We are so excited to host you in our upcoming class! Below is a list to take grocery shopping before class, as well as the equipment you’ll need (in case you want to double-check your kitchen cupboards). We’ll send the detailed recipe packet and a Zoom link a few days before class. 

On the menu:
Nasi Gurih (Fragrant Spiced Rice)
Pan Seared Skirt Steak with Scallion Chile Relish
Sayur Lodeh (Vegetables in Coconut Sauce)

Shopping List: 

2 stalks lemongrass
About 2 inches ginger
7 cloves (about 1/2 head) garlic
2 bunches scallions
1/2 bunch of cilantro
1 Fresno or jalapeno chili
1 yellow onion
1 roma tomato
1 small carrot
1 sweet potato, about 6 – 8 ounces
4 ounces mushrooms, any kind (shiitake, oyster, cremini)
1/4 head cauliflower
1/2 bunch sturdy greens, such as kale or swiss chard
1 lime

Dry Goods / Pantry:
3/4 cup neutral oil, such as safflower
1/4 cup soy sauce
1 1/2 cups jasmine or basmati rice
26 1/2 ounces (about 2 cans) coconut milk
1/4 cup palm sugar (or brown sugar)
1/2 ounce shrimp paste (or anchovy paste)
1/4 cup roasted peanuts
2 cups stock (vegetable, chicken, or seafood)
1 ounce sambal oelek OR 1 – 2 fresh chilis such as Fresno or jalapeno

1 1/2 pounds skirt or flank steak

2 curry or bay leaves
2 tablespoons coriander seed
2 cloves
1 whole nutmeg

Equipment List:
Cutting board
Sharp chef knife
Bowl for food scraps/compost
Fine meshed sieve
Medium saucepan with lid
Bowl or shallow dish big enough to hold the steak
Small mixing bowl
Fork or whisk
Food processor or blender or immersion blender
Heat safe bowl
Silicone/heat safe spatula
Small pan
Medium or large cast iron pan
Plate or rack to rest your steak
Medium or large saucepan