Learn to master authentic Indonesian cuisine through a comprehensive exploration of regional dishes, traditional cooking utensils, essential herbs and spices, and iconic recipes. Begin by understanding the rich diversity of Indonesian food culture before discovering the traditional cooking implements used across the archipelago. Delve into the aromatic world of Indonesian herbs and spices, including the preparation of various sambal varieties. Master the preparation of signature dishes such as Tumpeng (ceremonial rice cone), Soto (traditional soup), Sate (grilled skewered meat), Nasi Goreng (Indonesian fried rice), and Rendang (slow-cooked spiced meat). Through hands-on modules, practical assignments, and assessments, develop the skills to recreate these beloved Indonesian dishes while gaining deep insights into their cultural significance and traditional preparation methods.
Overview
Syllabus
- Course Profile
- Pre-Test
- Section 1: Introduction Various Indonesian Regional Dish
- Module 1 - Indonesian Cuisine: Diversity in Indonesian Food
- Module 2 - Indonesian traditional cooking utensils
- Section 2: Indonesian Herbs and Spices
- Module 3 - Herbs and spices in Indonesian Food
- Module 4 - Sambal
- Section 3 : Authentic Indonesian Food - Part 1
- Module 5 - Five Authentic Indonesian Food
- Module 6 - Tumpeng
- Module 7 - Soto
- Section 4 : Authentic Indonesian Food - Part 2
- Module 8 - Sate
- Module 9 - Nasi Goreng (Fried Rice)
- Module 10 - Rendang
- Post - Test
- Final Assignment
Taught by
Farah Levyta, SST.Par., M.Par., CHE
