A Taste of Indonesia: Exploring Culinary Traditions with our LEH Double Degree students from SGU

The Laboratory for Food Processing and Sensory Analysis hosted an exciting cooking event on January 9th, showcasing the vibrant world of Indonesian cuisine. Led by our three Indonesian students from the Swiss German University, initiated by Prof. Astrid Klingshirn, the event offered an immersive cultural and culinary experience.

Participants explored authentic dishes such as Nasi Goreng (fried rice), Mie Celor (coconut milk shrimp noodles), and Sate Ayam (chicken skewers). Alongside practical cooking sessions, attendees gained insights into Indonesia's culinary traditions, learning techniques like crafting peanut sauces and perfectly balancing spices.

Key highlights included:

• Expert Tips: Students received hands-on guidance, mastering traditional recipes.
• Cultural Discovery: Each dish was paired with its unique story, enriching the culinary exploration.
• Interactive Experience: Participants bonded over cooking and savoring their creations, making it a delightful learning event.

The event emphasized not just cooking, but understanding the heritage and nutritional balance of Indonesian meals. It also encouraged participants to bring these flavors into their daily lives and maybe start their journey as outgoing students to Swiss German University in Indonesia.