This class taught by chef Genevieve Harris is packed with flavour!• Burmese – Spiced crispy chicken with coriander. Chicken pieces marinated in a mix of fresh and dried spices, fried and then tossed in caramelised chillies and coriander .
• Cambodia – Deep fried pork belly coated in sweet and salty sauce with green papaya salad. Bite size pieces of pork belly are dusted with spiced flour, gently deep fried and then tossed in a palm sugar and fish sauce dressing. Served with a green papaya, tomato and beansprout salad.
• Vietnamese – Stir fried beef strips marinated in lemongrass and lime leaves Thin strips of beef marinated in a paste of lemongrass, green chillies, lime leaves and green peppercorns then stir fried. Served with cucumber and mint.
• Singapore – Ayam kapitan. Ayam kapitan or chicken curry showcases the Malaysian style of dry, thicker curries with intense aromatic flavour. It is a popular Nyonya curry served with white steamed rice.
• Indonesian – Wajik An Indonesian sweet treat made with glutinous rice, palm sugar and coconut milk cooked in the wok until thick and sticky. Traditionally set in banana leaf until hard then cut into diamond shaped pieces to serve.
Contains seafood products.
Nut Free
Event Venue
Sticky Rice Cooking School, 94 Old Mount Barker Rd, Stirling SA 5152, Australia,Stirling, South Australia
Tickets
AUD 185.00
