A Feast with Fresh Herbs: Indonesian Satay
Sun | Jul 22, 2018 | 10A–2P
Teacher Nissa Pierson
Have you ever come home from shopping with gorgeous bunches of herbs, only to suffer disappointment (and, let’s face it, nagging guilt) upon finding them later, rotted in your fridge? Nissa Pierson is here to help! She’ll teach you to choose, store & cut fresh herbs, then use them in your everyday cooking, including this Indonesian-inspired satay menu.
Lemon, red and Thai basils, mint, lemongrass, makrut lime leaves, cilantro, parsley, chives and edible flowers are common threads woven throughout Indonesian cuisine, and they’re at their summer best. We’ll use a variety of tools - mortar and pestle and mezzaluna, ordinary kitchen knives and scissors - to prepare herbs for fiery satay, ravishing relishes and sauces to help get you acquainted with these flavor-packed ingredients.
Menu | Recipes*
Ginger Lime Thai Basil Coolers
Herbaceous Balinese Jukut Urub Salad
Spicy Indonesian Mango Chicken Satay
Chili & Herb Rubbed Beef Satay with Coconut Milk
Fiery Red Chili Shrimp Satay with Peanut Crust
Thai Cucumber Relish
Mango Herb Relish
Javanese Cilantro Peanut Sauce
Fresh Red Chili Sambal with Mint