Cooking DELICIOUS INDONESIAN FOOD in Ubud [Kelas Memasak Bali]

Today I'm super excited as I'm here at the Bali Organic Farm School and I'm going to learn how to cook some of my favourite traditional Balinese dishes. Balinese Farm Cooking School. They've just given us a really nice welcome drink of some tea. We also had the choice of coffee. They gave us a recipe book so we can start looking at what we're going to be cooking and now we're actually going to go for a walk around their vegetable garden and we're going to pick the herbs and the fruit and the vegetables that we need for today's cooking class. This one is the long bean. Well you can tell when it's ready or not by the size. Okay this one is quite ready and well the small one is not ready and also the colour is a little purple. So we're gonna open this one. Yes it is. So far in our basket we've got bay leaves and passion fruit and long green beans. So right now we have to pick five pieces of this which is lemon grass. Does anyone like to use this knife? Farmer Lizzie is picking our lemon grass. Oh look perfect you look like a farmer in the rice fields. Do you pull it up? Oh here we have pepper and some star fruit. When you cut this open it looks like a star. This is the flower, the hanging flower. I need you to pick like this. The sap is quite sticky. So here we have some of the vegetables that we picked all ready for us to start cooking. Oh the first dish we're gonna make is sayur urab. Mixed vegetables. You know sayur urab? Sayur that is meant vegetable and urab that is meant mixed by your hands. You can put all together. I'm just cutting it? Very small. So I think we need to, what else? Put the carrots and just the carrots. Oh the long beans okay. And put the carrot and long beans in here. Okay so for our very first dish we have cut up all of the vegetables and we've put the carrots and the long beans into boiling water for one minute and after that one minute we're going to be adding the rest of the greens and chili and garlic I think. Finish last but this chili I need you cut in short way. When you done cut all of this for the chili put separate. Okay so we have added all of our vegetables. Cabbage and the carrots and the beans. What was the leaves that we just put in? What was the name of those leaves that we just cut up? Uh a lot. The green leaves? Spinach. Oh it's spinach. Okay. Let's fry up the garlic and onion first and then we're going to add the chili. Chef Janet in the kitchen. I swear guys the smell of garlic and chili. I could just eat that by itself. Good? Turn it off? In here. Oh. Even the oil? Uh even the oil. Wow look at that baby. After that I need you add all of this. You'd never think of that as a mix would you? I mean off the top of my head I wouldn't have thought of grated coconut in the recipe. And stir with the wooden spoon. Okay. When the heat is enough for you. When the heat is enough for you I need to use your hand. I need the liquid of the coconut, the liquid of the vegetable and dish number one is finished and now Lizzie is going to put it on the plate and make it look presentable as if it was going in a restaurant. I hope you're not finished. So dish number one is made. For our second dish today we are making sweet and sour tempeh. So to make it sour we're using limes and to make it sweet we are using sugar from the palm sugar tree. So right now we are browning the tempeh. So once it's properly browned we're gonna add spring onion, different types of chile, chile, chile and the garlic. This is the palm sugar. You can do it now? Yeah. Okay. I'm gonna add about half of this to the frying pan. Oh part one is complete and now we're just sitting down to try the food we've made. Oh next on the menu is aromatic ginger or white ginger. All of the ingredients for our bumbu bali. Like this. This hand you can use to control and this hand you can use to cover and to give hard work. We just finished making our bumbu bali. I'm gonna pronounce that wrong all the time. It's kind of like a curry paste is how I would describe it and we're gonna use it for two different dishes and the first dish we're making now is Balinese chicken curry. So next up is bali satay lilit and we're gonna make a pork satay. Take one meatball and then put on the top like this and after that I'm gonna just squeeze and this process this process in Bali we call lilit. The reason the name is satay lilit. We get the name from the process like this like you're pinching pinch it around the stick and then bring down. This process in Bali we call lilit. Like that. I make big on the top and skinny at the bottom. I don't know if that's gonna work. The last thing is tuna which has already been marinated. Probably like rare medium for me. Like rare medium. Okay around 20 seconds. Oh our satay has been grilled. Looking great. Time to grill. What a feast guys. Our chicken curry is cooking. We're currently frying up our tuna. Our chicken satays. Oh no our pork satay has just come back. It looks great. Traditional Balinese pork satay on a stick. It's kind of hard like sticking it to the stick but it looks good. And yeah we're just making our tuna and then I think we're done. Serving up our chicken curry. Yeah bon appetit. We have finally finished cooking and now we're sitting down to eat our main course. We've got our pork satay, chicken curry, Balinese chicken curry, tuna with bamboo Bali on top and then we've got some rice on the side. Looks amazing. Here's the tuna. This is our Balinese chicken curry. Well she looks happy anyway. Time to taste one of these bad boys.