League Of Kitchens @ Mina's

The League of Kitchens is a culturally immersive cooking school in NYC and online where immigrants who are exceptional home cooks teach their family recipes. Each experience offers an opportunity for meaningful connection, social interaction, cultural engagement, and culinary learning. The League of Kitchens strives to increase access to traditional cooking knowledge and expertise and to recognize and celebrate the contributions of immigrants to our culture and society.

Since arriving in New York City in 2001, Shandra has worked in restaurants, opened up her own catering company, and founded a nonprofit aiming to empower survivors of human trafficking with support services and vocational training. Honoring the time spent cooking in the kitchen with her family in Indonesia, Shandra finds joy in teaching cooking classes at League of Kitchens that introduce others to Indonesian cuisine and culture. She has been featured in Spruce Eats, Departures, and Food and Wine Magazine.

Mina's is thrilled to host Shandra for two very special nights filled with her amazing food.

Appetizers

Tahu Kipas Fried tofu filled with chopped shrimp, shredded carrots, beansprouts, and cabbage, served with a tomato chili dipping sauce.

Shomai Bandung Steamed dumplings filled with fish and chicken, served with tofu, hard boiled egg, stuffed cabbage, and a light peanut sauce.

Mains and sides

Ayam Kalasan Grilled chicken cooked with coconut water, coriander, garlic, shallot, and palm sugar, served with sambal terasi (a spicy sauce made from shrimp paste) and lalapan (a salad made from raw cabbage, lettuce, basil and cucumber).

Ikan Masak Tauco Fried mackerel served with tamarind, fermented soy beans, kecap manis, chilli, and tomato.

Tumis Kacang Panjang Sauteed long beans with tempeh, chillies, tomatoes, and kecap manis.

Gulai Cassava Leaves Padang style greens cooked with coconut milk and baby anchovies.

Karedok salad of shaved raw cabbage, long green beans, cucumbers, bean sprouts, and basil, tossed in a peanut dressing, and sprinkled with fried shallots.

Nasi Kuning A yellow rice cooked with coconut milk, turmeric, and many aromatics.

Nasi Liwet A white rice cooked with coconut milk and many aromatics.

A selection of freshly made shrimp crackers, shallot crackers, garlic crackers, and sambals will be served on the side.

Desserts

Talam Ube Steamed cakes made from rice flour, sweet potatoes, and coconut milk.

Klepon Steamed cakes made from sweet rice and pandan juice, filled with palm sugar, and rolled in grated coconut.

Drink

Jamu Kunyit Asam an herbal drink made from fresh turmeric, tamarind, and palm sugar.

Natural Wine +Beer

Mina’s Restaurant, situated in MoMA PS1, opened in 2019. Mina is the author of two cookbooks, Cooking for Artists (2015) and Lemon, Love & Olive Oil (2020) She is also the author of an interview series for MoMA Magazine, Cooking With Artists, which explores the connections between food and artists.