ASIAN COOKING

My second venture in teaching Asian Cooking was an enjoyable experience. We journeyed through various countries of Asia, enjoying its aromatic, spicy, colourful and mysterious cuisine. Here is the Menu for this program and some pictures that captures the fun we had during this mouth-watering and learning experience.

Week One - Basics of Asian Cooking Chicken and Ginger Soup Vietnamese Fried Rice Simple Steak Stir Fry	Week Two -Appetizers & Soup Hot and sour prawn soup Chicken Cigars Meat Samosas with tamarind chutney Mini Spring Rolls Fresh Spring Rolls	Week Three - Easy Curry Cooking Gado Gado Beef Curry with Yogurt and Tomatoes Khaukswe Hin Cucumber Raita	Week Four - Asian Exotic Dishes Butter Chicken Singapore Noodles Coconut Creme Caramel Nan (Indian Flat Bread)
Week Five - Middle East to Japan Tabbouleh Yakitori Chicken Mongolian Beef Sandwiches with Black Bean Aioli Date and Lychee Wontons	Week Six - Spicy, Sticky & Sweet Spiced Mussels Asian Wraps Pan Seared Chicken Medallions in a spicy sticky rice pouch Baklava	Week Seven - Japanese & Korean Cooking Papaya Batida Deep Fried Chicken with Seaweed Kal Bi (Korean Barbecued Ribs) Korean Fried Noodles Mango Mousse	Week Eight - An Asian Feast Hot and Sour Soup Indonesian Tempura Fried Pork Curry Persian Pilaf with lime and green beans Semolina Slice