Indonesian Spring Online Workshop
Learn to make Javanese pecel (a traditional salad dish composed of a variety of vegetables such as spinach, chayote, bean sprouts, long beans, cabbage, and cucumber, served with a peanut sauce), tempeh tofu bacem (a beloved Javanese dish with tempeh and tofu simmered in a sweet and salty coconut water broth before being fried), and nasi jagung (a nutty and delicious jasmine rice flavored with coarse cornmeal)!
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$60 per device (laptop/tablet/etc) |
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All ages! |
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Vegetarian |
Our online classes are designed to be special, meaningful opportunities to share cooking, culture, and connection--just like our real life experiences. We want you to cook along, and we promise there will be plenty of time for questions, conversation, and stories. It will all end with a virtual dinner party where you'll get to share in the fruits of your labor, apart, but together!
In this 2.5 hour interactive online experience Shandra will guide you through making three of her family recipes. During your class, you'll prepare Shandra'a Javanese pecel (a traditional salad dish composed of a variety of vegetables such as spinach, chayote, bean sprouts, long beans, cabbage, and cucumber, served with a peanut sauce), tempeh tofu bacem (a beloved Javanese dish with tempeh and tofu simmered in a sweet and salty coconut water broth before being fried), and nasi jagung (a nutty and delicious jasmine rice flavored with coarse cornmeal.
Here’s how it works:
After registration you’ll receive an email with the Zoom link, shopping list, equipment list, and recipe packet.
At the scheduled time of your class, you’ll click on the Zoom link and join your class live! Afterwards, you will receive a link to a video recording of your class that you can revisit at your leisure.
Shopping List for This Class
Vegetable oil
Salt
9 medium cloves garlic
2 long red chile peppers, such as cayenne
3 medium shallots
1 ½ cups raw whole peanuts with skin, rinsed and dried, smallest size preferred
6 tablespoons shaved gula jawa or dark brown sugar
1 tablespoon tamarind paste
4 fresh lime leaves
1 chayote
6 green cabbage leaves
3 cups mung bean sprouts
5 long beans or string beans trimmed
One 5-ounce bunch leaf spinach
½ English cucumber
4 eggs
1/3 cup fresh basil leaves
2 teaspoons coriander powder
1 cup coconut water
2 Indonesian bay leaves or 3 Indian bay leaves
12 ounces extra-firm tofu
10 ounces tempeh
2 cups jasmine rice
½ cup coarse cornmeal
