Friday, April 22, 2011

Indonesian Cooking Demonstration

On Wednesday I attended an Indonesian cooking demonstration organized by the International Women's Club of Belgrade. We received copies of the recipes we were going to prepare and a listing of the most important herbs and spices used.

A selection of vegetables, herbs and spices

Lemongrass, lime leaves, galangal and turmeric root are essential ingredients in Indonesian cooking. Some of those ingredients are hard to find here in Belgrade, but you might be able to find them on a trip to Budapest or Vienna.

Preparing the spice blend for
the salad

Our chef prefers to prepare the spice blends and salad ingredients with a mortar and pestle which releases more juices and therefore produces a more flavorful spice paste.

Preparing Ayam Opor
Ayam Opor is a chicken stew with lemongrass, lime leaves, tamarind juice and coconut milk. The bumboo (spice paste) includes shallots, garlic, galangal, ginger, candlenuts, garlic and coriander powder.

Laetitia preparing dessert

Dessert included Pisang Goreng, bananas dipped in a batter and then fried, and Lapis Legis, a multi-layer (at least 30 layers) cake.

Bon Appetit!

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