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Balinese Cooking Class

Bali is one of the world’s most popular island destinations with its beautiful beaches, rugged mountains, lush rice terraces, cultural and historical attractions, and top diving and surfing spots… this paradise has something for everyone! The first time I traveled to Bali was in 2008 with Natalya, during which we did plenty of the “touristy … Continue reading

Tum Ayam (Minced Chicken in Banana Leaf)

Tum Ayam is another popular Balinese dish that is cooked in the same method as Pepes Ikan (steamed fish version) and otak-otak.  To prepare this dish, minced chicken is mixed together with flavorful spices and coconut milk, wrapped snugly in banana leaves, and then is steamed or grilled. We used the recipe below during my … Continue reading

Base Be Siap (Spice Paste for Chicken)

This spice paste was made for Tum Ayam (Minced Chicken in Banana Leaf) during my Balinese Cooking Class. Base Be Siap — Spice Paste for Chicken (recipe by I Nyoman Sudiyasa of Sate Bali) Ingredients: 4 shallots, peeled 26 cloves garlic, peeled 1 inch Kencur root, peeled and chopped 1.5 inch laos, peeled and chopped 10 … Continue reading

Pepes Ikan (Steamed Marinated Fish in Banana Leaf)

Pepes is an Indonesian cooking technique that uses banana leaves to wrap various ingredients (spices with fish, meat, or tofu), which is then steamed or grilled on charcoal.  This method allows the ingredients to be compacted into a sort of cake, and is very similar to another popular Southeast Asian dish otak-otak. We made these … Continue reading

Base be Pasih (Spice Paste for Seafood)

This spice paste was made for use in the Pepes Ikan (Steamed Marinated Fish in Banana Leaf) during my Balinese Cooking Class.

Mee Goreng (Fried Noodles)

I am a huge fan of any stir-fried noodle dishes, and my favorite is definitely the Hong Kong-style Chow Mein my Dad cooks.  Thus, it was unsurprising to find an equal love for the Mee Goreng dish upon my move to Southeast Asia.  Mee Goreng derived from Chinese chow mein, which was most likely was … Continue reading