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Summary Flavours of Indonesia with Lara Lee


  • Sat 25 Jun 2022   10.00 - 14.30

Join Lara Lee for a day of Indonesian cookery immersion with recipes from her book Coconut & Sambal: Recipes from My Indonesian Kitchen and a special preview of dishes from her new book (coming next year).

Not only an author, Lara also contributes regularly to The New York Times Cooking, Bon Appetit, Olive magazine and the Guardian. Lara is also a Leiths alumna, so it is with great pride we welcome Lara back into the Leiths kitchens.

In this hands-on class, you will be learning how to cook classic and authentic Indonesian dishes using simple techniques and easily accessible ingredients, while discussing the history and cultural context of each dish as you cook them.

You will also cover the importance of textures and balance in an Indonesian meal. From the simple addition of kerupuk, an Indonesian cracker (similar to a prawn cracker) to how Indonesians eat a bite of sambal with every bite of food and the hot chilli condiment across the archipelago, you’ll experience it all with Lara.

Learn how the fundamentals of Indonesian cuisine work, including blooming a spice paste in oil until it splits and how to create an Indonesian pantry with quintessential ingredients. You will come away from the day with a whole new world of taste to reinvigorate your plate.

Sample dishes include:

-Ketoprak, 15-minute vermicelli noodle and tofu salad with peanut sauce

-Tempe Orek, Kecap Manis-Glazed Tempeh

-Tomato sambal (hot chilli condiment)

-Acar Timun (cucumber and chilli pickle)

-Balinese Sticky Glazed Pork Ribs

There will be vegan and gluten-free options available for all recipes.

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Class Structure

Your day will comprise of a mixture of hands on cookery and demonstrations performed by the chef who is running the session. The exact format will vary from class to class depending on the style of cuisine and, in the case of visiting chefs, their individual teaching style.

Unless otherwise stated, you will be eating the food that you have cooked during your class for lunch, usually with wine or elderflower cordial around a communal table. If your class does not involve cooking lunch you will enjoy delicious sharing platters prepared by the school.

Allergies and dietary restrictions

Please call the school to discuss any relevant allergies with a member of staff. You can read our full policy on allergies and dietary restrictions here.

What you'll learn Flavours of Indonesia with Lara Lee

What is included:

  • Refreshments on arrival
  • A recipe booklet
  • All ingredients provided and weighed out for you in advance
  • Lunch of your own making or sharing platters prepared by the school, both with Louis Latour wines
  • We do the washing up!

What you need to bring:

  • Flat soled shoes
  • Long trousers and a long sleeved top are advisable

Allergies and dietary restrictions:

We are happy to make adjustments where possible. Some classes are however unsuitable for people with particular intolerances – where the menu would need to be completely different. We need 10 days' notice to be able to properly check the class and adjust the order accordingly. Please read our full policy on allergies and dietary restrictions here.

* All prices correct at time of publishing. Please note that prices are likely to change at the end of each financial year (April).

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