There was only one big bump from the earthquake, and then a bunch of little shaking for 30 seconds.

I tried sate padang, I definitely lean towards saltier flavors.

How is khlatak different?

I actually went to the house of raminten the other day, if you scroll back a few posts you can see the bamboo chicken I posted!

A local actually took me there, and I thought it looked a little too fancy and that it would be catering to tourists rather than authentically end of asian, but it was very comfortable and the food was good so I was more than happy.

That’s the second time somebody had told me about bakpia, should I look for it in bakeries or roti shops?

Thanks very much I really appreciate the recommendations.

If you’ve only been in this climate, experiencing a dry climate is worth the trip, it is wildly wildly different, every second. Like your skin doesn’t get sticky every 20 minutes or so.

Of course I’m only here in monsoon season and I like walking around in the rain anyway, so maybe it’s totally normal in the dry season.

I’ve had kwetiau, mi goreng, cumi and udang cabe garam, siumai, other types of sate, all sorts of stuff, I love exploring a country through its food.