17-18 march and 5-6 april

We dive into the Indonesian kitchen.  Everything made from zero to a sublime result, 12 dishes will be enjoyed

• Soto ajam  – Soup  based on chicken and egg.

• Nasi  – Fried rice with herbs.

• Sambal Goreng Telor  – Egg in cocos.

• Prei Goreng  – Leak in sambal.

• Kål Sambal Goreng  –Caul in soja sauce.

• Atjar Tjampur  – vegetables in sweetsour.

• Dendeng Terih  – Beef   staked in special herbs.

• Babi Roedjak  – Spicy meats.

• Sateh Ajam  – Chicken in sate sauce.

• Sateh sauce

Roedjak  – Fruitsallad.

• Seroendeng  – Cocosmix.

Seminar fees include all room and boarding.   1500 kr.
Beginning time is 10 oclock , completion the next day at 19.00