Half-Day Sambal Cooking Class

Join me to learn the history behind the second must-have ingredient in every Indonesian meal after rice. Sambal, or chili sauce, is deeply rooted in Javanese traditional culinary. It's akin to cheese in Europe, where every region has its own distinctive spicy taste and variety. We will visit one of Indonesia's famous sambal factories, producing it with modern standards and hygiene. We will be welcomed by my good friend and also our cooking instructor, who is the marketing and research director of the company—the man behind every sambal's taste produced. He will teach us how to make one Indonesian-Western fusion menu, which is Rendang Steak with rice as its side dish, and a little bit of sambal, of course.