Foundation
Base Genep / Base Gede
The aromatic spice foundation behind many Balinese dishes, ground from fresh roots, aromatics and spices.
Dish storyFoundation skill
CHOOSE YOUR BALINESE MENU
Choose Up to 5 Dishes from 30+ Balinese Foods
Your package sets the experience. Your menu stays open: choose any confirmed dishes within the five-selection limit, then send one clear request to Wayan.
Private groupMax 5 dishes30+ choicesFree Ubud pickupNo menu upgrade fee
Five choices keep the class realistic
PRIVATE · YOUR BOOKING GROUP ONLY
Quick answer
What travelers need to know
Concise first-party facts for planning this Wayan’s Paon experience.
- Quick answer
- Guests choose from a public library of 30+ confirmed Balinese dishes. Menu choice is separate from package choice, and confirmed menu items do not carry a guest-facing menu-upgrade fee.
- Why this page is different
- Public selectable library with every dish linking to a cultural detail page.
- Private format
- Public Wayan’s Paon cooking experiences are reserved for the booking group rather than intentionally mixed with unrelated join-in guests.
FILTER THE LIBRARY
Find the dishes your group wants to learn.
Base Genep is a foundation skill and does not count as one of your five dishes.
Sambal
Sambal Matah
A bright raw sambal of shallot, lemongrass, chilli and citrusy aromatics, mixed just before serving.
Sambal
Sambal Embe / Mbe
Crisp fried shallot sambal with chilli and savoury depth; wonderfully crunchy beside rice and grilled dishes.
Sambal
Sambal Bongkot
A fragrant sambal built around torch ginger for a floral, fresh and gently spicy character.
Chicken
Ayam Betutu
Whole chicken seasoned deeply with Balinese spices and slow-cooked until tender and intensely aromatic.
Duck
Bebek Betutu
A richer duck version of betutu, slow-cooked with Balinese spices for tender meat and a deep savoury finish.
Chicken
Ayam Pelalah
Shredded chicken tossed with Balinese spices and aromatics for a punchy, textured side or main component.
Chicken
Ayam Sisit Bali
Balinese-style shredded chicken with spice, chilli and aromatics, easy to pair across a larger feast.
Chicken
Tum Ayam
Seasoned chicken wrapped in banana leaf and steamed, combining aroma, moisture and hands-on wrapping technique.
Chicken
Sate Lilit Ayam
Minced chicken mixed with coconut and Balinese seasoning, shaped around a skewer and grilled.
Seafood
Sate Lilit Ikan
Fresh fish blended with coconut and Balinese spice, wrapped around a skewer and grilled until fragrant.
Pork
Sate Lilit Babi
Minced pork, coconut and Balinese seasoning shaped into lilit-style satay and grilled.
Pork
Sate Manis Babi
Marinated pork satay with a sweeter Balinese profile, grilled for caramelised edges and juicy centres.
Pork
Lawar Babi Putih
Cooked pork, vegetables, coconut and Balinese spices mixed as a fresh white lawar without raw blood.
Chicken
Lawar Ayam
Chicken, vegetables, coconut and Balinese seasoning combined into a lighter lawar variation.
Duck
Lawar Kuwir
Duck-based lawar with shredded meat, coconut, vegetables and aromatic Balinese seasoning.
Chicken
Pepes Ayam
Seasoned chicken cooked in banana leaf so the aromatics steam together and perfume the meat.
Seafood
Pesan Be Pasih / Pepes Ikan
Fish seasoned with Balinese aromatics, wrapped in banana leaf and cooked until moist and fragrant.
Seafood
Be Pasih Mesambel Matah
Grilled fish served with fresh sambal matah for smoky, savoury and bright aromatic contrast.
Seafood
Be Pindang Mebase Tomat
Pindang-style fish finished with tomato and Balinese seasoning for a tangy, savoury home-style dish.
Seafood
Mujair Nyat-Nyat
Tilapia cooked nyat-nyat style with concentrated spices, associated with the Kintamani highland food tradition.
Vegetable
Jukut Urab
Steamed vegetables tossed with grated coconut and Balinese seasoning; fresh, textured and highly adaptable.
Vegetable
Jukut Ares
A savoury Balinese soup built around tender young banana stem and aromatic spice.
Vegetable
Jukut Nangka
Young jackfruit cooked with Balinese seasoning until tender, savoury and deeply comforting.
Vegetable
Jukut Pusuh Biu
Banana blossom cooked with Balinese spices for a fibrous, savoury vegetable dish with strong local character.
Vegetable
Jukut Undis
A warming pigeon-pea soup with Balinese aromatics and a hearty, earthy character.
Vegetable
Serombotan
Klungkung-style mixed vegetables with coconut and sambal elements, layered for texture and spice.
Vegetable
Tipat Cantok
Rice cake and steamed vegetables mixed with peanut sauce ground fresh to your preferred chilli level.
Rice
Nasi Sela
Rice cooked with sweet potato, a simple Karangasem-linked combination that balances savoury dishes beautifully.
Rice
Nasi Tepeng
Soft, porridge-like spiced rice associated with Gianyar, comforting beside vegetables and proteins.
Rice
Nasi Jinggo
A compact banana-leaf rice parcel with small savoury accompaniments, inspired by Bali’s everyday street-food culture.
Dessert
Jaje Laklak
Small rice-flour pancakes served with grated coconut and palm-sugar syrup; soft, chewy and gently sweet.
Dessert
Pisang Rai
Banana coated in rice-flour dough, cooked and finished with coconut for a simple traditional-style sweet.
Dessert
Jaje Batun Bedil
Chewy glutinous-rice dumplings served with palm sugar and coconut, a comforting Balinese-style dessert.
Dessert
Bubur Injin
Black glutinous rice simmered until soft, sweetened with palm sugar and balanced with coconut milk.
Snack / Appetizer
Rujak Kuah Pindang
Fresh fruit tossed with a savoury-spicy pindang broth dressing for a distinctly Balinese rujak experience.
Snack / Appetizer
Rujak Bulung
Seaweed salad dressed with savoury pindang broth and Balinese seasoning for a briny, bright appetizer.
Vegetable
Pepes Tlengis
Banana-leaf pepes using tlengis, a traditional coconut by-product, seasoned and steamed for a deeply local flavour.
Chicken
Kare Ayam Bali
Chicken simmered in a fragrant Balinese-style curry with warm spices and a rich savoury sauce.
Vegetable
Perkedel Jagung
Crisp corn fritters with aromatics and seasoning; an easy, crowd-friendly side for a larger Balinese table.
Your menu stops at five for a reason.
Five selected dishes keeps ingredient planning, hands-on time and the final meal clear. Slow-cooked dishes may be prepared in stages.