Bali was one of those places that I never dreamed I would visit and I wouldn’t be exaggerating if I said we were captivated from the get go. From the moment you leave the airport the heat of Bali is like a slap in the face. Heading to Ubud, the landscape shifts from tropical beach to lush jungle and the controlled chaos of motorbikes weaving in and out of traffic can be unnerving to watch.

With two weeks on our calendar, each day had a new activity planned. Since I love cooking and John enjoys eating it made perfect sense to explore the regional cooking and find ourselves a cooking class.

Balinese Cooking Class 

Besides cooking and tasting great Balinese food, cooking classes involve buying the ingredients for each dish and visiting a local market. Like all local markets shopping for local fresh fruit and vegetables, meat and spices is a journey for your senses.  We were introduced to the many varieties of ginger, all with different flavors.

The morning started with visiting the local market in Ubud to get the best fresh ingredients for the dishes. The trip provided insight into what the fertile soil and the climate of Bali will grow. Once we explored the market it was time to start cooking. The class was in a typical Balinese compound of family members’ houses and gardens. The classroom kitchen was a spectacular open-air garden setting with an outdoor cooking and dining area. Here we learned the secrets to simple Balinese food.

 

Our group included twelve eager learners from around the world. It was all hands on deck for preparing the food. This included the use of an enormous pestle and mortar to grind the spices, a true workout! We then each took turns to complete each course for our grand finale feast.  This included soup, salad and hot courses, and the well-known chicken satay sticks. Each cooking station was shared by two people. Throughout the cooking process our instructor peppered us with stories on the history of Balinese cooking and the source of many local ingredients. We were guided through the process – chop this, prep this, simmer this, she kept things moving at a quick pace, to ensure all recipes were completed.  The main “basic curry sauce” underpinned much of the cooking, as well as the peanut sauce.  

 

 

At the end of preparing our multi-course menu we stepped back to waft in the aroma and multitude of colors each dish delivered.  After much hard work we could now enjoy the culinary delight we had prepared.  The result was truly delicious.

 

If you’ve never experienced a cooking class while traveling I would highly recommend. Your experience will connect you with the region through sourcing local ingredients, meeting locals in their home and hearing from other travelers their stories and adventures.

Even if you’re not a cook this is an experience you will enjoy!