Indonesian cooking class in Cologne

What can you expect from our Indonesian cooking class?

Where the pepper grows, hot cooking is of course also used, although not always with pepper. As in all of Southeast Asia, spicy cooking is also done in Indonesia. The spiciness will come less from the pepper, much more from the wonderful small and large chilies, which in particular have a lot of aroma. Indonesian cuisine requires that the many spices are finely ground into a paste (called bumbu) so that they can blend perfectly with the other ingredients in this form.

Indonesian cuisine is a big fusion cuisine. Anyone who has ever been on vacation in Bali can confirm it. The English were a colonial power there for many centuries before the Dutch and both left their signature in the kitchen. Out of laziness, the Dutch even gave a bundle of dishes a name because they were unable to name them individually. The collective dish is still known today as the “rice table” and includes 12+ dishes, from soup to dessert.

Nasi Goreng and Bami Goreng are well-known and tasty dishes from Indonesian cuisine and are also known here in Germany. The Chinese immigrants brought tofu, noodles and glass noodles into the country and the Indonesians in turn created “tempeh” from whole soybeans. A typical Indonesian seasoning is “ketjap manis”, a soy sauce that is enriched with palm sugar and forgives mistakes in cooking.

Indonesian cuisine is also known for its fish and seafood dishes. Interestingly seasoned with vegetable bananas and sometimes with coconut milk. The typical and flavorful spices include tamarind, garlic, kemiri, trassie, lemongrass, galangal, coriander green and Asian lime leaves. Chillies are always there in their diversity.