Gili Islands: Indonesian Cooking Class with Local Chefs

Summary

Cook traditional recipes in Gili’s open kitchens with local stories and laughter

You’ll roll kelopon by hand with locals on Gili Islands, fry up fresh tempeh and noodles while learning real Indonesian techniques, and share laughs over stories from Sasak culture. Whether you’re vegan or not, you’ll eat what you cook—lunch or dinner included—and leave with more than just recipes stuck in your head.

What’s the experience like?

“If your kelopon bursts, it means you’re lucky today!” That’s what Eka said as she handed me a sticky ball of dough, her hands moving way faster than mine. We’d just started our Gili Cooking Class on the islands—me, two Aussies, and a Dutch couple who kept joking about their “spicy tolerance.” The kitchen was open to the street, so you could hear scooters puttering by and smell clove cigarettes mixing with frying shallots. I didn’t expect it to feel this relaxed. Maybe it’s the island air.

Eka showed us how to roll the green rice flour balls (kelopon) around palm sugar—she laughed when I tried to pronounce “gula merah” right. I probably butchered it. There was a lot of laughter actually, especially when someone accidentally dropped a ball into the peanut sauce instead of the boiling water. The fried tempeh sizzled so loud I had to lean in to catch Eka explaining why Lombok peanuts taste sweeter than the ones back home. She also told us about Sasak wedding traditions while we waited for noodles to finish frying—didn’t think I’d learn about marriage customs during a cooking class in Indonesia, but here we are.

You get to pick from three courses—I went for the “Four of a Kind,” which is four dishes in two hours (felt like enough for lunch but not too much). They’re flexible about vegan or veggie stuff; one guy swapped chicken for tofu without any fuss. Drinking water was always there, which was good because it got hot near the woks. By the end, we all sat down together at a long table—eating what we made, comparing whose curry turned out best (mine was average). The light outside was turning gold and honestly, I still think about that peanut sauce sometimes. You know?

Step-by-step itinerary

Day 1 — Learn authentic Indonesian cooking

• Arrive at Gili Cooking Classes
• Meet charismatic local chefs
• Learn traditional cooking techniques
• Prepare kelopon and fried tempe
• Cook fried noodles and other dishes
• Enjoy tasting the prepared food
• Discuss Indonesian culture and lifestyle

Top questions

What dishes do you cook at Gili Cooking Classes?

You can make kelopon (sweet rice balls), fried tempeh with peanut sauce, fried noodles, yellow chicken curry, chicken taliwang, and gado gado depending on your chosen course.

Are vegetarian or vegan options available?

Yes, they can replace chicken with tofu or tempeh and offer vegan oyster sauce. Most dietary preferences are 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 Super Six is 2.5 hours (6 dishes).

Is lunch or dinner included in the cooking class?

Yes, you eat everything you cook during the class as lunch or dinner.

Where are the chefs from?

The chefs come from Lombok mainland or the Gili islands and share insights into local Sasak culture.

What times are classes offered?

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

Is drinking water provided during class?

Yes, free drinking water is available throughout your cooking session.

Can I ask questions about Indonesian culture during class?

Absolutely—the chefs love sharing stories about food and local life beyond just recipes.

What’s included

Your day includes all fresh ingredients for every dish you choose to cook, free drinking water throughout class time, plus lunch or dinner shared at a communal table after cooking together—no need to bring anything but your curiosity (and maybe an appetite).