Kitchen Garden

Week 4 and 5  Kitchen Garden

Kitchen meets Indonesian Independence Day (Hari Kemerdekaan)

The last two weeks have been divided between preparing garden beds for spring planting and Indonesian food for our Indonesian Day.

In week 4 the 5/6 class made lumpia (Indonesian spring rolls) which were frozen to be cooked on our Indonesian day. The F/1 class made their own lumpia with the left over filling. The 3/4  and 1/2 class made mi goreng, using a pantry staple of 2 minute noodles and Indonesian sweet soy sauce (Kecap manis).

On Tuesday 19th to celebrate Indonesian Independence Day the whole school participated in Indonesian games, organised and ran by our Language Assistant Dian Eka Astari Ni Luh Putu (Dee) ably assisted by Pak Simon. These games included lots of teamwork between students of different classes.

The 5/6 class prepared mi goreng, air fried the lumpia, made chicken skewers and heated white rice (nasi putih). The food was served in the amphitheatre and was enjoyed by the students. The queue for seconds was impressive.

LUMPIA (Indonesian Spring Rolls)

Ingredients:

• 500 g pork mince

• Spring roll wrappers

• Green beans chopped

• 2 tsp minced garlic

• 2 carrots (grated)

• I onion (finely diced)

• 2 quarters cabbage chopped finely

• Oil for sauteing

• Extra oil or air fryer to cook

Method:

1.      Chop beans into small pieces

2.      Grate carrots and finely dice onion

3.      Finely slice cabbage

4.      Put all vegetables into a large bowl

5.       Sauté 2  tbsp of oil with garlic, onion and meat. Cook on medium heat until light brown. About 6 minutes.

6.      Add cabbage, carrot, and green beans. Toss and cook for 2 minutes until fully cooked through.

7.      Remove pan from heat and let cool.

8.      Lay out one Wrapper in a diamond shape and scoop and add 2 tablespoons of filling at the bottom of the wrapper, leaving about 1.5 inches (3cm) of space from the bottom point.

9.       Fold the bottom point over the filling, then fold in the edges to create and envelope shape. Roll the wrapper toward the top point.

To cook either use oil in a frypan, frying each side for 1-2 minutes or until golden brown, or use an airfryer.

Serve with dipping sauce of your choice or sweet chilli sauce.

MI GORENG (Fried noodles)

Ingredients:

·         1 packet 2 minute noodles

·         400ml of boiling water

·         1 tablespoon kecap manis (sweet soy sauce)

·         2 spring onions

·         1 teaspoon crushed garlic

·         1 carrot

·         ½ teaspoon chilli (if wanted)

·         ½  onion

·         2 tablespoons oil for frying

Method:

1.     Prepare 2 minute noodles by adding boiling water

2.     Grate carrot

3.     Chop onion and spring onion finely

4.     Heat oil in frypan on medium heat

5.     Cook garlic, onion and spring onion until onion is soft.

6.     Add grated carrot and noodles.

7.     Cook for 2 minutes until fully warmed through

8.     Add kecap manis and stir through

9.     Divide into bowls and top with coriander if you wish