I did an amazing cooking class in Ubud, Bali. First we went to the local market to see the fresh produce,fruits specific to the region including dragon fruit, snake fruit, hairy fruit, Jade fruit, Durian and Mangosteen. 
They were all very tasty and seemed a combination of fruits we already know, e.g.lychee with a coconut texture. I have included here two recipes from the class in Ubud at http://www.paon-bali.com and I would highly recommend going to Paon Bali Cooking class if you are in Bali. 
The instructor was a 
lovely woman called Puspa. 
Each one of us got to chop and grind and cook seven dishes which we ate for lunch. 
The basis of many of their dishes is this yellow sauce which includes fresh ginger, tumeric, garlic, chillies, cloves, pepper, nutmeg and palm sugar to name a few of the ingredients. All the fresh chopped ingredients were ground up in a massive pestle and mortar and this paste formed the basis of the coconut chicken curry. 
You can use any protein in this curry. 
This yellow
paste/sauce can be mixed up in a kitchen whizz and kept in the fridge for up to two weeks.
We had a lot of fun. We made deep fried tempe in sweet soy sauce and peanut sauce from scratch. 
Our taste buds sizzled with the combination of sweet palm sugar, chilli, garlic, ginger and limes. Hope you enjoy the flavour and have as much fun making this as we did.
