On 9 October, HTM students (along with Food Technology students) made delicious doughuts and ganache cake. This was followed on 10 October with HTM students cooking, tasting and eating French classic cuisine: Fish en Papillote, Grilled Dory with Mango Salsa Sauce, Fried Potatoes with Garlic (Potate Sarladaise) and Tomates à la Provençale. The HTM students’ palates visited the USA and France without leaving Indonesia!!
More was to come in the following week. On 16 October, HTM students (along with Food technology students) made Chelsea buns and Cheese cake.So the student palates visited England! On 17 October it was back to Indonesian traditional cuisine-Gudeg Jogja. The menu was : Gudeg (Stewed Young Jackfruit with mixed Indonesian Spices Sauce), Opor Ayam and Tahu (Stewed Chicken and Tofu with White Indonesian Curry Sauce), and Sambal Goreng Krecek (Fried Indonesian Beef Skin Chips with Chili Sauce and White Rice).
Despite their culinary expedition to far off places, the students were proud to finish off with what their stomachs craved-spicey Indonesian food well cooked!!
