Indonesian cooking class in Cologne
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About this class
In our Indonesian cooking class in Cologne, you will get to know the aromatic diversity of Southeast Asia. Indonesian cuisine delights with intensive spices, fresh herbs and finely tuned spiciness. Instead of pepper, chilies in particular provide character and depth.
You will learn how typical spice pastes — so-called bumbu — are prepared in a mortar and why they form the basis of many dishes. Together, we cook well-known specialities such as nasi goreng or bami goreng and discover ingredients such as ketjap manis, lemongrass, galangal and tamarind. Look forward to authentic recipes, exciting product knowledge and a taste experience full of exoticism.
What you’ll do in the class
- Welcome with an aperitif
- Introduction to Indonesian cuisine and its history
- A brief overview of spices, herbs and special ingredients
- Explanation of Bumbu Spice Paste and Common Mortars
- Preparation of sample dishes: nasi goreng, bami goreng, tempeh or vegetable variations
- Use of ingredients such as ketjap manis, tamarind, galangal and lemongrass
- Tips for the right balance of spiciness and sweetness
- Enjoying prepared food together
- Recipes via email afterwards
Who is the class suitable for?
The Indonesian cooking class in Cologne is ideal for anyone who loves or wants to rediscover Southeast Asian cuisine. Perfect for beginners and amateur chefs who want to learn exotic spices and authentic preparation techniques.
Details to remember
Asia Food-Cooking
Jerry and Sue founded the Asia Food-Cooking School in Cologne in 1997 to satisfy their friends' ever-growing curiosity about their Asian dishes. They pass on their passion in their cooking classes.
The cook was great. The ingredients and spices were interesting. The participants were very nice and the atmosphere was great. We all got along really well.
