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Balinese Cooking Class

Posted by jdubs on June 2, 2013 · 3 Comments

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 →

Filed under Collections, Desserts, Indonesian, Kitchen Staples, Mains, Meats, Noodles, Poultry, Recipes, Salads, Seafood, Sides, Stews · Tagged with Bali, balinese cuisine, Chef I Nyoman Sudiyasa, chicken, cooking class, fish, Indonesia, indonesian cuisine, mee goreng, recipe, Sate Bali

Tum Ayam (Minced Chicken in Banana Leaf)

Posted by jdubs on June 1, 2013 · Leave a Comment

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 →

Filed under Appetizers, Indonesian, Poultry, Recipes, Sides, Snacks · Tagged with Bali, balinese cuisine, banana leaf, Chef I Nyoman Sudiyasa, chicken, cooking class, Indonesia, indonesian cuisine, recipe, Sate Bali, steaming

Base Be Siap (Spice Paste for Chicken)

Posted by jdubs on June 1, 2013 · Leave a Comment

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 →

Filed under Indonesian, Kitchen Staples, Recipes, Sauces · Tagged with Bali, balinese cuisine, Chef I Nyoman Sudiyasa, chicken spice, cooking class, Indonesia, indonesian cuisine, recipe, Sate Bali, spice paste

Pepes Ikan (Steamed Marinated Fish in Banana Leaf)

Posted by jdubs on May 31, 2013 · 4 Comments

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 →

Filed under Indonesian, Recipes, Seafood, Sides, Snacks · Tagged with Bali, balinese cuisine, banana leaf, Chef I Nyoman Sudiyasa, cooking class, fish, Indonesia, indonesian cuisine, Sate Bali, steaming

Base be Pasih (Spice Paste for Seafood)

Posted by jdubs on May 31, 2013 · Leave a Comment

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

Filed under Indonesian, Kitchen Staples, Recipes, Sauces, Seafood · Tagged with Bali, balinese cuisine, Chef I Nyoman Sudiyasa, cooking class, Indonesia, indonesian cuisine, recipe, Sate Bali, spice paste

Mee Goreng (Fried Noodles)

Posted by jdubs on May 30, 2013 · 3 Comments

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 →

Filed under Indonesian, Mains, Noodles, Recipes · Tagged with Bali, balinese cuisine, Chef I Nyoman Sudiyasa, cooking class, Indonesia, indonesian cuisine, noodles, recipe, Sate Bali, stir-fry