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Four Points by Sheraton Bali, Kuta
Jalan Benesari Banjar Pengabetan · KutaBali80361 · Indonesia  · Phone:
+62 361 849 6606
Local Time:
 10:54 PM
 ·  · Contact Us
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Be the Chef at Four Points by Sheraton Bali, Kuta

Cooking Class hosted by our very own Chef de Cuisine – Chef Komang Wirta at Vertigo Rooftop Pool & Bar from 2:00 PM to 4:00 PM, everyday.

Chef will teach the class on how to make traditional Indonesian food from Sate Lilit, Urap, to Grilled Chicken. Our lessons are totally interactive so questions are welcome and our techniques shared by our Chef. You will enjoy the hands-on experience of the preparations with the Chef and therefore, have the possibility to understand each and every step: from the selection of certain ingredients through the entire cooking process.

Reserve a space in a cooking class at IDR 200,000++ per person and limited for 4 persons per class.

  • Sate Lilit is a satay variant from Balinese cuisine. This satay is made from minced pork, fish, chicken, or beef, which is then mixed with grated coconut, thick coconut milk, lemon juice, shallots, and pepper. The spiced minced meat is wound around bamboo, sugar cane, or lemongrass sticks, it is then grilled on charcoal. Unlike skewers of other satay recipes which is made narrow and sharp, the bamboo skewer of sate lilit is flat and wide. This wider surface allowed the minced meat to stick and settle. The term lilit in Balinese and Indonesian means "to wrap around", which corresponds to its making method to wrapping around instead of skewering the meat.
  • Urap is a salad dish of steamed vegetables mixed with seasoned and spiced grated coconut for dressing. It is commonly found in Indonesian cuisine, more precisely Javanese cuisine. Urap can be consumed on its own as a salad for vegetarian meals or as a side dish.
  • Grilled Chicken is usually marinated with the mixture of kecap manis (sweet soy sauce) and coconut oil, applied with a brush during grilling. The bumbu spice mixture may vary among regions, but usually it consists of combination of ground shallot, garlic, chilli pepper, coriander, tamarind juice, candlenut, turmeric, galangal, and salt. The chicken pieces are usually partially cooked in the spice mixture using a small fire prior to grilling, in order for the chicken to absorb the spices. During grilling process the remaining spices are applied upon the chicken.