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Street Food Tuesday: Kings Kitchen cooking Indonesian Rendang

April 25 @ 19:00 - 23:00

— English below —

Jeden Dienstag geben wir Street Food ein Zuhause. Dafür räumen wir das Feld und überlassen unsere Küche ambitionierten Street Food Projekten um euch das beste Essen aus allen Ecken und Enden der Welt zu präsentieren. Und da es nichts schöneres gibt als ein gutes Bier zum passenden Essen, begeben wir uns zusätzlich auf die Suche nach besonders spannenden Bieren.

Diese Woche geht es tatsächlich ans andere Ende der Welt. Naja, fast! Wir freuen uns riesig euch die Küche Indonesiens näherbringen zu dürfen. Hierfür haben wir King’s Kitchen eingeladen, der euch mit einer Rarität – die auch in Berlin extrem selten zu finden ist – beglücken wird: Rendang! Das ist ein dem Curry nicht ganz unähnliches Gericht aus Indonesian, genauer Sumatra. Er wird es mit Rind und als vegane Variante anbieten und beide sind unglaublich lecker!

Hier das Menü in den eigenen Worten des Kochs:

A rich spiced coconut broth is cooked for hours until it condenses down and clings to the meat (or my home-made vegan meat), creating a thick curry that bursts with flavour.

The curry will be served with steamed rice and “Duan Ubi Tumbuk”. A light vegetable curry normally made with cassava leaves, ours will be made with kale.

And finally, we won’t make the curry hot but we will serve an optional hot sauce called sambal, which would allow you to make it as hot as you like :)
♥ Stone Brewing Berlin IPA vom Fass

————————————————–
Every Tuesday we sublet our kitchen to ambitious Streetfood projects to present you the best food from all over the world.
And as there is nothing better than a matching drink we also search the best pairing for each dish we present.

This week we will bring you a dish from the coasts of sumatra. We are very happy to announce, that King’s Kitchen is going to introduce us to the kitchen of Indonesia. He will make us very happy with some Rendang. Rendang could be descirbed as west Sumatran caramelised beef curry, but there will be even a delicious vegan option available.

Check the menu, in Chef Geoffreys own words:

A rich spiced coconut broth is cooked for hours until it condenses down and clings to the meat (or my home-made vegan meat), creating a thick curry that bursts with flavour.

The curry will be served with steamed rice and “Duan Ubi Tumbuk”. A light vegetable curry normally made with cassava leaves, ours will be made with kale.

And finally, we won’t make the curry hot but we will serve an optional hot sauce called sambal, which would allow you to make it as hot as you like :)
♥ Stone Brewing Berlin IPA vom Fass

Details

Date:
April 25
Time:
19:00 - 23:00

Organizer

Kauz & Kiebitz

Venue

Kauz & Kiebitz
Reuterstraße 47
Berlin,12047Germany

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