Cooking - Vegan Indonesian: Tempeh Tantrums & Do Re Mie Goreng


$150 Limited inc GST / $75 / $120 / $135
Cooking - Vegan Indonesian: Tempeh Tantrums & Do Re Mie Goreng

<p><b><a href="/courses/lifestyle-classes-house-and-garden-sydney/Cooking">Learn</a> how to prepare Indonesian vegan food at this workshop in Sydney </b></p><p>Join Annabelle McMillan as she shares


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Course description

Learn how to prepare Indonesian vegan food at this workshop in Sydney

Join Annabelle McMillan as she shares the sweet and spicy flavours of her childhood, reimagined into the vegan versions, that helped launch her business, My Little Panda Kitchen.

You’ll learn how to prepare a sweet and spicy glazed tempeh, a vegan Mie Goreng (that’ll make your heart sing), as well as how to harvest the flavours and traditional tang to create superb plant-based dishes.

With the mixture of sweet and spicy flavours, discover the culinary experimentation which led to My Little Panda Kitchen’s success.

Ideal for...

Beginners and more experienced cooks who want to learn about vegan cooking.

On the menu
  • Tempeh kering (fried tempeh with sweet & spicy glaze)
  • Urap (Javanese salad of blanched veggies with dry chilli coconut dressing)
  • Mie goreng (stir-fried noodles with spice paste from scratch)
  • Klepon (pandan coconut dessert with sticky palm sugar centre)
Course content
  • Discussion on tempeh and its Indonesian origins
  • The flavours of Indonesian cuisine and plant-based substitute ingredients
  • Discussion of other vegan ingredients
  • Step-by-step discussion of the recipes
  • Demonstration and hands-on cooking to prepare the dishes

Maker Kitchen
552 Parramatta Road

h5. Please come prepared
  • All participants must wear closed-in shoes
  • Bring an apron – or wear clothes that you don’t mind getting messy
  • Bring food containers to take home your delicious creations
  • Arrive up to 15 minutes before the class start time
About your tutor

Growing up in Jakarta, Annabelle was exposed to spice from an early age. Her Javanese heritage helped her translate the flavours of her family into plant-based renditions which lead to the launch of My Little Panda Kitchen in 2014. Weekly sell out menus included the likes of Ren-dang, Girl! and Do Ray Mie Goreng. Now, Annabelle is a self-taught acclaimed cake decorator, keen to bring a broader awareness of Indonesian food to Sydney-siders.

Please note
  • Our class size maximum is 12. If the minimum number of 8 participants is not reached, the course may be postponed, or cancelled, and a refund will be issued.
  • Please try to be punctual. Late arrivals can cause disruptions and delays for the other participants.
  • Maker is an all-vegan commercial kitchen. Please respect their choice to use & consume only plant-based foods in this space.
  • Maker is proud to be an LGBTI safe space. Some instructors and staff use non-binary pronouns (“they” rather than “he/she”). They’ll let you know if they have a preference – so please respect their choice by remembering to use the gendered or non-gendered terms they have chosen.

Avoid disappointment. Enrol early.

Please ensure that you have given a valid email and mobile number as all course changes will be communicated via sms or email.