One Week Asian Classics

$1,195.00

Join us for a culinary journey through the heart of Asia in our week-long cooking class, "Asian Classics." Discover the secrets behind beloved dishes such as Gado Gado, a vibrant Indonesian salad, and savor the fluffy perfection of BBQ Pork Buns. From the tantalizing spices of Samosas to the fragrant Lemongrass Chicken Bao Mi, each day will unveil a new culinary gem. Dive into the comforting depths of Thai Coconut and Chicken Soup, master the art of balancing flavors with Sweet and Sour Prawns, and learn the sizzling technique behind Ginger Beef. With expert guidance and hands-on experience, you'll leave not just with new skills, but a taste of the diverse and delicious traditions that define Asian cuisine. Don't miss out on this unforgettable adventure in the kitchen!

Class is July 29 to Aug 2, 2024 Monday to Friday from 9:30am to approx 2:30pm

Day 1 - Vegetables

On day one of our cooking course, we will embark on an exciting journey through diverse cuisines. We'll create Indonesian Gado Gado with a rich peanut sauce, master the fiery Korean Tteokbokki, sizzle up Vietnamese Banh Xeo with smoked tofu, and perfect the nuanced Nuoc Mam Ngo dipping sauce. It will be a day of culinary discovery and a taste of the exciting flavors that lie ahead.

1. Gado gado
2. Peanut sauce
3. Tteokbokki
4. Banh Xeo (smoked tofu)
5. Nuoc Mam Ngo

Day 2 - Dumplings, Bao

On the second day of our culinary journey, we will dive into a delightful array of dishes. We'll master the art of crafting delicate Japanese Gyoza, filled with savory goodness. Next, we'll whip up tantalizing Wontons with a fiery chili oil, bringing a bold kick to the table. Our steamer baskets will be abuzz as we steam delectable BBQ pork buns, perfectly golden and bursting with flavor. We'll venture into the world of Samosas, paired with a tangy tamarind sauce for a harmonious blend of sweet and spicy. Finally, we'll savor the fragrant delights of Lemongrass Chicken Bao Mi, a Vietnamese classic that promises to tantalize the taste buds. Day two promises an exciting exploration of diverse flavors and techniques, taking our culinary skills to a new elevation.

1. Gyoza
2. Wontons with chili oil
3. Baked BBQ pork buns
4. Samosas with tamarind sauce
5. Lemongrass chicken bao mi

Day 3 - Noodles, Soups

On day three, we'll focus on Asian soups and noodles. We'll create Taiwanese Braised Beef Soup with Udon, followed by a choice between Miso, Shio, or Shoyu Ramen. Dashi, the essence of Japanese cuisine, will be explored. Then, we'll venture to Thailand with Thai Coconut and Chicken Soup, and finish with the Filipino favorite, Bihon Pancit. It's a day packed with diverse and flavorful Asian creations.

1. Taiwanese Braised Beef Soup with Udon
2. Miso, shio or shoyu with Ramen
3. Dashi
4. Thai Coconut and Chicken Soup
5. Bihon Pancit

Day 4 - Seafood

On day four, we'll dive into a Southeast Asian culinary adventure. We'll start with Kinilaw, a zesty Filipino ceviche, and craft crispy Taro Chips for a unique snack. Our main course will feature perfectly steamed Cod with Ginger Scallion oil, sweet soy, and charred baby bok choy. We'll also make Chao Tom, flavorful pork and prawn skewers with nuoc cham, and savor a delightful Seafood Pajeon with Korean influence. It will be a day packed vibrant flavors.

1. Kinilaw, taro chips
2. Steamed Cod with Ginger Scallion oil, sweet soy and charred baby bok choy
3. Steamed rice (make enough for tomorrow fried rice)
4. Chao Tom (pork and prawn skewers) with nuoc cham
5. Seafood pajeon

Day 5 - Combo NWCAV

On day five we'll kick things off with a classic dish, Sweet and Sour Prawns, showcasing the perfect balance of tangy and sweet flavors. Next, we'll master the art of crafting Fried Rice, a versatile staple with endless variations. The sizzle of Ginger Beef will fill the kitchen, offering a savory and aromatic delight. Our woks will be in full swing as we prepare Chop Suey, a colorful and crunchy medley of vegetables and proteins. To sweeten the day's endeavors, we'll indulge in Mango Pudding adorned with plump boba pearls, drizzled with condensed milk, and garnished with fresh mango slices.