Indonesian Cuisine and Spiceries
Join Rina and learn how to infuse traditional Indonesian spices for creating delicate and subtle flavours into authentic Indonesian dishes. Each of the two workshops offers a different menu of dishes.
Interested in attending any future dates of this course?
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Description
Indonesian cuisine is a flavourful mosaic woven from spices like nutmeg, mace, pandan leaves, and cloves, pivotal in shaping its unique taste. These spices infuse dishes with aromas and flavours integral to Indonesian culinary identity. The culinary landscape reflects diverse influences from Asian, Indian and Arabic cuisines, fostered by spice traders who introduced their native spices centuries ago creating “a melting pot of spices”. These spices have since been embraced nationwide, enriching the vast array of ethnic foods across the Indonesian Archipelago. This cooking workshop aims to explore the intricate use of these spices in Indonesian cuisine, uncovering their roles and how they define classic dishes. We'll delve into innovative ways of blending Indonesian flavours with diverse culinary traditions, showcasing the spices' versatility and the richness of Indonesian cuisine. Join us for a flavourful journey, unravelling the secrets behind these spices and their transformative essence in cooking's global realm.
Menus
18 May
- Javanese Style Chicken Soup (Soto Ayam)
- Javanese Style Spiced Tempe (Tempe Bacem)
- Melinjo Crackers (Melinjo = Gnetum gnemon, kerupuk emping)
17 August
- Special North Sumatera Kefir Lime Leaf Aromatic Rice (Nasi Daun Jeruk)
- Seasonal Fish cooked in West Java Style Turmeric Paste (Pesmol Ikan)
- West Sumatran Style Pickled Cucumber & Tomato (Acar Ketimun & Tomat)
Expected learning outcomes
- Recognise and differentiate various spices and herbs essential in Indonesian cooking.
- Develop a heightened appreciation for diverse spices and herbs in culinary practices, refining the ability to discern distinct aromas of each spice.
- Comprehend how individual aromatic spices and herbs evoke palate responses, enhancing the communal experience of dining.
- Gain confidence in exploring and experimenting with spices and herbs to craft unique culinary creations.
Information about ingredients for these workshops
- Most Indonesian cuisines are gluten and lactose-free.
- Some Indonesian dishes contain peanuts, eggs, shrimp paste and starches (such as rice, rice flour, tapioca flour).
- There might be traces of gluten in Sweet Soy Sauce or other commercial sauces.
- Fresh Chilies (red, green)
Who should attend?
Individuals intrigued by ethnic cooking and culinary adventures. Those with lactose or gluten intolerance.
About your tutor, Rina
For over 20 years, I've immersed myself in Holistic Therapy, managing clinics in Hong Kong and Jakarta from 2002 to 2012. Specialising in Holistic Aromatherapy, Massage, and the "Mom Can Cook" program for Moms & Teens, I published a cookbook in Indonesian language and appeared on local TV in Indonesia. Since settling in New Zealand in 2013, I've focused on education, teaching at Wellpark College until July 2023 and contributing to the Naturopathy Programme at the South Pacific College of Natural Medicine.
My expertise lies in guiding novices and mentoring professionals in aromatherapy and massage. Operating a home clinic since 2014, I offer comforting aromatherapy massages using premium New Zealand-sourced essential oils, boasting a collection of 40 oils for diverse therapies.
My unique approach expands aromatherapy beyond oils, utilising scents to enhance memory, manage emotions, and influence taste. In my "Aromatic Pantry," rooted in my Indonesian heritage, I infuse cooking with inventive flavours, weaving Indonesian cuisine with diverse ethnic influences.
