This is the class Made teaches in his own family compound, five minutes from Sanur beach. You start at Pasar Sindhu while the market is still loud — Made shows you how to pick young galangal from old, why the salt from Kusamba tastes different, and what the small woven offerings on each stall are for.
Back at the compound you grind the base gede spice paste on a stone mortar, the way it is still done for ceremony food. Nothing comes from a jar. You will cook six dishes: sate lilit on lemongrass skewers, lawar with grated coconut, tum ayam steamed in banana leaf, sayur urab, sambal matah, and black rice pudding with palm sugar.
You eat what you cook at a long table under the bale, and Made sends everyone home with the recipes written out.
Wayan's family compound, Jalan Tirta Nadi No.10, Sanur Kauh — or free pickup at your Sanur hotel
Wayan and The team arranged everything so well and made us feel very comfortable throughout the journey. He always will send quick response and clear doubts.
Made took us to the market at seven and we were the only tourists there. The spice paste takes real effort to grind but that is the whole point. We have cooked the sate lilit twice since getting home.
Excellent class and a lot of food. Only note is that the compound gets warm by midday — take the earlier slot if you can.
Made explained every ingredient patiently and adjusted the chilli for us. The recipe booklet is genuinely useful, not a leaflet.
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