Cooking class experience — learning Satay properly

I took a cooking class specifically to learn how to make Satay correctly. The instructor explained why kecap manis sweet soy is used the way it is — something I'd never understood from just eating it. The deeply spiced with galangal and lemongrass result when you make it yourself is different.

Indonesian cuisine spans over 17,000 islands with dramatically different regional traditions. We learned how a Padang restaurant with displayed dishes shapes the way this dish is eaten. The class ended with the meal and a glass of kopi tubruk. I've made it three times since and each time it improves. Highly recommend the cooking class approach.