A cuisine known for its beauty and ceremonial meaning, Balinese food is ingredient-rich and artfully spiced. In this class Srisuda Dougherty returns to the Pantry from her new home in Indonesia to teach you how to make a classic Balinese meal. On the menu: nasi kuming (rice-infused with turmeric and coconut milk); beef randang (a slow-cooked stew common to everyday life); urab, (a coconut and vegetable salad with crispy shallots); and jamu (a traditional turmeric ginger drink). And of course we’ll make sambal – a chili sauce of endless variety that is essential to every Balinese meal.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.