Spicy Lady Chef's Food Guide To Balinese Cooking
Clockwise: Top right - 1) clear mushroom & vegetable soup, 2) minced chicken grilled on bamboo sticks, 3) Indonesian satay, 4) kacang gado gado, 5) coconut and snake bean salad, 6) deep fried temepe in sweet soy sauce, 7) steamed fish in banana leaves, 8) boiled banana in palm sugar syrup and chef puspa and I.
There were 8 dishes in total, a feast that was completed within 3 hours! All this at about US$35 per person. Cheap and Good~
The secret of Balinese Cooking - yellow sauce
The workshop is tailored to suit even the beginners cook. But you do get hands on session with traditional balinese cooking style, namely the grinding, pounding and the preparation of the yellow sauce, which is used in many of Balinese dishes.
Hands on session: Clockwise from top right. Spices, Grinding, more spices, mincing, frying, extracting coconut oil and preparation of the Indonesian satay.
My takeaway: Balinese satay vs. Indonesia satay
For the more advanced cooks, there is also sufficient scope to keep you entertained. Chef Puspa also went into the finer details of the differences between the Balinese satay compared to the Indonesian satays. From my point of view, Balinese satay are minced meat rolled around the bamboo sticks while Indonesia satay are meat chunks skewed on the satay sticks. And Oh, Balinese satay has a chewy textured taste because of the fine coconut meat that is added.
There are numerous activities to do in Bali - sightseeing, massage, beach bumming - but have you tried cooking classes? Read on to find out more about my Balinese Cooking Adventure in Ubud, Bali~
Cooking workshop in Bali is a emerging trend and there are numerous workshops across the island. Some are run by famous restaurants, others are home-run. I was in Ubud, and I decided to try Paon Bali Cooking Class, which is highly recommended in trip advisor and various other blogs.
Paon Bali Cooking Class - a enjoyable half day workshop
Like the program in the other cooking workshops, Paon Cooking Workshop start you with a market tour. The purpose of the tour is not to do the marketing for the cooking later, but to introduce the various Balinese ingredients that can be found at the market. Hence it is conducted at a leisurely pace and you can also do some shopping of your own. I bought some nice juicy mango during the market tour.
Paon cooking workshop is special in its traditional Balinese setting and its chef Puspa. It was a mix of culture (through the balinese house setting), fun (through the charismatic chef Puspa) and good food (see the picture below).
There were 8 dishes in total, a feast that was completed within 3 hours! All this at about US$35 per person. Cheap and Good~
The secret of Balinese Cooking - yellow sauce
The workshop is tailored to suit even the beginners cook. But you do get hands on session with traditional balinese cooking style, namely the grinding, pounding and the preparation of the yellow sauce, which is used in many of Balinese dishes.
My takeaway: Balinese satay vs. Indonesia satay
For the more advanced cooks, there is also sufficient scope to keep you entertained. Chef Puspa also went into the finer details of the differences between the Balinese satay compared to the Indonesian satays. From my point of view, Balinese satay are minced meat rolled around the bamboo sticks while Indonesia satay are meat chunks skewed on the satay sticks. And Oh, Balinese satay has a chewy textured taste because of the fine coconut meat that is added.
Traditional cooking method: steam, charcoal grilled and heavy duty pounding!
All these talk of cooking is making me hungry! Are you interested to try a cooking class the next time you go Bali? If you are going to Paon Bali for their cooking workshop, send my warmest regards to Chef Puspa!!!
No comments:
Post a Comment