicious meals in Bali. Favorites were at Ubud's Cafe Batan Waru (the fried duck and chicken noodle soup) and Ibu Oka (famous for its suckling pig: the picture of which was a bit too intense to post, but the meal itself was certainly a highlight), and the immense seafood feast on the southern side of Jimbaran.
A sweet chili sauce seemed to appear at nearly every meal, and added great flavor without completely overwhelming the dish with spiciness. I'd love to figure out how to make this, but suspect--as with most awesome sauces--that it's more difficult than it looks.
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