Indonesian Cuisine Class

One of the world's greatest dishes - beef slow-cooked in coconut milk and a spice paste of galangal, lemongrass, turmeric leaf, and chillis until the liquid evaporates and the meat caramelises in its own spiced oil. Takes patience to perfect.

Indonesia's beloved peanut sauce salad. You'll make the peanut sauce completely from scratch - roasted peanuts, coconut milk, palm sugar, tamarind, and kecap manis. Poured over blanched vegetables, boiled eggs, tofu, and tempeh.

A fragrant golden chicken soup flavored with turmeric, lemongrass, galangal, and salam leaves. Served over rice vermicelli with fried shallots, boiled egg, and a squeeze of lime. Simple to eat, complex to make well.

The mixed rice plate that exists in every warung across Indonesia. You'll prepare 3-4 different side dishes to arrange around steamed rice - a miniature feast that showcases everything you've learned in one plate.

Thin-sliced tempeh fried crispy and tossed in a sweet-salty glaze of kecap manis and palm sugar. The fermented soybean cake is an Indonesian invention that has spread globally. Learning to cook it properly changes your view of it forever.

The universal Indonesian condiment - a cooked sambal with shrimp paste (terasi) providing a deep umami foundation. Fry the chillis and aromatics until fragrant, then blend and season. A skill worth having for life.