Journey Through Southeast Asia
Journey to four countries of Southeast Asia with a series of exotic and extraordinary recipes, simple to execute in the American kitchen, using ingredients now readily available in both urban oriental markets and better supermarkets. Join us on another fascinating culinary voyage.
Tom Johnson
7:00-9:30pm
$150 Series/$45 Single Class
Thurs. Mar. 6: THAILAND
Mussel and Ginger Soup; an Orange Curry of Freshwater Fish and Vegetables; Crispy Fish Cakes served with a Sweet Pork Salad; Salad of Salted Beef Ribs braised in Coconut Cream.
Thurs. Mar. 13: VIETNAM
Hearty Beef Soup with Fresh Pineapple and Tomato; a Vietnamese Chicken and Sweet Potato Curry; Fried Cabbage with Scrambled Egg; and those astonishing
Rice Paper Spring Rolls, crisply fried and served with a Fresh Mint and Lettuce outer wrapper, accompanied by Nunc Cham Dipping Sauce.
Thurs. Mar. 27: MALAYSIA
Beef Satay with Peanut Sauce; Chicken in Spicy Coconut Sauce; a stir-fry of Shrimp with Asian Greens; Green Beans braised with Lemon Grass; and a luscious, made-ahead Mango Pudding.
Thurs. Apr. 10: INDONESIA
Beef Rendang, a rich Sumatran curry; Spice Islands Fried Chicken accompanied by Coconut Rice; savoury Eggplant in a Peanut Sambal; and as a very special
treat, a fabulous Dutch-Indonesian Spice Cake.
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