In my cooking class themed "Nasi Padang Vegetarian," every moment was filled with warmth and discovery. As we crafted the golden perkedel kentang, the comforting aroma of mashed potatoes and spices wrapped around us like a nostalgic embrace. The rendang nangka, rich and tender, brought a surprising depth of flavor that spoke of tradition transformed with compassion. Paired with fragrant rice, spicy sambal ijo, and crispy kerupuk, each bite was a celebration of vibrant, plant-based heritage. Finishing with the sweet kolak biji salak, the class became more than just cooking—it was a shared journey of heart and soul, connecting us to the roots and stories of Indonesia through every lovingly prepared dish.