Cooking Travels

Balinese cooking

July 20, 2016

Discovering Bali would not have been complete without discovering its cuisine, so doing a Balinese cooking class was one activity I was looking forward to. I had found a few cooking schools on the web before my departure. However when I got there I wanted to speak to our host to check if there were other alternatives, as some of the schools were not located in Ubud. Finally, with Céline, we chose Payuk Bali, now renamed Ketut’s Bali Cooking Class since our last visit, as there was a market tour and other activities included.

After a tour of the central market in Ubud, which runs for food from 4:00 am to 8:30am before becoming a souvenir market for tourists for the rest of the day, we were taken to the school compound just outside town (about 10 min by car).

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Ubud Central market

Ubud Central market

Ubud Central market

Ubud Central market

Ubud Central market

Ubud Central market

 

Offerings, coconut oil making and cooking!

Once we arrived to the cooking school, we started talking about the ritual offerings and made one little basket (If you want to know more, read my previous post here). We watched a demonstration of coconut oil making. This is something I will probably not make again as I do not have access to fresh coconut and it is quite a long process, so I am happy to stick to the one already bottled. Then we moved to the open air kitchen area, ready to cook!

The menu of the day was quite substantial:

  • Balinese chicken soup (Soup Ayam)
  • Chicken skewers with a peanut sauce (Sate Tusuk Ayam)
  • Fried noodles (Mie goreng)
  • Steamed fish in banana leaf (Pepes Ikan)
  • Balinese chicken stir fry (Ayam Bumbu Bali)
  • Steam rice and spiced vegetables with grated coconut (Sayur Urab)
  • Sweet potato in palm sugar gravy

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The chef Ketut and his team were really nice and helpful. Every step went smoothly and everyone got to prepare every dish despite our group number (12): lots of chopping, pounding and stirring, nobody was spared! Despite the heat we had lots of fun and we really enjoyed the dishes we cooked, especially the peanut sauce which was very fragrant. 

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Céline making fried noodles!

Me making chicken soup!

 

Finally, if you feel like cooking something different for an easy weeknight dinner or appetisers to share with friends, here is the recipe of the chicken sate skewers with the peanut sauce, which was by far the best sauce we ate with Céline during our stay.

Peanut sauce ingredients

Peanut sauce ingredients

Pounding!

Pounding!

Recipe

Chicken Sate skewers and peanut sauce
Serves 6
Print
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Ingredients
  1. 500g chicken breast
for the marinade
  1. 3 tsp chopped shallots
  2. 2 tsp chopped garlic
  3. 1 Tbsp lime juice
  4. 4 Tbsp sweet soy sauce
  5. 2 Tbsp soy sauce
  6. 5 tsp coconut oil
  7. salt and pepper
for the peanut sauce
  1. 300g peanuts
  2. 3 cloves of garlic - chopped
  3. 4 cloves of shallots (small size) - chopped
  4. 2 Tbsp palm sugar
  5. 1 Tbsp sweet chillies
  6. 3 Tbsp lime juice
  7. 1 Tbsp sweet soy sauce
  8. 1 cup chicken stock
  9. 1 Tbsp coconut oil
  10. 1 Tbsp ginger
For the skewers
  1. Slice the chicken into thick cubes and mix with all the marinade ingredients.
  2. Thread the chicken cubes onto wooden or stainless-steel skewers.
  3. Grill the chicken until lightly brown. As you grill, brush the skewers with the leftover marinade.
  4. Serve with peanut sauce and rice.
For the peanut sauce
  1. Fry the peanuts until golden brown. Remove from the pan and leave to cool and drain any oil excess.
  2. Grind the sweet chilies, garlic, shallot, palm sugar and ginger in a mortar. Then add the peanuts. Continue grinding until it becomes a paste.
  3. Put the peanut paste in a pan, add the chicken stock to dissolve.
  4. Add sweet soy sauce into the peanut sauce and bring to the boil.
  5. Simmer the sauce until it gets thick, season with salt and pepper and squeeze the lime juice.
Notes
  1. You can use coconut milk in the peanut sauce for a richer taste.
Little berries & co http://littleberriesandco.com/

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2 Comments

  • Reply Carlota September 27, 2016 at 9:28 pm

    I had missed this article! I love all your travel food experiences!
    One question, what is the green vegetable at the left side of your photo? So curious! lol

    • Reply Sandrine September 28, 2016 at 10:31 am

      Thanks fo reading! I think if I remember correctly it is a Thaï aubergine (eggplant). There is one more to come about a cooking class I took in Bangkok on my way back home in July. I need to catch up….not very productive lately….!! xx

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