Yesterday, I and 2 other inHama staff participated in the Indonesian Food Cooking workshop.
This event was the 5th event held by LPIH Lembaga Persahabatan Indonesia Hamamatsu 浜松インドネシア友好協会 (Indonesia Hamamatsu Friendship Association) at 浜松調理菓子専門学校 Hamamatsu Cooking and Confectionery College.
There were 53 participants from various countries like Japan, Indonesia, and Taiwan. The event is open for any age and nationality
The menu is Soto Ayam (chicken soup) and Perkedel Kentang (potato croquette). In addition, there was also a chocolate-making tutorial by Mr. Kojima.
Soto Ayam is a yellow chicken noodle soup from Indonesia, and popular in Singapore and Malaysia. Turmeric is added as one of its ingredients to get the yellow chicken broth, along with lemongrass, lime leaves, ginger, garlic, and spices. This is seriously tasty noodle soup.
Perkedel Kentang is a popular side dish or an appetizer made of potato. In Indonesia, it is usually served with soto ayam, nasi kuning (yellow rice) as part of tumpeng, and common sayur sop (vegetable-chicken soup).
It was a really fun and delicious event. The teacher and staff are very helpful in teaching us how to cook Indonesian dishes step by step. Everyone was smiling and having fun.
This nice lady thought it's funny that her name is the same as a brand of Indonesian flavoring condiment.
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