Secrets of Bali : Casa Luna Cooking School, Ubud

Rujak

Rujak is a Balinese spiced fruit salad tossed in a freshly ground paste of tamarind, palm sugar, chilli, salt and roasted shrimp paste.

Balinese Smoked Duck

A whole duck, stuffed with a traditional Balinese spice paste and wrapped in coconut tree bark and slow-cooked under rice husks for 8 hours.

Black Rice Pudding

Glossy black rice simmered with pandan leaves until soft and finished off with palm sugar and fresh roasted coconut milk.

Balinese satay

Finely minced chicken mixed with spices, lime leaves and coconut milk, wrapped onto a bamboo stick and char-grilled over coconut husks.

Fish in Banana Leaves

Chunks of fresh fish, lathered in a spice paste with lime leaves and lemon basil, wrapped in banana leaves and steamed,

Vegan Pumpkin Curry

Sweet pumpkin simmered in a handground golden, spice paste, finished with fresh coconut milk, lemongrass, lime leaves and crisp shallots.

Urab

Blanched greens, sprouts, green amaranth and banana flower tossed with grated, roasted coconut, sambal, crisp shallots and shredded lime leaves.

Yellow rice

Steamed rice mixed with turmeric, lemongrass, lime leaves, lemon basil, torch ginger, crisp shallots and pandan leaves.

Coconut ice cream

Indonesian non-dairy coconut ice cream of churned fresh coconut milk with jackfruit and mung beans.