Lifestyle&Leisure


    Cooking on the Rooftop

      9-2-2018
     

    Cooking on the Rooftop

    Cooking on the Rooftop

    Sate Lilit.

    Cooking on the Rooftop

    Urap.

    Cooking on the Rooftop

    Grilled Chicken.
    Cooking on the Rooftop

    Cooking on the Rooftop
    Sate Lilit.

    Cooking on the Rooftop
    Urap.

    Cooking on the Rooftop
    Grilled Chicken.

    The clock strikes 2 p.m. when my friends and I gather at Vertigo Rooftop Pool & Bar at Four Points by Sheraton Bali Kuta. The place is so perfect to lounge in, but we come for something more fun than just chitchatting over some cocktails – we decide to join a cooking class!

    When we arrive at the rooftop bar, a special station is already prepared on one of the corners. On that station, fresh ingredients like vegetables, spices and chicken meat are set. We are still checking out the station when one of the restaurant staffs hand each one of us an apron and a hat which we wear with excitement. “Welcome to our cooking class,” Executive Sous Chef Komang Wirta starts to conduct the class. “Today, we are going to make three Balinese dishes; Sate Lilit, Urap and Balinese Grilled Chicken.”

    He then invites us to stand behind the station to make the first dish; the Sate Lilit, a Balinese satay dish. We start by chopping the ingredients, which include chilies, lemongrass, shallots and more. Chef Wirta keeps reminding us that we don’t need to chop them finely as they will all be processed in a blender. Once the ingredients are blended smoothly, we mix it well with minced chicken, incorporated with grated coconut, coconut milk, pepper and lemon juice. When the mixture is ready, we start to make the satay by wrapping the minced meat around lemongrass sticks.

    The cooking class continues with making Urap – this is probably the easiest dish to make because all we need to do is blanch the vegetables and mix them well with seasoned grated coconut. Up next is the last dish, the Balinese Grilled Chicken. We are back behind the station to chop and blend the spices, such as shallot, garlic, red big chilies, and candlenut. We mix them well with oyster sauce and salt, then smear it on several boneless chicken thighs.

    Now, the satay and the marinated chicken thighs are ready to grill on charcoal. While the chef is grilling (we think it is best to leave this part to the professional), we take a sit at our table. The aroma is so amazing that it boosts our appetite. Not long after, the satay and Balinese Grilled Chicken are served in front of us, together with the Urap and some rice. We don’t waste another minute to start indulging in our own creations... and they are all delicious! Our dining experience is even more remarkable with the company of some refreshing drinks and a view of Kuta skyline.

    Interested? The cooking class at Four Points by Sheraton Bali Kuta is available every day only for four people at Rp. 200,000++/person from 2 p.m. to 4 p.m. Reserve a place at least one day before.

    Four Points by Sheraton Bali Kuta
    Jalan Benesari Banjar Pengabetan, Kuta
    (0361) 849-6606


       Author:  Team
      Magazine issue > Lifestyle&Leisure
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