CK FoodLab Cooking Classes in Yogyakarta!

Warung Mas Kali in the north of Yogyakarta (aptly named Jl. Damai/ Peace St) kindly organised some cooking classes as a way of introducing Culture Kitchen FoodLab to the food scene in Yogya. We are happy to report that Jon’s first cooking class went swimmingly!

178A1829

The all-Indonesian and female students were eager and engaged as they conquered the basics of julienne to the necessity of just a tiny bit of sesame oil. Through their newfound knife skills, they unwittingly prepared all the ingredients for a tossed tempe, roasted cashew salad. For some it was the first time they had ever made a salad, let alone eat one! They expressed surprise that raw food could taste so GOOD.

‘But how do we get taste if we don’t use MSG?’ they asked. Indonesian cooking, particularly domestic (and professional) cooking relies heavily on packaged spices that contain mono-sodium glutamate. Chicken stock came the answer. Time-consuming, yes. Simple, yes. They relished the tastes of the chicken and corn soup and pumpkin and carrot soup they all had a hand in making. In fact, there were no left overs for the hungry photographer!

Thank you to the beautiful Diajeng who organised the classes, we look forward to next week’s session!

178A1859

 

178A1834

 

178A1855

178A1878

 

178A1910

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s