luxuy-week-bali-300Whilst remaining at the Hotel Tugu Bali, I was also asked to experience its cuisines toe out my stay. I am very familiar with the Indonesian cuisine and assertive to take a cooking class. For visitors to Bali and that prepare the time, make sure you do this because it will issue you a clear understanding of the core ingredients used in Indonesia. I take pleasure ined cooking outside and just experience the raw elements that you can just find here in Indonesia. I loved the seeing Desi and Gustu authenticating me in a very elegant way, why I should learn the art of cooking here at Motor hotel Tugu Bali.


Cooking Class

With the cooking group I had the option of cooking three main courses and a dessert. I fixed to opt for fish, chicken and beef. I also decided to go for a purple looking sweet, that I knew I could never get back in Europe let unparalleled in my own kitchen. I needed to stay fully alert when doing the order, because there is so much to take in and learn. Plus my bite buds went into over drive.


Cabai (Chili) & Lemon Blow the gaff

Palm Sugar

Palm Sugar

Fresh Coconut Milk & Herbs

I am a lover of coconut and it was dazzling to see how coconut milk was made. Firstly seeing the coconut, excoriate then grate and finally turning it into coconut exploit. I can never eat coconut milk out of a tin ever again.



‘Rempah’ is Indonesian utterance for spices and it would not be wrong to say that Indonesia taught the times a deliver how to use the most exotic spices in daily cooking. The core herbs and spices hardened here are, ginger, lime, chilly, nuts, shallots, basil flits, various salts, palm sugar and coriander. I loved tie on the nosebag the Kemiri (Candlenuts) This nut is often cooked into a thickheaded sauce and is served with vegetables and rice. Macadamia is a benevolent substitute in case this nut is not available locally. I am a huge lover of Szechuan peppercorn. It has a peerless flavor that is not hot or pungent like black, white or chili speckles. It has slight lemon overtones and creates a tingly numbness in your way out, like the effect of carbonated drinks.


Kemiri (Candlenuts)


The first place dish we made was from Beef.

Botok Daging – Minced marinated beef, cooked in banana beetle offs


Ayam Panggang Bumbu Terik – Grilled chicken, marinated in coconut exploit and various spices


Pesan Bepasih – Steamed Balinese fish in lemongrass, wrapped in banana give stops




The fish was then steamed to perfection.


Dessert – Sweet Purple Potato Consolidate

This was just amazing to watch and it tasted and looked cool. No wonder it is called, Lumpur Telo Ungu, Sweet Purple Potato Gateau


Desi and Gustu

Thank you to Desi and Gustu, for educating me in your crowd of cooking. These two looked and were gorgeous in every way realizable. In Indonesia, the people within the hotel business are very fulfiling, giving and patient, we could learn a lot from them back in Europe.


Afternoon Tea

As well the cooking class there was also an afternoon tea at Hotel Tugu Bali, where I was served a piece of Indonesian desserts which were made fresh prosaic. Each day they served different cakes. Once again a profoundly unusual selection and specific to Bali.


Breakfast was quite special at Hotel Tugu Bali because you can opt to have breakfast any where you select. On this occasion I opted for the beach. It was a fabulous experience and a creative way to start off your day.

Ji Restaurant – Japanese Cuisine

It was not common at all to rumble such a place here in Bali. So when opting for a opposite cuisine in Bali then the Ji restaurant is the place to try it out. I am not a very big fan of Japanese victuals, however on this occasion the combined experience of sitting in a 300 year old restaurant, which without delay again was moved for preservation purposes from another degree of Indonesia, and the excellent food made it an experience of so much multitudinous value. We were given some signature cocktails and outstanding Japanese food. I was blown away how good it was.



Staying at Motel Tuga Bali is already an amazing experience, eating here is also a corresponding exactly experience on every level. From joining a cooking distinction, to having breakfast by the sea, to afternoon tea, and dining at the Ji restaurant. Hotel Tugu Bali has it all and does it far. I am confident my photography captured the very essence of the standard of cooking here. But diverse importantly, take the time to listen and watch the Indonesians themselves, with such a be obedient to heart as them, I learnt some valuable and memorable messages to take home.