{"id":1816,"date":"2011-10-21T14:10:22","date_gmt":"2011-10-21T21:10:22","guid":{"rendered":"http:\/\/www.thejohnsonsjournal.com\/?p=1816"},"modified":"2011-10-26T15:10:07","modified_gmt":"2011-10-26T22:10:07","slug":"a-holiday-break-in-bali-part-2","status":"publish","type":"post","link":"https:\/\/thejohnsonsjournal.com\/?p=1816","title":{"rendered":"A holiday break in Bali (Part 2)"},"content":{"rendered":"

Ubud is known for being the food and cultural center of Bali and with that in mind, we booked ourselves into a\u00c2\u00a0Balinese\u00c2\u00a0cooking class.\u00c2\u00a0 The first stop\u00c2\u00a0for the class\u00c2\u00a0was to the local vegetable market with host, Sang Made, to learn about the local fruits, vegetables, spices, and herbs.<\/p>\n

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Learning about different produce at the market<\/p><\/div>\n

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Women carrying vegetables<\/p><\/div>\n

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Market near Ubud<\/p><\/div>\n

After the market tour,\u00c2\u00a0we were taken back to the host family’s compound for the cooking portion of the day.\u00c2\u00a0 We were first invited to have some Bali coffee and banana fritters, yummy!\u00c2\u00a0 Then we were shown how to chop and prepare each dish by chef, Dewa.<\/p>\n

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Chef Dewa explains the ingredients<\/p><\/div>\n

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learning how to make rice the Balinesan way<\/p><\/div>\n

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Scott chopping<\/p><\/div>\n

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Courtney frying<\/p><\/div>\n

Before sitting down to eat our food creations, we were taken to the family temple and explained the Balinese traditions of offerings. \u00c2\u00a0The last part of the day was enjoying everything we learned how to cook.\u00c2\u00a0 It was tons of fun and have even cooked a few of these recipes for friends here in Melbourne.<\/p>\n

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Foods all done<\/p><\/div>\n

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Inside the family temple<\/p><\/div>\n

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Time to eat!<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

Ubud is known for being the food and cultural center of Bali and with that in mind, we booked ourselves into a\u00c2\u00a0Balinese\u00c2\u00a0cooking class.\u00c2\u00a0 The first stop\u00c2\u00a0for the class\u00c2\u00a0was to the local vegetable market with host, Sang Made, to learn about the local fruits, vegetables, spices, and herbs. After the market tour,\u00c2\u00a0we were taken back to […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[71,70],"tags":[60,106],"class_list":["post-1816","post","type-post","status-publish","format-standard","hentry","category-bali","category-indonesia","tag-food","tag-indonesia"],"_links":{"self":[{"href":"https:\/\/thejohnsonsjournal.com\/index.php?rest_route=\/wp\/v2\/posts\/1816","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thejohnsonsjournal.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thejohnsonsjournal.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thejohnsonsjournal.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/thejohnsonsjournal.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1816"}],"version-history":[{"count":10,"href":"https:\/\/thejohnsonsjournal.com\/index.php?rest_route=\/wp\/v2\/posts\/1816\/revisions"}],"predecessor-version":[{"id":1858,"href":"https:\/\/thejohnsonsjournal.com\/index.php?rest_route=\/wp\/v2\/posts\/1816\/revisions\/1858"}],"wp:attachment":[{"href":"https:\/\/thejohnsonsjournal.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1816"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thejohnsonsjournal.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1816"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thejohnsonsjournal.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1816"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}