Cooking is a great way to connect with your colleagues.Â A group of biotech women recently
gathered at the home of Susan Dube’ to prepare tasty dishes that transported us to
Indonesian cuisine is as diverse as the 6,000 islands that constitute Indonesia.Â This menu
incorporates some traditional flavors such as coriander, turmeric, cumin and ginger.Â These
spices have been incorporated into some very traditional dishes, including Lumpiah or Spring
Rolls, and Soto Ayam, the Indonesian version of chicken soup.Â The menu is built around aÂ
Spice Paste blend that is incorporated into several of the dishes to simplify preparation.Â
The SatÃ© or Satays are very popular in Indonesia, especially with a peanut sauce.Â This
peanut sauce has a bit of punch with a jalapeÃ±o kick.
The cooking experience gave everyone a chance to become acquainted or reconnect with old
friends.Â A challenging menu was successfully executed through teamwork and cooperation.Â
No, you are not seeing double:Â Wendy Johnson’s twin sister, Gwen Melincoff, also joined in
for the evening of networking and cooking.
Below is one of the recipes from the dinner:
Carrot and Snow Pea Stir Fry
2Â tablespoons peanut oil
5Â large carrots, peeled and sliced on the diagonal
3Â cups snow peas, prepared*
1Â jalapeÃ±o, seeded and finely minced
2Â tablespoons soy sauce
2Â tablespoons ginger, peeled and chopped
Juice of Â½ lime
Salt to taste
Heat peanut oil, add carrots and sautÃ© for 4 minutes.Â Add snow peas, jalapeÃ±o, soy sauce
and ginger.Â SautÃ© until snow peas and carrots are crisp, but tender.Â Add lime juice and
salt to taste.
*Pinch the tip of the snow pea and pull out the string that runs down the side.