Zoom link

• Zoom link on the day https://zoom.us/j/8697696969
• Zoom link for a private and corporate class may be different because some organiser use your own Zoom, Microsoft or other corporate account. 
• If you want to learn more about how to join Zoom meeting here

---

How we run the class?

• Learning by doing! You can start cooking at your own pace before and after actual zoom class because we email ingredient list, recipes and video. 
• We will answer your question pre and post-class by email or telephone.
• We recommend you to watch the pre-recorded the video below to understand the recipe before you start making and cooking. We know it might be not easy to find ingredients, and it is better to build up the pantry slowly.
• In this online cooking class, you are welcome to BYO your wine and beer. However, for safety, please focus on cooking, and enjoy your beverages at the end of class.
• We recommend for you to measure and put all the ingredients on a dish/tray to be ready to cook. This way, you can enjoy yourself while connecting to others. If you tell us about your dietary requirement, we can suggest some substitute ideas. We will do our best to help you to cook the dishes on the menu.

---

Special diets

• Gluten-free - replace soy 
• Vegetarian/ Vegan - you can replace all our meats with tofu, mushroom or seitan meal. 
• Dairy-free - This menu has no dairy product
• Low sodium. Use less salt, fish sauce and soy
• Kosher. You can use the recipes as a base but use your own version of meats beef or chicken
• Halal. Our meats are not halal. You can replace with halal versions.
• No nuts. This has peanut and candle nut. 

---

Equipment

• Sharp knife and cutting board 
• Sturdy sauté pans, a large pot with a steamer setup
• A set of small bowls for your organizing your ingredients and a few bowls for mixing
• A rolling pin, spatula, tong, and tablespoons
• Measuring cups, measuring spoons, and a digital scale

The menu

• Bumbu Merah - Red Spice Paste 
• Satay Ayam - Chicken Skewers with Peanut Sauce 
• Pepes Ikan - Indonesian Steamed Fish
• Nasi Kunning - Yellow Rice with Coconut & Turmeric

---

Bumbu Merah - Red Spice Paste

This fragrant spice paste is an essential part of Indonesian cooking. It's taste and aroma are reminiscent of a Thai curry with complex citrus and herbal notes.

Serves - Makes 3-4 TBL

Total time - 30 minutes

Active time - 30 minutes

Ingredients

• 3 garlic cloves, crushed
• 1 Asian shallot, finely diced
• 4cm ginger, minced
• 4cm galangal, peeled & minced
• 2 kaffir lime leaves, minced
• 1 stalk lemongrass (white part only), finely minced
• 1 tsp ground turmeric
• 1 tsp raw sugar
• 1tsp salt 
• 2-3 TBL vegetable oil, if using a food processor

Method

1. Ensure all the ingredients are minced or chopped as finely as possible. This will make for lighter work if using a mortar and pestle and will prevent damaging the blades of your food processor or blender.
2. To make the paste, combine all ingredients in a food processor or mortar and pestle. If using a food processor, add 2-3 TBL of vegetable oil to help pulverise the ingredients.
3. Pound or blend the ingredients until a thick paste is achieved.

Satay Ayam - Chicken Skewers with Peanut Sauce

This addictive marinade has so much going on. Fragrant spices are paired with rich coconut milk and fish sauce, complimenting the succulent chicken skewers. Paired with a textured peanut sauce, this is a tasty dish perfect for any grill or bbq.

Serves - 2

Total time - 2.5 hours 

Active time - 30 minutes

Ingredients

Marinade

• 160-200g chicken thigh, largely diced
• 1 TBL bumbu merah* (recipe in previous lesson)
• 1 TBL coconut cream or milk 
• ½ tsp fish sauce 
• ½ tsp ground turmeric
• ½ tsp ground coriander 

Peanut Sauce

• 4 TBL (70g) roasted peanuts 
• 2 TBL coconut cream or milk
• 1 TBL kecap manis (sweet soy sauce)
• 2 tsp raw sugar
• 1 tsp tamarind paste
• 1 tsp fish sauce
• ¼ lime, juiced

Optional Garnishes

• lime wedges
• Thai basil leaves
• plain or turmeric rice

Method

1. In a bowl, combine the chicken with the other marinade ingredients. Cover and rest for 2 hours or overnight in the fridge.
2. If using a bbq or charcoal grill, soak 4-6 bamboo skewers in water for 2 hours to prevent burning.
3. In a food processor or mortar & pestle, crush the peanuts until they are coarsely ground. Do not pulverise the nuts completely as chunky pieces give a delightful texture to the sauce. 
4. Stir the remaining peanut sauce ingredients into the crushed nuts and set aside.
5. Skewer the marinated chicken pieces onto 4-6 of the soaked bamboo skewers.
6. Prepare a grill or bbq to a medium heat. You may need to lightly oil the surface of the grill, so the skewers don't stick.
7. Grill the chicken for 4 minutes a side, or until nicely charred and cooked all the way through.
8. Serve your satay skewers with the peanut sauce and optional garnishes.

---

Pepes Ikan - Indonesian Steamed Fish

You can easily make this version of pepes ikan at home, without the need for banana leaves. We created a pouch made from baking paper to retain the fragrance of the spice paste and moisture from the fish. Snapper, barramundi or basa are all ideal for steaming. 

Serves - 3-4

Total time - 3 hours 

Active Time - 30 minutes 

Ingredients

• 3 or 4 x 100g pieces white fish
• Thai basil leaves

Marinade

• 1-2 TBL bumbu mereh* (recipe in previous lesson)
• 1 tsp tamarind paste
• 1 tsp fish sauce, or to taste

For Serving (Optional)

• plain or turmeric rice
• stir fried or steamed vegetables

Method 

1. In a bowl, massage the fish pieces with the marinade ingredients. Cover and marinate for 2 hours or overnight in the fridge. 
2. When the fish is ready to cook, prepare a steamer basket on the stove. Heat and maintain the water at a simmer. 
3. To make the pouches, vertically fold a 40cm sheet of baking paper in half. With a pen, draw a half 'heart-shape' on the outside of the paper, using the folded edge as the centre crease of the 'heart'. Do this by drawing a large curve from the folded corner furthest away from to you, getting thinner as you reach the corner of the folded edge closest to you. Repeat the process with a second piece of baking paper. 
4. Use scissors to cut along the drawn lines of both pieces of baking paper. The idea is that when opened up, the trimmed paper should look like the shape of a heart. 
5. Open up the two heart-shaped pieces of paper onto your work surface. Place a few Thai basil leaves followed by two pieces of marinated fish on each sheet by arranging them near the top left of the centre seam.
6. Garnish the positioned fish with a few more Thai basil leaves and fold the right half of the baking paper over the top of the left, so that the two outside edges line up. 
7. Using a pleating motion, seal the baking paper shut by folding along the open outside edges in 2cm increments. This will effectively create small folds in towards the fish, securing the pouch closed. Do this with both sets of fish.
8. Place the fish parcels in your prepared steamer basket and cook for 7 minutes with the lid on.
9. Serve immediately with optional rice and vegetables for a complete meal.

---

Nasi Kunning - Yellow Rice with Coconut & Turmeric

This fragrant rice dish utilises anti-oxidant rich turmeric to give it a bright and lively colour. It is a perfect accompaniment to any of the other Indonesian recipes featured in our lessons.

Serves - 4

Total time - 45 minutes

Active time - 5 minutes

Ingredients

• 500g jasmine rice
• 1 tsp ground turmeric
• 1 tsp salt
• 650g water
• 2 TBL coconut milk
• 2 kaffir lime leaves

Method 

Rice Cooker 

1. Place the rice in a large bowl. Fill the bowl up with cold water and mix the rice with your hands to rinse away some of the excess starch. Carefully pour the water out and refill the bowl up with cold water. Repeat this mixing and draining process three times, or until the water runs clear. 
2. Allow the rice to soak in cold water for 20-30 minutes. Strain the rice through a fine-mesh strainer, shaking as much water out of the rice as possible. 
3. Add the drained rice and all other ingredients to a rice cooker and cook for 40 minutes. 
4. Allow the cooked rice to rest (covered) for 10 minutes and fluff with a spatula just before serving.

Stovetop 

1. Place the rice in a large bowl. Fill the bowl up with cold water and mix the rice with your hands to rinse away some of the excess starch. Carefully pour the water out and refill the bowl up with cold water. Repeat this mixing and draining process three times, or until the water runs clear. 
2. Allow the rice to soak in cold water for 20-30 minutes. Strain the rice through a fine-mesh strainer, shaking as much water out of the rice as possible. 
3. Add the strained rice to a medium sized pot, along with the remaining ingredients. 
4. Place the pot over medium heat and when it reaches a boil, give the rice a quick stir to ensure it hasn't stuck to the base and put on a fitting lid.
5. Turn the heat down to as low as possible and cook for 13-15minutes.
6. Turn the heat off and allow the rice to rest (covered) for 10-15 minutes.
7. Fluff the rice with a fork or wooden spatula and before serving.