A fragrantly spicy Balinese tempeh and potato curry, with a made from scratch curry paste (or traditional base gede).
Those of you who have been following along know I’ve just had a blissful break in Bali, where I did a deep-dive into traditional Balinese cooking with a local family.
I learned to make a full Balinese meal – six dishes, a rice and potato accompaniment, and a level five chilli and torch ginger sambal (sambal matah) that blew my mind and made my host Putu laugh with delight that my mere Western tastebuds could hack the heat.