When we’re on the road, especially when we’re in a very different place where the food is completely different from what we’re used to, we like to take cooking classes. Here is our experience while taking a Bali cooking class in Ubud. By the way, we lucked out on this one. I didn’t do much research. We actually chose the first one we found. So I’m glad we found Paon Bali Class. It was awesome!

Wayan picks you up from your hostel or hotel if you’re staying in Ubud (we stayed at Nick’s Pension, by the way – great place) and he takes you to a beautiful rice paddy close to their home where they explain to you the significance of rice in Balinese culture. After that, your next stop is their home, which is a beautiful Balinese abode with a backyard that is absolutely perfect for the cooking class you’re about to take! (For the morning class, you’ll actually go to the market and do a tour and buy your ingredients. We didn’t do that, which was quite OK with me!)

Bali cooking class – fresh ingredients

When you get to their home, all the fresh ingredients are set out for you and you’re ready to cook! Some of those ingredients even come from their herb garden, which they keep on site (but mostly to show you what the stuff looks like before it’s picked).

Bali Cooking Class - Look at all those fresh ingredients! Yum!
Look at all those fresh ingredients! Yum!

I’m a huge fan of Indonesian sauces, so I was not only pleased to discover that we were going to use one, but that we were going to make it from scratch! But it wasn’t going to be easy. It was gonna take some manual labor. Fortunately, Halef has muscles and endurance. And because this was going to take a while, everyone took their turns!

Bali Cooking Class - Halef, muscles rippling, smushing yellow sauce
Halef, muscles rippling, smushing yellow sauce

When it was done, this was the wonderful final product! This is our entire vegetarian plate. Doesn’t it look delicious? It was amazing and included:

  • Rice cooked in coconut milk
  • Deep fried tempeh in sweet soy sauce (kecap manis)
  • Tofu satay skewers
  • Coconut and snake bean salad

Awesome, right?

Bali Cooking Class - The finished dish
The finished dish

For dessert – Boiled Bananas in Palm Sugar Syrup:

Bali Cooking Class - Boiled bananas in palm sugar sauce
Boiled bananas in palm sugar sauce
The experience of our Bali Cooking class

The best part of our Bali cooking class, other than the food itself, was how at ease Puspa and Wayan made everyone feel. After a welcome drink and an explanation of the Balinese household, everyone seemed to get on like we’d known each other for years, even though we had only known each other for less than 20 minutes!

Bali Cooking Class - Our new friends
Our new friends.
Base Gede Bumbu Kuning – Basic yellow sauce

Here is the recipe for the  yellow sauce. You can use it in just about any style dish where you might use some sort of chili paste. It’s absolutely delicious, and I’ve even made a large batch and froze what I didn’t use! You’ll notice there are quite a few ingredients. But it builds layers of flavors that are amazing. This recipe makes a lot, so half it if you need to. And make it all using a large mortar & pestle. A food processor works fine, but the taste will be slightly different because the pounding in the mortar & pestle layers the flavors better.

  • 10 shallots
  • 15 cloves of garlic
  • 2 thumb-sized pieces of galangal, lesser galangal, ginger, and turmeric – each
  • 2 hot chiles
  • 3 red chiles
  • 4 macadamia nuts
  • 1 teaspoon of black peppercorns
  • 1. teaspoon of white pepper
  • 2 cloves
  • 0.25 teaspoon of nutmeg
  • 1 tablespoon of palm sugar
  • 1 stalk of lemongrass
  • 2 bay leaves (or salam leaves if you got ’em)
  • 3 tablespoons of coconut oil
Cooking directions
  1. Clean everything, obviously, except for seeds & powders. Slice and remove the seeds from the chilies (unless you like it extra hot!)
  2. Finally, chop the shallots, garlic, the root spices, macadamia nuts, red chilies, and hot chilies.
  3. Either beat the crap out of all the chopped ingredients in a mortar & pestle, or use a blender or food processor if you have to. Either way, it all should form a fine paste.
  4. Sauté the paste in coconut oil. Crush the lemongrass stalk and then add salt, pepper, palm sugar, bay leaves, and the lemongrass to the paste. Sauté for about 7 minutes on low heat.

The sauce lasts for a week in the refrigerator, but for much longer if you freeze it!

Bali Cooking Class - Your chefs, Michael & Halef
Your chefs, Halef and (a slightly sunburned) Michael


Name: Paon Bali
Where: Ubud, Bali
When 08:30 and 16:00
Cost: Rp. 350,000 (about $27 USD)
How: Book at the above link. If you’re around Ubud, they pick you up!
Bonus: Free beer!

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Michael is originally from Canada but now resides in Atlanta, GA with his husband, Halef, who also writes here. He is a Couchsurfing expert and has traveled to over 40 countries to date. Currently saving all his money for a Round the World adventure.

8 thoughts on “Bali Cooking Class – Ubud, Indonesia

  1. Wow this is really awesome!! its a lovely food experience in the most amazing place in the world!! i love your photos as always… Thanks for sharing your experience with us

  2. I lived in Indonesia and I really regret not taking a cooking class. I ate so many amazing things and I´d love to be able to recreate them properly.
    Hopefully I can come back soon and learn more about the food 🙂

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