Week One

Fresh Spring Rolls

A TASTE OF ASIA
Fall 2000
An hands on experimentation in Asian Cuisine

Chinese Fried Rice

Indian Spices

Tandoori Chicken

Chirashi Zushi

Fesanjam

Week One - Asian Cooking - a taste Chicken wings with peanut sauce Sizzling crepes with grilled shrimps Carrot Kheer (Pudding) Curry Powder/Paste	Week Two -Flavours from India Bonda (Potato Balls) Tandoori Chicken Rolls Pork Vindaloo (Hot and Sour Pork Curry) Coconut Rice	Week Three - Thai Cooking Tom Yum Ghai (Spicy Chicken Soup) Fresh Spring Rolls Lemon Ginger Beef Thai Spicy Noodles with vegetables Thai Fish Sauce	Week Four - Middle Eastern fare Falafel with Yogurt Sauce Fesanjam (Pomegranate Walnut Chicken) Parsley Couscous Banana Peanut Baklava with carmelized bananas
Week Five - East Meets West Polish Pierogies with Asian filling Curry Butter Braised Veal Shanks in Sweet Ginger Fusion Pizza	Week Six - Chinese Plain and Fancy Best Chinese Ribs General Tso's Chicken Chinese Fried Rice Sweet Won Tons	Week Seven - Japanese & Korean Cooking Tempura Beef Bulgogi Chirashi Zushi (Rice with Seafood and Vegetables) Wasabi Oil Kim Chee	Week Eight - An Asian Feast Indonesian Meat Ball Soup Spicy Potato Samosas Savoury Chick Peas Scallops In Spicy Schezwan Sauce Shrimp and Chayote in Coconut Tamarind Sauce Paella Phillipines Coconut Creme Brulee
Asian Cooking Fall 2000 Class with guest chef Randy Tyrell of FusionCooking.com (with tie) who became an instant hit with his Fusion Pizza
The Class of Asian Cooking Fall 2000		Those crunchy spicy samosas
Torching the Coconut Creme Brulee		Those spicy, tangy, sweet, hot Asian fare.....
This was my first cooking course and I had a great time. It gave me a lot of new ideas on what to present to my family. Since I'm new to the area I benefited from a lot of information on where to find the different kind of ethnic stores. .....Silke Schick I really enjoyed the course. Will likely take another one. I learned quite a few things about Asian ingredients and their availability in this region.......unknown The variety of foods, culture and techniques was extremely interesting. Very interesting recipes. I enjoyed the course very much and have tried a few of the recipes at home and look forward to trying all of the others. .......Michele Newell

Hosted by www.Geocities.ws