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Sanur cooking class offers four standard combinations of recipes you can choose from. But if you have a special request, please ask us Because if we can cook it, we can teach you!
Sanur cooking class offers four standard combinations of recipes you can choose from. But if you have a special request, please ask us Because if we can cook it, we can teach you!
A: Soto Ayam, Gado Gado, and Kolak,
B: Rendang, Dadar Jagung, and Kolak
C: Ayam Betutu, Satay Lilit, and Dadar Gulung
D: Pepes Ikan, Sayur Urap, and Dadar Gulung
Possibly the most popular variation of the traditional Indonesian soto soup. This chicken-based version includes, vermicelli or noodles, while turmeric gives it a specific yellow color.
The one salad from Indonesia that needs no introduction. The creamy, sweet, sour, and spicy peanut sauce is really what makes this a great
salad. If there is such a thing as a national salad, this gado-gado will be it
Is the favorite street food on Bali. This traditional delicacy is usually made with minced meat which is wrapped around a flat skewer. All meat varieties (and sometimes even fish) are used to prepare sate
Ayam or Ikan pepes is a dish that is made by wrapping pieces of chicken or fish, in banana leaves.
The meat is generously coated in a spice paste that typically includes ingredients such as turmeric, candlenuts or macadamia, tomatoes, shrimp paste, palm sugar, lemon basil, tamarind, lemongrass, and chili peppers.
A traditional Indonesian salad that’s commonly associated with Java. The salad is made with a combination of steamed or boiled vegetables and spiced grated coconut topping.
The vegetables included in urap are usually water spinach, bean sprouts, spinach, papaya leaves, cassava leaves, green beans, and cabbage.
An Indonesian meat dish which originated among the Minangkabau people in West Sumatra. The dish is famous for its spiciness and a long cooking procedure. It is often compared to Indian curry because of its consistency and unique flavors.
Balado is a type of hot and spicy bumbu (spice mixture) found in Minang cuisine of West Sumatra, Indonesia. It has since spread through the rest of Indonesia
This ceremonial Balinese dish comes in two versions: the chicken-based ayam betutu, or the traditional duck version that goes under the name bebek betutu.
The whole animal is rubbed and stuffed with a mixture of local spices such as turmeric, ginger, pepper, chili, and shrimp paste.
Indonesian corn fritters, are not sweet but savoury. They have a more granulated texture, as the corn kernels are not finely ground and blended into the dough, so they retain their kernel shapes.
They are a popular snack and are often served as an appetizer
A type of chili paste made from green chillies instead of the usual red. It has a fresh flavour from the kaffir lime leaves and is slightly tart from the green tomatoes.
It is nice to use for frying with vegetables or as a condiment atop a block of crispy fried tofu.
Bubur ketan hitam, bubur pulut hitam or bubur injun is an Indonesian sweet dessert made from black glutinous rice porridge with coconut milk and palm sugar or cane sugar.
The black glutinous rice are boiled until soft, and sugar and coconut milk are added.
In its basic form, Indonesian kolak consists of a sweet base prepared with a combination of coconut milk and sugar that is often flavored with pandan leaves.
The varieties typically differ in the main ingredient, and the most common versions usually include plantains, sweet potatoes, cassava, pumpkin, jackfruit, or tapioca.
A traditional Indonesian dessert consisting of a thin rice flour crêpe that is filled with grated coconut.
Pancake batter is traditionally infused with pandan leaves which add flavor and impart a vibrant green color to the pancakes, but modern varieties often employ green food coloring instead.
