Introduction to S.E Asian Cuisine (3 HR)

About this course

Participants prepare dishes while learning foundational Southeast Asian cooking techniques. The class covers cutting, slicing and chopping with a Chinese cleaver, making satay sauce from scratch, and cooking with a wok. Instruction also explores how seasonings, spices and sauces contribute to different flavour profiles, combining demonstrations and guided cooking practice during the session.

What you'll learn

• Use a Chinese cleaver for basic cutting, slicing and chopping
• Prepare satay sauce from scratch
• Apply fundamental wok-cooking techniques
• Explore flavour combinations using seasonings, spices and sauces

Is this course right for you?

The class is intended for learners at any level of experience, including total beginners and more seasoned cooks. Participation centres on preparing food and practising techniques during an instructor-led cooking session.

• Suitable for total beginners as well as experienced cooks

Before you go

• The menu contains nuts, shellfish, gluten and egg. Learners with allergies should contact the provider in advance to discuss alternative recipes and ingredients.
• Vegetarian alternatives may be accommodated; learners should enquire about the menu in advance.