Cooking Workshop 2015 - The Art of Indonesian Cuisine

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In Febuary 6th, 2015, 35 participants gather in SMU admin building for the SMUKI annual workshop. Our platoon went to Chef Jazmyn's kitchen, located in The Interlace, Depot Road, Singapore by bus.

 

When we arrived at the kitchen, we divided our participants into 5 groups, each having their ingredients placed in each designated tables beforehand. The menu which our workshop will be covering is "nasi kuning", which if translated in english means yellow rice. "Nasi kuning" might come in the form of a cone called a "tumpeng" and is usually eaten during special events. The rice looks like a pile of gold, so it is often served at parties and opening ceremonies as a symbol of good fortune, wealth and dignity. The nasi kuning is prepared beforehand by chef Jazmyn as preparing the dish requires additional time to finish. Our participants, however, will be cooking 2 side dishes of "nasi kuning": "chicken rendang" and "fish sambal". Each member of the group is allocated specific task, for instance, cutting vegetables, decorating the "Nasi Kuning", marionating and frying the side dishes, and etc.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Once all side dishes have been cooked, the group adjourned together to each tables and assembles their "nasi kuning" to its unique cone shape. They further place their side dishes around the Nasi kuning, and finishes the dish with garnishes made from, tomatoes, cucumbers, and etc.

 

After a few photo session with each "nasi kuning" creations, each groups digs in to their delicious masterpieces. The participants did not only fully fed themselves, but also laughed and enjoyed the company of new friends. We may have different backgrounds but our taste and interest in food, have united us.