Tukad Kastun

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    • Day 11

      Cooking Class (Part 2)

      October 30 in Indonesia ⋅ ☁️ 30 °C

      Punkt 4i het üse Chochlehrer üs denn wieder abgholt und het üs zu sich heigfahre. Bi em acho hend sini Frau und sin Sohn uf üs gwartet. Zerst het er üs die verschiedene Gwürz und Chrüter vorgstellt, wo unteranderem e paar au i sim "Vorgarte" pflanzt sind, denn hemmer üsi Schürzene azoge und los is gange. Als ersts hemmer agfange im Mörser inne diversi Gwürz und Chrüter chli z mahle. Me muess erwähne, eigentlich jedes Gricht wird bi ene im Mörser vorbereitet - ussert grösseri Lebensmittel, wo gschnitte werde müend. Die gmörseret Paste isch schlussentli so e Paste, wie mir sie ide Schwiiz au chönd poste, nu eifach frisch und sehr natürlich. Aschlüssend isch die Paste i heisses Öl oder heissi, selber uskocheti Bouillon geh worde und denn isch d Sauce drus gmacht worde.

      Total hemmer 6 Gricht erstellt.
      - Sayur Asam (Spinat-Mais Suppe)
      - Gado-Gado in peanutsauce (Gmües anre Erdnuss Sauce)
      - Tempe and Tofu Curry (Tempe sind fermentierti Soyabohne)
      - Tofu Saté (Tofu Spiess mit enere Erdnuss Sauce)
      - Chicken in Lemongrass
      - Banana in Coconut Milk (Bananeschiibe i erhitzer Kokosmilch, mit Zucker und Vanille)

      Es isch e sehr schös Erlebnis gsi, womer do hend dörfe mache. Sie hend üs vieles zeiget, mer hend alles dörfe froge und schlussentli hemmer e Festmahl vor üs stoh gha, wo unglaublich fein gsi isch.

      Mit volle Büch hemmer üs denn uf de Heiweg gmacht und sind um di 8i scho ipfuset.

      At 4 pm. we got picked up by our cooking teacher and he drove us to his home. At his place his wife and son have awaited us already. He began with presenting us the diffrent spices needed for the dishes. A few spices he even grows in his front yard so that he was able to show us the plant. So we put on our aprons and started the preperation. At fist we had to grind the spices an herbs. You need to know that all dishes he showed us were prepared in the grinder to get the paste which is the basic part for the sauce. That paste is similar to the one availabe for sale in back at home but of course freshly made. After that we added some oil and self made chicken broth to it so that we got a tasty sauce.

      So in total we cooked the following dishes:
      - Sayur Asam (spinach corn soup)
      - Gado-Gado in peanut sauce (vegetable in a peanut sauce)
      - Tempe and Tofu Curry (tempe are fermented soy beans)
      - Tofu Saté (tofu sticks with a peanut sauce)
      - Chicken in Lemongrass
      - Banana in Coconut Milk (banana pieces in a heated coco nut milk with sugar and vanilla)

      We have had a great experience. They showed us a lot, we were able to ask many questions and in the end we had prepared an amazing dinner which was so tasty.

      With full stomachs we got back to the hotel an fell asleep at 8 pm already.
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