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Indonesian Cooking Class
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The tantalizing aroma of spices, the hot piquant fire of chilies, the mild sweetness of coconut and peanut, these are the marks of indonesian cuisines.And then there are the colours, the curry’s yellow and red, orchre and brown.No wonder, there is no other country that can offer such a whole variety of spices.
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Course: The unmistakable aroma of Indonesian cuisine is composed of different basic ingredredients. One must consider the chilies, ginger, garlic, onion, tamarind, lime leaves, lemongrass, palm sugar with coconut milk and soy sauces (Kecap Manis and Kecap Asin).
Frying requires little oil and the dishes are mostly cooked rapidly.
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The most important utensil after the wok, is the mortar and pestle. The mortar and pestle is usually used in making the various spice paste which is often mistaken for Indonesian curry but has nothing in common with the curry as we know it here.
Depending on the type of chili one uses, the resulting paste can be mild and sweet, to fruity or hot and spicy, which becomes the soul of every dish.
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Aim of Course:The aim of the course is to introduce you to the various ingredients and the wonderful dishes you can cook at home without hours of labour and preparations.
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The motto is: learning and having fun in cooking while providing a friendly atmosphere and enjoying a sociable evening together in an unique setting.
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copyright @ 2016 brunner-surati
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