Flavors of Indonesia
$165 per person
What You'll Learn
By the end of the class, you will:
- Gain a strong understanding of Indonesian cooking techniques and pantry items: terasi, kaffir limes, bumbu, fresh turmeric, kecap manis, krupuk etc.
- Learn to use local ingredients to adapt and explore classic Indonesian dishes with seasonal products
- Master Indonesian cooking techniques; the perfect soft-cooked egg, proper deep frying, cooking and carving whole chickens, roasting techniques, and cooking perfect rice on the stovetop
About This Class
Explore the vibrant and exotic flavors of Indonesia in this seasonally focused cooking class.
This hands-on cooking class will introduce you to a variety of Indonesian culinary concepts, and inspire you to develop and explore this incredible region of Southeast Asian cuisine.
We’ll explore classic dishes such as Gado Gado (Composed Salad with Spicy Peanut Sauce), and Perkedel Udang (Crispy Shrimp Fritters), using local seasonal ingredients, Indonesian provisions, and cooking techniques. Learn how to adapt Indonesian flavors to your culinary repertoire, and impress your friends with authentic Indonesian dishes!
Gado Gado (Composed Salad of Seasonal Veggies, Soft Cooked Egg, and Spicy Peanut Sauce), Nasi Kuning (Fresh Turmeric and Coconut Milk Rice), Perkedel Udang (Crispy Shrimp Fritters with Seasonal Veggies) and Ayam Bakar (Whole Roasted Chicken with Indonesian Spices)
- Wine included
- Full meal served in class
- Work in teams
- Ages 18+
The average duration of our cooking classes is 4 hours, and they are broken down into three segments: Introductory lecture or demo, hands-on cooking, and eating.
The class will begin with a short discussion or demo from your instructor. After, you can expect to work either on a team or individually to prepare the class menu. As a group, your class will prepare the selected menu in its entirety. In most classes, not every student will make every dish.
Learning happens throughout the class, and your instructor will often call out key techniques as they happen in each recipe.
Most classes conclude by sitting down as a group to eat what you’ve prepared, followed by a discussion of each recipe. You will leave with a copy of the recipe packet and a working knowledge of every dish that was made so you can recreate them at home.
Doors open 15 minutes before the class start time.
You do not need to bring anything with you to class, unless otherwise noted in the class description. The kitchens at SFCS are fully equipped and aprons, recipes, equipment, food and wine are all provided for you.
In most classes, you will be sitting down to eat a complete meal that you have prepared along with your classmates. Since this typically occurs towards the end of the class period, an appetizer or small plate is usually prepared early on in class. However, you’re welcome to additionally have a snack before you arrive or bring one with you.
Please note, for our Baking & Pastry classes, a light meal will be provided for you.
We suggest wearing casual clothing you can easily move around in, and highly recommend wearing comfortable closed-toe shoes. Long hair should be pulled back.
Jaime Tjahaja is an Oakland-based chef and educator who has cooked and staged at many great Bay Area restaurants including Lazy Bear, Izakaya Rintaro, and Chez Panisse. His culinary style draws from a wide range of global culinary traditions, using the best aspects of each to form a truly unique approach to cooking. When not in the kitchen, he can be found playing guitar, foraging for wild mushrooms, or climbing.