Gili Air: Indonesian Cooking Class with Local Chefs & Lunch

Summary

Cook Indonesian classics on Gili Air with friendly local chefs

You’ll get hands-on with Indonesian recipes alongside local chefs on Gili Air—rolling kelopon, frying tempeh, simmering curries—and share stories over lunch or dinner together. Expect laughter, practical tips for recreating dishes at home, and an easygoing vibe that leaves you full in more ways than one.

What’s the experience like?

I didn’t expect kelopon to be so sticky — or so fun to make. We started the class in a breezy open kitchen on Gili Air, with the sound of scooters somewhere in the distance and a faint whiff of chili already in the air. Our teacher, Sari, handed me a ball of dough and grinned as I tried (and failed) to keep the coconut filling from escaping. “Don’t worry,” she said, “it’s always messy the first time.” That made me relax a bit. I guess I thought cooking classes would feel stiff or formal, but this one just felt like hanging out with friends who really know their food.

The menu changes depending on which course you pick — I went for the Four of a Kind option because I couldn’t decide between yellow chicken curry and fried noodles (so why not both?). Sari showed us how to toast peanuts for the sauce, using this old stone mortar that looked older than me. She told us about her family’s way of making tempeh crispier, and when someone asked about substitutions for ingredients back home, she rattled off ideas without missing a beat. At one point she laughed at my attempt to say “terima kasih banyak” — probably butchered it — but she was patient and kept things light.

By the end we’d made four dishes and eaten every last bite together around a big wooden table. The mie goreng had just enough spice to make my nose run (in a good way), and there was something about eating what you’ve cooked yourself that makes it all taste brighter. Someone asked Sari about Sasak wedding traditions while we finished dessert; she shared stories that made me realize how much food is tied up with daily life here. I still think about those little green kelopon balls whenever I smell pandan now. Anyway, if you’re curious about Indonesian food or just want an afternoon that feels real — not staged — this cooking class on Gili Air is worth it.

Step-by-step itinerary

Day 1 — Indonesian cooking class experience

• Arrive at Gili Cooking Classes
• Learn to prepare Kelopon
• Cook fried tempe with peanut sauce
• Make fried noodles
• Optional: prepare yellow chicken curry
• Optional: cook chicken taliwang
• Optional: prepare gado gado salad
• Enjoy the dishes you cooked
• Ask chefs about Indonesian culture

Top questions

What dishes do you learn in the Gili Air cooking class?

You’ll prepare classics like kelopon (sweet rice balls), fried tempeh with peanut sauce, fried noodles (mie goreng), yellow chicken curry, chicken taliwang, and gado-gado depending on your chosen course.

Is the Indonesian food cooking class suitable for vegetarians or vegans?

Yes, they can substitute tofu or tempeh for chicken and offer vegan oyster sauce—almost all dietary preferences can be accommodated.

How long does each cooking class last?

The Intro Course is 1.5 hours (3 dishes), Four of a Kind is 2 hours (4 dishes), and The Super Six lasts 2.5 hours (6 dishes).

Are drinks included in the Gili Air cooking class?

Free drinking water is provided during the class.

Are children or infants allowed in the cooking class?

Yes—infants can sit on an adult’s lap or ride in a stroller/pram during the activity.

Is the venue wheelchair accessible?

Yes—the location and transportation options are wheelchair accessible.

Do I need any prior cooking experience?

No experience needed—the class welcomes everyone from beginners to seasoned cooks.

What times are classes offered each day?

Classes run daily at 11:30am, 4pm, and 7pm/8pm depending on season.

What’s included

Your session includes all fresh ingredients for your chosen menu (with vegetarian or vegan options if needed), free drinking water throughout the class, hands-on guidance from local chefs who share cultural stories along with recipes, plus lunch or dinner made by your own hands before heading out into Gili Air’s evening breeze.