Description

Popular Thai Food 1

Come to join us to cook delicious and popular Thai food in just a few hours. Learn to prepare paste from fresh herbs and spices...

  • Fried Thai Spring Roll
  • Green Curry Paste*
  • Thai Green Chicken Curry with Thai eggplants/bamboo
  • Pad Thai- Stir-fried Noodles with Prawns/Chicken  

Extra Bonus (demo): Thai Green Fried Rice

Come to join us to cook delicious and popular Thai food in just a few hours. Learn to prepare paste from fresh herbs and spices. We will teach you how to make Thai green curry paste from scratch. Start with learning to use the traditional mortar and pestle method and fresh ingredients to make an authentic “Gaeng Khiao Wan” curry paste. The ingredients that we are using are fresh green chillies, where the green colour comes from, and mix Asian spices. Next, we will introduce you Thai eggplants which can produce unique flavor when cooked well in green curry. You will also learn how to make Pad Thai sauce and cooking skills to fry your favourite noodles. Lastly, you will prepare and cook the Thai spring roll which is delicious and lovely to serve together with those both dishes. After finishing the hands-on dishes, Jean is going to do the demonstration how to create another dish using the left over curry paste to cook green curry fried rice.

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Class Schedule

Duration: 3 hours and 15 minutes

What you will learn
  • Thai Green Chicken Curry with Thai eggplants/bamboo
  • Pad Thai- Stir-fried Noodles with Prawns/Chicken
  • Fried Thai Spring Roll
What you will get
  • Three hours of hands-on learning, preparation and cooking authentic Asian dishes
  • Enjoy the food you cook!
  • A copy of class’s recipes to take home

What to bring
  • Your interest to learn Basic Asian foods.
What to wear

Casual


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Jean's Asian Cooking

Vendor sincce 2015

About Jean Silk

I love cooking and cooking brings me joys. Cooking is one of the best ways to express my feelings towards people through good food. Food also has no boundary. In fact, it connects us all from different backgrounds and cultures.

Having more than 20 years of Asian cooking experience and being a former restaurateur, my passion for cooking is to pass on cooking skills and Asian recipes, especially authentic homely recipes which are easy to follow, to everyone.

I love to use fresh and easily accessible ingredients and cook mouthwatering food. My principle of cooking is simple – encourage people to cook simple, healthy and experience real Asian food cultures.

Almost every year I travel and visit relatives and friends in Asia, it brings back my childhood memories. It is also an opportunity to update my cooking skills in the real local environments.   

I feel so lucky and many thanks to my lovely husband and friends who have provided tremendous supports and encouragements throughout my journey.

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Terms & Conditions

Please find the booking terms & conditions for gift voucher and normal booking terms &conditions as below:

Gift Voucher Booking Terms & Conditions:   

  • Gift vouchers are valid for 6 months from the date of issue.
  • Gift vouchers are not refundable and redeemable for cash.  
  • Non-attendance without written notification at least seven days prior to class commencement will result in the full fee being charged.     
  • Substitution is allowed with written notification at least five days prior to class commencement.  
  • Jean’s Asian Cooking reserves the right to cancel or defer any classes with unforeseen circumstances or insufficient interest.
  • For attend the class, please book in advance with the gift voucher number.

Normal Booking Terms & Conditions:  

  • Full payment is required in advance to secure your booking.   
  • Non-attendance without written notification at least seven days prior to class commencement will result in the full fee being charged.   
  • Substitution is allowed with written notification at least five days prior to class commencement.  
  • Jean’s Asian Cooking reserves the right to cancel or defer any classes with unforeseen circumstances or insufficient interest.

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