Build Your Private Cooking Day

A bright raw sambal of shallot, lemongrass, chilli and citrusy aromatics, mixed just before serving.

Crisp fried shallot sambal with chilli and savoury depth; wonderfully crunchy beside rice and grilled dishes.

A fragrant sambal built around torch ginger for a floral, fresh and gently spicy character.

Whole chicken seasoned deeply with Balinese spices and slow-cooked until tender and intensely aromatic.

Shredded chicken tossed with Balinese spices and aromatics for a punchy, textured side or main component.

Balinese-style shredded chicken with spice, chilli and aromatics, easy to pair across a larger feast.

Seasoned chicken wrapped in banana leaf and steamed, combining aroma, moisture and hands-on wrapping technique.

Minced chicken mixed with coconut and Balinese seasoning, shaped around a skewer and grilled.

Chicken, vegetables, coconut and Balinese seasoning combined into a lighter lawar variation.

Seasoned chicken cooked in banana leaf so the aromatics steam together and perfume the meat.

Chicken simmered in a fragrant Balinese-style curry with warm spices and a rich savoury sauce.

A Balinese chicken preparation served with a fragrant serapah-style spice mixture; the final class recipe is confirmed before booking.

Chicken brushed with Base Genep and coconut oil, then grilled over coconut husk for an aromatic smoky crust.

A richer duck version of betutu, slow-cooked with Balinese spices for tender meat and a deep savoury finish.

Duck-based lawar with shredded meat, coconut, vegetables and aromatic Balinese seasoning.

Duck seasoned with Base Genep and coconut oil, then grilled over coconut husk for a deep smoky aroma.

Minced pork, coconut and Balinese seasoning shaped into lilit-style satay and grilled.

Marinated pork satay with a sweeter Balinese profile, grilled for caramelised edges and juicy centres.

Cooked pork, vegetables, coconut and Balinese spices mixed as a fresh white lawar without raw blood.

A Balinese pork sausage seasoned with aromatic spices, traditionally filled into natural casing and fried or dried before serving.

Ribs coated with aromatic Base Genep and coconut oil, then grilled over coconut husk for a smoky Balinese-style finish.

Fresh fish blended with coconut and Balinese spice, wrapped around a skewer and grilled until fragrant.

Fish seasoned with Balinese aromatics, wrapped in banana leaf and cooked until moist and fragrant.

Grilled fish served with fresh sambal matah for smoky, savoury and bright aromatic contrast.

Pindang-style fish finished with tomato and Balinese seasoning for a tangy, savoury home-style dish.

Tilapia cooked nyat-nyat style with concentrated spices, associated with the Kintamani highland food tradition.

Fresh fruit tossed with a savoury-spicy pindang broth dressing for a distinctly Balinese rujak experience.

Seaweed salad dressed with savoury pindang broth and Balinese seasoning for a briny, bright appetizer.

Steamed vegetables tossed with grated coconut and Balinese seasoning; fresh, textured and highly adaptable.

A savoury Balinese soup built around tender young banana stem and aromatic spice.

Young jackfruit cooked with Balinese seasoning until tender, savoury and deeply comforting.

Banana blossom cooked with Balinese spices for a fibrous, savoury vegetable dish with strong local character.

A warming pigeon-pea soup with Balinese aromatics and a hearty, earthy character.

Klungkung-style mixed vegetables with coconut and sambal elements, layered for texture and spice.

Rice cake and steamed vegetables mixed with peanut sauce ground fresh to your preferred chilli level.

Banana-leaf pepes using tlengis, a traditional coconut by-product, seasoned and steamed for a deeply local flavour.

Crisp corn fritters with aromatics and seasoning; an easy, crowd-friendly side for a larger Balinese table.

Balinese tipat with fresh vegetables and a bright, spicy plecing sambal, useful for learning quick mortar-and-pestle seasoning.

Rice cooked with sweet potato, a simple Karangasem-linked combination that balances savoury dishes beautifully.

Soft, porridge-like spiced rice associated with Gianyar, comforting beside vegetables and proteins.

A compact banana-leaf rice parcel with small savoury accompaniments, inspired by Bali’s everyday street-food culture.

Small rice-flour pancakes served with grated coconut and palm-sugar syrup; soft, chewy and gently sweet.

Banana coated in rice-flour dough, cooked and finished with coconut for a simple traditional-style sweet.

Chewy glutinous-rice dumplings served with palm sugar and coconut, a comforting Balinese-style dessert.

Black glutinous rice simmered until soft, sweetened with palm sugar and balanced with coconut milk.

A soft Balinese pumpkin sweet steamed in banana leaf, combining waluh, rice-flour texture and coconut-rich aroma.

A cooling Balinese drink with green daluman jelly, coconut milk, palm sugar and ice.

A distinctive Balinese drink made from cemcem leaves with sweet, sour, salty and lightly spicy notes.

A traditional black glutinous-rice jaje with a chewy texture, commonly paired with coconut and palm-sugar flavours.

A chewy Balinese jaje made from sticky-rice or rice-based dough, finished with grated coconut and liquid palm sugar.

Small green rice cakes filled with palm sugar, boiled until tender and rolled in grated coconut.

Balinese-style fried banana served warm with a coconut and palm-sugar finish for a simple, comforting sweet.