VIRTUAL
CULINARY EDUCATION
CLASSES
$100+ per student. Up to 8 students per class.
CLASS CATALOGUE
CHINA MENU
Hot and Sour Soup
Origin: Sichuan province
Flavour Profile: spicy with hints of pepper and vinegar
Kung Pao Chicken
Origin: Sichuan province
Flavour Profile: spicy, sweet, sour, and tingly
Baby Dou Miao with Preserved Olive Paste
Origin: Chaoshan province
Flavour profile: umami
Steamed Fish with Ginger and Scallions
Origin: Guangdong (Canton) province
Flavour profile: fresh and gentle with hints of ginger
CHINA-SINGAPORE MENU
XinJiang Tiger Salad
Flavour Profile: fresh, pungent, crisp
Wok Fried Angus Beef with Black Pepper Sauce
Flavour Profile: bold, creamy, peppery, umami
Wok Fried Tofu and Mushrooms with Black Pepper Sauce
Flavour profile: bold, creamy, peppery, umami
JAPANESE MENU
Prawn / Mixed Vegetables Tempura
with ponzu dipping sauce
Goma Dressing
Japanese sesame dressing
Miso Gratinated Salmon / Cod
with miso, ginger, mirin, and sake marinade
Miso Eggplant
with miso, ginger, miring, and sake marinade
THAI MENU
Tom Kha Gai
Coconut milk soup, mushrooms, eggplant, blue ginger, lemongrass, lime leaf
Flavour Profile: creamy, sour, spicy
Yum Som-O
Pomelo and watercress salad
Flavour Profile: fresh, citrus, vibrant
OR
Yum Hed
Wild mushroom salad
Flavour Profile: earthy, spicy, vibrant
Pad Thai
Stir fried rice noodles, prawns, tofu, chives
Flavour profile: sweet, spicy, sour, umami

email admin@corianderleaf.com