Wednesday, August 30, 2006

Thai/Indonesian Cooking Class: Indonesian Stew, Indonesian Tempeh and Vegetables (and Cashew Chip Meltaway cookies)

Tonight was the last night of the 6-session 3-hour ethnic vegetarian cooking class that I teach. My students made food of Thai and Indonesian origin/influence. Their Indonesian Stew was excellent; it included a homemade curry paste, vegetables, and pasta (thin rice noodles, which we didn't have, could have been another option). Their Indonesian Tempeh and Vegetables was quite tasty - how could you go wrong with sauteed tempeh in (reduced fat, organic) coconut milk?! They also made tomato (with Ume plum vinegar) and cucumber salads and Thai Jasmine rice. For dessert, they made ground cashew - wheat germ - whole wheat - brown rice syrup - based round cookies with vegan chocolate chip cookies. Yummy - many of the students rated tonight as the best food of the class.


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