From the paddy fields to bustling cities, journey through Asia with Flavours of the East, delicate flavours and interesting spices are all part of this style of cooking.
Intended as an introduction to a range of Eastern cuisines this workshop brings together dishes from Indonesia, Mynamar, Szechuan province in south western China & Japan. Although distinct regional variation exists they are united by an emphasis on lightly prepared dishes with a strong aromatic component that feature such flavours as citrus, and herbs such as mint, coriander and varieties of basil with base spices such as galangal, tamarind and lemon grass.
Cooking methods include a balance of stir-frying, boiling and steaming.
You will learn the how to stir-fry rather than “stir-stew”, make substitutions for the ubiquitous fish sauces traditionally used and get to grips with some unusual ingredients – arame, root coriander and galangal, pickled vegetables, miso and holy basil.
Among the dishes cooked are: Hijiki & Ginger Salad, Gado Gado, Tempura bananas and Malaysian Curry Mee.