Recipes
Eight dishes from the Petulu class
Home versions of what guests cook at Warung Tumang Bali. The technique is the kitchen’s. The wording is written for this 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.