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Delving Into Indonesian Cooking in Ubud, Bali
The fragrance of chopped ginger, galangal and garlic, and shoots of fragrant lemongrass assault the senses as we listen to writer Janet De Neefe tell the basics about Indonesian cuisine. Standing in an open-air bale surrounded by lush tropical greenery, Casa Luna's class of 18 eager participants take turns in sniffing the unfamiliar spices and herbs. Today is home-cooking day and she is demonstrating how to make the spicy sambal Bali that accompanies almost every dish in Bali. Some take turns crushing the spices in a huge stone mortar and pestle while others watch. It culminates in about ten delicious dishes enjoyed for lunch with some new friends.
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