Kuala Lumpur | 27.02.2015

Could have started my ơn Beauty Youtube Channel after I found this | The only "window" in my hostel 
View from the TV Tower | Jalan Alor
So my camera got stolen in Cambodia. I only have iPhone pictures of my trip to Kuala Lumpur and the first two weeks in Cambodia, sorry!

Lombok | 20.02.2015

Indonesian Crêpes filled with coconut
Local gas station
Tangsi Beach

So yesterday we moved to Kuta, Lombok. Sadly I will give my laptop to a friend who goes back to Germany tomorrow because my luggage is just too heavy and I stress about it all the time whether it breaks and it gets stolen. So I won't post any pictures on this blog until the end of June (probably) but then come back with (hopefully) loads of pictures of Cambodia, Laos, Vietnam and Thailand. So have a good time and see you in summer!

Gili Trawangan | 18.02.2015

There are no cars on Gili Trawangan, only horse carts

Pura Ulan Danu Batur | 16.02.2015

Mount Batur | 15.02.2015

We started at 1 am in Amed to see the sunrise from Mount Batur

Balinese recipes | 14.02.2015

For those who asked:
Uraban Bali (Vegetable with coconut sauce)
A cup grated coconut (fresh)
A cup of long Beats
A cup of bean sprouts
2 cups dry spinach (Asian spinach, not the European one, just have a look in an Asia Market)
5 gloves garlic
1 large chilli
1 small chilli (if you like it spicy)
2 cm fresh turmeric
1 cm galingale (or normal ginger)
1 tsp. shrimp paste (trasi)
1 tsp. salt
3 tsp. palm oil
1 small lime
5 little spring onions

1) Chop garlic, both chillies, turmeric, galingale, shrimps paste and salt and mash to obtain a paste using mortar and pestle
2) Boil beans and spinach for 2 minutes and bean sprouts for 1 minute
3) Chop and deep fry spring onions and reserve
4) Preheat a wok with the palm oil
5) Add the grated coconut and paste and stir constantly to dry out the liquid of the mixture (around 2 minutes)
6) Remove from heat and add the boiled vegetables
7) Add juice of half a lime
8) Mix everything together and top with deep fried onions
Tempe bumbu manis (Deep fried tempeh with sweet soy sauce)

200 g tempeh
5 onions
3 cloves of garlic
2 large chillies
1 tsp. salt
2 tsp. sweet soy sauce (Kecap Manis)
2 tsp. sugar
400 ml oil

1) Slice the tempe in very hin slices
2) Chop garlic, onions, chillies
3) Deep fry the tempeh (400 ml oil) until it gets brown - let dry
4) Heat 2 tsp. of oil in a wok and fry all the ingredients until they are soft
5) Add the salt, sweet soy sauce, sugar and mix
6) Add the dry tempeh to the wok with the fried sauce and mix

Tirta Gangga | 13.02.2015

A former royal water palace near Karangasem