Shandra's home is in the heart of the vibrant and diverse community of Astoria, where she has turned her NYC apartment into an Indonesian haven. Vines and shrubs fill her backyard, where Shandra lovingly grows herbs and vegetables specific to Indonesian cuisine.
The first thing you'll notice about Shandra is her warm, bubbly demeanor. She'll welcome you into her home with a bright smile and greet you with delicious snacks from her home country, Indonesia. After a snack and a chance to get to know each other, Shandra will welcome you into her kitchen, an open and airy space perfect for learning a new menu. Shandra is passionate about sharing the diversity of cultures and cuisines of Indonesia. The country is home to 17,508 different islands, 6,000 of which are inhabited. Each island has its own unique regional culture and cuisine, many of which Shandra incorporates into her mouth-watering cooking.
After the workshop, you will go home with recipes for the dishes you learned and an in-depth history of Indonesian cuisine, leaving you well-prepared to recreate a satisfying, authentic, and home cooked Indonesian meal.
Menu
Gulai Ayam ala Padang (Padang-Style Chicken Curry)
- A rich chicken curry made with a fragrant spice paste featuring shallots, long red chiles, garlic, ginger, turmeric, galangal, candlenuts, cardamom, cumin seeds, and fennel seeds.
Nasi Jagung (Corn Rice)
- A nutty, creamy rice dish made my combining cornmeal with jasmine rice.
Dadar Jagung (Corn Fritters with Shrimp)
- Fresh corn and shrimp fritters lightly fried with garlic, shallot, and scallions.
Lalapan Sambal (Crunchy Vegetable Salad)
- A crunchy platter of vegetables, served with a homemade chili sambal.
Pandan Klepon (Pandan Mochi)
- Vibrant, soft, and bouncy rice flour balls flavored with pandan (a vibrant green tropical plant) and coconut and stuffed with palm sugar.
All Immersion workshops include a light lunch and beverage, 3 hours of hands-on cooking instruction, a full dinner, a recipe packet, and a shopping guide.
CourseHorse Gift Card
