A TASTE OF ASIA
The exotic tastes, colours and textures of Asian dishes have ensured their continual appeal in the West. Asian food is fresh and colourful, full of flavour and never boring or bland.
This is my first teaching assignment in cooking. I am all excited.
This assignment is at the Exeter Public High School in Ajax. The program is once a week and will continue for six weeks. Each class is of two hours duration. The timing is from 6:30 to 8:30 pm.
The program is as follows:
Week one: Soups & Appetizers
Pork Shumai in a Sweet Pea Soup garnished with Chilli Oil (Chinese/Japan)
Chicken Cigars (Middle East)
Beef Samoosas with a tangy dip (India)
Mini Spring Rolls (Indonesian)
Week Two: Side Dishes and Main Course I
Stir-fry vegetables with peanuts (Malaysia)
Yakitori Chicken (Japan)
Mongolian Beef Sandwiches with Black Bean Sauce (Mongolia)
Pork with Lemon Grass (Vietnam)
Week Three: Salads & Main Course II
Tabbouleh (Lebanon)
Marinated Pork Spare Ribs (Korea)
Dry Chicken Curry (Burma)
Yellow Rice (Singapore)
Week Four: Rice, Noodles & Bread
Spice Noodles (Singapore)
Pan Seared Chicken Medallions in a Sticky Rice Pouch (China/Japan)
Chapathi (Indian Flatbread)
Mixe Vegetable Salad (Mauritius)
Week Five: Sweets & Drinks
Baklava (Middle East)
Date and Lychee Wontons (China)
Coconut Crepes with Orange Sauce (Malaysia)
Mango Milk Shake (India)
Week Six: Jambalaya - A Complete Meal
Hot and Sour Soup(South East Asia)
Shrimp & Vegetable Tempura(Japan)
Spiced Mussels(India)
Balti Scallops with Coriander & Tomato(Pakistan)
Pad Thai (Thailand)
Deep Fried Plantains(India)
The D'Souza Family
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