On September 15th, we held the third cooking workshop in collaboration with the Chopsticks Group and the Sunday Japanese Language Class, where learners taught us how to make dishes from their home countries.
This time, it was Indonesian cuisine. The instructors were four learners from Indonesia. We enjoyed authentic dishes made with Indonesian seasonings and ingredients.
Here are the three dishes we made:
- Ayam Goreng Kecap (Ayam Goreng: Sweet and savory soy sauce fried chicken)
- Soto Ayam (Soto Ayam: Chicken soup)
- Kelepon (Traditional Indonesian dessert)
We started by making Kelepon. Kelepon is a traditional Indonesian sweet. We used Indonesian glutinous rice flour to make it. The bright green color comes from pandan leaf paste. The coconut filling is wrapped in the green dough, boiled, and then coated with grated coconut. The garnish is a pandan leaf.
Next was the main dish, Ayam Goreng. The chicken was marinated in lime and soy sauce, fried, and coated in a sauce made with Indonesian sweet soy sauce and sambal asli, a chili sauce. It had a rich, authentic flavor! Amid the sweetness, you could feel a hint of spiciness from the chili sauce.
Finally, Soto Ayam, one of Indonesia’s representative soups. The soup base was seasoned with plenty of spices like lemongrass, coriander, and turmeric, offering an exotic fragrance.
- Tags
- インドネシア料理