Author
Made Ayu S.
Balinese cuisine contributor · Gianyar, Bali
Home cook and culinary educator from Bali specializing in base genep, sambal, and everyday warung cooking. Contributes technique notes and cultural framing for ceremonial vs daily food.
- Family-kitchen Balinese cooking practice
- Teaching-focused recipe structure
Guides
Ceremony and the Balinese Kitchen
Why odalan, canang, and communal labor — not restaurant plating — explain Balinese food
Balinese Food Is Not Indonesian Food
Nasi goreng is pan-Indonesian. Sate lilit, lawar, betutu, babi guling and sambal matah are Balinese — and that split should be on the class menu
Vegan and Vegetarian Balinese Cooking
What you actually cook when terasi, stock, and ceremonial meat come off the board
Balinese Cooking for Beginners: A 4-Week Home Plan
What to buy, what to cook first, and which ceremonial dishes to study before you attempt them
Balinese Spice Pastes: Base Genep, Base Kuning, and Dish Pastes
How the paste system works, which base to make first, and how restaurant “bumbu Bali” relates to home cooking
How to Eat at a Bali Warung: Ordering, Sambal, and Etiquette
A practical field guide to warung meals so you learn the cuisine from real plates, not only from classes