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Four Points by Sheraton Bali, Kuta
Jalan Benesari Banjar Pengabetan · KutaBali80361 · Indonesia  · Phone:
+62 361 849 6606
Local Time:
 10:34 PM
 ·  · Contact Us

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Be the Chef at Four Points by Sheraton Bali, Kuta

Cooking Class hosted by our very own Executive Sous Chef – 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, Grilled Chicken and 1 option of dessert Dadar Gulung or Laklak. 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 300,000++ 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.
  • Dadar Gulung or rolled pancake is a popular traditional snack in Indonesia. It is a green-colored folded omelet or pancake made of rice flour, filled with grated coconut and palm sugar. The batter is made from the mixture of flour, salt, eggs and coconut milk with additional suji or pandan paste as green food coloring. To make the filling, the freshly grated coconut is combined with palm sugar, salt, cinnamon and water in a pot on the stove. The green colored batter is then cooked on a flat frying pan with a small amount of margarine, much in the same fashion as baking a thin pancake or omelette. Afterwards, the sweet coconut filling is placed upon the flat green pancake, and then folded on each side just like a tortilla, to create an elongated rectangular shape
  • Laklak is a traditional Balinese cake made out of rice flour. This sweet cake has a round and flat shape and generally comes in two colors, white and light green with the addition of pandan leaves as the food coloring. To make laklak, the rice flour needs to be steamed for one hour. Then, the flour is mixed with maize, coconut milk, sugar and boiling water. A traditional pan from clay is used to bake the laklak cake. It only takes about 10 minutes until the cake is ready. Upon serving, shredded coconut and palm sugar is added as a topping which gives the sweet and delicious taste. Normally the locals enjoy laklak during breakfast time.