Our First Indonesian Cooking Class


Dear Diary,

It’s day 6 of our Bali trip and Neil and I found Bumbu cooking class whilist walking through the streets of Ubud. Neil enjoys cooking more than I do, but I’m starting to enjoy it with the many classes we’ve taken. This is our 4th cooking class on our travels and I couldn’t be more excited. 


This class had a total of 8. We met 4 British guys and girls who were doing a gap year in Australia and were traveling through Indonesia. We also met a solo English traveler who traveled for a living with work on the side. It was amazing hearing other stories and experiences. 

The class started with a market tour. Since Neil and I have done 3 other cooking classes and have been to Thailand markets, we weren’t prepared for a Bali market. It was the dirtiest place we’ve been. It looked like where all the offerings are discarded after being used as well as having fish lay everywhere. It was quite the experience!!! Once we got back to the school we washed our hands and begun. 


The majority of the time we sat in a classroom setting and aided in cooking. This was quite a contrast from other cooking schools we’ve done. 

We were taught 5 dishes in the span of 3.5 hours. Here are two of the five recipes we learned: 

1. Base Gede (Big Sauce) where you mix and grind 8 dried spices and 8 fresh spices in a mortar or blender. Cook until golden in a little oil. For 10 people, we used: 10 shallots, 4 cloves of garlic, 4 large red chillies, 2 inches of galangal, 4 inches of tumeric, 1.5 tbsp of coriander seeds,  6 candlenuts, 1.5 tsp dried shrimp paste, 1.5 tsp of black peppercorns, 1.5 tsp nutmeg and 4 cloves.


2. Sayur Urab (vegetable grated coconut) a dish made with vegetables and shredded coconut. It contains bean sprouts, spinach, long beans, carrots, a cup of shredded coconut, 1 kaffir lime, 2 long red chilies, 3 hot green chilies, 5 shallots, 3 cloves of garlic, 1.25 tsp of shrimp paste, 1 tsp salt, and 1.5 tsp pepper. You start by cooking the green beans and carrots in boiling water for 2 minutes and bean sprouts with spinach for 1 minute. Drain and chop green beans finely. Blend chilies, shallots, and garlic. Fry until half cooked. Then add chilies, garlic and shrimp paste and continue frying. In a bowl mix green beans, grated coconut, and kaffir lime and spices. 


 The third dish was Opor Ayum, the forth, Sate Lilit, and the last but not least was Pisang Goreng for dessert. It was a fun and delicious experience and we can’t wait for our next class. 

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