The participants of the cooking workshop enthusiastically made 6 dishes
Yellow rice (nasi kuning, chicken dish (ajam masak kimirie), vegetable dish (sayur curry djawa), timpé dish (sambal goreng timpé), prawn crackers emping and 2 sambals (sambal katjang and sambal tomato). All dishes are organic, gluten-free and lactose-free.
The proceeds of the workshop will benefit the RSP Foundation