South-East Asia Sessions

//South-East Asia Sessions

South-East Asia Sessions


This course spans four sessions and includes a variety of recipes from Malaysia, Thailand, Vietnam & Cambodia and Korea. 

Thai Recipes:

Grilled Whole Fish in Chilli Tamarind Sauce
Beef with red pepper and pineapple
Massaman Curry
Tom Kha Gai
Prawn Firecrackers
Fresh Spring Rolls
Steamed fish with chilli, ginger and lime sauce
Som Tum green papaya salad
Massaman Curry Paste
Thai Fried Pineapple
Chicken Curry in sweet peanut chilli sauce
Money Bags
Stir Fried beef in oyster sauce


Pan-Asian food, is fast becoming one of the more popular choices for eating styles in Western Civilisations. The proliferation of Asian delicacies into Western culture, for example, peanut sauces, rice noodles and lemon grass, are no longer limited to the shelves of Asian markets or specialty stores. Recipes are simple and easy to prepare, resulting in delicious foods using exciting and flavourful ingredients that make up the bold and vibrant cuisine of South-East Asian cooking that addresses all four of the palate’s principal taste elements-sweet (sugar, fruits, sweet peppers), hot (chillies), sour (vinegar, lime juice, tamarind) and salty (soy sauce, fish sauce)-usually simultaneously. The assault on the entirety of one’s tasting faculties is irresistible. The dishes excite the olfactory sense as well with aromas and scents-basil, coriander, lime leaf, garlic, lemon grass, ginger, cumin, turmeric and coconut-combining and recombining in subtle variations, creating stimulating and lusty flavours.

Additional information

Date & Time

Wed, 20 Feb – Malaysia: 18h00 – 21h30, Tue, 26 Feb – Vietnam/Cambodia: 18h00 – 21h30, All Four Sessions: 18h00 – 21h30


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