JuanPabloC

Did a cooking class in Ubud that started with a market tour at 7am and ended with us eating everything we made for lunch. Learned to make tempeh from scratch, which I had no idea was a fermentation process. Also made gado-gado, sate lilit, and black rice pudding. The teacher was a local woman who has been running the class for fifteen years and her knowledge of Balinese ingredients and techniques was incredible. Left with a recipe book and a completely new appreciation for Indonesian food.