Asian-Inspired Cooking

In this series, you’ll learn four different Asian-inspired dishes. I will talk you through the origins of the dish and the authentic ingredients used to make them in Asia, however, I will also be giving you alternative ingredients that you can use if you’re unable to find the traditional ingredients where you are, therefore, these dishes are adapted versions of traditional dishes.

I’ll also be talking about my travels in Asia and my top tips for things to do, see, and eat. Bring your questions and we will have time for a Q&A too!

Massaman Gai (Chicken) - 22nd July

Packed with the warming spices of cinnamon and star anise Massaman Curry is a quick and delicious savory Thai curry. Chicken and potatoes are cooked in coconut milk to give the dish a sweet and mildly spicy sauce, it’s a flavor explosion, and one of my favourite Thai curries!

Ingredients

• 500g. Chicken (on the bone is best (legs and thighs) but if you prefer boneless use thighs)
• 2 Potatoes ( white or any waxy variety)
• 1 onion, cut into quarters
• 400ml coconut milk 
• 1 Cinnamon stick
• 1 Whole star anise
• 20g. roasted peanuts 
• 1 tbsp. massaman curry paste (shop bought is fine or see below if you’d like to make it from scratch) 
• 1 tbsp tamarind sauce 
• 1/2 tbsp. palm sugar 
• 1/4 tbsp. fish sauce 
• 1 chicken stock cube.

Curry paste

• 1 tsp coriander seeds 
• 1/2 tsp cumin seeds 
• 4 cardamom pods  
• 3 cloves 
• ½ nutmeg 1/2 
• 1 inch cinnamon stick 
• 5 dried chillies, soaked in water, (use less if you don’t like it too spicy)
• 1/2 tsp salt 
• 1/2tsp finely chopped galangal 
• 1 stalk of lemongrass 
• 1 tsp kaffir lime zest 
• 3 cloves of garlic 
• 2 shallots 
• 1 tsp shrimp paste 
• 1 tsp ground roasted white pepper 

1. Roast coriander seeds, cumin seeds, cardamom seeds, cloves, nutmeg, cinnamon, one at a time, in a pan over low heat until fragrant. Then scoop it out of the pan and pound until fine. Set aside. 
2. Pop roasted spices along with all the other curry paste ingredients into a blender and blend thoroughly into a paste

Please prepare the curry paste in advance if you plan on cooking along live.

Gyoza noodle soup - 12th August

Join me in making this quick and easy noodle soup packed with flavour. This is a cheat version made with frozen gyoza and ingredients that you may already have at home in the fridge or store cupboard. I’ll also teach you how to ensure you get a good depth of flavour to the broth, which you can use time and time again as a base for many different variations of noodle soups.  

Makes one large bowl

Ingredients: 

• Any neutral oil 
• 6 Frozen gyoza (filling of your choice)
• Thumb size piece of ginger, finely sliced
• 2 cloves of garlic. crushed
• 500ml bone broth or stock (chicken, veg, or beef, whatever your preference is) 
• Dried or fresh egg noodles
• Handful of beansprouts
• 1 head of Pak Choi
• Handful of fresh coriander (optional)
• 1 tbsp light soy sauce
• 1 ½ tbsp Shaoxing Rice Wine (sub for dry sherry if you can’t find this)
• 1tbsp sesame oil 
• 1tsp chilli oil
• 1tsp palm sugar (use any sugar if you don’t have palm)
• 1L of water from a just boiled kettle. 
• 1 Spring onion
• Crispy onions (optional)
• Handful of sesame seeds