AUTHENTIC INDONESIAN CUISINE (2/4 Credits)

Learning Outcomes:

On successful completion of this course, student will be able to: Identify Indonesian Herbs & Spices; Explain traditional cooking methods and various Indonesian regional dish; Use Traditional equipments and utensil; Demonstrate preparation and cooking process of Indonesian regional dish.

Topics:

1. Introduction Indonesian Herbs Spices and Traditional equipment and utensil;
2. Cooking Methods,  basic Indonesian Paste, various Indonesian Sambal;
3. Acar and Side dish;
4. Various Indonesian Appetizer;
5. Various Indonesian Soto;
6. Cooking Rice;
7. Sumatra Dish+Sweet Dish;
8. Kalimantan Dish+Sweet Dish;
9. Sulawesi dish+Sweet Dish;
10. Maluku+Sweet Dish;
11. Bali  and Nusatenggara +Sweet Dish;
12. Jawa and Madura+Sweet Dish;
13. Tumpeng.