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Cooking is a great way to connect with your colleagues. A group of biotech women recently
gathered at the home of Susan Dube’ to prepare tasty dishes that transported us to
Indonesia.
Indonesian cuisine is as diverse as the 6,000 islands that constitute Indonesia. This menu
incorporates some traditional flavors such as coriander, turmeric, cumin and ginger. These
spices have been incorporated into some very traditional dishes, including Lumpiah or Spring
Rolls, and Soto Ayam, the Indonesian version of chicken soup. The menu is built around a
Spice Paste blend that is incorporated into several of the dishes to simplify preparation.
The Saté or Satays are very popular in Indonesia, especially with a peanut sauce. This
peanut sauce has a bit of punch with a jalapeño kick.
The cooking experience gave everyone a chance to become acquainted or reconnect with old
friends. A challenging menu was successfully executed through teamwork and cooperation.
No, you are not seeing double: 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
2 tablespoons peanut oil
5 large carrots, peeled and sliced on the diagonal
3 cups snow peas, prepared*
1 jalapeño, seeded and finely minced
2 tablespoons soy sauce
2 tablespoons ginger, peeled and chopped
Juice of ½ lime
Salt to taste
Heat peanut oil, add carrots and sauté for 4 minutes. Add snow peas, jalapeño, soy sauce
and ginger. Sauté until snow peas and carrots are crisp, but tender. Add lime juice and
salt to taste.
Serves 8.
*Pinch the tip of the snow pea and pull out the string that runs down the side.
