The Culinary Institute of America

Indonesian Nasi Minyak

Rice is at the heart of any meal in Indonesia. Here at the Jambi Museum on the island of Sumatra, William Wongso and a local cook show us how to prepare Nasi Minyak, or Indonesian Fragrant Spiced Rice, originating from the Batang Hari Regency of Jambi in Sumatra.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/WCA/

Indonesian Beef Rendang

Rendang, one of Indonesia’s most celebrated dishes, is a slow-cooked, spicy meat dish originating from West Sumatra. This slow cooking process is used to yield succulent, fork-tender meats with rich, caramelized flavors. At the Kamandalu Resort and Spa in Ubud, Bali, William Wongso shows Steve Jilleba, Corporate Executive Chef of Unilever Foods Solutions, how to make a classic Beef Rendang.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/WCA/

Indonesian Spice Paste: Base Ganep

Base genep, meaning “complete spice” in Indonesian, is an aromatic seasoning paste that is an essential ingredient in many Balinese dishes. Here to show us how it’s made is our guide William Wongso and Hindu priest and barbecue pit master, Chef Gede Yudi Awan. Chef Yudi is the owner of the restaurant Warung Sunset Chef Yudi in Badung, Bali, an establishment famous for its barbecued pork ribs.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/WCA/

Introduction to the Cuisine of Indonesia and Malaysia

From perfectly caramelized beef rending, and regional favorites like Nasi Lemak, to traditional spice blends, and fiery sambals, join us on this appetizing tour of Indonesia and Malaysia as we discover the lesser known flavors of this Southeast Asian region that is captivating diners around the world. Our guide to Indonesia is William Wongso, world-renowned authority on Indonesian food and cooking. In Malaysia we join Asian food guru K.F. Seetoh to get an insider’s tour of Malaysia’s home-style kitchens.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/WCA/

Latieng at the Royal Traditional Thai Crafts School for Women

We next head to the Royal Traditional Thai Crafts School for Women, a culinary school in Bangkok’s royal palace. Culinary Instructor Darunee Charkaptlan shows us how to make Latieng: Fried Prawns and Nut Wrapped in an Egg Net, typically served as an appetizer. Sunaree Tanmanatragul from Greenlight Production translates for Chef Einav Gefen.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/WCA/thailand/  

Northern Thai Khao Soi

At Four Seasons Chiang Mai’s Rim Tai Kitchen, Executive Chef Stéphane Calvert, Thai Cuisine Chef “An” Anchalee Luadkha, and Assistant Chef Instructor “Tor” Suwattana Boonyara Hananusorn, prepare Chiang Mai’s most internationally celebrated dish: Khao Soi. This classic chicken and noodle curry is topped with crispy fried noodles for a deliciously flavored and textured dish.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/WCA/thailand/  

Cab Moo Pad Prig Thai Dum at Four Seasons Chiang Mai’s Rim Tai Kitchen

Executive Chef Stéphane Calvert and Thai Cuisine Chef “An” Anchalee Luadkha at Four Seasons Chiang Mai’s Rim Tai Kitchen, prepare Cab Moo Pad Prig Thai Dum: Stir-Fried Crispy Pork Rind with Black Pepper Sauce. The dish’s use of black pepper reflects the region’s Chinese influence.  
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/WCA/thailand/  

Pla Sturgeon Nam Prik Ong at Four Seasons Chiang Mai’s Rim Tai Kitchen

Executive Chef Stéphane Calvert and Thai Cuisine Chef “An” Anchalee Luadkha at Four Seasons Chiang Mai’s Rim Tai Kitchen, prepare Pla Sturgeon Nam Prik Ong. This is a northern Thai dish made with a pungent curry paste, salted shrimp paste, pounded sour tomatoes, and chiles.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/WCA/thailand/