Now we get down to it! This Balinese cooking class was conducted outdoors by Sous Chef Pegeg Adnyana of the Alila Manggis Resort which was a nice change from regular cooking classes typically held inside. Before we started Chef gave about an hour long presentation on the various foods, herbs and spices used to make a typical Balinese meal which in hind-site was awesome because in most cooking classes you usually get a quick overview of information before you dive right in (which is fine too)!! I honestly thought it was extremely informative to get a first hand, up-close view and description, as well as smell and taste the various ingredients that typically go into a Balinese meal. I did wonder for a bit if he was going to give us an exam afterwards though - yes it was THAT thorough! Still I learned a lot from him and after the class managed to have a quick talk with him. I haven't decided if I'll post that interview - time permitting I will!
Here are few pics from the presentation:
Pic. 1 - Chef giving the demo; Pic. 2 - various fresh vegetables and herbs used in Balinese cooking including leeks, green onion, garlic, red and green peppers, lemongrass, ginger-root and fresh tumeric (which is mostly to colour the rice); Pic. 3 – beans and lentils ; Pic 4 - 5 types of Rice: the coloured rice's are mostly used for making desserts.
The cooking class itself was about three hours long (!) in which I and another student went through about five to six recipes, all combined to make a pretty damn delicious lunch.
We made: Bumbu Bali which is used to flavor everything!! Sate Ayam (chicken skewers); Bumbu Kacang or peanut sauce for the satays; Kare Tahu Dan Tempe or curry of tofu and, lastly; Nasi Goreng or Indonesian Fried Rice. If you want the recipe, please email me and I'll be happy to send it along!
The final result!!
Next up: A special visitor returns on my final days in Bali!