A Taste Of Indonesia - All Raw Vegan & Oil-Free! (Online, Self-Paced, Raw Vegan Course)

I was 22 when I made my very first trip to Indonesia. This was 26 years ago!

I remember enjoying eating the Nasi Padang on the trip and having lots of dishes filled with coconut and spices. And then when flights became very affordable to Bali, I made regular trips there.

My favourite breakfast would be Nasi Goreng Indonesia even though it made me feel so sluggish after that. The kecap manis in the rice just made the dish soooooo addictive!

Am glad that now as a raw food chef, I can create my favourite Indonesian dishes for you in a raw vegan manner! So much healthier for you and anyone else eating the dishes.

Experience the classic flavours that might transport you to Indonesia as you have your first bite!

You can make Delicious, Fresh, Healthy, Oil-Free Raw Vegan Indonesian Food At Home!

• Do you love Indonesian food but you're unsure how to make it raw vegan?
• Are you looking for raw vegan dishes that give you those spice-filled flavours you’ve had before in Indonesia?
• Have you ever wished you could expand your go-to raw vegan meals to include Indonesian dishes like Nasi Goreng Indonesia?
• Would you like to discover how to make Indonesian food that's good for your body?
  

In this raw vegan Indonesian Uncooking course, you’ll discover:

✅ The secret to making raw vegan Nasi Goreng Indonesia, including how to make a healthier version of kecap manis with no additives or MSG.

✅ The 6 ingredients I use to make kecap manis and the consistency that you want to get when you make it!

✅ Kerepek that is not deep-fried and not oily (and it’s made out of an ingredient that was cultivated in Babylon!)

✅ The two ways you can make Sambal Ijo (including a traditional way that includes an ingredient that YOU MUST ADD at the end of your preparation)

✅ A peanut-free Gado-Gado sauce which my students have been raving about for years.

✅ How to effortlessly make a traditional Indonesian health tonic with only 4 ingredients that tastes amazingly good.

✅ A less common raw food technique used to ensure your white cabbage and bok choy takes on the textures of steamed veggies without using high heat. (and it's not dehydrating)

✅The BEST raw vegan rendang recipe I have developed over the past 6 years!

Here’s what you get immediately from this A Taste Of Indonesia Course:

• A 31-page PDF course booklet containing recipes, photos, tips & techniques on how to create surefire hits of Indonesian dishes.
• A Bonus Materials PDF booklet which gives you even more fun ideas including a pizza!
• 15 Video Tutorials to guide you through making all these mouthwatering Indonesian cuisine. 
  

Discover all these vibrant flavours of raw vegan Indonesian food!

1. Nasi Goreng Indonesia (Indonesian Fried Rice)
2. Rendang (Dry Stew/Curry)
3. Mie Goreng Indonesia (Indonesian Fried Noodles)
4. Gado-Gado (Vegetable Salad)
5. Kerepek (Indonesian Crackers)
6. Acar Ketimun (Cucumber Pickle)
7. Kecap Manis (Indonesian Sweet Soy Sauce)
8. Mushroom Meat
9. Sambal Ijo (Green Chilli Paste)
10. Jamu Kunyit Asem (Health Tonic)

Not only that, you'll get these BONUSES as well!

1. Kale Chips with Gado-Gado Sauce
2. Rendang Pizza
3. Bajigur (Warm Drink)
   

(Scroll through the photos after the poster to discover a world of exciting Indonesian flavours!)

TESTIMONIALS

Chef Idan bought my A Taste Of Indonesia Course!

About Raw Chef Yin - Raw Vegan Celebrity Chef & Educator

Raw Chef Yin is Malaysia’s very own raw vegan celebrity chef, bestselling author and TEDx speaker. She has a law degree but left her jet-setting corporate job to don a chef’s jacket instead. Trained at the world’s leading raw & plant-based culinary academy, she now dedicates her time to helping others make beautiful, delicious raw vegan cuisine.

As a Certified Raw Food Teacher, she is constantly sought after to conduct fun and interactive sessions internationally and locally including London, Brighton, Boston, France, Australia, Bali, Taipei, Hong Kong, Macau, Singapore, Bangkok, Chiang Mai, Kuala Lumpur, Petaling Jaya & Penang.

She presented at TEDxUSMNibongTebal 2018 where she spoke on “The Transformative Power of Raw Vegan Food”.

Raw Chef Yin was selected to represent Malaysia at the world-class Massachusetts Institute of Technology Beyond Food Bootcamp that is working towards solving the world’s food challenges.

Vegan festival goers might recognise her as she has presented at the various vegan festivals all over the world including:

- Perth Vegan Expo

- Brighton Vegan Summer Festival

- Bali Vegan Festival

- Singapore Vegan Festival

- World Vegan Day

- Malaysia Vegan Festival

She has been featured in numerous media publications such as LIVEKINDLY, PBN Food, The Edge (Options), The Sun, The Star, Female Magazine, Oriental News Daily, Jelita, The Malaysian Reserve, Focus Malaysia, The Malaysian Women’s Weekly, Malay Mail, Fireflyz, Senyum Magazine (in Japanese), Calibre, Clozette, Brain Food Magazin (in German) and has also appeared on national radio shows including BFM: The Business Radio Station, Matic.FM, eFM and Aforadio.

Together with raw vegan French Chef Tina Barrat, Raw Chef Yin has introduced creative, nutritious fine dining experiences to excited audiences in both Hong Kong and Malaysia.

In 2020, she launched various online courses including Raw Vegan Cheese and How To Make Tempeh From Scratch where people all over the world can now discover how to make delicious raw vegan cheese as well as beautiful tempeh.

One of her latest online courses is Mouthwatering Korean Dishes, possibly the first raw vegan Korean course in English!

Then there's also the deliciously decadent dairy-free Ice Cream course where you get everything you need to get started on making amazing frozen treats.

Would you like to Master The Art of Raw Vegan Japanese Cuisine? You can do so with Raw Chef Yin!

Or create showstopping holiday foods with the Christmas Showstoppers course!

If you love Thai food, you should totally check out - Tantalising Thai: A Raw Vegan Approach To Vibrant Thai Dishes course.

Into spicy dishes? Make sure you get the Essential Indian Raw Vegan Uncooking Course!

Due to the lockdown and cancellations of live events and travel plans, she’s created a subscription service RAWK WITH YIN, where you get to learn a new vegan course every month for a low, monthly subscription fee.

Her published eBooks include:

1. Raw Vegan Delights: Asian Edition

2. Fun with Asian Raw Food

3. Fun with Ferments(Number 3 in the world in category E19 Fermentation for the 25th Gourmand World Cookbook Awards 2020)

4. Fun with Vegan Cheese

5. Fun with Asian Raw Food 2

If you have a sweet tooth, get her bestselling, bilingual print book on desserts: Guilt-free Desserts. It's in two-in-one English and Chinese book.

Watch her on VELICIOUS with Raw Chef Yin, Malaysia’s very first (un)cooking show or buy her award-winning books, enrol in one of her online, self-paced courses or attend one of her pop-up dining experiences.

❓FREQUENTLY ASKED QUESTIONS (FAQ)❓

1. How do I pay for the course?

You can pay via credit card, debit card or PayPal.

2. I'm in Malaysia. Can I pay via ATM?

This eCommerce system has been set in place, so we ask that you pay via this Gumroad platform. No, you cannot pay via ATM. However if you have an ATM card, that should double up as a debit card in Malaysia so how about using that instead?

3. Can I download the videos?

Yes. In fact, I would recommend you do so for easy and quick viewing of the video tutorials.

4. Can I stream the videos?

Yes, although it's recommended to use a desktop computer or laptop to stream the videos.

5. Are the videos pre-recorded?

Yes, they are pre-recorded. This is a self-paced course, so you can choose to complete it at your own pace, anywhere and at any time as long as you have an Internet connection.

5. Is everything raw vegan?

Yes, nothing is heated above 45 Celsius.

6. Do I need any special equipment to make this?
You'll mainly use a chopping board & knife as well as a food processor & blender to make most recipes. Some recipes require a dehydrator or a spiraliser.

7. Are these recipes gluten-free?

The recipes are gluten-free if you use gluten-free miso and gluten-free soy sauce or coconut aminos. 

9. Are there nut-free recipes?

Yes, the majority are nut-free recipes in the course. Here's the full list which are nut-free or have nut-free options:

• Nasi Goreng Indonesia (Indonesian Fried Rice)
• Rendang (Dry Stew/Curry)
• Mie Goreng Indonesia (Indonesian Fried Noodles)
• Kerepek (Indonesian Crackers)
• Acar Ketimun (Cucumber Pickle)
• Kecap Manis (Indonesian Sweet Soy Sauce)
• Mushroom Meat
• Sambal Ijo (Green Chilli Paste)
• Jamu Kunyit Asem (Health Tonic)
• Rendang Pizza
• Bajigur
  

10. Are the recipes complicated?
I’ve included some easy, some intermediate and some more complex recipes so both beginners and chefs will be able to enjoy this course.

Some recipes only need cutting and mixing up.

Some will require the food processor and blender.

A small number will need dehydrating.

If you have been making raw food for some time, I don’t think it’ll be extremely complicated.

11.Are the recipes oil-free?
Yes, all recipes in this course are oil-free!

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Investment:

Regular price: USD60

My in-person classes are usually USD90 for 3 recipes so this online course is a good deal! 
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Thank you for your interest in purchasing our online course. Before you make your purchase, we kindly ask that you carefully read our refund policy outlined below.

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