Pastaparade - Asia
Duration:
3 hour
Number: 10 person
Difficulty level:
Use of ingredients:
Cultural depth:
Language: Hungarian
Many food historians believe that pasta is not an Italian invention, but that it was brought from China. We don't intend to debate whether this is true or not—instead, today we will showcase the rich noodle culture of East and Southeast Asia. We will look at and prepare different dishes with various types of noodles, becoming Asian noodle experts for an evening. We will explore what each type is made from, how they behave, where to find them, and, most importantly, what we can make with them. Glass noodles, rice noodles, vermicelli, soba, udon. Soup, wok, stir-fry. A noodle journey from Japan to Singapore.
MENU
- Curry laksa noodle soup
- Glass noodles with shrimp
- Singapore hokkien mee / Fried noodles, prawn & pork belly
- Japanese chicken teriyaki
DATES
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Book recommendations for the course
There is also a 2 recipe from this course in "Chefparade Asia". in our book.
Look for it in our webshop or you can also buy it from the chef after class...