Toiset pari viikkoa Ceylonin saarella pitivät meidät myös niin sanotusti leivässä. Vaihtelua oli nyt laadun suhteen enempi, kun tällä pätkällä taisi tulla sekä reissun huonoimpiin ja parhaimpiin kuuluvia sapuskoja. Ei sillä etteikö oltais kuitenkin syöty taas lautasta tyhjäksi. Lukekaa kuvatekstit 🙂
Second fortnight in the island of Ceylon and still being well nourished. Though the quality did vary a lot. Read the captions 🙂
Surprisingly good Pasta Arrabiata, interesting beetroot & orange salad and pretty basic veg wok at the Heritage Cafe in Galle.
Rocket Burger in Galle was a good spot for something different. The mac&cheese balls (at the back) where super good and super filling. Highly recommended.
Sri Lankan breakfast – string hoppers, veg curry and spicy coconut
Mixed breakfast: Western sandwhiches and Sri Lankan kiribath with seeni sambol. Kiribath became our favourite since also Eero did like it. It is almost porridge like red rice.
Got fresh eggs? These ones are still in the nest 🙂
Tasting the local alcohol Arrack can easily be ticked off from your list with a few home made drinks. Cheers!
Perhaps the low point of the trip: egg curry which was just boiled eggs in a sauce. At this point were very close to not ordering any food from the villa again. However, the fresh fruit juices have definitely been the best ones we’ve had during the trip.
The food at the villa improved significantly when we got the brinjal – or as locally know “wombotu” – which just melted in one’s mouth. Also we had for the first time “polo” or jackfruit curry which had a surprising texture resembling that of mushrooms. Good, though quite meaty taste.
Our last meal at Balapitiya. We ordered the excellent “wombotu” again and cashew & green pea curry with a truly generous amount of cashews.
Vadai bits ready for some serious munchin’ action. Always remember to ask for the superb fried chillies on the side.
This is how you prepare the vadai bits.
One evening we made pizzas with a local twist. These had some masala topping and frozen mozzarella which is perhaps one of the funkiest-tasting cheeses we’ve ever had. Worked out OK when melted, though.
At the nearby tourist spot Hikkaduwa we tried some kankun (on the foreground) which is basically a different kind spinach. Also this place served some tofu (at the back) which is surprisingly rare in these parts of the world.
Balapitiya is famous for prawns, so it was a perfect place to try out some jumbo sized ones. Good, but tasted pretty much the same as the smaller ones. Only there was more of it.