South East Asian Cuisine
South East Asian Cuisine
South East Asian Cuisine
Indonesian, Thai, Vietnamese and Singaporean Cuisines
Course Duration:
8 days x 3.5 hours
Course Fee:
P18,750 (Regular)
P16,250 (Early Bird)
Introduction:
This course focuses on the study of cooking skills associated with the preparation and service of traditional Southeast Asian cuisine (Indonesian, Thai, Vietnamese, and Singaporean). Students will examine the influences that help shape the cuisine, including but not limited to: geography, availability of natural resources, climate, and culture.
The course allows for intensive practical application as students discover the flavors of Southeast Asian cuisine and the techniques involving it, by preparing and sampling recipes within a collaborative kitchen environment.
Target Audience:
Anyone with a background in basic professional cooking
Global Academy students who have accomplished Level One of the GA fundamental courses
Global Academy alumni
Recipes
Ayam Goreng (Fried Chicken)
Mee Goreng (Stir Fried Noodles)
Nasi Goreng (Fried Rice)
Rendang (Dry Beef Curry)
Nasi Lemak Rice (Coconut Pandan Rice)
Som Tum (Papaya Salad)
Pla Pao (Salt Crusted Grilled Fish) ,
Ta-ko (Thai Style Tapioca)
Khao Niao Mamuang (Mango Sticky Rice)
Banh Pho Ga (Vietnamese Chicken Noodle Soup)
Bahn Mi Thit (Grilled Pork and Liver Sandwich with Pickled Vegetables)
Com Ga (Chicken Claypot Rice)
Goi Cuon (Mixed Salad Rolls in Rice Paper), Nuoc Leo (Hoisin Peanut Dressing), Nuoc Cham (Vietnamese Dipping Sauce)
Beef Satay with Peanut Sauce
Hainanese Chicken, Chicken Rice, Chili Sauce, and Ginger Oil
Laksa and Laksa Paste
Activities
Four (4) sessions of Chef Instructor’s demos, alternating with 4 sessions of students’ hands-on lab
- A 3-hour lecture on Day 1 and a Chef Instructor’s demo on Day 3
- Group Work, 3 students to a group
What do I learn/gain from this course?
- Ability to identify typical techniques, ingredients, and dishes that are unique to Southeast Asian cuisine
- An understanding of the effects of factors such as culture, history, and geography on the development of this cuisine
- Application of the basic cooking methods needed to prepare Southeast Asian dishes
- Identification of the steps and best practices involved in sous vide preparation
- Ability to develop the palate into an appreciation of diverse tastes
- Immersion into commonly-unfamiliar items in Southeast Asian cuisine
