This spice paste is one of the backbones of Balinese cooking. Many soups, curries and rice dishes begin with a dollop or two of this iconic blend. Since only a few tablespoons are needed at a time, feel free to freeze the remainder in ice cube trays to ensure maximum freshness.
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 Tempeh doesn’t get a whole lot of love outside of Indonesia. This is such a shame because it is such a versatile, protein packed ingredient. A block of tempeh consists of soybeans that have been fermented with a fungus called rhizopus oligosporus. As the fungus grows its mycelium knits the beans together into a cake. This results in a higher protein and fiber content as well as an earthy flavor.
The most important part of this recipe is sourcing the tempeh. Use a low quality block and your dish will suffer. The most readily available brand I like is Tofurky’s Indonesian Style Tempeh. It has converted many a tempeh hater to reason.  This is a more upscale way to present two dessert staples in Bali. Pandan leaf is a sweet green leaf used in many south Asian desserts to add both sweetness and color. It may be substituted with vanilla bean or omitted completely if it is too challenging to source.
 Gado gado is one of the best introductory Indonesian dishes for Westerners. It is basically a salad comprised of raw and cooked ingredients with a peanut sauce. Given the American obsession with peanut butter this dish is sure to impress. In Indonesian, people don’t typically purchase peanut butter, rather they fry peanuts and then grind them to make the sauce. If you are feeling particularly industrious you are welcome to try this variation. Additionally, feel free to switch out some of the vegetables listed for ones that are more seasonal, depending on the time of year.
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