It was an earlier start than the other days of our trip, where we’d enjoyed the wonderfully slow pace of Bali, lounging by the pool and listening to the chatty geckos, which occasionally dropped into our rooms to pay a visit. We’d experienced some rainfall the day before, but landed lucky on the day of our Balinese cooking class, with sun and clear blue skies.

A friendly driver picked us up from our villa in Ubud and took us to a local market – located just ten minutes away – to have a look at the ingredients we would later be cooking with – lesser galangal, fresh turmeric, and the best coconut in the world.

I was certain that recreating Balinese food back home in Scotland wouldn’t taste the same – I’m yet to see fresh banana leaves in Tesco, but maybe some day.

We entered the traditional Balinese home of the host, welcomed with some of the freshest fruit juice to grace my palate and pandan pancakes which were fluffy and subtly sweet.

Sampling this breakfast while listening to our mentor share stories of Balinese culture and society, I already knew this class was going to be an amazing experience.

This half day class was worth the value for money and then some. So well organised and streamlined, yet also laid back and sociable, we exchanged stories with our mentor and fellow cooking students. 

The base of most of dishes on the menu was the magical ‘yellow sauce’ consisting of galangal, ginger, turmeric, macadamia nuts, chillies, garlic, shallots, coriander, pepper, palm sugar, cloves, lemongrass, and salam leaves.

From the long list of ingredients, I don’t have to tell you that the depth of flavour in this sauce was unlike anything I’d tried before.

THE MENU

The entire menu was carefully planned and prepared, starting off with Sop Jumar (mushroom soup), then Sate Ayam Lilit (chicken satay):

Pepes Be Tuna (steamed tuna wrapped in banana leaves), Tahu Tempe Goreng Basa Manis (deep fried tofu and tempe in sweet soy sauce), Gado Gado (Vegetables in a peanut sauce), and Gerangasem (Stewed Chicken and chayote), finished off with Bubuh Injin (Black and white sticky rice pudding) for dessert. 

Having little to no knowledge of Balinese cuisine beforehand, this class was the perfect introduction, and I was in complete awe of all the stunning flavours and textures from each dish.

If you want a true taste of Balinese culture, then look no further than Ubad Ubud Bali.

I left this class not only with a beautiful book of recipes to take home, but with a greater understanding of Balinese culture and one of my most memorable travel experiences to date.

So, as you plan your escape to Bali to explore the monkey forests and beaches, make sure to also include this hidden gem in your itinerary.

I always love hearing from readers, so if you have any questions or would simply like to connect, fill out the form on my contact page or message me through my social media accounts:

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