Our forth day in Ubud we signed up to take a organic cooking class that was organized by a local Balinese man and his wife. The day started of by visiting a local market where we bought some ingredients and learned how the market is set up. The market has a whole section just devoted to daily and special offerings that people can purchase to lay out in their homes and shops.
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| Daily offerings |
Next it was back to the local village to see the rice fields and pick vegetables from the family garden. Hardly any of the fruits and vegetables have seasons so most can be harvested year round. We picked serval things including water spinach, cassava leaves and lemongrass.
The cooking class was small, just the two of us and a german lady. We made several things all revolving around the basic spice of garlic, shallots, chili, tumeric, lemongrass, ginger, garlic, salt and galangal. This mixture or variation of it is used in almost all the Balinese dishes.
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| Spices |
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| Working away! |
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| Fish Satay |
By the end of the class we had made sambal tomato (which is kinda like salsa), Gule ayam (coconut chicken curry), tempe manis (fried tempe with sweet and sour sauce), jukut nangka (pork and jackfruit soup), jukut urab (vegetable with grated coconut), tuna fish satay and black rice pudding for dessert. It was a feast!
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| Some of our finished dishes |
To make the day even better we went to a evening yoga class at the
Yoga Barn in central Ubud. It was great to stretch our tired and sore muscles from travelling.
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| Yoga Barn |
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