What’s Cooking in Ubud?

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KETUT’S BALI COOKING CLASS

I had a great morning at Ketut’s cooking class. They fetched me and others at various hostels at 08:00 so that we would have time to see the local fresh produce market and undertand the ingredients for Balinese cooking. As always it is interestng to see fruits and vegetables that are uncommon to me and remember some from my previous trips

The market opens at 05:00
Chillies, shallots, ginger, turmeric
Sirsak – Sour Sop
Pare or Paria – Bitter melon or Vegetable Pare
Labu Siam – Siamese Pumpkin
Snakeskin Fruit – like a litchi
Markisa – Passion Fruit
Snake beans
Candle nuts – they burn nicely if you light them

Then we joined orthers at the cooking school, reviewed the recipes and were instructed on the use of the ingredients for each recipe.

The dishes of the day were:

  • Bumbu Bali – a base paste for most Balinese dishes
  • Sauce Kacang – Peanut Sauce
  • Sate Ayam sauce kacang – Chicken Satay with Peanut Sauce
  • Ayam Bumbu Bali – Balinese Chicken Curry
  • Pepes Ikan – Grilled Fish in Banana Leaf
  • Mie Goreng – Balinese Fried Noodle
  • Kolak Pisang – Braised Plantain in Palm Sugar Sauce

Although the ingredients were basically prepared we still had to do the chopping and slicing and grinding for the pastes. Ketut demonstrated each dish then we had to reproduce it ourselves.

Ketut – great sense of humour

The cooking class was enjoyed by all

Ketut Demonstrating
Such Knife Skills
Interesting pestle and mortar
Bumbu Bali
Prepped ingredients
Sate Marinating
Chicken Curry
Fish wrapped in Banana Leaf
Fanning the fire
Fish in Banana leaf
Lunchtime
It was a happy meal

Excellent cooking class – highly recommended. I shall definitely try these at home

16 Replies to “What’s Cooking in Ubud?”

  3. Looks interesting. I was very interested on all the different fruits. I’d love to taste some. I can’t eat spicy food so his recipe with Chilli in it would not have been for me. Continue having a great time. Love Joan.

    Reply ↓

    • Thanks Joan – the nice thing with these recipes is you can add more chili or no chili all to your own taste. Also they are easily adaptable to vegetarion by substituting tempeh or oyster mushroom for the meat or fish

      Reply ↓

  6. love reading all about your travels..tx for keeping us posted. Cooking course looks like fun. Take care and enjoy the ride…xx

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