Between Bali and Singapore Class 19 December - Friday - 12:30 Chef Ziv Steinberg

The cuisines of Indonesia, Malaysia, and Singapore reflect a unique cultural and culinary mosaic shaped over centuries, alongside ethnic diversity and a colonial legacy.

These cuisines are distinguished by generous use of spices and coconut, distinctive flavor pairings, local ingredients, and a wide range of cooking techniques.

The workshop’s goal is not only to teach recipes but also to immerse participants in a world rich in culture, tradition, and taste experiences—a culinary journey that unites diverse kitchens on a single plate.

The Class’s Menu:
  • Start Off with Hot rosemary focaccia from the oven
  • Beef Rendang – a rich beef stew in a thick, intensely flavored sauce with toasted coconut and aromatic spices
  • Rojak Salad – A fruit-and-vegetable salad that balances sweet, sour, spicy, and salty notes
  • Satay Daging – Aromatically spiced beef skewers served with a piquant peanut sauce
  • Ayam Bakar – Grilled chicken (thighs/quarters) marinated in an Indonesian spice blend
  • Nasi Goreng – Fried rice with vegetables and a sunny-side-up egg in sweet soy sauce and spicy sambal
  • Acar – Crisp pickled vegetables with sweet-sour-spicy flavors
  • Dadar Gulung – Balinese crêpe filled with caramelized coconut and salted peanuts

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