Peanut Sambal (Sambal Kacang), Tomato Sambal (Sambal Tomat), and Eggplant in Chilli Sauce (Terong Balado)

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Bali. I’m going to keep this short, because otherwise, I could be writing all day about this amazing country. It is a truly beautiful place. Not just the land itself but the people that make it so. They are peaceful, generous and kind beyond words. I hope I can take a little of their calm and humble beauty away within myself when we leave.

It feels fantastic to be travelling again, I learn so much about myself and appreciate my home and my family more with each place I visit. It is so easy to get caught up in the bubble at home, of working and socialising and buying things. I love to be so free and happy with the people  I am with and what I can carry on my back.

So far, the food here is so amazing that I can’t quite remember anything else I would rather eat. I’ve been enjoying a mostly vegan diet and I’m not missing dairy a single bit. I have eaten a small amount of seafood, but look forward to more of that once we go to the smaller islands. We have mostly been eating in the Warungs, small restaurants that serve local dishes for an amazingly low price. I’m so impressed with the amount of different vegetarian meals they offer, and I’m in love with the tempeh here. I’d like to learn how to make it. There are many cooking classes on offer but I think I prefer to experiment on my own with what I have tried and what I have asked people so far. I think everyone makes their own versions of these dishes anyway, without ever having a set recipe.

I got up early yesterday and went to the local markets to buy the ingredients I needed for these dishes that I had tried the day before at a friends’ house. The market had everything I needed, I didn’t need to buy a single thing from the grocery store except for some oil. This fact made me feel I was on the right track. So, here are my versions of some delicious Balinese dishes! May there be many more to come!

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Recipe

Tomato Chili Sambal (Sambal Tomat)

Ingredients

3 tbs peanut oil
5 long red chillies, roughly chopped
6 red cayenne chillies, or birdseye chillies, roughly chopped
10 golden shallots, peeled and roughly chopped
2 tomatoes, roughly chopped
6 cloves garlic, roughly chopped
4cm piece ginger, peeled and roughly chopped
1 tsp fish sauce (optional)
1/4 tsp white pepper
1 1/2 tsp salt
1 tbs raw sugar

Method

Heat the oil in a pan over medium heat. Add the chillies, shallots, tomatoes, garlic, and ginger and cook, stirring, for about 5 mins, add some water if it gets too dry. Transfer mixture to a mortar and pestle and add the fish sauce, pepper, salt and sugar and grind until a chunky consistency. Check for seasoning and adjust if necessary.
You can use it straight away or keep in the fridge for up to 5 days. The flavour will change after a while. I like to let it sit for a few hours before using. Serve at room temperature.

Peanut Samabl 

Ingredients

2 tbs peanut oil
150g roasted peanuts
2 long red chillies, roughly chopped
3 red cayenne chillies, or birdseye chillies, roughly chopped
4 cloves garlic, roughly chopped
8 golden shallots, peeled, roughly chopped
4cm piece ginger, roughly chopped
1/4 cup toasted, desiccated coconut
juice of 1 lime
1 tsp raw sugar
1 tsp salt
1/4 tsp white pepper
200ml water

Method

Heat the oil in a pan over medium heat. Add the peanuts, chillies, garlic, shallots, and ginger and cook, stirring, for about 3 mins. Transfer mixture to a mortar and pestle and add the coconut, lime juice, sugar, salt and pepper and grind to a thick paste, adding the water as you go.
You can use it straight away or keep in the fridge for up to 5 days. The flavour will change after a while. I like to let it sit for a few hours before using. Serve at room temperature.

Eggplant in Chilli Sauce (Terong Balado)

Serves 4 as a side dish

Ingredients

4-5 long eggplants
8 tbs peanut oil
2 tbs tamarind pulp, dissolved in 2 cups warm water
2 long red chillies, roughly chopped
3 red cayenne/birdseye chillies, roughly chopped
10 golden shallots, peeled and roughly chopped
5 cloves garlic, roughly chopped
4cm piece ginger, peeled and roughly chopped
2 tsp salt
1 tbs raw sugar

Method

Prepare a large bowl with cold, salted water. Cut the eggplants into 5cm pieces, putting them in the water as you go. Leave them in the water while you prepare the paste.
For the paste, heat 1tbs of the oil in a pan over medium heat. Add the chillies, shallots, garlic and ginger and cook, stirring for about 2mins. Transfer to a mortar and pestle with the salt and sugar, and grind to a smooth paste.
Add the remaining 7 tbs of the oil to a clean pan, over medium high heat. Add the drained eggplant and cook, stirring, for about 5mins, or until starting to soften, but not falling apart. Remove the eggplant from the pan with a slotted spoon and discard the remaining oil.
Return the eggplant to the pan, along with the chilli paste and the tamarind water. Bring to the boil and reduce heat to low. Cook, stirring, for 3mins, or until thickened slightly and eggplant is fully cooked.
Serve.

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