Education on Asian Cuisine

Last night we had our first cooking class of 2013. Our theme was Asian New Year.

We didn’t focus on one particular cuisine, but pulled from many different styles.

 We started out by making our Yellow Coconut Curry.
 
 Chef Lou talking about the benefits of chicken stock
We get up close and personal with our culinary education!
Smelling vindaloo- a blend of spices used often in Indian cooking.


Our finished dish of Yellow Coconut Curry. It was a mild curry with delicious coconut undertones with lots of crisp veggies, sweet mangos, and tender shrimp.
 
Next, Shrimp and Veggie Tempura!

 We fried all kinds of vegetables: sweet potatoes, mushrooms, broccoli, onions, carrots, celery, cauliflower, and green beans. Even picky eaters will like these vegetables because they’re fried!
My favorite was the sweet potato. Which one was your favorite?
We then wrapped Crab Wontons and fried those. We experimented with using water and egg whites as the “glue” and then used different shapes. I love the “bishop’s hat” fold.

Of course, we got to eat the fruit of our labors!

Good eatin’!

Highlights reel