Cook like a local with a friendly host family in Tegallalang. Get to know essential spices, prepare classic Balinese recipes, and enjoy your dishes together. Perfect for travelers who love food, culture, and hands‑on learning.
Includes:
Local host/chef guidance
All ingredients and cooking tools
Lunch (taste what you cook)
Excludes:
Transport to/from meeting point
Personal expenses
Optional add‑ons not listed
Program Activites
ACT 01Meet your host at Balinese house compound▾
Welcome drink and short introduction
Kitchen orientation and hygiene briefing
ACT 02Ingredients & spice introduction▾
Learn about key spices (Base Genep)
Hands-on prep: chopping and mixing
ACT 03Cooking session▾
Cook 1–2 Balinese dishes with your host
Tips and stories behind each recipe
ACT 04Lunch tasting together▾
Enjoy your dishes with the host
Share feedback and favorite flavors
ACT 05Recipe sharing & photos▾
Receive digital/printed simple recipes
Photo time with your creations
Our Menu Options
MENU 1
Vegan Menu
Appetizer
Vegan Spring Roll
Main: 50g carrot (julienned), 50g cabbage (shredded), 30g spring onion (sliced), 20g celery (sliced), 50g bean sprouts, 50g glass noodles (soaked), 4 spring roll wrappers
Instructions: Sauté garlic until fragrant. Add vegetables and stir-fry 2-3 min. Add glass noodles, soy sauce, sesame oil, salt, pepper. Cool mixture. Wrap in spring roll wrappers. Deep fry until golden brown.
Tips: Don't overfill the wrappers. Seal edges with water. Fry at 170°C for crispy results. Serve with sweet chili sauce.
Main Course
Tum Tahu (Steamed Tofu in Banana Leaf)
Main: 200g firm tofu (mashed), 2 banana leaves (6-8 inch squares), 1 kaffir lime leaf (sliced), 1/4 cup coconut milk, 1/2 tsp salt, 1/4 tsp white pepper
Spice Paste: 2 shallots, 2 cloves garlic, 1 red chili pepper, 1/2 inch ginger, 1/2 inch turmeric, 1/2 inch galangal, 1/2 inch kencur (aromatic ginger), 1/2 tsp coriander powder
Instructions: Blend spice paste until smooth. Mix mashed tofu with spice paste, coconut milk, kaffir lime leaf, salt, and pepper. Place mixture on banana leaf, fold and secure with toothpick. Steam for 20-25 minutes until cooked through.
Tips: Use fresh banana leaves for best aroma. Soften leaves over flame before folding. Serve with steamed rice and sambal.
Peanut Sauce: 100g roasted peanuts, 2 cloves garlic, 2 red chilies, 1 tbsp palm sugar, 1 tbsp sweet soy sauce, 1/2 tsp tamarind paste, 150ml water, salt to taste
Instructions: Blanch vegetables separately until half cooked, keep crunchy. Arrange on plate. Blend peanut sauce ingredients until smooth, adjust consistency with water. Pour sauce over vegetables. Top with fried shallots.
Tips: Don't overcook vegetables—they should be crunchy. Adjust chili for spice level. Serve immediately for best texture.
Marinade: 2 cloves garlic (minced), 1 tsp coriander powder, 1/2 tsp salt, 1/4 tsp white pepper, 2 tbsp water
Peanut Sauce: 100g roasted peanuts, 1 clove garlic, 1 red chili, 1 tbsp sweet soy sauce, 1 tbsp palm sugar, 100ml water, salt to taste
Instructions: Marinate tofu and tempeh for 20-30 minutes. Thread onto soaked bamboo skewers. Pan-fry or grill until golden brown on all sides. Blend peanut sauce ingredients. Serve satay with peanut sauce.
Tips: Soak bamboo skewers 30 min before use. Press tofu to remove excess water. Grill over medium heat for best results.
Instructions: Dissolve tapioca flour in 1 cup water. Boil bananas until color changes, drain but reserve 1/4 liquid. Combine reserved liquid, palm sugar, coconut milk, tapioca mixture, salt, bananas, and pandan leaves. Cook until thickened.
Tips: Handle gently to avoid mashing bananas. Use medium heat and stir carefully. Serve with grated coconut or coconut milk topping.
MENU 2
Mixed Menu
Appetizer
Spring Roll
Main: 50g carrot (julienned), 50g cabbage (shredded), 30g spring onion (sliced), 20g celery (sliced), 50g bean sprouts, 50g glass noodles (soaked), 4 spring roll wrappers
Instructions: Sauté garlic until fragrant. Add vegetables and stir-fry 2-3 min. Add glass noodles, oyster sauce, sesame oil, salt, pepper. Cool mixture. Wrap in spring roll wrappers. Deep fry until golden brown.
Tips: Don't overfill the wrappers. Seal edges with water. Fry at 170°C for crispy results. Serve with sweet chili sauce.
Spice Paste: 2 shallots, 1 clove garlic, 1 red chili pepper, 1/2 inch kencur, 1/2 inch ginger, 1/2 inch galangal, 1/2 inch turmeric, 1/2 tsp shrimp paste (terasi)
Instructions: Blanch beans and sprouts until half cooked. Blanch spinach 30 sec. Roast coconut until fragrant. Sauté spice paste. Mix all with lime juice, salt, sugar.
Tips: Use fresh coconut. Don't overcook vegetables—keep them crunchy. Serve with steamed rice.
Spice Paste: 2 shallots, 1 clove garlic, 1 red chili pepper, 1/2 inch kencur, 1/2 inch ginger, 1/2 inch galangal, 1/2 inch turmeric, 1/2 tsp coriander powder, 1/2 tsp cumin powder
Instructions: Mix meat with coconut, lime leaf, lime juice, salt, sugar. Add spice paste. Wrap around bamboo sticks. Grill 5-7 min per side. Serve with rice and sambal matah.
Tips: Soak bamboo sticks 30 min before grilling. Use fresh ingredients. Don't overmix.
Instructions: Mix chicken with garlic, ginger, spices, salt, pepper, coconut milk. Place on banana leaf, top with lime leaf and lemongrass. Fold and secure. Steam 15-20 min. Drizzle with hot oil before serving.
Tips: Use fresh banana leaves. Can also grill for smoky flavor. Serve with steamed rice and vegetables.
Instructions: Dissolve tapioca flour in 1 cup water. Boil bananas until color changes, drain but reserve 1/4 liquid. Combine reserved liquid, palm sugar, coconut milk, tapioca mixture, salt, bananas, and pandan leaves. Cook until thickened.
Tips: Handle gently to avoid mashing bananas. Use medium heat and stir carefully. Serve with grated coconut or coconut milk topping.
