KolakBiuKolakPisang
Boiled banana in palm sugar syrup
Serves 2
Ingredients
2 bananas
2 tablespoons palm sugar
2 tablespoons coconut cream
5 pieces of jackfruit
1 pandan leaf
1 tablespoon corn flour (optional)
a pinch of salt
2 cups of water
for optional garnish
1 teaspoon grated coconut
1 tablespoon palm sugar
Instructions
1. Slice the bananas, grate the palm sugar and cut the jackfruit into thin slices.
2. Boil the water and add pandan leaf, banana slices, jackfruit, palm sugar and coconut cream. Meanwhile, add corn flour to about 2 tablespoons of water in a separate cup and mix thoroughly. Let the banana mixture cook for about 2 minutes then add the corn flour liquid, stirring gently, to thicken it.
3. Stir for less than a minute and remove pan from heat. Serve on a dessert plate.
4. To make an optional syrup, boil 1 tablespoon palm sugar in half a cup of water until it becomes thick. As a garnish, drizzle the syrup over the dish and top it with grated coconut.
Base GedeBumbuKuning
Basic Yellow Sauce
Serves 4 - 6
Ingredients
10 shallots
15 cloves of garlic
2 thumb-sized pieces of lesser galangal
2 thumb-sized pieces of galangal
2 thumb-sized pieces of ginger
2 thumb-sized pieces of turmeric or 1 teaspoon of turmeric powder
2 hot chilies
3 red chilies
4 candle nuts or macadamia nuts
1 teaspoon coriander seeds
1 teaspoon whole black peppercorns
1 teaspoon white pepper
2 cloves
¼ teaspoon nutmeg powder
1 tablespoon palm sugar
1 stalk of lemon grass
2 salam leaves or bay leaves
2 teaspoons of shrimp paste
(Indonesian shrimp paste, Terasi, if possible)
3 tablespoon of coconut oil
Instructions
1. Clean and wash all ingredients except seeds and powders. Slice and remove the seeds from the hot and red chilies. Finely chop shallots, garlic, lesser galangal, galangal, ginger, turmeric, candle nuts, red chilies and hot chilies.
2. Blend the chopped ingredients, coriander seeds, nutmeg and cloves in a Balineselesung, or in a conventional blender, until they form a fine paste.
3. Sauté the paste in the coconut oil. Crush the lemongrass stalk then add salt, pepper, palm sugar, salam leaves and the lemongrass to the paste. Sauté for about seven minutes on a low heat.
4. This basic yellow sauce lasts for 1-2 weeks in the refrigerator.
Kuah Wong Sup Jamur
Clear Mushroom & Vegetable Soup
Serves 4 - 6
Ingredients
2 cups mushrooms of any kind
1 small carrot
string beans (for ½ diced cup)
5 cloves of garlic
5 shallots
1 lemon
5 kaffir lime leaves
1 spring onion
1 hot chili (or more to taste)
1 liter chicken stock
Salt and pepper to taste
for optional garnish
1 tablespoon deep fried shallots
Instructions
1. Separate stalks from mushrooms and peel the mushroom heads. Slice mushrooms, garlic, spring onion and shallots. Cube the carrot into centimeter pieces. Slice the chili and remove its seeds. Cut the lemon into slices.
2. Sauté garlic, shallots and spring onion until light brown. Add mushrooms and chili and continue to sauté.
3. Pour in the chicken stock and squeeze the lemon slices over the stock. Break the kaffir lime leaves and add to the stock.
4. Bring the stock to the boil then add carrot, green beans and salt and pepper to taste.
5. Serve in a bowl with deep fried shallots as a garnish.
Be SiapMesanten
KareAyam
Chicken in Coconut curry
Serves 4 - 6
Ingredients
3 chicken breasts
1 cup cubed potato
7 cloves of garlic
3 shallots
1 spring onion
2 red chilies
3 tablespoons coconut cream
½ liter chicken stock
2 tablespoons of base gede, basic yellow sauce
1 tablespoon coconut oil
2 salam leaves or bay leaves
5 kaffir lime leaves
salt and pepper to taste
for optional garnish
1 tablespoon deep fried shallots
Instructions
1. Slice the red chilies and remove their seeds. Slice shallots, garlic, spring onion and the red chilies. Clean, peel and cut the potato into 2 centimeter cubes. Cut the chicken into small slices.
2. Sauté shallots, garlic and spring onion on a medium heat until light brown. Add the base gede then the chicken and stir together.
3. Add the chicken stock and bring to the boil. Break the salam and kaffir lime leaves then add them to the stock, with salt and pepper to taste.
4. Add the coconut cream and keep on a lower heat for 2 minutes before serving.
5. Serve in a bowl with deep fried shallots as a garnish.
Pepesan Be Pasih
PepesIkan
Steamed Fish in Banana Leaves
Serves 4 - 6
Ingredients
½ kilo of tuna
3 medium sized tomatoes
1 cup of lemon basil leaves
2 tablespoons of base gede, basic yellow sauce
Salt and pepper to taste
6 paged-sized pieces of banana leaf, or aluminum foil
1 large slice of lemon
6 toothpicks
Instructions
1. Slice the tuna into 1 centimeter sized cubes. Dice the tomato.
2. Roughly mix tuna, tomato, lemon basil, base gede, salt and pepper and squeeze the lemon over the mixture.
3. Place two tablespoons of the mixture onto a banana leaf and roll until the mixture is completely wrapped. Take a toothpick and fasten it to each end of the package.
4. Steam the packages for ten minutes. The dish can now be served, or you can grill the packages for about three minutes, until the banana leaf darkens, before serving.
JukutUrab
Coconut and snake bean salad
Serves 4 - 6
Ingredients
¼ kilo of snake beans or string beans
½ a whole fresh coconut or ½ cup grated fresh coconut
(or, if using frozen coconut, add 1 tablespoon of coconut cream)
2 tablespoons of base gede, basic yellow sauce
1 tablespoon palm sugar
1 tablespoon deep fried shallots
1 lime
½ teaspoon salt
Instructions
1. Boil the snake beans for two minutes so they are still firm then slice them into half-centimeter sized pieces.
2. Grate the coconut. If you use frozen grated coconut, add 1 tablespoon of coconut cream to moisten the coconut.
3. Mix the chopped snake beans, grated coconut, base gede, palm sugar, dried shallots, salt and squeeze the lime over the mixture. Work your fingers through the salad.
4. Serve on a large dish.
Sate SiapSate LilitAyam
Minced chicken grilled on Bamboo Sticks
Approximately 15 serves
Ingredients
½ kilo of minced chicken breast
½ cup grated fresh coconut (or if frozen, add 1 tablespoon of coconut cream)
2 tablespoons of base gede, basic yellow sauce
1 tablespoon palm sugar
1 wedge of lime
1 tablespoon deep fried shallots
Salt and pepper to taste
15 bamboo sticks (thicker than skewers) or ice-cream sticks
Instructions
1. Add the minced chicken, base gede, coconut, palm sugar, fried shallots, salt and pepper into a bowl and squeeze the lime over the mixture before mixing thoroughly.
2. Take about one tablespoon of the mixture and form a ball. Mould the ball onto the end of a bamboo stick. Repeat the process to make fifteen sticks.
3. Grill the sticks over charcoal or a hot-plate until the meat browns then serve as an appetizer or as a main course with steamed rice.
Tempe Me Goreng
Tempe Kering
Deep Fried Tempe in Sweet Soy Sauce
Serves 4 - 6
Ingredients
2 packets of tempeh
10 red chilies
5 tablespoons Indonesian sweet soy sauce, KecapManis
4 shallots
8 cloves of garlic
1 spring onion
5 kaffir lime leaves
¼ liter coconut oil for frying
Salt and pepper
Instructions
1. Slice the tempeh into thin strips. Boil the coconut oil in a pan, add the tempeh and deep fry until golden brown then remove and set aside.
2. Slice the red chilies and remove their seeds. Slice the garlic, shallots, spring onion and red chilies; heat about 3 tablespoons of coconut oil in another pan and sauté then until they are light brown.
3. Add the deep-fried tempeh to the pan of garlic, shallots, spring onions and chili and mix, adding the KecapManis and broken kaffir lime leaves. Stir well to coat tempeh in the sauce.
4. Serve hot as a main course.
Kacang Me Santok
GadoGado
Vegetables in Peanut Sauce
Serves 4 - 6
Ingredients
for the vegetables
2 cups of cabbage, shredded
string beans (for 2 cups cut into 5cm lengths)
2 cups of bean sprouts
1 packet hard tofu
1 small cucumber
3 tablespoons of coconut oil for frying
for the sauce
1 ½ cups of fried peanuts with their skins
1 thumb-sized piece of lesser galangal
2 candle nuts or macadamia nuts
2 cloves of garlic
1 hot chili
½ a medium tomato
5 tablespoons Indonesian sweet soy sauce, KecapManis
1 lime
salt, optional
½ cup of water
Instructions
1. To make the sauce, first slice the chili and remove the seeds. Blend the peanuts, garlic, candle nuts, lesser galangal, chili and tomato in a Balinese lesung, or in a conventional blender, until they form a fine paste. Mix the paste with the half cup of water on a low heat. Add the KecapManis and salt, and squeeze the lime over the mixture. Stir thoroughly until mixed through.
3. For the vegetables, begin by blanching the cabbage and bean sprouts for less than a minute in boiling water. Boil the string beans for no more than 3 minutes. Cut the cucumber into thin slices. Cut the tofu into cubes and fry it with about 3 tablespoons of coconut oil until it is golden. To serve, mix the vegetables and tofu together, place on a large dish and pour the sauce over.
Embark on a culinary adventure unlocking the secrets of authentic Balinese cooking, utilising traditional ingredients and preparation methods, in a fully equipped community village kitchen.
Ubud MarketYour day starts early at the Ubud markets, where you can pick from fresh herbs & spices, crisp vegetables and choice cuts of meat, Ubud Rice Fieldbefore heading off on guided ‘padi’ expeditions.
Upon your return to Laplapan village, you will be warmly welcomed and expertly guided by your host, Puspa, who will help you to discover how to create your very own delicious authentic Balinese dishes.
Sate Lembat is made of crushed meat mixed with grated coconut and spices. The meat is usually pork, chicken, duck, and turtle. Sate Lembat is served in Balinese ritual and traditional ceremonies. It is also available in many Balinese restaurants, along with Urutan, Babi Guling, and Lawar.
Before cooking starts we need to prepare it starting from slicing the ingredient and chopping
gado gado is mixed vegetables with peanut sauce
before cooking begins we introduce the ingredients for cooking
finished cooking enjoy food for lunch and dinner
Sate Lembat is made of crushed meat mixed with grated coconut and spices.
one of the menus that we make among 6 different menus
ni luh made
Hello. My name is puspa. Please call me puspa. I have been interested in cooking since I was 5 years old and still cooking almost everyday. Therefore, if balinice cuisine, I think that I can make most menus. I like to touch different cultures, so I'd like to talk with people from various countries. If we can meet, I’d like to enjoy LanguageExchange too. My home is in ubud which is famous as a sightseeing spot.
The closest station
central ubud
How to get to the station?
From central ubud: 10mins
Free pick up service
This host can pick up you for free from the closest station!
Exact location provided after booking.
Please go to central ubud which takes 10 mins from central ubud. Then ni luh made (host) will pick you up there!
Up to 1 people can join ni luh made's cooking class.
Yes, Bali Cooking Class | Paon Bali Cooking Class | Authentic Cooking in a traditional Balinese Village | Laplapan Village Ubud Bali has a vegetarian option.
It costs 35 per person.
Yes, Bali Cooking Class | Paon Bali Cooking Class | Authentic Cooking in a traditional Balinese Village | Laplapan Village Ubud Bali has a vegan option.
Duration of this cooking class is 3 hours.
You will receive the confirmation within 24 hours.
We accepts these cards on airKitchen.
Cancellations up to 48 hours prior to the class begins will be fully refunded by the airKitchen cancellation policy.
