LOTE

On Thursday the 25th of August, Bu Chau and the Year 11 Indonesian class visited OTAO Kitchen to participate in a Balinese Indonesian master cooking class. As the past few years were affected by COVID, the class was unable to participate in any excursions up until now. The students were very excited to be taught how to cook by professional chefs from Indonesia. The chef, Pak Ha, shared his knowledge of cooking in an engaging live demonstration while Bu Julie went around and explained cooking terminology in Bahasa Indonesia.

The class cooked many traditional dishes such as Rendang (beef curry), Gado-Gado (salad served with peanut sauce), Sate Ayam (satay chicken skewers), and Ikan Pepes (steamed fish with curry sauce wrapped in banana leaf). The food was SUPER enak (delicious)!

Afterward, we went straight to D’cendol to have some Indonesian desserts. Many of us tried Es Cendol (shaved ice dessert) for the first time and it was also very delicious. While others chose to get drinks with various tropical toppings, such as nangka (jackfruit), kelapa (coconut), herbal and grass jelly.

Overall, this experience was insightful, and the students came out of the workshop with new knowledge of Indonesian cuisines.

Caren Tjiang (St. Martha), Leanne Nguyen (St. Dorothy), Celina Nguyen (St. Bakhita), Tahnysha Theodore (St. Mark)