There is nothing like a good Gado-Gado – an Indonesian dish with a spicy peanut sauce. Make it at home for that special taste.
This is the small, brown, nail-shaped spice, once found only in the islands of the Moluccas, east of Bali.
Cassia – Bark and Leaves. Quite useful if you can get them.
These little nuts are not well known outside of SE Cuisines, but are well worth investigating further.
Capsicums are so versatile. Do you make soups or sauces from grilled red peppers? It is worth it!
A tea to take you back to Bali.
This is a great Balinese Sambal based on tomatoes and shallots. It has been vegetarianised, using miso and seaweed flakes to add the salty sea taste to the sambal.
This is a basic Balinese spice paste that goes well with vegetable dishes that are sauteed with coconut and spices, and a Green Bean Salad, scrumptious, that uses the spice paste.
Delicious and crunch, fried shallots add texture to salads, soups, gravies and many other dishes.
A note on three types of Bayleaf – Sweet Laural, Balinese Bayleaf, West Indian Bayleaf and Indian Teja Patta.