Traditional Indonesian Bakes

In the course, you will learn how to make 4 different types of unique traditional kuehs from Indonesia- Talam Ubi, Lapis Beras, Wingko Babat, Kue Lumpur. During the course, Chef Expert, Chef Roy will explain the history and flavours of the different kuehs and teach you how to make them.

Items: 

• Talam Ubi, also known as sweet potato cakes, is a famous Indonesia Peranakan Kueh, made from sweet potato and coconut.
• Lapis Beras is a combination of rice flour, starch and coconut milk. It is known for its pandan aroma, making it tasty and delicious.
• Wingko Babt is a pancake-like snack made from coconut, it is popular, especially along the North Coast of the Java Island.
• Kueh Lumpur is popular in Betawi, Jakarta. It is made from potatoes and known for its smoothness.

Dates:

• 1 7 Feb, 1pm to 5pm

About Chef Roy: 

Born and raised in Indonesia into a Christian family background with good family values was the foundation of understanding the importance of food within the family environment.

Roy had a passion for food, since his childhood, he was shown by his mother the art of cooking where he learned not only these skills but the ambition to learn and develop further.

In 2003 Roy graduated from Bogor Hotel Institute, Indonesia, starting his early career in the hospitality sector. His background, since his youth has always been connected to the hospitality trade, with experience in front of house, office and kitchen, achieving relevant qualifications along his career path.

As an experienced Chef, Roy is highly resourceful, flexible, and motivated with an enduring passion for cooking. He clearly understands that a successful business is one that is efficient in using its resources to make a profit.

Roy’s attitude at work has always been to focus and enjoy challenges. In recent years he has enjoyed teaching classes of students eager to learn cooking and presentation skills, starting several small businesses branching out as an entrepreneur.

Throughout his journey in life, Roy has always had an open mind to learning cuisine from different nations, encompassing new and exciting ideas from around the globe. Traditional recipes are carefully passed down from one generation to the next, Roy feels that these are an expression of cultural identity, sharing those recipes can be a source of pride and a simple way to celebrate one’s cultural heritage with others.

Roy believes that food has a symbolic meaning all around the world. By sharing a meal, everyone taps into a source of deep connection, no matter the language barrier.

He truly believe, if you have a genuine interest and passion for something in life, you will excel in your future ambitions.

Additional Details

• Fees include all training materials and ingredients
• Participants will take home products made during the course
• Takeaway boxes will be provided according to the products made. Additional boxes requested are chargeable
• All ingredients are pre-weighted. Additional weighing of ingredients may be required during class.
• Please refer to Terms & Conditions / FAQ Page for more information