Chef Penny says there’s many different type of Bumbu (paste) and this one we made today is authentically Balinese. In Bali Asli where she cooks, the kitchen is a traditional one – from wood fired stoves to mortar and pestle. Most of the dishes are prepared with hands and lots of love!
There may be some ingredients that is hard to source in your city, but Chef Penny has provided some alternatives in case.
Make a batch over the weekend and freeze them in your ice cube trays. Once frozen, remove and bag them in zip lock bags and use a cube with each salad preparation.
What are you waiting for, get your hands dirty and work those arm muscles with some manual grinding today!
Watch the light-hearted video of Chef Penny and me cooking this amazing salad HERE.
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