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)
Thai food is one of the most popular cuisines in the world, and rightly so. Authentic Thai cuisine is a delicate balance of spicy, sweet, sour and salty flavours. Learn about the ingredients that bring about that balance as well as how to achieve it. This course enables you to re-create the classic Thai dishes you crave, in the comfort of your own home.
Tom ka Gai / Thai Herbed Coconut Milk Soup with Chicken
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
Singapore – the food capital of South East Asia, the melting pot of different ethnic cultures & cuisine’s fusing with each other. This class enables you to reproduce some of the distinctive and most popular dishes of this diverse culture in your own home.
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!!
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