THAI TAKEAWAY 010922-1800-2015
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You will learn the art of balancing flavours and spices on our authentic Asian cooking class. Picking up tips from Stephen on how to identify herbs and spices,from China, Thailand, Japan, Cambodia, Vietnam.
Then combine it altogether to create beautiful dishes from these wonderful countries.
Then sit down and enjoy your meal in our lovely dining area.
In this class you will learn how to make:
Poh Pia Tod (Five spice duck spring rolls - dipping sauce)
Larb Gai (Thai pork lettuce cups)
Khao Pad Sapparod (Thai fried rice, pineapple, shrimp & spices)