A restful and recharging gado gado
Made and eaten in Uluwatu
Crawling to the finish line of 2024 felt like running a marathon without training. The course was steep, full of detours, but there were some scenic moments along the way, which we’ve been very grateful for. Anyway, we made it and have rewarded ourselves with a restful adventure in Uluwatu, Bali. Unlike our usual go-go-go trips we came with no itinerary and no plans, which has turned out to be the perfect reset. Funny thing about relaxing though is that we’ve got so much energy, so naturally, we couldn’t resist filming a Supperclub for 3 episode, featuring gado-gado.
Before we dive into the recipe, here’s a quick rundown of spots we loved plus a map of our picks. Think slow mornings, sambal-packed meals at local warungs, afternoons drifting into massages and facials, and evenings filled with feasts.
Nails, spas, massages and wellness — be sure to book.
Carlos scored a stellar foot massage and the most flawless looking mani-pedi of his life for $45 AUD at U Massage
He also indulged in a deep tissue massage and Madero facial (where they use wooden roller tools) at Nomad Haus. He walked out glowing and floating, swearing the therapist released three years of tension buried in his body.
We’re both getting traditional Balinese massages at Atmos tomorrow
For fitness girlies, I visited Reform Pilates and Bambu Fitness. They also offer short-term passes. Great vibe + community feel.
There are many spots here that do a great job on the nails. Clay Nail Bar Uluwatu squeezed me in one morning. Here’s the set babyyyyyy
Food
We haven’t had a bad meal. Even the packet mi goreng noodles have more integrity and bounce than they do at home — likely made at a different manufacturer.
Warung Mak Jo — recommended by our driver, Putu, this local gem serves up killer Balinese and Indonesian plates. The sambal matah paired with ayam goreng (fried chicken) was excellent.
WAATU — a yakitori and open flame restaurant that although is on the pricier side, had some memorable bites including their skewered mahi-mahi and chicken thigh. And the rice pudding was such nice way to wrap up our meal with a touch of nostalgia.
Warung Local — one of the local spots great to get your nasa campur fix for like $8 AUD a plate. Cheap, cheerful, casual.
Annapurna — great for a solid Indian feast, anything mutton on the menu was a win but the highlight for me was the smokey flavours humming in the tikka masala. We ordered ours with paneer.
Yuki — a modern izakaya and is so good for when you’re craving elevated asian-inspired bites and some maki rolls. On the special menu were truffled tuna tartare cigars which were very inspiring.
Before we leave, we’ll also be visiting The Warung for some fancy Indonesian plates and Satu another cheap and cheerful local spot.
Gado-gado (which translates to mix-mix) is an Indonesian plate made with a mix of blanched or steamed vegetables, boiled eggs, tofu, tempeh, sometimes rice cakes, all generously coated in a savoury, nutty peanut sauce. Variations of gado-gado are common across Indonesia, and they differ based on regional preferences, ingredient availability, and cultural influences.
Our recipe is birthed out of what was close to our stay in Uluwatu, including a sambal terasi full of delicious funk and simple vegetables we could find at local markets. The sauce really makes it, and we’re so inspired to eat so much more whole foods with this sauce at home.
Recipe
Serves 3-4
Watch Supperclub for 3 Episode 19
Ingredients
The sauce
4 tbsp peanut butter
2 tbsp red curry paste
1 tbsp kecap manis (sweet soy sauce)
2 tsp sambal terasi (with belacan aka shrimp paste)
Juice of 2 small limes
1/2 cup coconut milk
~1/3 cup — 1/2 cup water to loosen
1-2 garlic cloves, minced (optional)
The rest
1 potato, boiled
2 handfuls green beans, blanched
3-4 eggs, boiled to your liking (7 minutes for me hehe)
2 tomatoes, sliced into wedges
Tempeh, plus neutral oil and 1—2 tbsp kecap manis
3 handfuls of prawn, fish or anchovy crackers
1 avocado, sliced
Neutral oil
Method
Make the sauce
In a small saucepan over low heat, combine the peanut butter and red curry paste, stirring until the mixture becomes fragrant and smooth.
Add the kecap manis and sambal terasi, stirring to combine.
Gradually pour in the coconut milk, mixing until the sauce is creamy and uniform.
Add the water, a little at a time, until the sauce reaches your desired consistency. It should be thick enough to coat but loose enough to drizzle.
Remove from heat and stir in the lime juice and minced garlic (if using). Set aside.
ⓘ It’s also fine to not cook the sauce (we didn’t) but cooking it will develop a richer, harmonious flavour. If not cooking, simply mix all sauce ingredients together, then gradually thinning with water as above.
Prepare the rest
Boil the potato until tender, then peel and cut into chunks or slices (allow 25-30 mins depending on potato size). Optionally you can microwave chunks for 3-5 minutes or steam chunks for 15-20 min too.
Boil the eggs to your liking (7 minutes for jammy yolks), then peel and halve.
Shallow fry the tempeh in neutral oil until golden brown, then toss it in kecap manis while still warm.
Blanch the green beans in boiling water for 2-3 minutes until vibrant and tender-crisp. Drain and set aside.
Assemble
Arrange the potato, eggs, tomato slices, fried tempeh, green beans, and avocado on a large serving platter or individual plates.
Generously drizzle the peanut sauce over the ingredients, or serve it on the side for dipping.
Finish with a handful of crackers for crunch and serve immediately.
