Food has a way of bringing us home. At Ayu Martiasih’s guesthouse in Bali, home-cooked meals quickly became the highlight for visiting travelers. What began as generous breakfasts evolved into cooking classes, co-led by Ayu and her daughter, Irene Vania, an illustrator and graphic designer with a deep love for Balinese cuisine.

Inspired by the guests they welcomed and the recipes they shared, the pair created an illustrated cookbook, Tempe and Nasi Campur, to preserve and pass on the flavors of their home.

In this conversation, the mother-daughter duo explains how their self-published cookbook organically took shape over time and has since become an integral part of the lasting connections they forge with their clients. Short of joining them in Bali, this cookbook is the next best way to get a taste of authentic Indonesian cuisine.

Tell us more about your family business and how you started working together.

Ayu began teaching cooking classes for guests visiting our island, Bali, starting from our family-run guest house. Years ago, some of our guests were very interested and amazed by the traditional dishes we served for breakfast. Indonesian cuisine offers a wide variety of flavors, with each island showcasing its own unique culinary traditions. Balinese food, in particular, is known for its bold and aromatic spices like ginger, chili, garlic, and shallots. Most dishes are prepared to complement rice, which is the staple of every meal. 

Irene has always loved cooking. Professionally, she is an illustrator and graphic designer, but she also helps manage the family business. She supports her mom as a co-host in the cooking classes.

After the cooking class, participants used to receive a plain text version of the recipes in a Word document. Irene had the idea to offer something more special, something guests could take home and actually use, a meaningful souvenir. That’s when she came up with the concept of an illustrated cookbook.

We began creating the book, and it was well-received in our classes. Later, one of our guests introduced us to Blurb, a platform for self-publishing books. It turned out to be a great fit, offering print-on-demand services that made it easy to share our cookbook with people around the world.

Why did you choose the title Tempe and Nasi Campur?

These are the recipes we cook in our cooking classes.

Tempe is a fermented soybean cake originally from Indonesia, and is a staple in the everyday meals of many Indonesians. Once considered just an affordable source of protein, it’s now gaining global recognition as a superfood thanks to its many health benefits. In our opinion, the best way to enjoy tempe is by preparing it the traditional way, just as we do in our classes and write in this cookbook.

Nasi Campur, which literally means “mixed rice,” is a dish made by serving rice with a variety of side dishes such as meats, vegetables, and sambals. It’s a beloved meal across Indonesia, something people can eat every day, and something they often miss deeply when living abroad.

Can you share more about your inspiration for the cookbook?

It all started with a love for sharing authentic flavors from our home, Bali. Through our cooking classes, we met so many wonderful people who wanted to bring a little piece of Bali back with them. This cookbook is our way of extending that experience beyond our kitchen and celebrating the stories, traditions, and tastes we grew up with.

Ayu had long dreamed of creating a cookbook. Irene suggested using artwork instead of photographs, not only to give the book a distinctive look, but also to incorporate a personal artistic touch that reflects our love for both food and creativity. That’s how this project came to life.

More people are becoming aware of the importance of eating healthy, and both Tempe and Nasi Campur are not only nutritious but also full of flavor. As Indonesians, we feel there’s still so much of our food culture that remains undiscovered by the world. Many people don’t yet realize just how rich and delicious our cuisine truly is. Through this book, we hope to share a bit of that cooking wisdom.

What was your approach to illustrating and designing the cookbook?

Both photography and illustration have their own strengths. In our case, illustration added a sentimental and personal touch.

We started by gathering inspiration and reviewing samples. We always begin with brainstorming on paper: making mood boards, sketching layouts, and thumbnailing illustrations.

Our goal was to stay true to our brand, Canang Sari, which is inspired by the heart of classic Bali. We chose a rustic watercolor style, warm color tones, and vintage-style typography to reflect that theme.

If you choose illustration, planning the layout carefully is crucial; consider how text and images interact on the page. Maintaining consistent color tones, textures, and styles throughout the book also helps create a harmonious feel. It’s important that the book stays visually beautiful but also easy to read.

For more planning, design, and layout tips, check out our blog post, How to make a cookbook. 

Besides distributing your cookbook to guests and cooking class attendees, are you distributing your cookbook more widely?

At the moment, we aim to sell our cookbook through Blurb, and we will do some promotions so that more people will buy it. We focus on promoting the cookbook to the right audience. Since it was originally created for our cooking class participants, verbal promotion has been very effective. In addition, we use our Instagram and TikTok pages to share updates and a link to the book. 

What advice would you give to others considering publishing a cookbook?

Trust the process. Since we self-published and are not professional book publishers, we considered ourselves beginners. Throughout the journey, there were mistakes and revisions, but every step was a valuable learning experience. It’s important to be patient, stay open to feedback, and enjoy the creative process.

Has publishing this cookbook benefited your cooking class business?

Publishing the cookbook has helped create a deeper connection with our audience. Some people have booked our cooking classes after reading the book, while others have sent us photos of the recipes they’ve recreated at home. It’s so heartwarming to see how our home-cooked recipes can bring joy to kitchens around the world.

If readers want to learn more about your cooking classes or follow along for your next cookbook project, where should they go?

You can follow our updates on Instagram at @canangsariexperience.bali and on TikTok @canangsariexperience. We’d love to have you join our journey!

Finally, what are each of your favorite foods to make?

Ayu: I love making Tempe Mendoan because it’s such a simple yet satisfying dish. It’s light and crunchy, but still packed with protein.

Irene: My favorite is Tempe Manis. The cooking process takes a bit longer, but as we all know, it’s worth trusting the process. The result is always delicious and brings back memories of my childhood.

How they made it: Tempe and Nasi Campur

• Format: Softcover trade book
• Size: 8×10 in, 20 x 25 cm
• Paper type: Standard color
• Tool: PDF Uploader

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Do you have some recipes you’ve been meaning to collect and share? With Blurb, making your own cookbook can be easier than making dinner! Well, maybe not quite. But let us help you get started today.