A Taste of Indonesia
By Indonesian teacher, Ms Christie
Thanks to generous support from the Northern Territory Government International Education Innovation Grant, Darwin High Schools Indonesian Language classes and some of our SIEU students were able to experience authentic Indonesian cuisine.
Last week, the Stage 2 Indonesian class made yellow rice, soy chicken, and chili eggs, under the guidance of Chef, Mintje Kaligis.
This week, Chef Jenny Foley worked with the Stage 1 Indonesian class and SIEU students to make Turmeric rice with cashews, chicken curry, and vegetable fritters.
Each session taught students about the different types of Indonesian herbs and both groups were able to cook their 3 dishes in less than 90 minutes, which gave them time to sit and enjoy the meals they had created together with their peers.
Students’ reflections:
On the 1st of November, Ibu Christie took our class to the cooking room, and we cooked Indonesian cuisine. The food was a bit sweet, but it was really tasty. The best thing that happened was eating the food at the end of the lesson. I had never tried cashews in rice. In this activity, I learned about different herbs such as kaffir leaves, cinnamon, and lemongrass. (Hayley)
Yesterday we went to the cooking class and cooked Indonesian Turmeric rice with cashews, chicken curry, and vegetable fritters. The chef, Mrs. Foley, gave everyone different roles to cook these dishes. I cut the chicken into cubes and stirred the chicken curry. The curry tastes very good and the best thing was cooking with friends.
