Tag Archives: Indonesia

In the kitchen: September classes

Some photos of the dishes cooked in this past month’s classes.

Fantastic salads 2.0

Always a pleasure to share creative ways in preparing fresh vegetable-based dishes!

Clockwise from top left: garlic-dill potato salad, Caesar salad with almond parmesan and garlic croutons, soba noodle salad with miso tahini dressing and tofu, chickpea-quinoa salad on watercress with basil-lime vinaigrette.

Shack of vegan sandwiches

Fabulous sandwiches – no meat but with tons of flavor.

Clockwise from top left: black bean sliders with guacamole, smoky TLT (tofu, lettuce, herbed tomatoes) sandwich, breakfast burrito (with vegetarian sausage and tofu scramble), tu-no salad sandwich, un-chicken salad sandwich.

A taste of Indonesia

A cuisine close to my heart and my belly.

Clockwise from top left: gado gado (salad with peanut sauce), sayur urab (Balinese mixed vegetables with spiced grated coconut), es teler (fresh fruit in coconut milk), sambal goreng tahu (Indonesian tofu curry).

Dessert mayhem: Awesome sauces

Because you can’t spell sosyal without sauce.

Clockwise from top left: poached apples with vanilla bean creme anglaise, whole wheat dark chocolate tart with berry coulis, coffee ice cream with salted caramel sauce, banana bread pudding with chocolate sauce.

Watch out for more amazing classes coming this month!


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In the kitchen: May classes

A loooong overdue post.

Kid friendly food (Alabang)

Clockwise from bottom: chickpea croquettes with supernatural ketchup, barbecue-spiced vegetables, whole wheat fussilli with tofu meatballs and stealth tomato sauce, apples to go with the cookie dough hummus (not in the photo).

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Filed under Classes, In Makati, In the kitchen

May cooking classes in Alabang

The month of May is shaping up to be quite delicious — come revel in the kitchen chaos!

Get ideas for healthful cooking for kids on the 2nd. Take a culinary trip through Indonesia on the 9th. Arm yourself with an arsenal of salads on the 16th. And last but not the least, learn more interesting, less mainstream pasta dishes on the 30th.

Watch out for 2 classes in Makati (6th and 20th, Sundays), and a cancer fighting cooking workshop in St Luke’s QC (19th, Saturday).

All plant-based, all good, all the time.

Sign up!

General information on cooking classes here.

Cancellation policy on cooking classes here.

Photos on past cooking classes here although the Kitchen Revolution Facebook page is more updated.

Summer cooking classes for kids is upon us! Read the blog post here, check out the brochure here.


Filed under Classes, Schedules

Forays in tempeh making, an epic story that spans oceans and the ages

Ah, tempeh — hailing from neighboring Indonesia,  the vegetarian protein darling in North America, and never to be found in the Philippines. Tempeh is a cake made from culturing beans — traditionally soy — with the spores of Rhizopus oligosporus. High in protein, fiber, and vitamin B-12, it is a boon to vegetarians and vegans everywhere. The fermentation process breaks down the phytic acid normally occurring in soy, making nutrients more bioavailable.

Enough with the health lesson and on to its deliciousness. I am a huge fan of tempeh and have had it in traditional Indonesian cuisine and western vegetarian cuisine. North Americans love making tempeh into veggie burgers, bacon, bolognese sauce, sandwiches, savory pies — the culinary applications are limitless.

Blast from cooking school past: pan seared tempeh with pineapple salsa

My unrequited love affair with tempeh began 2 years ago when I had the most delectable dish at Satay Junction, a hole-in-the-wall Indonesian restaurant in the West Village, New York City. Terong tempe belado, or tempeh with a concasse of eggplant, tomatoes, and chili — oh how I dream of it to this day! Crispy on the outside, tender on the inside, it had a spicy profile with the power to clear sinuses  up  and kill a grown man’s tastebuds. The eggplant was cooked to a creamy perfection, the onions were caramelized to high heavens… It was love at first bite and I was determined to recreate that dish in my kitchen, oh if only I could find a local tempeh supplier!

I never did find a local supplier 😦

To add fuel to the fire, Satay Junction is now closed 😦 😦

Fast forward to 2012. I recently traveled to Indonesia to visit my brother and sister-in-law and with an agenda in mind:

  1. Inhale as many tempeh dishes as I could while I’m there
  2. Find the yeast needed to transform beans into magical tempeh so I can make tempeh back home on demand

And inhale tempeh I did.

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Filed under Ladidah, The inner workings of Marie's mind