A cooking class at Paon Bali. (JG Photo)
Ubud is renowned for its creative energy, and visitors will find an abundance of classes here to help them unleash their creativity.
From Balinese cooking and jewelry-making classes to jamu-making and walks in search of traditional Balinese herbs, Ubud has something to suit every taste.
Paon Bali Cooking Classes
Paon Bali teaches food enthusiasts how to create dishes that are 100 percent Balinese.
The three-hour culinary adventure takes place in a typical Balinese village compound, and utilizes traditional ingredients and preparation methods.
From gado-gado to steamed fish in banana leaves and deep-fried tempeh in sweet soy sauce, Paon’s menu of eight dishes is bound to satisfy the appetites of even the pickiest food critics.
The morning class starts off with a guided walk through the Ubud food market to stock up on local vegetables, meats and herbs and spices that will eventually be transformed into the day’s feast.
Shopping bags in hand, the next stop is the rice paddies to learn about growing and harvesting rice.
In Laplapan, 15 minutes outside Ubud, the participants are greeted by their coaches for the day, Puspa and Wayan. Puspa used to train hotel staff in food preparation, while her husband Wayan has a background in carpentry.
The class is held in a traditional outdoor kitchen, complete with a wood-fired stove, which is given daily offerings of a few grains of rice and salt as a gift to the god Brahma.
The cooking is divided evenly between the participants, ensuring everybody gets a turn. There is much chopping and frying, as well as a detailed demonstration of how to make coconut oil, the staple of most Balinese dishes. The food preparation takes around two hours — long enough to form an appetite before settling down to a feast with your classmates.
For more information, visit www.paon-bali.com
Studio Perak Silversmithing Classes
More than just a jewelry shop, Studio Perak offers silversmithing classes for those wishing to take a more hands-on approach when it comes to their adornments.
Run by Ketut Darmawan, who still uses traditional Balinese jewelry-making equipment and techniques to create his modern pieces, the three-hour classes generally give participants ample time to complete at least one project.
“I subscribe to the ‘learning by doing’ philosophy,” said Ketut, who opened his first workshop and store 14 years ago.
Following a brief introduction, all participants are given time to explore Ketut’s jewelry store to select a few pieces that strike their fancy — the basis of their new creation. Ketut then sits with each person individually to discuss making their chosen piece.
“Most students choose to make either a pendant or a ring,” Ketut said. “Both are great designs for beginners to learn.”
Once the design is sketched on a piece of paper, it is time to get to work. The first step in making a pendant or ring is usually cutting out the general shape of the piece from a sheet of silver and then filing it.
After that, depending on the desired effect, other techniques like hammering, etching and buffing, are employed to give the piece its finishing touches. Ketut is on hand to guide each participant along the way and also takes over some of the more complicated jobs.
“The one-on-one interaction is an important part of the learning process, especially because each participant is making a very different piece, so I try to limit the number of students in my classes,” Ketut said.
For more information, visit www.studioperak.com
Nadis Herbal Jamu-Making Classes and Bali Herb Walks
Usually made from roots, leaves, bark and fruit, traditional Balinese herbal remedies, or jamu, are still used on the island to treat various ailments.
There are hundreds of jamu recipes, usually passed from generation to generation. Wishing to share their knowledge, Ni Wayan Lilir and her husband I. Made Westi run jamu-making classes and herb walks in the Ubud area.
“I learned everything I know from my parents, who were both healers,” Lilir said.
The two-hour jamu-making class, which takes place in Lilir’s shop, utilizes only the freshest of ingredients coming from Lilir and Westi’s organic farm just outside Ubud. First on the menu is Kunyit Asem, one of the most popular jamu drinks in Indonesia.
While chopped and blended turmeric and galangal (a root related but not of similar taste to ginger) boiled with palm sugar and tamarind might not sound like everybody’s cup of tea, the final result is surprisingly refreshing, not too mention good for you.
Other concoctions made include a medicinal body oil with coconut oil and pandan leaves, and an aloe vera and sweetcorn body mask.
Last but not least is a medicinal body scrub, which Lilir says is often used by Balinese farmers at the end of a long day of toil in the rice fields.
“The paste is made out of cloves, ginger, red rice, galangal and turmeric, and is usually left on the body until it dries. It’s not only good for the complexion but also relieves aching muscles and helps prevent rheumatism,” Lilir said.
While Lilir runs the shop and introduces her students to the art of jamu-making, her husband Westi guides the herb walks that take participants through the paddies and ravines to teach them about the benefits of various Balinese herbs and native plants, many of which are still used for first aid and treating of chronic illnesses.
For more information, visit www.baliherbalwalk.com
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