Pacific Rim cuisines come from so many different cultures. Here are the cuisine categories for our classes.
• Pan Asian
• Malaysian / Singaporean / Indonesian
• Thai / Vietnamese
Exploding Flavors from the Pacific Rim – Small Plates
Explore the difference types of heat and spiciness in cuisines across the Asia Pacific. These small plates will surely make any party “hot”.
• Japanese Tuna and Wasabi Temaki Hand Rolls
• Balinese Seafood Satay Lilit
• Sichuan Bang Bang Chicken
• Chiang Mai Laab Lettuce Cups
• Indian Aloo Paratha
South East Asian Seafood
Almost every country in South East Asia has a coastline, so seafood is a natural staple in the region's cuisine. In this class, we will cook several types of seafood reflecting the subtle but different flavors of several SE Asia countries.
• Vietnamese Squid Salad
• Malacca Fish Otak Otak
• Singapore Black Pepper Crabs
• Thai Steamed Mussels
• Teochew Steamed Fish
Spicy Asian Seafood
Learn Asian methods in preparing spicy, scrumptious Dungeness crabs and other fruits of the sea.
• Dungeness Chili Crabs
• Jalapeno, Salt and Pepper Fried Calamari
• Butter Prawns with Curry Leaves
• Thai-style Basil Steamed Escolar
• Eggplant with Dried Shrimp Sambal
• Fragrant Coconut Steamed Jasmine Rice
Discover simple ways to create scrumptious Asian fish dishes.
• Steamed Butterfish with Shiitake and Glass Noodles
• Broiled Miso Marinated Cod
• Lemongrass Catfish
• Seared Salmon with Tamarind-Sambal
• Ahi Poke
South East Asian Curries
Every country in South East Asia each has its own brand of curry. From the lime leaves infused Straits Nyonya cuisine of Malaysia to the fish-sauce and palm sugar flavored Thai curries, we'll explore how these countries use different spice blends to make their own curries.
• Kapitan Chicken Curry
• Gaeng Ped – Thai Duck Curry
• Beef Rendang
• Nasi Kunyit
Add an exotic twist to your grilling repertoire. Sweet, sour, salty, and spicy!
• Lemongrass Grilled Pork Loin with a Tamarind Sauce
• Xinjiang Lamb Skewers
• Coriander and Cilantro Grilled Flank Steak
• Lime and Shrimp Skewers with Mango Salsa
• Curry and coconut marinated Chicken
Asia has its fair share of meatballs, too. Let’s go on a meatball journey from the Far East to the Middle East!
• Shanghainese Lion's Head - pork meatballs braised with napa cabbage
• Vietnamese Bo La Lot - grilled beef meatballs wrapped in perilla leaves
• Thai Khao Tom Moo - pork and coriander meatballs in a rice soup
• Malaysian Fishballs - deep fried, bouncy fishballs with sweet chili garlic dipping sauce
• Indian Kofta Curry - lamb meatballs in a fragrant curry sauce
• Persian Kufteh - meat, herb and rice meatballs
We will use several different mushroom varieties to make Asian-style
all-vegetarian dishes that will sure to please carnivores, too!
• Lemongrass Broiled Portobello
• Maitake Tempura with Lime Sea Salt
• Shiitake and Cremini Spring Rolls
• King Trumpet Briyani
• Lor Hon Chye "Buddha's Delight" with Shiitake and Enoki Mushrooms
• Fragrant Steamed Jasmine Rice
South East Asian Salads
Great for the summer BBQ, bring out salads that are bursting with exotic flavors.
• Vietnamese Grapefruit & Cabbage Salad with Jicama
• Som Tum Thai Mango
• Indonesian Gado-Gado
• Malaysian Fruit Rojak
• Vietnamese Beef Salad
Asian Mini Sandwiches
Mini portions so that you can taste them all! A mini Pan Asian tour of spicy and tasty “sandwiches” from the region.
• Xinjiang Lamb Mini Pita Pockets
• Spiced Köfte Mini Sliders
• Vietnamese Chicken Mini Banh Mi
• Peking-Duck with Pancakes
• Sambal & Cucumber Finger Sandwiches
• Salmon Tandoori Panini
East West Entertaining
Put an Asian contemporary spin to your entertainment-repertoire with these modern Asian appetizers
• Crunchy Shitake Mushroom & Cheese Wontons
• Lemongrass Grilled Lamb Chops with a Tamarind Sauce
• Macadamia Crusted Halibut in a Red Curry Wine & Cream Sauce
• Salmon Salad Rolls
• Paneer and Cumin-Sauteed Tomatoes Caprese
• Mango Sticky Rice Balls
One-Dish Rice Plates from Across Asia
Across Asia, rice is a staple, and a beloved food. Here’s a survey of one-dish meals using rice as the key ingredient. Come hungry!
• Indian Lamb Biryani
• Chinese Chicken & Sausage "Clay Pot" Rice
• Indonesian Nasi Goreng
• Singaporean Dried Scallop and Egg White Fried Rice
• Malaysian Nasi Lemak
The Pan Asian Noodle Bar
A Pacific Rim culinary tour of regional noodle dishes.
• Malaysian Laksa - Egg noodles in a coconut gravy, with chicken, seafood & bean sprouts
• Penang Char Kuey Teow - flat rice noodles fried with shrimp, Chinese sausage and chives
• Singapore Fried Rice Vermicelli - rice noodles with curry, shrimp, char siu and beansprouts
• Korean Chap Jae - Glass noodles with beef, bell peppers, scallions and sesame oil
• Cantonese Mushroom E-fu Noodles - Braised e-fu with a medley of mushrooms
MALAYSIA / SINGAPORE / INDONESIAN
Malaysia's multi-racial community can be reflected in the different types of curries - from Malay-style curries made from fresh chile, lemongrass and gingers, Chinese style curry made with fresh spice paste to the South Indian style curries using dry fragrant spices such as star anise and cinnamon. Let’s explore Malaysia's many curries and learn to mix and roast your own curry powder.
• Curry Powder
• Curry Chicken
• Lamb Korma
• Fish Curry
• Cabbage Masak Lemak
• Steamed Jasmine Rice - Nasi Minyak
Cook up a traditional Straits Peranakan meal - the true Malay and Chinese fusion cuisine that dates back over 500 years old.
• Inche Kabin—Nyonya Fried Chicken
• Sambal Udang—Shrimp in a Tamarind Chili Sauce
• Okra Fried with Sambal
• Pineapple Curry
• Nasi Ulam
Nyonya Malaysian Appetizers
Delicious morsels of flavors. Nyonya cuisine incorporates Chinese and Malay style cooking and ingredients.
• Kuih Paiti with Garlic Chili Sauce Jicama & Shrimp "Top Hats" in Pastry Shells, Garlic-Chili Sauce
• Crab Otak Otak Steamed Parcels of Spicy Crab Mousse Wrapped in Banana Leaves
• Loh Bak Coriander, Water Chestnut & Pork Bean-Curd Skin Spring-Rolls
• Kerabu Shrimp / Seafood & Rice Vermicelli Salad
Malaysians love their seafood. Like a fine wine list in a French restaurant, most seafood restaurants in Malaysia have aquariums of live fishes and shellfish for the diners to select from. Any grand meal will include a variety of the freshest seafood cooked in many different tantalizing ways.
• Yu Sang - Ahi-Tuna Sashimi in a colorful salad with a Plum Vinaigrette
• Steamed fish Cantonese-Style - Seabass, halibut or butter fish steamed with a medley of shitake mushroom, lily and wood ears and glass noodles.
• Chili crabs– Dungeness crabs in a sweet chili garlic sauce.
• Butter Prawns - Jumbo Prawns Fried with a melting pot of Malay, Chinese, Indian and Western Flavors
East Coast Malay Food
The east coast of Malaysia is a holiday haven -- pristine white beaches and beautiful coral reefs completed by taste-bud tantalizing foods. Being south of the border from Thailand, the local cuisine has Thai and Malay flavors. We use exotic herbs and spices to create a popular local meal.
• Ayam Percik - Coconut, Ginger and Tamarind Roast Chicken
• Ikan Pangang – Spice-stuffed Grilled Whole Fish in Banana Leaf
• Nasi Ulam Kerabu - Herbed blue rice salad
• Green Papaya Kerabu Salad - Young papaya with dried shrimp and peanuts
Laksa Laksa Laksa!
Laksa is a famous Straits Nyonya (Chinese-Malay) noodle soup from Malaysia and Singapore. Laksa consists of noodles, a variety of meats, and seafood, fragrant herbs and fresh vegetables served in a rich and spicy gravy. The word Laksa comes from a Sanskrit word meaning "many" - referring to the soup's many ingredients.
• Laksa Johor (Fish-based)
• Curry Laksa (Chicken-based)
• Assam Laksa (Tamarind-based)
• Laksa Lemak (Seafood-based)
• Laksa Siam (Tuna-based)
Malaysian Hindu Indians and Taoist Chinese observe being-vegetarian many days a month. Here are some delicious vegetarian dishes.
• Tauhu Sumbat – Stuffed tofu with peanut sauce
• Green Mango Kerabu – Shredded green mango tossed with peanuts, roasted coconut, Asian herbs, shallots, and lime juice
• Pineapple curry
• Indian Eggplant Curry
• Lo Hon Chye Buddhist Delight – Sauteed mushroom and tofu medley
Modern Malaysian Appetizers
We’ll take some of Malaysia’s most favorite recipes and put a contemporary twist to it.
• Pork & Pineapple Satay with Peanut Sauce
• Coconut & Coriander Shrimp with Saffron Aioli
• Yu-sang Fresh Sashimi Salad Rolls
• Curried Skirt Steak Crepes
• Hainan Chicken Rice Balls with Ginger Garlic Chili Sauce
• Salmon Tandoori Skewers with Cucumber Raita
Malaysian Street Foods – Eating Under The Stars
In Malaysia, eating outdoors, under a warm tropical sky is a true gastronomical adventure. The multicultural cuisine blends Malay, Chinese and Indian flavors creating a tantalizing sight, smell, and taste, experience.
• Kajang Satay and Ketupat Grilled Chicken Skewers with Peanut Sauce and Compressed Rice
• Penang Popiah Soft Jicama Stuffed Spring Rolls
• Penang Char Kuey Teow Flat Rice Noodles Pan Fried with Shrimp, Chinese Sausage and Chives
• Cucur Udang – Prawn Fritters
More Malaysian Street Foods – The Chinese Hawkers
In the late 1800's, traders and immigrant workers sailed the south winds from China to South East Asia. To countries like Malaysia, they brought along their simple cuisine and introduced it to the local population, who in turn added local spices and herbs, creating a new cuisine. Some of these dishes are very popular in the open air hawker centers in Malaysia.
• Oyster Omelet
• Hainanese Chicken Rice
• Laksa Lemak
• Wonton Soup
Malaysian Street Foods - Breakfast for Champions
Nasi lemak is the breakfast for champions. Although most commonly eaten at breakfast, it's a complete meal and is eaten all day long – breakfast, lunch, dinner, and supper. It's so popular, even the national airline serves it in all their first class cabins in flights worldwide!
• Curry Powder Crispy Chicken
• Pickled Vegetable Acar
• Red Ikan Bilis Sambal
• Condiments: Hard-boiled egg, cucumber slices, crispy ikan bilis
• Nasi Lemak
• Teh Tarik
Malaysian Street Foods – Roadtrip Delights
We will create foods from Ipoh, which is famous for its chicken rice and Hainan–style foods.
• Oyster Omelet
• Lobak – Pork & Water Chestnut Bean-Curd Skin Spring-Rolls
• Hainanese Chicken Rice
• Roasted Chicken Rice Rice
• Chili Garlic Sauce
• Ginger-Green Onion Sauce
• Bean Sprouts with Salted Fish
• Lettuce with Oyster Sauce
Ramadan Food Market
Food markets flourish all over Kuala Lumpur on the onset of Ramadan. For a whole glorious month, vendors sell delicious Malay snacks and dishes for the Buka Puasa feast every day – that’s when the Muslim break their daily fast at sundown. It’s the ultimate KL street foods phenomena
• Chicken Curry Puffs – Curried chicken and potatoes turnovers
• Cucur Udang – Prawn, beansprouts and chives fritters with a chili-garlic dipping sauce
• Pulut Panggang – Banana leaf wrapped sticky rice filled with dried shrimp, ginger and toasted coconut
• Beef Satay with Peanut Sauce
• Soto Ayam – Chicken stew with compressed rice
• Air Bandung – Rose petal flavored iced milk with sweet basil seeds
Malays and Chinese desserts that will surely warm your heart.
• Goreng Pisang — Fried bananas
• Nine-Layer Kuih Lapis – Layered rice and coconut steamed cake
• Sago Pudding Gula Melaka — Sago pearls pudding with palm sugar and coconut milk
• Bubur Pulut Hitam — Black glutinous rice sweet soup
• Kuih Dadar — Pandan crepe with coconut filling
Not the cocktail. Even better, we will make some of Singapore’s “SHIOK!” favorite foods.
• Rojak – Sweet and savory fruit and vegetable salad
• Black Pepper Jumbo Prawns
• Hainanese Chicken Rice with Chili Garlic and Ginger Scallion Sauce
• Pulut Tekan & Seri Muka – Glutinous Rice Cakes, and with a Pandan Coconut Custard
• Kaya - Coconut Jam to serve with the Pulut Tekan
Let’s create the communal Indonesian rice table. A large platter with yellow rice cone in the middle and surrounded by a medley of spicy, sweet, sour and salty flavors. We just won't have a procession of maidens to serve you!
• Balinese-style Chicken Sate
• Nasi Kuning – Yellow Rice
• Krupuk - Fish / Shrimp Chips
• Rendang Sapi
• Padang Eggplant
• Egg Curry
• Pineapple and Cucumber Pickle
THAI / VIETNAMESE / INDOCHINESE
Thai Soups and Salads
Yin and Yang. Hot and cold, sweet and sour, spicy and tangy. The Thai soups and salads best represent the flavors of Thailand.
• Tom Kha Gai: Coconut chicken soup with galangal
• Tom Yam Goong: Spicy seafood lemongrass soup
• Yam Som-O: Pomelo (or grapefruit) salad with calamari
• Pork Laab Salad: Minced pork cooked with Thai herbs served on a bed of lettuce
The Thai Table
Sawadee. Let’s sit down to a classic Thai meal.
• Thai Fish Cakes
• Pork Laab Salad
• Steamed Fish with Basil, Garlic and Lime
• Shrimp and Zuchinni Green Curry
• Pad Thai
• Mango Sticky Rice
Entertain Jim Thompson style. Modern Asian cooking takes the freshest fish from the warm tropical seas and the abundance of the land, and infuses these ingredients with local flavors.
• Smoked Salmon & Crème Fraiche Crispy Cups
• Fresh Spring Rolls with Grilled Gulf Shrimp & Sweet Chili Sauce
• Orange Duck Breast & Scallion Crispy Golden Purses
• Asian Noodle Salad with Sesame Popcorn Shrimp Fritters
• Lettuce Cups with Spicy and Sour Minced Pork
The French Indo China colonial history left a cuisine heritage that uses local ingredients, and French cooking methods.
• Asian Vegetable Slaw Grilled Shrimp
• Vegetable Fresh Rolls with Spicy Hoisin and Lemon Ponzu Sauce
• Seafood Lemon-grass Soup with Mixed Julienned Vegetables
• Pan Roasted Sea Bass with Tangerine Beurre Blanc
• Chive & Sesame Pancake with Caramelized Red Onion Duck Confit
Vietnamese Made Simple
Unlike other South East Asian countries, Vietnamese cuisine features many more raw vegetables and herbs. The ubiquitous fish-sauce is a must.
• Fresh Vietnamese Spring Rolls (Goi Cuon)
• Nuoc Mam Cham– Vietnamese Fish Sauce Dipping Sauce
• Tuong Cham – Vietnamese Peanut Dipping Sauce
• Goi Ga — Vietnamese Coleslaw with Chicken
• Cha Ca — Salmon in Tumeric and Dill Oil, with a Medley of Fragrant Herbs
• Bo Luc Lac — Shaking Beef
Some of your favorite northern Vietnamese classics.
• Goi Cuon - Fresh Vietnamese Spring Rolls
• Nuoc Mam Cham – Vietnamese Fish Sauce Dipping Sauce
• Tuong Cham – Vietnamese Peanut Dipping Sauce
• Goi Buoi - Pomelo Salad
• Cha Ca — Salmon in Tumeric and Dill Oil, with a Medley of Fragrant Herbs
• Bo Luc Lac — Shaking Beef
• Ruby–red water chestnut in coconut milk and palm sugar
Chinese New Year Special
We will make all the traditional and classic dishes that every family makes during the Lunar New Year!
• Pork Dumplings for Wealth and Posterity
• Yu Sang – Raw Fish Salad for Abundance
• Fatt Choy — Oysters, mushrooms and "good luck" seaweed for Luck and Good Fortune
• Jicama in Lettuce Wraps — for Growing Prosperity
• Radish Cake — Glutinous rice cake for Togetherness
Zongzi - Dragon Boat Festival Dumpling
Learn how to make "Zongzi" - the pyramid shaped rice dumplings wrapped
with bamboo leaves - that is eaten during Tuen Ng Jit / Duan Wu Jie
on the 5th day of the 5th month of the Lunar Calendar.
• Cantonese “Joong”
• Nyonya “chang”
• Pork and Pumpkin “Sichuan” dumpling
• Sweet Dumplings with Red Bean
The western Chinese Sichuanese cuisine uses a lot of mouth numbing Sichuan peppercorns and red hot chili peppers. Let’s sit down to an authentic Sichuan meal from this agriculture bowl of China.
• Hot and Sour Soup
• Ma Po Tofu
• Tangerine Peel Beef
• Double-cooked, Sichuan-Style Green Beans
• Fish-Fragrant Spicy Chinese Eggplants
• "Ants climbing the tree" Glass Noodles
Sichuan Table II
Explore more Sichuan spicy cuisine. Sichuan is known for its hot peppers and numbing peppercorns. In this class, you will learn to make dumplings - from kneading your own dough to folding dumplings, create noodles from scratch as well as learn techniques in working with the wok and steaming.
• Sichuan Pork Dumplings with Aromatic Dipping Sauce
• Liang Fen – Cold Mung Bean Jelly Noodles
• Zucchini in Ginger and Sesame Dressing
• Gong Bao Chicken with Cashew nuts
• Leaf–Wrapped Pork Belly and Pumpkin Glutinous Rice
• Spicy Fish Fillet Braised with Silken Bean Curd
Chinese little plates - from Sichuan and Xinjiang
Sichuan not Szechwan. A regional Chinese cuisine famous for its fiery spicy flavors most often described as exciting, stimulating and tongue-numbing. Xinjiang is the far most north-western state in China, neighboring Central Asia. The best-kept secret but exquisite Uygur cuisine combines Turkish and Islamic spices and flavorings.
• Sichuan spiced cucumber - Cold pickled cucumber in a sesame ginger dressing
• Sichuan chicken cold noodle - Egg noodle and slices of chicken breast tossed in a tahini dressing, topped with cucumber juliennes
• Xinjiang Lamb - Thin slices of lamb marinated in western Chinese spices and mint, served with flat breads
• Chuan Wei Shui Jiao - Boiled meat dumpling with an aromatic Sichuan sauce dip
• Ba Bao Cha - treasure tea – green tea steeped with other ingredients
Chinese Little Plates -- Dim Sum: Steamed
Dim sum “a little touch of the heart” is central to the Southern Chinese Cantonese tea house tradition. In the old days, folks would gather at the tea gardens in the evenings and enjoy these delectable morsels of steamed dumplings over tea and Chinese opera. In modern Hong Kong, dimsum restaurants are called “Yum Cha” house, which literary means “drink tea”.
• Basic Yeast Dough for Steamed Buns
• Char Siu Bau – Steamed Pork Buns
• Lor Mai Gai - Steamed Glutinous Rice in Lotus Leaves
• Har Gau – Steamed Shrimp Dumplings
• Veggie Gau – Steamed Mushroom and Spinach Dumplings
• Siu Mai – Steamed Pork and Shrimp Dumplings
Chinese Little Plates -- Dim Sum: Non Steamed
More dimsum – this time the baked and deep fried ones!
• BBQ Pork Pastries - Baked flaky pastries filled with sweet BBQ pork
• Pot stickers - Pan fried dumplings filled with pork and cabbage
• Shrimp and Banana Spring rolls
• Sesame Balls - Glutinous rice balls filled with red bean paste
• Egg Tart - Baked egg custard in a flaky pastry shell
• Mango Pudding
Chinese Little Plates -- Dim Sum: More
Combination of steamed, baked, fried and stir-fried!
• Chicken Dai Bao – Steamed Chicken and Egg Buns
• Gow Choi Gau – Steamed Shrimp and Chives Dumplings
• Crab and Chives Pot stickers - Pan fried dumplings filled with succulent crabmeat and chives
• Shiitake and Enoki Spring rolls
• Minced Chicken and Lap Cheung in Lettuce Cups
• Black and White Sticky Rice Balls with Mangoes and Coconut
New Style Sashimi
Bring together the flavors, spices and cooking techniques from the Pacific Rim with gourmet Western ingredients. Call it carpaccio or tataki; tartare or sashimi. In this class, we will create hor d’oeuvres using traditionally Western ingredients such as truffles, meyer lemons, parsley and chevre with sashimi, cilantro, wasabi and ginger -- all drizzled with infused flavored extra virgin olive oils.
• Tuna Tartare with Avocado, Lime and two types of Cilantro
• Salmon Tartare with Truffles, Capers and Chevre
• Seared Lamb Tataki with Rosemary and Honey Vinaigrette
• Salmon with Avocado, Grapes and Salmon Caviar
• Yellow Tail with Lemon and Hijiki
Cook up a fresh, full flavor, healthy “shojin ryori” temple style Asian vegetarian meal that will transcend you to food heaven.
• Vegetarian Brown Rice Maki Veggie Rolls Ingredients
• Buddhist Mock-Chicken - Spiced Fresh Yuba Log
• Kale with Hijiki, Sesame and Ginger
• Curried Shiitake Stir Fry
• Spinach with Sesame and Peanut Sauce
And more. Let’s create a few popular Japanese dishes.
• Seared Tuna Salad
• Salmon Teriyaki
• Beef Sukiyaki
• Pork Gyoza
• Zaru Soba
The trick is to find the fresh sashimi-grade fish. The rest is a breeze.
• Spicy Tuna Roll
• Kappa Maki
• Dragon Roll
• California Roll
• Assorted Nigiri
If you see a dish you want the recipe for but is not already in our Recipe Blog, please contact us and we will gladly send the recipe to you.