Cooking club

 We gather together to cook on every second Thursday of the month. I am the teacher , Jussi and Jorma are two of the 12 students in the class. This cooking club started in September 2013 and belongs to the programme of Valkeakoski Lifelong Learning Centre.

On 14 February we had an Indonesian menu:
Nasi gurih (rice cooked in cocosmilk), gulai kambing (Javanese lamb curry), ajam asam goreng (tamarind fried chicken) and pisang goreng es krim vanilli (fried banana and vanilla ice cream).

Recipe:

Nasi gurih
Cook 3 cups of long grain rice in 6 cups of liquid (cocosmilk and water), salt, 2 teaspoon galanga
powder and 4 teaspoon coriander powder. When the liquid is almost absorbed, lower the heat to
2 and put the lid on top and cook for 15 minutes.
Garnished with chili,sliced cucumber, fried union and omelette strips.

Fried Tamarind chicken
Marinate 1 kilogram chicken wings with 2 tablespoon of tamarind liquid, salt and pepper for 30
minutes. Fry it in oil until cooked and golden.

Javanese lamb curry
Chop the lamb shoulder in pieces (2 kilograms), add salt and pepper. Fry until golden.
Put 1 onion, 8 cloves of garlic, a piece (2 cm) of ginger in a blender until smooth.
Fry this pulp in 2 tablespoon of oil, add 3 teaspoon of turmeric, 2 teaspoon ginger powder,
2 teaspoon of crab pulp, 4 teaspoon of palm sugar and 2 crushed chili.
Add 1 tin of cocos milk and simmer it for 8 minutes.
Add the fried lamb pieces and 1 fried onion and cook it for 1,5 hours until the meat is tender.