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.
- 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.
Over lunch you will enjoy some of the dishes you have prepared during the day.
Laksa Curry Paste, Chicken Rendang and Nasi Goreng.
Occasionally recipes may change due to seasonality and availability of produce.
You will enjoy a lunch featuring what you have cooked in the morning session along with a glass of wine. Weekend courses (Saturdays) and 5 day courses (on Monday to Thursday) have a lunch and at the end of each day's cooking you will take home any dishes you have made.
Note: On certain courses such as Breadmaking, Baking, Patisserie, Chocolate Making we will provide a buffet lunch and whilst you will take lots home to enjoy, you will need to make provision for dinner as this is not provided.
All of our courses are highly practical and you will spend 90% of your time in the kitchen learning and cooking. We maximise your quality learning time by taking care of time-consuming tasks such as weighing and assembling ingredients and washing up.
This course is at an Intermediate Level. Aimed at the typical home cook. These courses will build your confidence in all areas of the kitchen. You should be familiar with common cookery concepts such as frying, baking, grilling and be able to follow a recipe. No other special skills are required.
The minimum age to take this course is 18 years old unless otherwise specified.
You will need to tell us about any food allergies or special diets at the time of
booking. Whilst the course content will stay the same, we will always try and
accommodate your requirements with substitutions and alternatives.
We are very familiar with common food allergies and regularly welcome coeliacs, vegetarians and those with gluten-free, dairy-free or religious diets on our courses. Please contact the Customer Service team who will be able to advise you further.
You need to wear sensible footwear with non-slip soles and covered toes. Long hair needs
to be tied back; we advise wearing comfortable clothes and not your best outfit. We also
recommend wearing trousers.
You don't need to bring anything else with you since everything else is provided. If you wish to bring some containers to take away food you may, but recyclable boxes are provided.
You will receive a Certificate from the Ashburton Cookery School upon completion of this course.
We source as many ingredients from ethical, local suppliers within a 25 mile radius of
the cookery school as possible.
All our fish, poultry, meat and dairy is sourced from local producers as well as
vegetables and English fruit.
We will always prioritise locally sourced, seasonal ingredients and recipes where possible.