Discover the vibrant taste of Indonesian cuisine

  • 2 hr

Itinerary Details

Discover the vibrant taste of Indonesian cuisine

Discover the delicate taste of Indonesian cuisine in our 2-hour online Indonesian (virtual) cooking workshop where you will learn to make 4 Indonesian dishes. Indonesian cuisine is one of Asia's most refined cuisines. Key ingredients used in Indonesian cuisine are somewhat similar to Thai cuisine, although the flavor palette is quite different and unique.

On the menu:

• Ayam Rica Rica (chicken curry from Manado, Sulawesi)
• Terong Balado (sweet & spicy eggplant from Minang, Sumatra)
• Acar Ketimun (pickled cucumber from Java)
• Nasi Kuning (yellow rice from Java)

What to expect:

• In my 2 hour virtual Indonesian cooking workshop you will learn you how to cook 4 traditional Indonesian dishes
• I will demonstrate the process step-by-step and provide personalized cooking tips
• This is an interactive cooking workshop, so feel free to ask me questions throughout
• After the online Indonesian cooking workshop you will enjoy your homemade Indonesian dinner and receive the recipes

What you need to know:

• This online Indonesian cooking workshop is perfect for couples, groups of friends, families, team-building events
• The online Indonesian cooking workshop will be conducted via Zoom at 18:00h (GMT+1) and you will receive a link to enter the call after booking
• All ingredients and kitchen tools as well as preparations to be made the day before, are mentioned in the menu section below.

About your host, David from Amsterdam:

I am a Dutch Chef with Indonesian roots. Both my parents grew up in Indonesia and being part of a food-loving family I spent a lot of time in the kitchen watching my family cook Indonesian dishes. Over the past 15 years I became passionate about Indonesian cuisine. I really love the ingredients and flavors of Indonesian cuisine and I would love to teach you how to cook the mouthwatering dishes I usually cook for my family.

Eatwith is the world's largest online marketplace for unique culinary experiences with locals. Savor local food and enjoy intimate supper clubs, hands-on cooking classes and bespoke private dining events in beautiful homes and exclusive venues with your loved ones.

Wellness Check: We ask all hosts and guests to confirm that they are free of COVID-19 symptoms before attending an Eatwith event. We also ask all participants to limit physical interactions including bypassing the customary welcome handshake.
Host Education: To ensure the safety of our community, we’ve created Health and Safety guidelines and resources for our hosts based on the World Health Organization's recommendations. This includes, but is not limited to, the use of facial covering and gloves when preparing food.

Contact our customer service team to learn more about Eatwith's Health and Safety guidelines: support@eatwith.com

INGREDIENTS FOR 4 PORTIONS
Ayam Rica Rica (chicken curry from Manado, Sulawesi):
750 gr chicken thighs
2 onions or large shallots
5 garlic cloves
2 lemongrass stalks, bruised
3 cm ginger root
5 long red chilies + 1 Thai bird’s eye (optional)
2 tsp ground galangal
2 tsp ground coriander
1 tsp ground cumin
4 kaffir lime leaves (frozen)
1 tbsp fermented shrimp paste (trassi)
1 pandan leaf (omit if you can’t find it)
150 ml coconut milk or coconut cream
3 tbsp vegetable oil (peanut, rice, sunflower)

Terong Balado (sweet & spicy eggplant from Minang, Sumatra):
2 eggplants
2 onions or large shallots
3 garlic cloves
3 tbsp sambal chili paste (pref: sambal kecap or manis)
1 tbsp fermented shrimp paste (trassi)
150 gr canned tomato cubes/pulp (pref: Mutti)
40 gr tomato puree (pref: Mutti)
3 tbsp palm sugar (gula djawa)
3 tbsp vegetable oil (peanut, rice, sunflower)

Acar Ketimun (pickled cucumber from Java):
1 cucumber
1 shallot, halved and thinly sliced
1 long red chili, deseeded and thinly sliced
10 tbsp white wine vinegar
3 kaffir lime leaves (frozen)
1 tbsp white sugar
Salt and pepper

Nasi Kuning (yellow rice from Java):
300 gr pandan / Jasmin rice
1 tbsp ground turmeric
4 kaffir lime leaves

WHAT TO DO BEFORE THE WORKSHOP
Peel garlic cloves. Finely dice 3 garlic cloves.
Peel onions and shallot(s). Finely dice 2 onions.
Rinse vegetables.
Cut eggplants into 2cm / 1 inch cubes.
Cut chicken thighs into 2 cm / 1 inch cubes.

KITCHEN TOOLS
Food processor / blender / mixer to make the spice paste for the chicken coconut curry
Bowl or jar (Mason Jar) for the pickled cucumber
Dutch oven (Le Creuset for example) for the eggplant in tomato sauce
Wok or large frying pan for the chicken coconut curry
Sauce pan for the yellow rice
Knives
Cheese slicer or mandolin
Cutting boards
Grater
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