Awoke to the sound of cockerels and a blue sky. This is a lovely place and we have a huge room with rice terrace views with a day bed in the corner window area for an afternoon read. Breakfast is a light affair as the cooking class starts at 7:30 with a visit to the local market acompanied by
Chef Santika to purchase needed ingredients and to give us some insights into local customs:
some of the ingredients for offerings....
Four other participants two Aussie mothers wiith their daughters joined us and on our return we had a welcome drink with the chef introducing the program and his philosophy of cooking. He has been cooking for his whole life in bali and abroad, with a view to cooking with fresh local ingredients. Today we are to learn some basic techniques as well how to make several dishes.
The chef starts right in explaining the proper way of cooking rice which features at virtually every meal in Bali. First and foremost he implores us not to DROWN the rice but cook it with steam. Here it is prepared in atraditional manner but a rice steamer not cooker is a decent alternative.
As well as explaining how to use the knive and the difference in slicing style between western and Balinese chefs..
The first item is the Bambu Bali which serves as a base for many recepies. It is a multi spiced base paste which can then be used in soups, satays, sauces etc. Composed of some 15 ingredients ginger, shallots, chilis, turmeric etc....all of which must be sliced (yes with that serious looking knife) and then ground into a paste. The ulekan (grinding bowl) and mortar are made of volcanic rock > would have like to purchase one but quite heavy. This grinding business does need a serious effort...
We the used this base for a soup .....Pulung Pulung Ayam to which were added minced chicken (more pounding/grinding)
Then Satay Lilit Babi ...minced pork with some of the Bambu bali, lemongrass etc. >>> interesting method to for the miced pork on the stick..molding and spinning with both hands. We also made Tum Ayam spiced chicken parcels >>> the minced chicken is placed in a bannana leaf and folded into a parcel. Finally the chef made some Lak Lak >> tiny rice flour cakes cooked in a terracotta oven with fresh coconut and palm sugar for dessert >>> a very simple, light and tasty dessert.
We consumed the meal which was in a word excellent , received our signed copy of the recepie book and well what else ....time for a siesta .
Later that afternoon we were invited by the chef to accompany him to Ubud for the opening of an art exhibition at the Puri Lukisan Museum....
........not quite sure what to except we signed up. Aside that it started too rain just as the speaker was introducing the artists at the ribbon breaking ceremony it was kind of a neat experience. The setting for the museum which is Bali's oldest and grounds are beautiful especially with night (and some rain) falling. the illumination and decorations as well the gamelan band playing in the background.
Following a visit to the exhibition (traditional Balinese paintings) Chef Santika accompanied us to dinner with the other attendees
...and then home.....another great day !!