Singapore – the food capital of South East Asia is a melting pot of different ethnic cultures, fusing with one another. This class enables you to reproduce some of the most distinctive and popular dishes of this diverse culture in your own home.
Vegetable Spring Rolls
Black Pepper Crab
Black Pepper Beef
Sautéed Chicken with Dried Red Chillies (Szechwan style)
Flavours of Chaing Mai and the North – the influence of neighbouring Myanmar and Laos is strong on the cuisine. The North is noodle heaven, in Chiang Mai, the Khao Soi egg noodles are eaten with chicken or beef curry and a number a of spicy and sour side dishes. It is essentially a one-dish meal comprising of egg noodles in a soup of curried beef/chicken with coconut milk, served with a variety of contrasting accompaniments. Each of your guest will individually mix the rich array of toppings to create their own original taste sensations.
Som Tam / Green Papaya Salad Yum Pla Dook Foo / Green Mango Salad Yum Hoi Mang Pu / Salad of Steamed Mussels in Lemongrass Khao Soi with Beef & Pickled Cabbage (Chiang Mai version) Khow Suey with Chicken & Shrimp Balichow (Myanmar version) Lime & Thyme Cream in Phyllo Nests w/ Marinated Strawberries
March 5, 2020
March 5, 2020
Flavours of Vietnam Demo Class
Flavours of Vietnam Demo Class
'In food, as in death, we feel the essential brotherhood of man' - Vietnamese Proverb
Despite being deeply rooted in the cooking of China and influenced by neighboring Thailand, Vietnamese cuisine remains distinctive and unique. The extensive use of fish sauce, fresh herbs and the style of eating small pieces of food wrapped in lettuce leaves or rice paper dipped in sauce gives the cuisine its distinctive character. Flavours and textures are very layered, along with the dipping sauces, yet each ingredient remains separate - when eaten together the flavours are transformed into a spicy, aromatic and tangy mouthful all at the same time.
From the royal kitchens of the Moghul Emperors to your own...
Despite their many differences, Iranian and Arabic cultures share the culinary tradition of marking special occasions by serving guests with a central dish of 'pulao' - a rich mix of rice, spices and meats. There are abundant and geographically dispersed variations on this theme, from 'pilaf' in Spain to 'biryani' in South Asia.
The Mughal kitchens in 16th& 17th century India gave this dish it's own unmistakable Indian spicing. In this course we bring to you a light and simplified version of this royal and festive dish. Served with a few accomapniments, your biryani can mark special occassions or make a satisfying family meal.
Shami Kebab / Patties of Ground Beef & Split Peas in a medley of spices
Eggplant in Yoghurt with a Sizzling Oil
Saag Paneer / Homemade Cheese sauteed with Spinach
This class provides the fundamentals of simple, everyday home cooking in South Asia. The formulas given teach the essential cooking techniques required to master this cuisine in a simple and highly accessible manner. It displays the endless variety prevalent in this incredibly rich cuisine and provides a structure which not only allows but affords endless opportunity for innovation and play. Welcome to the mysterious world of Curries and Dals and Vegetables and Rice and Breads and Spices and… and… and……………….!
Aloo Gosht / Beef or Lamb Curry with Potatoes
Chicken Curry with Coriander & Yoghurt
Masoor Daal / Red Lentil Puree
Bean ki Bhujiya / French Beans with Cumin Seed & Tomatoes
Bagharey Chawal / Basmati Rice Scented with Warm Spices
Cooking fish does not have to be complicated. Different types require different techniques. You can learn the basic rules and secrets of success to cooking different types of seafood. Master the various techniques – Marinating, deep-frying, grilling, poaching, roasting pan-searing – by taking this course and never be intimidated by cooking fish again!!
Sichuan - The Spice Box of China... known for it's hearty robust and explosive flavours, all in a single dish - hot, sour, sweet & salty - drawing from different seasonings like Sichuan peppercorns, star anise, vinegar and of course chillies!
“Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine’. She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining”. – Thomas Keller
Potage Parmentier / Leek or Onion & Potato Soup
Salade Niçoise / Mediterranean Combination Salad
Homard aux Aromates / Lobster Steamed in Wine with Herb Sauce
Boeuf Bourguignon / Beef Stew in Red Wine, with Onions & Mushrooms
Oignons Glacés à Brun / Brown-braised Onions
Champignons Sautés Au Beurre / Sautéed Mushrooms
Crème Plombières aux Fruits / Plombières with Fresh Strawberries or Raspberries
Thai food...a delicate balance of sweet, sour, salty and spicy. Increase your repertoire on Thai food with some more of the better known dishes and a few of the lesser known but must try all the same.
Spicy Chicken Soup with young Tamarind Leaves Yam Woonsem - Glass Noodle Salad with Shrimp Marinated Chicken Parcels Wrapped in Pandan Leaves Thai Red Beef Curry Fried Fish Fillets with Crispy Garlic Morning Glory with Spicy Tamarind Sauce Ruby Red Grapefruits Macerated in Coriander and Gin Syrup