Ashburton Cookery School

South East Asian

Ashburton Cookery School

South East Asian

South East Asian cuisine is exciting and diverse covering a region that stretches from Cambodia to Indonesia.

On this one-day course we will be focussing on the South of the region with dishes from Malaysia and Indonesia.

At the heart of the cuisine are ingredients and flavours found nowhere else leading to fragrant combinations of coriander and cumin with lemongrass, kaffir lime leaves, cardamom, star anise and fenugreek, giving us one of the most exciting cuisines in the culinary world.

Our journey will start with Kerabu Bee Hoon - a traditional Malaysian rice noodle salad tossed with herbs, prawns, lime leaves and a touch of chilli and coconut, to create a spicy, sweet and sour salad.

You will create a Chicken Rendang - a delicious dry curry dish that originated in Indonesia. It is often served at special occasions and prepared with Rempah (a paste of spices which is the base of many popular Southeast Asian dishes). You will also learn to make Nasi Goreng - the classic Indonesian stir-fried rice which can be served by itself or to accompany a curry.

From here we will follow a smoky trail common to the streets of Singapore, Malaysia and Indonesia, to find one of the most popular dishes, Ikan Bakar - little parcels loaded with Sambal (spicy sauce) and Hake, wrapped in banana leaves and griddled to a wonderful smoky flavour.

At the end of this course you will be shown how to make a Laksa paste that you will take home to make your own version of this famous noodle soup.

Lunch

Over lunch you will enjoy the dishes you have prepared during the day and you will also take away a Laksa Curry Paste to enjoy at home.

Typical Recipes

New Menu for 2018

  • Kerabu Bee Hoon - Rice noodle salad.
  • Chicken Rendang - Indonesian curry with coconut and Rempah.
  • Nasi Goreng - Indonesian fried rice.
  • Ikan Bakar - Hake griddled with sambal and banana leaf.
  • Laksa curry paste (Take home) - Malaysian spicy coconut curry soup.