Introduction to Southeast Asian Cuisine
Explore iconic dishes from Thailand, Vietnam, and Indonesia that utilize easily accessible ingredients. Discover an array of flavors and a spectrum of cooking methods, including grilling, frying, and steaming, making this cuisine a rich tapestry of tastes and techniques.
Chef de Frina (Lima, Peru), Best Female Chef at the 2023 Summum Awards
Embark on a culinary journey through Thailand, Vietnam, and Indonesia from the comfort of your own kitchen. Explore the vibrant and diverse flavors of these countries through their iconic dishes, all while staying in the heart of your home.
Explore a cuisine influenced by countries like China and India but made distinct by its regional ingredients, resulting in a culinary style with a unique, fresh, highly aromatic, and harmonious flavor profile.
Several recipes share common elements such as rice (used in fried rice, rice noodles, or rice paper), palm sugar, vegetables, and essential sauces like nam pla and soy, along with fermented shrimp paste.
Francesca Ferreyros, drawing from her experiences in various Asian nations, has compiled ten recipes that epitomize the essence of several Southeast Asian countries.
By the end of this course, you’ll have the ability to distinguish the defining features of each cuisine, understand their nuances and commonalities, and, most importantly, master the art of preparing their most iconic dishes.
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Course Syllabus
Course Content
Chapter 2 - Introduction to Southeast Asian Cuisine
Chapter 3 - Thailand: Som Tam Salad
Chapter 4 - Thailand: Pad Thai
Chapter 5 - Thailand: Chicken Curry with Pineapple Rice
Chapter 6 - Vietnam: Pho Bo
Chapter 7 - Vietnam: Goi Cuon with Peanut Sauce
Chapter 8 - Vietnam: Bun Cha
Chapter 9 - Indonesia: Babi Guling
Chapter 10 - Indonesia: Nasi Goreng
Chapter 11 - Indonesia: Sambal Bajak
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Before you go
Delve into the rich tapestry of exotic ingredients and culinary traditions that define Southeast Asian cuisine.
What you'll learn
During this course, you’ll gain proficiency in working with some of the most distinctive ingredients from this region and master traditional cooking methods. Additionally, we’ll explore adaptations that can be applied in both restaurant and home settings. The course is structured around three countries:
We’ll begin with Thailand, where you’ll learn to prepare a green papaya salad and pad Thai. No exploration of Thai cuisine is complete without a curry, so we’ll also delve into making green curry, which will be served alongside pineapple-infused fried rice.
Next, we’ll journey to Vietnam. Here, you’ll discover the art of crafting Pho bo (spiced beef broth with rice noodles and vegetables), Bun cha with marinated dumplings, and the classic Vietnamese roll or summer roll.
Our final destination is Indonesia. From this vibrant culinary landscape, you’ll create a mouthwatering fried rice with chicken marinated in kecap manis and indulge in Babi guling (roast pork) served with a delectable sambal sauce.
Who is it for?
It is aimed at professional and amateur cooks who wish to replicate the most popular recipes of traditional Southeast Asian cuisine.
What you’ll need
- Oven
- Turmix
- Mortar and Pestle
- Colander
- Food Processor
Course recipes
In this course you will learn
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Meet your Instructor
Chef de Frina (Lima, Peru), Best Female Chef at the 2023 Summum Awards
Her restaurant, Frina, is a proposal inspired by her travels, experiences around the world and Peruvian roots. She draws much of her inspiration from Thailand, Vietnam, Singapore, Indonesia and the Peruvian Amazon.
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very easy to follow
I love this chef. Makes it easy to follow and gives alternative ingredients