Balinese food has its own distinctive flavour; that delicious balance of salty, sour, sweet and of course spicy. Part of holidaying in Bali has to be about the food, trying local cuisine and finding your favourite places to get popular Balinese dishes.
Sanur village has beach front warungs, great street food markets, bakso carts and restaurants, and all offer their own take on traditional Balinese food. Two of our favourites are sayur urab, which is tasty vegetable dish that is often part of a banquet, and Balinese crepes which are often coloured with green pandan or pinky purple dragonfruit and filled with sweet syrup and shredded coconut.
I’m a fairly terrible cook, lots of passion but not so much skill. But I was determined to learn how to make both so I found a cooking class in Sanur that sounded perfect. They teach you how to make various different Balinese dishes plus you get to eat it all after the class is over!
Chef Mudana’s Cooking Class takes place in a gorgeous outdoor kitchen surrounded by bamboo and bubbling ponds. You can book out the class just for you and your friends or if you are travelling and cooking solo, just join into a bigger class. You can book your class by calling on +62 896 5903 3433 or look up @chefmudana on Facebook. Check out two recipes below.
Dragon fruit Balinese Crepes
with palm sugar and grated coconut (makes 12)
2 x Eggs
25mL Coconut milk
250mL Dragon fruit juice (100g dragonfruit and 200mL water)
10mL Coconut oil
Filling of crepes:
100g Grated coconut
20g Cinnamon stick
50g Palm sugar syrup
Place palm sugar syrup, cinnamon stick and salt in a sauce pan and heat until
palm sugar dissolves.
Constantly stir for 5 minutes until mixed well and the mixture is dry. Remove cinnamon stick.
To make crepes:
Combine egg, coconut milk and salt with dragon fruit juice.
Whisk them well into a smooth batter, just like you make pancake mixture.
Slowly add the flour, whisking them well until it creates smooth batter and strain.
Prepare non-stick frying pan (medium heat) and pour 1 soup spoon of the batter into the pan. Make sure the pan is equally covered with the batter so it becomes a thin layer crepe.
Place 1 tablespoon of coconut filling on the near edge of the crepes. Then tuck in the left and right sides and fold over once more then roll.
Arrange in the plate garnish with palm sugar syrup and lime juice.
(Mixed green vegetables with grated coconut and chili sambal)
20g Red chilli sliced
50g Coconut fresh grilled and grated
50g Bean sprouts
50g Long beans
1 x Kaffir lime
Slice shallots, garlic and red chilli.
Sautee sliced shallots and garlic until fragrant and continue adding red chilli for a few minutes.
Cut long beans around 4cm and blanch with spinach and bean sprouts.
Mix together blanched vegetable, sautéed chilli, garlic and shallot, grated coconut.
Add kaffir lime juice and salt before serving.
Photos and recipe from Chef Mudana