Dan takes his turn at the burner to help cook sambal udang (shrimp with a hot sambal) during our cooking course in Bali, Indonesia.
Chunks of tuna cooked lightly with base gede/bumbu Bali (spice paste) on top. Used in the Balinese dish Tuna Sambal Matah. Cooking class in Ubud, Bali.
A raw sambal of shallots, lemongrass, ginger, lime, chili peppers. Used on top of tuna in the dish Tuna Sambal Matah. Taken at cooking class in Ubud, Bali.
