After the market, we got on our bus and drove to a cooking school, where we would learn some of the methods of preparing typical Balinese dishes. The first three photos show our main instructor, who made us realize that key procedures such as dicing and grinding are hard to do correctly. The last two photos are of the lively founder of the school, who in the last panel presented us with the dishes we had made (which would be our lunch), but substituting professional preparations for our crude efforts.
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