I returned from my trip to Bali full of inspiration and wanderlust. The food was (of course) one of the highlights of our trip, along with our cooking class in Sideman. It was a dream for me to wander though the market in the morning – seriously bigger than a Costco but instead filled with fresh fruits, spices, and flowers for daily offerings – trek through Yuri’s rice field, and cook with him all day long. We grated fresh coconuts to make coconut milk, ground nuts in a huge mortar and pestle to make gado gado, steamed baskets of rice, and smashed together curry pastes. The result was one of the most delicious meals of my life.
Today I’m sharing my take on gado gado – traditionally a peanut sauce, and one of my favorite recipes that we made. I use almond in my version and you could certainly use peanuts to get a more authentic flavor (I’m excited to try it out with this nut butter that I have in my pantry)! This sauce is delicious drizzled on vegetables and grain bowls all week long. If you prefer to mellow out the flavors of the shallot and garlic, you can roast them with the vegetables and then blend them into the dressing. In this recipe, I pair the gado gado with lots of vegetables – both roasted and steamed – and nasi kuning, a very traditional rice dish made with coconut milk and turmeric. This rice would also pair super well with steamed fish or grilled shrimp skewers. Hope you enjoy and stay tuned for some more Bali inspired recipes! Don’t forget to check out my Bali guides before you plan your trip 🙂
Steamed fish in Bamboo leaves, lemongrass skewers, green bean salad, and nasi kuning made at our villa, Pantai Indah.