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Cook Balinese

Balinese recipes from a Petulu kitchen

Sambal matah, base genep, sate lilit, pepes, and the rice and crepes around them — written from the class at Warung Tumang Bali, not from a studio cookbook.

Read the recipesAbout the kitchen
A small group in blue aprons seated along a class table with bowls of ingredients

From the Petulu class

Market, spice table, rice field, and the meal. These are class photographs from Warung Tumang Bali. Guests are not named.

Green coconut crepes arranged on a blue outdoor table
A wooden table set with bowls of ground spices, chilies, grated coconut, and banana leaves
A guest stir-frying at a wok in a village kitchen
A morning market stall piled with chilies, shallots, and garlic, with a guide in a blue apron
A guest holding a plate of green coconut crepes
A small group in blue aprons seated along a class table with bowls of ingredients

One kitchen

Warung Tumang Bali in Banjar Laplapan, Petulu. These sites do not invent extra restaurants.

From Ubud

The kitchen is about 10 minutes from central Ubud, depending on traffic.

Small on purpose

Shared days stop at 8 guests. Chef Wayan Suryana teaches in English.

Booking stays put

Reservations stay on tumangbaliclass.com. This page does not take payment.

Eight dishes to cook

Each one ends with a note on how it shows up in the Petulu class. The vegetarian board is on the sister site.

Sambal matah

A raw Balinese sambal of shallot, lemongrass, lime leaf, and chili, loosened with hot coconut oil. The condiment taught beside grilled fish and sate at Warung Tumang Bali.

Base genep

The raw Balinese spice paste — shallot, garlic, galangal, turmeric, ginger, kencur, and candlenut — ground and then fried into the cooking paste used across the Petulu class.

Sate lilit

Minced seafood or chicken worked with base genep and grated coconut, then pressed onto lemongrass stalks and grilled. A hands-on dish from the Petulu class.

Pepes ikan

Fish seasoned with base genep, wrapped in banana leaf, and steamed or grilled. A parcel dish from the Balinese kitchen at Warung Tumang Bali.

Sayur urap

Blanched village vegetables tossed with spiced grated coconut. A Balinese side that belongs on the same plate as rice, sate, and sambal.

Nasi kuning

Yellow rice cooked with turmeric, lemongrass, lime leaf, and coconut milk. The rice under a Balinese feast, as cooked in the Petulu class.

Dadar gulung

Green pandan crepes rolled around sweet coconut and palm sugar. The dadar gulung finished at the end of a class in Petulu.

Tempe manis

Tempeh fried, then glazed with shallot, chili, palm sugar, and sweet soy. A plant-based dish from the Balinese class menu in Petulu.

Plant-based versions live on Vegetarian Ubud Cooking.