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+
All students must show proof of vaccine before entering school and will be required to wear a mask unless eating/drinking.
We understand and respect that lifestyle decisions during Covid are an individual choice. If you test positive for Covid while the class is in session, you will be asked to send a friend in your place until you have a negative test. Classes will not be rescheduled, credited or cancelled. Once the class session starts the class is non-refundable. This was our policy pre-Covid and continues to be our policy today. We hope you find this policy acceptable and understand that this policy is required for a small school like SFCS to operate and open our kitchens for great food experiences.
The average duration of our current cooking classes is 4 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback. Most of the time you’ll be working with a partner or small group on a few different recipes.
Doors will open 10 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school to have their vaccine cards checked the first week of class (these will only need to be checked once).
Please arrive at the school with your own mask on. New, disposable masks are available should you need to replace yours while in class.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
You will sit down with your classmates to eat what you’ve all prepared, along with some wine. We do suggest you have a small snack before class as dinner does happen towards the end of each session.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks are required while in the building.
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.