Unveiling Traditional Bali Cooking Utensils & Their Magic!
Step into an authentic Balinese kitchen (Paon Bali), the vibrant heart of any Balinese home. You’ll discover a fascinating array of traditional cooking tools, each with its own rich story and specific purpose.
These traditional Balinese cooking utensils are far more than just implements. They are the trusted companions of generations of Balinese cooks, essential for crafting the “delicious and super aromatic” traditional Balinese dishes that define our island’s cherished culinary heritage.
Understanding this Balinese cooking equipment is key to appreciating the depth of our food culture and the secrets behind those unforgettable flavors.
At Taman Dukuh, we believe that understanding these essential Bali kitchen tools enhances your appreciation for authentic Balinese cooking techniques and the “amazing” flavors they help create.
During our “hands-on” Ubud cooking classes, you’ll get to use some of these very utensils. This connects you even more deeply to the “authentic Balinese magic” of **Balinese food preparation** and the secrets of a traditional Balinese kitchen.
Quick Guide to Traditional Balinese Kitchen Utensils
| Balinese Name (English) | Primary Material(s) | Main Use/Function | Category |
|---|---|---|---|
| Cangkem Paon | Clay, Bricks | Traditional wood-fired stove with multiple fire holes | Cooking (Stove) |
| Semprong | Bamboo | Blowpipe for igniting/stoking fire in Cangkem Paon | Cooking (Stove Accessory) |
| Payuk (Pot) | Earthenware, Metal | General cooking (rice, soups, stews) | Cooking (Pots) |
| Pangedangan Besi | Metal | Metal rice cooking pot | Cooking (Pots) |
| Penggorengan / Wajan (Wok) | Iron, Earthenware | Frying, stir-frying, sautéing | Cooking (Pans) |
| Penyanyan, Genjo, Jembor, Nare | Metal | Various metal pots, pans, or basins for cooking/food | Cooking (Pots/Pans) |
| Morong / Ketel (Kettle) | Metal | Boiling water | Cooking (Water Heating) |
| Cobek & Ulekan / Batu Base (Mortar & Pestle) | Stone (Volcanic Rock) | Grinding spices for bumbu (spice pastes) | Spice Preparation |
| Gobed / Kikian (Grater/Slicer) | Wood, Metal | Grating coconut, roots; slicing finely | Preparation |
| Penyolohan Nyuh | Metal, Wood | Extracting coconut meat from shell | Preparation |
| Talenan (Cutting Board) | Hardwood | Surface for chopping, slicing, mincing | Preparation |
| Blakas (Cleaver) | Metal, Wood | Heavy chopping, mincing | Preparation (Cutting) |
| Tiuk (Knife) | Metal, Wood | General peeling, slicing, delicate cutting | Preparation (Cutting) |
| Dandang (Steaming Pot) | Copper, Aluminum | Pot for boiling water for steaming | Cooking (Steaming) |
| Kukusan (Steamer Basket) | Bamboo | Conical basket for steaming rice, cakes | Cooking (Steaming) |
| Kekeb (Steamer Lid) | Bamboo, Earthenware | Lid for kukusan to trap steam | Cooking (Steaming) |
| Siut (Rice Paddle) | Wood, Bamboo | Fluffing and aerating steamed rice | Serving/Preparation |
| Sok Nasi | Woven Bamboo | Basket for holding cooked rice before serving | Serving/Storage |
| Sinduk Nasi / Sinduk Kau (Rice Spoon) | Wood, Coconut Shell | Serving rice | Serving |
| Gebah / Caratan (Water Jar/Pitcher) | Earthenware | Storing drinking water | Storage (Water) |
| Cedok / Cedok Kau (Ladle) | Coconut Shell, Wood, Plastic | Scooping water or liquids | Serving/Utility |
| Kau / Bogem (Coconut/Wooden Bowl) | Coconut Shell, Wood | Serving food, individual portions | Serving |
| Ingke / Piring (Woven/General Plate) | Palm Leaf Ribs, Ceramic, Metal | Serving meals (Ingke often lined with banana leaf) | Serving |
| Jembung (Basin/Large Bowl) | Metal, Ceramic, Plastic | Serving larger quantities of food (e.g., vegetables), or for washing ingredients | Serving/Preparation |
| Rantang (Tiered Food Carrier) | Enamel, Aluminum | Transporting multiple dishes | Transport/Storage |
| Bumbung / Kele / Klukuh / Calung (Bamboo/Gourd/Palm Containers) | Bamboo, Gourd, Palm Sheath | Storing salt, palm wine (tuak), or other items | Storage |
| Guci (Jar) | Porcelain, Earthenware | Storing drinks like arak or other liquids, sometimes for fermentation | Storage |
| Pabuahan & Pengelocokan | Wood, Metal, Bamboo | Container & pounder for betel nut chewing ingredients | Cultural Item |
| Banana Leaves (Daun Pisang) | Banana Plant | Wrapping, steaming, grilling, serving liner | Natural Utensil |
| Kompor (Modern Stove) | Metal, etc. | Gas or electric stove for cooking | Cooking (Modern) |
| Gelas / Cangkir (Glass/Cup) | Glass, Ceramic | Drinking vessels | Serving (Modern/General) |
| Sendok Garpu / Sendok Makan (Spoon & Fork / Eating Spoon) | Metal | Eating utensils | Serving (Modern/General) |
The Hearth & Heart of the Kitchen: Stoves, Pots & Pans
Cangkem Paon (Traditional Balinese Wood-Fired Stove)
The traditional Balinese kitchen (Paon) often centers around the Cangkem Paon. This wood-fired stove is the true heart of traditional cooking.
Typically made from clay or bricks, this stove usually features multiple fire holes (often three, tungku telu). This allows several dishes like rice, side dishes, and soups to be cooked simultaneously.
The structure is designed to focus heat efficiently, with an opening at the front for feeding firewood. To ignite and maintain the fire, a semprong – a bamboo blowpipe – is skillfully used to direct air onto the embers. Cooking over a Cangkem Paon imparts a unique, smoky aroma to food that is hard to replicate with modern stoves, connecting the cuisine to its ancestral roots.
Payuk (Traditional Balinese Pot – Earthenware & Metal)
Payuk is the Balinese term for various traditional pots used for everyday cooking. These can be made from earthenware (payuk tanah) for slow simmering and optimal flavor development.
Alternatively, they are made from metal (payuk besi or other logam like aluminum or traditionally copper) for more general purposes. The pangedangan besi is a specific term for a metal rice cooking pot.
Payuk are essential for cooking rice, soups, stews (like those for lawar or babi guling accompaniments), and for boiling ingredients. Their shapes and sizes vary. Some intricately decorated payuk are also used in religious ceremonies.
Penggorengan / Wajan (Balinese Frying Pan / Wok)
The penggorengan or wajan is a versatile wok-like pan, indispensable in the Balinese kitchen. It’s used for tasks such as frying (menggoreng), stir-frying (menumis), sautéing Balinese spice pastes, and even roasting nuts or spices.
Traditionally, these could be made from earthenware (wajan tanah liat) for gentle cooking. More commonly, they are from iron (wajan besi), favored for its excellent heat retention and durability. The iron woks are typically heavy, with a characteristic concave shape and often two “ears” or handles.
Other Metal Cooking & Water Vessels (Penyanyan, Genjo, Jembor, Nare, Morong/Ketel)
Over time, various other metal cooking vessels have become part of the Balinese kitchen. Terms like penyanyan (often a frying pan), genjo, jembor (basin), and nare often describe different types or sizes of metal pots, pans, or basins.
These are used for cooking or as food containers. A morong or ketel refers to a kettle, traditionally metal, used for boiling water. These represent an evolution in kitchenware, often existing alongside older earthenware items.
Other Metal Cooking & Water Vessels (Penyanyan, Genjo, Jembor, Nare, Morong/Ketel)
Over time, various other metal cooking vessels have become part of the Balinese kitchen. Terms like penyanyan (often a frying pan), genjo, jembor (basin), and nare often describe different types or sizes of metal pots, pans, or basins.
These are used for cooking or as food containers. A morong or ketel refers to a kettle, traditionally metal, used for boiling water. These represent an evolution in kitchenware, often existing alongside older earthenware items.
The Art of Bumbu Making: Mortar, Pestle & Graters
Cobek (Balinese Stone Mortar) & Ulekan / Batu Base (Balinese Stone Pestle)
If there’s one set of Balinese kitchen tools that embodies the soul of authentic Balinese cooking, it’s the revered cobek and ulekan. The cobek is a flat or shallow stone mortar, often crafted from hard volcanic rock.
The ulekan (also called batu base) is its sturdy stone pestle, designed for a rocking, grinding motion. Together, they are paramount for grinding fresh Balinese spices to create the all-important bumbu (spice paste).
This traditional method (ngulek) is believed to release oils and aromas more effectively than a food processor, resulting in a “spectacularly” fragrant paste. Getting hands-on with these tools is a “fun and engaging” part of our Ubud cooking school classes.
Gobed & Kikian (Traditional Balinese Graters & Slicers)
The gobed is a traditional tool, often a sturdy board with sharp metal teeth, for grating ingredients like fresh coconut or hard root vegetables. The kikian is a fine slicer or shredder, perfect for creating very thin strands of fruits or vegetables for salads or garnishes. These tools highlight the Balinese appreciation for varied textures.
Penyeluhan Nyuh (Coconut Meat Extractor)
This specialized tool, with a sharp, curved metal tip, is expertly used to pry and scrape fresh coconut meat (nyuh) from its hard shell. Fresh coconut is a staple in Bali, and the penyolohan nyuh makes this process efficient.
Mastering Preparation: Cutting Boards & Knives
Talenan (Traditional Balinese Cutting Board)
The talenan is the Balinese cutting board, traditionally crafted from a solid piece of hardwood. It provides a stable and durable surface for all chopping, slicing, and mincing tasks, especially with the blakas.
Blakas (Balinese Cleaver/Heavy Knife) & Tiuk (Smaller Knives)
The blakas is a traditional Balinese knife, often like a small, sturdy cleaver. It’s incredibly versatile for chopping vegetables, spices, and mincing meat.
Alongside it, smaller knives (tiuk) are used for more delicate tasks like peeling or intricate carving. Our experienced Balinese chefs demonstrate their skillful use.
Rice & Steaming: Essential Balinese Cookware
Rice is life in Bali, and the tools for its preparation are central to every kitchen.
Dandang, Kukusan, Kekeb, & Siut: The Rice Steaming Ensemble
Traditionally, rice (nasi) is steamed to perfection using this ensemble. The dandang is a tall pot for boiling water. Inside it, a conical bamboo steamer basket (kukusan) holds the rice.
The kekeb, a woven bamboo or earthenware lid, traps the steam. A siut, a flat wooden or bamboo paddle, is used to fluff the rice. This set is also used for steaming cakes and other dishes.
Sok Nasi (Woven Rice Basket) & Sinduk Nasi / Sinduk Kau (Traditional Rice Spoon/Paddle)
Cooked rice is often transferred to a sok nasi, a woven bamboo basket, keeping it fluffy (wadah nasi sebelum dihidangkan).
For serving, a sinduk nasi (or sinduk kau if made from coconut shell, sendok nasi) is used. This is a flat spoon or paddle, made from wood or polished coconut shell, to serve rice without crushing grains.
Serving, Storing & Transporting: Natural & Traditional Vessels
Gebah, Caratan & Cedok (Water Jars, Pitchers & Ladles)
The gebah is a large earthenware jar for storing drinking water (wadah air), keeping it cool. A caratan is a smaller earthenware pitcher (kendi) for water (tempat air minum).
Water is scooped using a cedok, a ladle often made from coconut shell (cedok kau, sendok air) or sometimes plastic (cedok plastik).
Kau & Bogem (Coconut Shell & Wooden Food Containers)
Kau are versatile bowls from coconut shells, for serving food or drinks (alat makan). Bogem are often wooden carved containers or trays (tempat makanan), sometimes stupa-shaped, for serving food, especially to priests or for offerings. They reflect sustainable resource use.
Ingke & Piring (Woven Lidi Plates & General Plates)
Ingke are traditional woven plates from palm leaf midribs, often lined with banana leaf. For everyday use, ceramic or metal plates (piring, wadah nasi) are common. The jembung is a basin or large bowl (wadah sayur) for serving or washing ingredients.
Rantang (Tiered Food Carrier) & Other Storage Containers
The rantang is a tiered food carrier for transporting multiple dishes. For storing salt (garam) or palm wine (tuak), various containers are used: bumbung (bamboo tubes, tempat garam dan tuak), kele (bamboo/gourd for tuak, alat minum tuak), klukuh (areca palm sheath for tuak, tempat tuak), or calung (small container for salt, tempat garam).
Guci (jars, tempat minuman) were used for drinks like arak or storage. Cubluk can refer to small earthenware cups/jugs for drinks.
Betel Nut Paraphernalia (Pabuahan & Pengelocokan)
The pabuahan (container for betel nut chewing items – alat makan sirih) and pengelocokan (small metal pounder for these ingredients – alat penumbuk sirih) are integral traditional household items, often found near the kitchen.
Many other natural materials like Banana Leaves (Daun Pisang) and Bamboo Tubes (Bumbung) are also key. Learn more in our Balinese Cooking Techniques section.
Modern Adaptations & Bringing Balinese Cooking Home with Everyday Kitchen Tools
While we cherish traditional Balinese cooking utensils in our Ubud cooking classes for an “authentic Bali experience,” we know not everyone has a blakas or cobek at home!
Our “friendly and passionate” Balinese chefs expertly show how to adapt Balinese recipes and techniques using modern equipment. A food processor can work for spice pastes, and standard knives and pans (panci) can create wonderful meals.
The kompor (modern stove), gelas (glasses), cangkir (cups), sendok garpu (cutlery), termos air (water thermos), termos nasi (rice thermos), and kulkas (refrigerator) have changed daily routines. Yet, the Cangkem Paon and traditional methods remain vital for certain dishes and ceremonies.
Our goal is to empower you to recreate Bali’s “delicious” flavors anywhere, using available tools, while appreciating the traditional Balinese cooking equipment that makes our cuisine unique.
Discover the Tools, Techniques & Tastes of Authentic Balinese Cooking with Us!
Learning about these traditional Balinese cooking utensils is a fascinating part of your journey into authentic Balinese cuisine.
It connects you to generations of Balinese cooks who have lovingly perfected these flavors and methods.
Join us at Taman Dukuh for a “hands-on” Ubud cooking class. You’ll see these traditional Bali kitchen tools and use many yourself.
It’s a “fun, educational, and tasty day out” that will deepen your appreciation and provide “unforgettable memories.” You’ll learn recipes and the stories behind the Balinese cooking equipment that brings them to life.
Or join one of our hands-on cooking classes!