||AIFA( Ayase International Friendship Association ) was established in 1998 to promote mutual understanding between Ayase citizens and foreign residents through various events and activities and enrich our community by respecting one another's cultures and different values.
For further details, see "Link( facebook & AIFA)"
| Date：Wednesday August 24, 2016 10:30～13:30
Place：Cooking Room 1F, Ayase Nanbu-Fureai-Kaikan
11:30 start cooking 12:30 lunch time 13:30 clearing the table
|Today's Menu Chicken Curry Vegetable Curry Kachumber Salad, Turmeric Rice, Lassi(yoghurt drink), Basil Seed Dessert
|19 people including AIFA staff gathered at the cooking room, Ayase Nanbu-Fureai-Kaikan and experienced Indian cooking under the guidance of a professional chef ALI RAHMAT, who has been in Japan for 11 years and now lives in Atsugi and works at TOPOLI (Indian & Persiane cuisine restaurant). He taught us simple, delicious and healthy dishes that enyone can make in one's own kitchen. The big difference between his and our recipes of curry is, I think, the difference of how and when to use seasonings.|
|signing in at the reception desk|
|Participants are making preparations for cooking. AIFA staff, Iijima knows Indian cooking quite well and explains to us in detail how to cook or which spice is better to use.|
|At the beginning of this workshop, AIFA chairman Akase said, "The
2020 Tokyo Olympics is coming up in four years, and we'll have lots of
visitors from abroad. You may have a chance to invite some foreign tourists
to dinner. In such a case you might cook and serve delicious meals to them.
We're very pleased if you can take this opportunity and make progress in
Professional Chef, ALI RAHMAT's demonstration of making two kinds of curry began.
|Vegetable Curry & Chicken Curry|
|While Ali was cooking, Iijima explained: If you want to make authentic Indian curry,
you'd better add some milk, or lots of onions, yoghurt, or fresh cream. When adding fresh cream, you should do it finally.
Then you'll find your curry to have a richer taste.
In India, they eat curry for every meal. Today we use boneless chicken thighs, but Indian people usually use bone-in chicken thighs in order to make the most of the stock from chicken and bones. Actually in order to prepare good soup stock, they use the whole chicken; head, skin, bones, legs, etc.
The most important part of making curry is to stir-fry ingredients until they become golden. Pour a little water before they've burnt.
|We returned to our workplace(kitchen countertops) and started cooking. I cut vegetables.|
|copies of food preparation, plastic bags of seasonings sorted for different dishes||Jasmine rice(long-grain rice)+water+turmeric+cumin|
|Everybody's busy at work. ALI visits each workplace, has some taste and gives advice.|
|We've finished cooking and start putting some on each plate.||Everything is ready. What a wonderful smell ! I can hardly wait any longer.|
|Turmeric Rice, Kachumber Salad, Basil Seed Dessert||Kachumber Salad, Chicken Curry, Vegetable Curry|
|Basil Seed Dessert, Lassi(yohgurt drink), Kachumber Salad, Vegetable Curry, Chicken Curry|
|Before eating we said together," Bismillah!" That means" itadakimasu" in Japanese and in their language
it means "In the Name of God." You'll
ask me how it was? Of course, every dish tasted very delicious. When we finished lunch, we said together,"Alhamdulillah". In Japanese it means "gochisousama", while it is an Arabic
expression, meaning "Praise God."
After we cleared the table, brief closing addresses were made by AIFA staff and Ali
, and we participants thanked Ali for today's cooking workshop by saying "Shukriya!." meaning 'Thank you.'
|salty Papad, spicy Achaar(pickles) Dhaniya Patta=Coriander leaves||A photograph was taken in commemoration of the event.|
|Cut onions in half top to bottom, and cut them into shapes of half circles, the width of which should be almost the same size.||Heat the oil in a pan and put cumin whole into it and continue heating till bubbly. Be careful not to burn them.|
|Add the onions and saute them until golden. Here, too, be careful not to burn them.||Beforehand, chicken
thighs should be cut into proper sizes for ease of eating. When the color of the onions has changed like this, add chicken thighs, mix them lightly and continue stir-frying until they are well blended.
|Add grated garlic and ginger and mix well.||Beforehand, cut tomatoes into dice. Now add the tomatoes, and stir a little, and then add salt and all the powder spices. Mix well.|
|Mix all the ingredients well and continue frying over low heat.||Pour water over them till they are just barely covered and simmer them.|
|When the chicken is thoroughly cooked, make sure if the soup is salted
just right. Now it's ready to eat!
to "Hiroko's group activities"
Kimchi Cooking Class
Date：Friday December 16, 2016
Place：Cooking Room, 1st floor
Ayase Community Center
Fees : ￥2,000
Date：Saturday November 27, 2016
Place：Audio-visual room, 3rd floor
Ayase Community Center
Indian Cooking Workshop
Date：Wednesday August 24, 2016
Fees : ￥2,500
Bon Dance Party
Date：Saturday August 6, 2016
Place：Ayase Community Center,