Return to Transcripts main page

CNNGO

Bali - Legends, Cocktails and an Amazing Pig Roast

Aired September 10, 2014 - 05:30:00   ET

THIS IS A RUSH TRANSCRIPT. THIS COPY MAY NOT BE IN ITS FINAL FORM AND MAY BE UPDATED.


(MUSIC PLAYING)

SUKI, SUNGLASSES DESIGNER (voice-over): Welcome to the Beach Club, Potato Head Bali. This (INAUDIBLE) in Bali. It's super trendy. You can

see all the (INAUDIBLE).

It's beautiful people, of course.

(INAUDIBLE) Bali has different (INAUDIBLE) restaurants. And you can see (INAUDIBLE) and the (INAUDIBLE). To get in here actually is

(INAUDIBLE). What you can do if you want to have like really nice (INAUDIBLE) on the beach and beautiful sunset in the end, you need to come

early around 10:45, 11:00 am in the morning so you will get the best spot in the band (ph). And also if it is really going to have the (INAUDIBLE)

in there, you can enjoy, swim, lay back, let the sun (INAUDIBLE). And of course, we have nice (INAUDIBLE).

Here we go. So (INAUDIBLE) on the Beach Club, Potato Head Bali.

You want to try it?

UNIDENTIFIED MALE (voice-over): (INAUDIBLE).

SUKI (voice-over): You can see behind me many window in there. This idea is like Colosseum in Rome. I think this is really cool and

(INAUDIBLE). This is unique glass (ph), the (INAUDIBLE) Club. It is not also they have really best wholesale, best food, best beer. And then also

they have really best (INAUDIBLE).

Now were in (INAUDIBLE). In here actually you can find a lot of indie clotting (ph), (INAUDIBLE) Bali also is a lot of young designers. And in

here where you can find really good quality of fashion, clothing, jewelry and many thing about (INAUDIBLE). This is (INAUDIBLE) one complete arrays

(ph), you just can -- you know, you are there holiday in Bali swimming. And you can find anything in one array (ph). This is really good because

you don't want to like mass (ph) your time.

When you're on holiday in Bali make sure that you don't miss this street, (INAUDIBLE) Street in (INAUDIBLE).

(MUSIC PLAYING)

RIZAL TANJUNG, PRO SURFER (voice-over): We are in Balangan (ph) Beach. This is where all the --usually we are local people hang out over

the upcoming surfers, like all the kids from Bali. They practice to be professional surfers. They always come here and hang out. Because it's

nice. It's family. It's friendly, easy. It's all here. So it's like the hangout place.

The beach is our (INAUDIBLE). It's like this is our escape. And it's free. I mean, like, oh, we always come here every day on the beach or

every morning, you know, when waves is really coming in the morning and stay all day until the sunset. So it's like the surfing's part of our

culture.

Bali is like one of the best island, you know, and the people want to see and spend for the holiday, you know, like a list, you know, you travel

the world, you are -- you -- well, Bali's one of the list that you have to travel or visit before you die, you know.

When we surf, it is -- we have always had a unique kind of islander style, it's like old style, like something like the Hawaiians and the hula

dancing, the fan movement. We grew up, we have this in our culture, in our blood, you know.

(MUSIC PLAYING)

SUKI (voice-over): Welcome to Chengu (ph) Deus Bali, come in. Here we go. Have a look all this place that you can see, like this place is a

really like really cool that you cannot miss it while you're going in Bali to where they do the custom. This is of course this is like (INAUDIBLE)

for the bikers. And also for the surfers. Come in.

Want to buy this motorbike for me.

This is why they call this a temple of enthusiasm (ph). People in here still be enthusiast, fun and be crowded (ph). When you can see all

the on the wall in there, have a look. Everything is art.

(MUSIC PLAYING)

SUKI (voice-over): Everything is really cool and then, of course, the unique sunglasses, (INAUDIBLE) sunglasses.

So I think this is a good place. Everything.

Look. How messy they are behind there. It's always happening only on Sunday night. They have live music and then also live DJ. This is the

perfect night for spending Sunday night in Bali. And everybody's like, whoo-hoo. Let's disco.

For me, everything in here is about the, you know, the unity and then mixing cultures, everybody blend in love and peace. It's Bali. Remember,

this is about Bali's peace and love.

(COMMERCIAL BREAK)

(MUSIC PLAYING)

TANJUNG (voice-over): So we are at Kudzu (ph) Beach. This is -- we are in the location where it all starts at the beginning of, you know,

Bali, where Kudzu (ph) used to be like small fishing village. This is where surfing started. Usually they, all the kids, you know, the daddies

are fishermen and the son just hanging out all day at the beach and they learn surfing, more of the (INAUDIBLE) board, (INAUDIBLE) and some surfers

like let, you know, like everybody leave their gift of board for the kids and that's where it all started.

Kind of at the beginning it's kind of like a rebel. They're really against it. They do not agree because the (INAUDIBLE) really worry with

the kids because some of them don't know how to swim, but they want to surf. We live for surfing and we now, the fishermen think surfers to go,

you know, to the beach after the all the waves.

So yes, I'm going to introduce you guys to my friend, (INAUDIBLE). He's a one leg, you know, the first like generation, the first kids, the

first generation that surfed from the fishermen. Now he's (INAUDIBLE) people (INAUDIBLE) from Russia, Norway, all -- everyone in the world want

to be like be a part of our lifestyle, surfing lifestyle, you know, being on the beach and, you know. Island lifestyle, yes.

UNIDENTIFIED MALE (voice-over): (INAUDIBLE) can surf all year. And then the waves are perfect. You can get like a big (INAUDIBLE) island or

gnarly wave and small wave mellow for the beginning. It's like (INAUDIBLE) or paradise. It's perfect.

(MUSIC PLAYING)

CHRIS SALANS, CHEF, MOZAIC (voice-over): I thought that it'd be a great idea to come to the restaurant, so obviously very representative of

Bali in especially Ubud and you know, you always think of rice as only a carb. But we actually love to come to the rice fields. We find a lot of

things other than rice. Today we're going to be harvesting some rice just to use the skin.

Fourteen years ago, there were no serious restaurants in Bali. I wanted to do what I had done, you know, since I've been in the kitchen,

which is -- you approach food at more on an experimental side of things. You see what's out in the markets. You see what's out in nature and you

try to give the guest a unique experience.

Couldn't do what I'm doing anywhere else in the world. You wouldn't find that balance of people, ingredients, weather, natural beauty, so.

And so now I'm interested in seeing what grows once the rice is gone. And there's actually a lot growing on the rice fields. It's really great.

What we have here, for example, is something called ginger (ph) leaves. And I started working with this. And it has a really interesting flavor.

I'll show you later in the workshop.

And then something else that would be really interesting also are the flowers. And obviously something like this would look wonderful on a

plate.

So a lot of what I discovered comes from either eating or foraging, going out, asking people. I ask a lot of my staff, you know, what grows in

your back yard.

So this is the rice that we harvested earlier. And I'm basically picking the rice out of its husk and recuperating only the husks and

keeping the rice to the side. And we're going to use the husk to smoke. The idea today will be to smoke a piece of pork, which we're going to be

serving with jackfruit.

So now we're going to start doing the Balinese spice mix. I've always been trained to go to the local markets and use what's in season. So I

applied the same philosophy when I started cooking here. I went to the markets. I ate also a lot of local food because, unfortunately, the

markets don't always find all the ingredients that actually grow here.

And I was more interested in the unusual ingredients.

So I'm going to take the ginger (ph) leaves that we picked earlier and I'm going to parboil them so they're pliable. And we're going to wrap a

piece of fish in them. The reason behind this dish is when I tasted the ginger (ph) leaves, I found them to be quite iodine-y. A fish would be

beautiful prepared with this leaf, local Balinese fish, the local ginger (ph) leaves, (INAUDIBLE) flavors, a lot of flavors, a lot of ingredients

from Bali.

This is the Balinese pork belly, smoked in rice husk with jackfruit, pureed jackfruit chip and ripe jackfruit.

In Ubud the idea was to have very almost an outdoor dining experience, you know, to be able to sit under the sky, enjoy the stars and see, partly

see the kitchen. So it was a bit of noise coming from the kitchen. But that was part of the experience.

(MUSIC PLAYING)

(COMMERCIAL BREAK)

(MUSIC PLAYING)

NATISA JONES, ARTIST (voice-over): The charm of (INAUDIBLE) is the fact that even though there's all these villas popping up and there's, you

know, a lot more people than it used to be, they still kept it as a village. There's still, you know, traditional ceremonies coming here and

like they still kept it really quiet and it's still nestled like all the villas are nestled and hidden away and like it's really nice in that way.

And that's why I like it. (INAUDIBLE).

(LAUGHTER)

JONES (voice-over): For me, personally, I just like coming here and it's a very contemplative like space, where you can just like chill out and

like see the ocean and breathe salty air and, yes, it's just really relaxed.

Mostly it's just like a really like relaxed beach like you can tell, the vibe is just different like it's really nice. I really love this place.

(MUSIC PLAYING)

JONES (voice-over): This is Babi Guling Ibu Oka. Ibu Oka is the name of the lady who (INAUDIBLE). It's a famous suckling pig in Bali and it's

really good. And these are offerings. You'll see them everywhere around the shops and restaurants and everywhere usually. And it's offering for

balin (ph) for protection for their business or their home.

So this is also the Balinese sauce that completes everything and they're very particular in how they cook it. And it's slow-cooked and

(INAUDIBLE). Yes, five hours to cook one pig (INAUDIBLE) and sometimes they cook seven pigs a day.

This is also the skin. Usually it's really crispy and you eat it with the pig, with the sauce and with the rice and it's awesome. And if you

want to kick it up a notch, you have this, which is very dangerous. I myself -- like I like spicy. But this is -- this is a little bit too much

for me. And, yes. And I don't eat that much pork, but when it comes to (INAUDIBLE) I like (INAUDIBLE).

When I come here, I just like to (INAUDIBLE) because there's so many textiles and like jewels and like color and like it's just a great way of

finding patterns. You'll find weirder and stranger stuff here than you do like if you go to the mall. And a lot of the time they have like, you

know, we often pick Balinese like patterns (INAUDIBLE) rings or shirts or whatever.

But usually really (INAUDIBLE) when you get these in the mall and here you can get half the price. The most important thing here is bargaining.

So this is Tony Raka Gallery. Tony Raka Gallery has a really good mixture of like modern, contemporary art and also a lot of really cool

tribal like furnitures and antiques and those kinds of things. So it's a good variety for everyone.

Contemporary art and like fine art and things like is -- it's a new concept in Indonesia compared to it is in the West. Art has always been

part of life, like it's always been part of the tradition. It's always been part of the culture, how they make -- you know, their spoon (ph) or

like how they carve the temples or whatever, it's never been separate until the concept of fine art and like, you know, galleries and things like that

started, you know, influencing Indonesia.

This is my first time showing in this gallery, which is really exciting because this gallery supports like young artists. Most of my

artwork are, you know, revolving around the theme of like human condition and it's just picking narratives and turning like the daily life and like

how that, you know, reflects on idea of the self.

This place is a great place to be, also to look at what's relevant in terms of like the Indonesian art world.

(MUSIC PLAYING)

TANJUNG (voice-over): Now we are today at the Padang Padang Beach is one of my favorite beach in Bali. You can see here like with the beautiful

wave, you know, in the back and the people here, it's enjoying the scenery of the beach. It's one of the most beautiful beach in Bali. We have the

experts in (INAUDIBLE) for the (INAUDIBLE). It's warm-up. Padang Padang is (INAUDIBLE). It's very hard, like not great every day. Need a special

like special day when the swell is really big. (INAUDIBLE).

Yes, (INAUDIBLE).

So I'm going to (INAUDIBLE) get to the (INAUDIBLE) it's 5 o'clock already, so we have one hour to go.

This is Padang Padang Beach. It's like a world-famous like people know it just like the, you know, the pipeline of Bali, like this -- the

surf used to get a big barrel, like standup barrels, like good, standup like big cave, yes.

(MUSIC PLAYING)

SUKI (voice-over): Welcome to infinity and beyond. Come to the island of God. Look how beautiful it is. I guess it's just -- it's the

purpose of life, to enjoy the beauty of nature, you know? Bali for me, myself, is like sort of a magic island.

JONES (voice-over): A place of inspiration. Like it's like inspiring to meet different people and exchange with different people.

SALANS (voice-over): It's very important to go out and discover.

TANJUNG (voice-over): It's different energy when you can -- when you just land in Bali, you can feel the energy. It's you know, it's totally

different than other islands.

END