Cook Balinese
Chef Wayan Suryana at Warung Tumang Bali, Petulu.
Sambal matah, base genep, and sate — cook them with Chef Wayan at the Petulu spice table, or start with the recipes at home.
A shared Balinese cooking class at Warung Tumang Bali in Banjar Laplapan, Petulu is IDR 450.000 per guest. Chef Wayan Suryana teaches in English, with at most 8 guests. The kitchen is about 10 minutes from central Ubud, depending on traffic. The morning session includes the Ubud market. Book by WhatsApp +62 817 7572 3663 or email sekarprivatebaliactivity@gmail.com. See how the price compares.
IDR 450.000per guest, shared class
Bali’s raw sambal: paper-thin shallot, lemongrass, lime leaf, and chili, dressed with hot coconut oil. Make it the day you eat it, beside grilled fish and sate.
Bali’s base spice paste, also called bumbu Bali: shallot, garlic, galangal, turmeric, ginger, kencur, and candlenut, pounded, then fried to season the whole meal.
The morning class at Warung Tumang Bali shops the Ubud market, walks the Petulu paddies, and cooks in an open kitchen looking onto those fields. The afternoon session keeps the walk and the kitchen, and skips the market.
The Ubud Food Festival at Taman Kuliner is a different visit: you watch chefs and eat from stalls. See how that day compares.
The morning class starts with a market visit at 8:30am. You shop chili, shallot, coconut, and banana leaf at a working Ubud household market, then cook those ingredients in Petulu. The 2:30pm session skips the market. Shared class IDR 450.000 per guest.
The open kitchen at Warung Tumang Bali in Banjar Laplapan, Petulu looks onto working rice fields, about 10 minutes from central Ubud. You walk the bunds, then cook with that view. It is not the ticketed Tegallalang terrace. Shared class IDR 450.000 per guest, max 8.
Chopping at the spice table, peanuts going into the stone mortar, dadar gulung, tempeh in the pan, the ingredient table, and sate on the grill. These are class photographs from Warung Tumang Bali in Petulu. Guests are not named.
Warung Tumang Bali, with Chef Wayan Suryana. WhatsApp +62 817 7572 3663. Email sekarprivatebaliactivity@gmail.com.
Pickup and drop-off are free from a hotel or villa in the main Ubud area. The map is further down this page.
Shared days stop at 8 guests. Chef Wayan Suryana teaches in English. Vegetarian or vegan cooks at the same stove — say so when you check dates.
Send a WhatsApp consultation or an email. Partner calendars list the same kitchen. This page does not take card payment.
You cook at Warung Tumang Bali. It is not a demonstration.
IDR 450.000per guest, shared class
Staying outside Ubud? Private shuttle from Canggu, Kuta, Legian, Seminyak, Jimbaran, Sanur, Nusa Dua, or Uluwatu: IDR 650.000 once per booking, not per person, and one shuttle covers a whole combo day. It is optional. You can always use your own driver or an online car and meet us on site for free; we send the exact pin with your confirmation.
8:30am to about 12:30pm. Times are approximate; the kitchen confirms your pickup time on WhatsApp.
Before 8:30am
Free from a hotel or villa in the main Ubud area. From south Bali, an optional private shuttle is IDR 650.000 per booking, or come with your own driver and meet us on site. The kitchen confirms the pickup time on WhatsApp.
About 8:30am
About 45 minutes among the stalls with a guide: galangal, turmeric, lemongrass, chilies, palm sugar, tofu, tempeh, and banana leaves. You learn what each ingredient does before you cook with it. The market is in the morning session only.
About 9:15am
About 30 minutes on the paths into Banjar Laplapan, past working rice fields and the morning offerings on the lanes.
About 9:45am
Warung Tumang Bali is an open kitchen with a view over the rice terraces. Chef Wayan Suryana sets out the spice table and explains the day.
About 10am
About two hours, hands on, in English. You grind base genep on the stone mortar, then cook 10+ dishes such as sambal matah, sate lilit, and dadar gulung for dessert. Shared days stop at eight guests, so everyone gets a turn.
About 12pm
Everyone sits down to the meal together. You take home a printed recipe booklet.
About 12:30pm
Back to your hotel or villa, or on to the rest of the day. The afternoon is free.
Chef Wayan Suryana at Warung Tumang Bali, Banjar Laplapan, Petulu, Ubud, Gianyar, Bali 80571. The kitchen is about 10 minutes from central Ubud, depending on traffic. Pin -8.4945671, 115.2812928.
Each one is a dish you cook in Petulu with Chef Wayan. Check dates when you want the spice table, not only the write-up.
Bali’s raw sambal: paper-thin shallot, lemongrass, lime leaf, and chili, dressed with hot coconut oil. Make it the day you eat it, beside grilled fish and sate.
Bali’s base spice paste, also called bumbu Bali: shallot, garlic, galangal, turmeric, ginger, kencur, and candlenut, pounded, then fried to season the whole meal.
Balinese minced satay: fish or chicken worked with base genep and coconut, pressed onto lemongrass stalks, then grilled.
Balinese fish in banana leaf: base genep, tomato, chili, and basil, folded into a parcel and steamed or grilled so the fish cooks in its own juices.
Balinese coconut vegetables: blanched long beans, spinach, cabbage, and sprouts folded through spiced grated coconut. Fits a regular or plant-based plate.
Balinese yellow rice: steamed with turmeric, lemongrass, lime leaf, and coconut milk. The base of a festive plate, never fried.
Balinese green crepes: pandan pancakes rolled around grated coconut cooked in palm sugar. Soft enough to bend, sweet without turning to syrup.
Sweet glazed tempeh: crisp strips tossed with shallot, chili, palm sugar, and sweet soy. It belongs on the regular and the plant-based table.
Balinese corn fritters: whole kernels bound with egg and a little flour, seasoned with fried base genep, then shallow-fried.
Balinese chicken curry: bone-in thigh simmered in fried base genep and coconut milk. Lemongrass and lime leaf, not a jar of curry powder.
Balinese mushroom soup: oyster or straw mushrooms in a light broth of fried base genep, lemongrass, and lime leaf. Cook it the day the mushrooms are bought.
Balinese fried rice: cold steamed rice, fried base genep, sweet soy, and lime leaf in a hot wok. Not the same dish as nasi kuning.
Cooked Balinese lawar: minced chicken or young jackfruit with fried base genep, grated coconut, and fried shallot. No raw meat and no blood.
Balinese whole chicken rubbed in fried base genep, wrapped in banana leaf, and steamed or baked for about 3 hours until a leg joint gives. A slow home cook.
Balinese compressed rice: soaked rice packed into woven coconut-leaf pouches and steamed until it sets. The same idea as ketupat; the long steam is a home job.
Balinese fried shallot sambal: shallot cooked gold in coconut oil, then chili and salt. Unlike raw sambal matah, it keeps past lunch.
Paste-forward Balinese vegetables: blanched greens tossed with grated coconut and fried base genep. Deeper than the lighter sayur urap.
A vegan sate lilit for home: young jackfruit, coconut, and fried base genep without shrimp paste, pressed onto lemongrass and grilled.
The green rice balls from the Ubud morning market: pandan dough around palm sugar that melts as it boils, rolled in grated coconut. The class sweet is dadar gulung.
Bumbu kacang, peanut sauce as it is made in Bali: fried peanuts ground on a stone mortar with chili, garlic, and shallot, then simmered with palm sugar.
Some steps are easier to learn at a stove than from a page: the paste, the wrap, and the roll.
What your hands do when you make dadar gulung in a Balinese kitchen: swirl the pandan batter thin, cook coconut in palm sugar, then roll it tight.
Five Balinese dishes that are easier to learn at a stone mortar or a pan than from a page, and three that are better cooked slowly at home.
The flat stone mortar on every Balinese kitchen table: why cooks still grind by hand, how to use one without spraying chili, and what a blender misses.
Kencur, candlenut, salam leaf, palm sugar, and shrimp paste: what each one does in Balinese cooking, and the closest swap when your shop does not stock it.
The Balinese roots, leaves, and chilies you buy at the Ubud morning market with Chef Wayan, and how each one becomes a dish at the Petulu stove.
Warung Tumang Bali in Banjar Laplapan, Petulu: an open kitchen above working paddies, a short village walk from the market, calm enough that the stove is the loudest sound.
Authentic here is a named chef, a stone mortar, a warung kitchen in Petulu that looks onto rice fields, and a meal you cook yourself — not a hotel demo.
What your hands learn when you make sambal matah in a Balinese kitchen: paper-thin shallot and chili, hot coconut oil, and a bowl that stays raw.
What your hands learn when you press sate lilit onto lemongrass: sticky mince, a tight wrap, and charcoal that marks the outside without drying the middle.
Why book the Petulu class if you want rice terraces with the meal: walk the paddies, cook in an open kitchen with the fields in view, eat what you made — about 10 minutes from Ubud.
A family cooking class in Bali at Warung Tumang Bali, Petulu, Ubud: children cook and eat with you. They pay IDR 450.000, the same as adults, and count toward eight seats.
Private vs shared cooking class in Bali at Warung Tumang Bali, Petulu. Shared IDR 450.000 per guest, max eight. Private kitchen IDR 700.000 for your group — not a second per-person fee.
A vegetarian cooking class in Bali at Warung Tumang Bali, Petulu: full plant board, shrimp paste out. Shared IDR 450.000. Vegan on request. Same stove as the meat day.
Small group cooking class in Bali at Warung Tumang Bali, Petulu: max eight guests, everyone cooks. Shared IDR 450.000. Private kitchen IDR 700.000 once per booking.
Long red and green chilies in a market basket are what the 8:30am class buys, then slices into sambal matah in Petulu. IDR 450.000 per guest. The afternoon skips the market.
Cook Balinese is a desk for Warung Tumang Bali, not a second restaurant. Ubud Food Guide plans the food day around that kitchen. Book on this site by WhatsApp or email.
Japan, China, France, the Netherlands, Germany, Australia, or anywhere else. The class is in English. These pages add flight and season notes.
This opens an email to sekarprivatebaliactivity@gmail.com, labeled Cook Balinese. WhatsApp is +62 817 7572 3663. The map pin is in the footer.
IDR 450.000per guest, shared class