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Home » Indonesian Cuisine, Asian Cuisine » 5 Days Indonesian Cuisine

5 Days Indonesian Cuisine

Learn Indonesian spices and make the pastes as a base for all dishes.


Duration: 4 hours/session

For: 5 sessions

Fees: $750.00

Chef: Alfie Jerome Mossadeg

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This booking is closed, please contact us

Please select the date to view the modules.  Click on the modules to view the menu taught for the class.

This 5 day intensive hands on course focuses on Indonesian cuisine. This cuisine is vibrant and colourful with intensive flavours which is often hot and spicy. Due to the vast number of islands and ethnic groups, the food is eclectic and diverse. 

Participants will work in pairs although some group work may be necessary to make base sauces.

Terms and Conditions:

For those taking individual sessions, the fees will be $155 nett per participant per session.

For those taking the entire module, the fees will be $750 nett per participant for all 5 sessions.

An entire module is designated as 1 continuous intake and not different sessions from different in takes to make up 5 sessions.

There will be no make up session if you are not able to come to the confirmed session for whatever reason.

If you are not sure whether you can attend all 5 dates in that module, we suggest you sign up for individual sessions. 

In the unlikely event that a scheduled session does not reach the minimum number required for the session or due to unforeseen exceptional circumstances, Palate Sensations reserves the right to change the date of or cancel the session. If that occurs, a refund of any payment will be offered/given minus any discounts (if applicable. The final fee calculation is subject to the discretion of Palate Sensations).

Palate Sensations does not guarantee the availability of any session (whether for adults or children, or as advertised on the Website or through any other means) until your booking is confirmed, and where applicable, the required session size is reached.

Day 1: Module 1

Sambal Bajak (Indonesian Chili sauce)

Fried Corn Fritters (Bakwan Jagung)

Ikan Bakar (Grilled Fish)

Lalapan (Indonesian Raw Salad)

Served with steamed jasmine rice

Day 2: Module 2

Nasi kuning
A popular rice dish in Southeast Asia, especially in the Southeast Asia regions. The rich golden yellow color is perfect to celebrate special occasion such as birthday, wedding, baby shower, etc. The turmeric rice is usually stuffed into a cone-shape mould to make Nasi Tumpeng
Urap Sayur (Salad with Spiced Grated Coconut Topping)
Indonesian salad made with steamed/boiled vegetables dressed with spiced grated coconut topping. A Javanese specialty that can be served as a main dish or side dish.
Sambal Udang
A chili sauce or paste typically made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice and is cooked with fresh prawns.
Chicken Galangal
Indonesia Traditional Fried Chicken in Spice Mixture and Grated Galangal

Day 3: Module 3

Sate
The most common type of street food in Indonesia. It is made from chicken marinated in a mixture containing common Indonesian spices such as coriander, turmeric, chopped lemongrass, garlic, ginger, salt and pepper combined with a sweet soy sauce called kecap manis
Rice cake
Lontong is an Indonesian dish made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, commonly found in Indonesia, Malaysia and Singapore.
Peanut sauce
This sweet, spicy and tangy Indonesian peanut sauce is great with salads, warm noodles to satay.
Gado Gado
An Indonesian salad of blanched or steam veggies, hard boiled eggs, fried tofu and tempe, rice cakes topped with peanut sauce dressing

Day 4: Module 4

Sate Lilit

Minced Meat Satay - Ground meat is wrapped around lemongrass skewers, grilled to perfection and served with sambal Matah

Sambal Matah

Make this delicious and famous sambal matah from the island of Bali that goes perfectly with your meat or seafood dishes.

Lawar

An Indonesian dish created from a mixture of vegetables, coconut and minced meat mixed with rich herbs and spices, originating from Bali, Indonesia. This dish is commonly found in restaurants and warungs in Bali.

Bebek Betutu

A Indonesian-Balinese dish of steamed or roasted chicken or duck in rich bumbu betutu. This highly seasoned and spiced dish is a popular dish in Bali and Lombok, Indonesia.

All Served With Steam Jasmine Rice

Day 5: Module 5

Opor Ayam
An Indonesian dish consisting of chicken cooked in coconut milk from central Java with spices included galangal, lemongrass, cinnamon, tamarind among others
Rendang Sapi
A rich and tender coconut beef stew which is explosively flavorful and beef rendang is the most popular Indonesian dishes.
Telur Balado
A fragrant chilli sambal from West Sumatra, Indonesia. Sambal is a staple sauce in Indonesia and the ingredients used in them depends on the region. Balado paste is made from ingredients such as red chilli, garlic, and shallots.
All Served With Steamed Jasmine Rice
Pisang Goreng

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