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Friday Southeast Asian Demonstration Classes
Underpinning the many unique qualities of food enjoyed in this remarkabale culinary region is a fundamental love of spices! These 3-hour Classes begin at 6pm and end at 9pm, and include a generous meal of everything Latasha prepares.
Malaysia
Singapore
Indonesia
Philippines
Thailand
Burma
Vietnam
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Lying just north of Singapore, Johor has historic links with the Arabs and Indonesian Malays, which is reflected in the food of this state. The influx of Teochew-speaking Chinese in the late 19th century and early 1900s means there is also a strong following for Teochew food styles. Some unusual but extremely popular dishes include otak-otak, sambal goreng tempe and a version of curried squid. Telur pindang - eggs boiled together with herbs and spices – is particularly popular at wedding feasts. Menu: Nasi Himpit (Rice Cakes)
Choose which start date suits you best and register online through the links below: 30th April 2010 24th September 2010
The cuisine of Penang, an idyllic island off the northwest coast of the peninsula, is predominantly influenced by the cooking styles of the migrant southern Chinese. Two styles are dominant - ‘Hokkien’ for the dialect spoken by the majority of Chinese and ‘nyonya’ for the Chinese who fully assimilated with native Malay culture. The best food is sold in road-side stalls and known traditionally as ‘hawker food’. Penang lays claim to several unique dishes including char koay teow - a noodle dish fried in deep rich soy sauce and oil together with bean sprouts, prawns, cockles, chilli and other spices; acar - a type of nyonya salad made by mixing hard vegetables such as carrots and cabbage with a rich and spicy gravy garnished with crushed groundnuts; and assam laksa - a noodle dish cooked in a tangy fish gravy. Menu: Fried Kuay Teow
Choose which start date suits you best and register online through the links below: Malaysian Table - Selangor This is the most populous state of Malaysia. It used to have Kuala Lumpur as the national capital until the city was excised and became known as the Federal Territory. Perhaps the most famous of the dishes of Selangor is Kajang satay. Often eaten as an entrée, it is a wholesome meal when consumed with rice cakes, cucumber, onion and a somewhat spicy peanut sauce. The main feature of satay is skewered, marinated pieces of meat – usually chicken or beef, but possibly rabbit, buffalo or liver – that are grilled over a charcoal bbq. Menu: Butter Prawns
Choose which start date suits you best and register online through the links below: 14th May 2010 8th October 2010 Malaysian Table - Negeri Sembilan Literally meaning ‘nine states’, Negeri Sembilan is a federation of little Malay states with a dominating Minangkabau culture. This influence from West Sumatra is still reflected in food such as rendang. Beef or chicken is used in this preparation. It is a hot, dry spiced dish of slowly cooked meat with the richness from coconut balanced with robust and tangy spices. Rendang is a special occasion offering at Malay weddings and during the Muslim fasting period that finishes with Idil Fitri. It is often served with nasi kunyit (turmeric rice). Menu: Green Chicken Rendang
Choose which start date suits you best and register online through the links below: 21st May 2010 15th October 2010 Malaysian Table - Malacca Malacca was the only state in the country that had more than one European colonial master - the Portuguese, Dutch and the English. Coincidentally, there are three distinctive streams of food in Malacca - Malay, Baba and Eurasian. Malay food is often hot, spicy and sour, like daging masak asam tunis – a rather longish term for a slow-cooked sourish beef curry, semur (or oxtail stew) and ayam masak merah (red chicken). Baba food was introduced by the early Chinese traders who settled in Malacca and married locals. It is a delicate mixture of Chinese and Malay cooking which has developed into an art form. Some notable examples of Baba food include various types of laksa, chicken kapitan (a form of chicken curry), and udang lemak nenas (a coconutty prawns and pineapple curry). Portuguese influence on local food can be found in food like feng, a curried offal and devil dish. Menu: Devil Chicken Curry
Choose which start date suits you best and register online through the links below: 28th May 2010 22nd October 2010 Malaysian Table – Perak Perak is the second largest state in Peninsular Malaysia. It has a large Chinese population, the descendants of early Chinese drawn by the tin mining industry. They made famous a dish that is very much their own - Ipoh sar hor fun - a flat noodle in soup that has never been replicated successfully elsewhere in the country. Perak food is, however, dominated by Malay cuisine and the main dish is generically rendang. Many variations of rendang are to be found including rendang daging perak. Menu: Tamarind Fish Mackerel with Pineapple
Choose which start date suits you best and register online through the links below: 4th June 2010 29th October 2010 Malaysian Table – Kedah Located in the north western part of Peninsular Malaysia, Kedah is the rice bowl of the country, providing almost 50% of the rice grown in Malaysia. There is a strong Thai influence in the food due to the fact that Thailand is a northern neighbour. Many locals have Thai relatives as there has been intermarriage, particularly with Thai Muslims. The other dominating influence in the Kedah cuisine is Arabic as traders from the Middle East were among the early settlers. Their impact can be found in several dishes such as ‘masak Arab daging’ or beef cooked in Arab style and ‘dalca daging’ a form of beef stew. Kedah dishes consist of many spices and herbs as well as the tart tamarind. Meals are spiked with lashings of very hot sambals. In Kedah, curries are known as gulai with a distinctive difference being the use of tamarind juice, which results in lighter curries with an intensified sour-spicy character. Menu: Panggang Fish Terubuk
Choose which start date suits you best and register online through the links below: 11th June 2010 5th November 2010 Malaysian Table – Kelantan A land of colourful traditions and scenic beauty, Kelantan is another northern state which shares the border with Thailand, allowing cross fertilisation of food styles. Many Kelantanese dishes are flavoured with coconut (‘lemak’) milk, palm sugar with a liberal dose of shallots and prawn paste. Menu: Chicken Percik
Choose which start date suits you best and register online through the links below: 18th June 2010 12th November 2010 Malaysian Table – Pahang The third largest state in Malaysia, Pahang is heavily forested, with more than half the land covered by tropical jungles. It also has the largest national park, Taman Negara, and several hill resorts including Cameron Highlands and Genting Highlands. Malay food forms the cuisine in this state. Generally the food is only mildly spiced and is light as opposed to the use of heavy sauces in the of the west coast states. Traditional Pahang cooking is very healthy as it involves lots of boiling, grilling and very little deep-frying. Menu: Fish Gulai
Choose which start date suits you best and register online through the links below: 25th June 2010 19th November 2010 Malaysian Table – Terengganu Like Kelantan and Pahang, the state of Terengganu is dominated by Malays and its cuisine reflects this. Terengganu was fairly laid back until the discovery of oil and gas in the late 1970s which has thrust the state forward in economic development. Nevertheless, its people are still easy going. The making of fish crackers is an important cottage industry and the most famous is Keropok Lekor. This is made from mackerel and flour, then fried and served with hot chilli sauce. Another Trengganu specialty is sata, a type of otak-otak or fish cake wrapped in banana leaves and cooked over a grill. Menu: Sata Terengganu- Grilled Fish in Banana Leaves
Choose which start date suits you best and register online through the links below: 2nd July 2010 26th November 2010 Malaysian Table – Perlis Perlis is the smallest and northern most state in Malaysia. It borders Thailand and until the late 1990s border crossings were common amongst the peoples. The dominant culture is Malay and food has a liberal lashing of coconut milk. Top of the draw for food is the Perlis Beef Curry and Beef Kurma. Menu: Chicken Gulai
Choose which start date suits you best and register online through the links below: 9th July 2010 3rd December 2010
Malaysian Table – Sabah & Sarawak These two states are located on the island of Borneo and have very large indigenous populations. Sabah has about 30 such groups while Sarawak has about a dozen. They were both under British rule until 1963 when they became independent within the Federation of Malaysia. Food is similar other parts of Malaysia with the addition of what is generically called Sabah vegetables. These are cooked with prawn paste and chillies. Seafood is another favourite among Sabahans. Sarawak also has its regional nuances and specialties. Overall, Sarawak food is not spicy and most dishes are not fiery. Sarawak cuisine offers several local delights - seafood is particularly popular among the locals. Menu: Soy Sauce Chicken
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Considering the Malay, Chinese, Indian and Indonesian influences on Singapore, it comes as no surprise that the dosai, idli and paratha (south Indian), nasi lemak (Malay) and mee hoon (Chinese) are favourites at breakfast time. At lunch, Singaporeans may opt for Hainanese chicken rice (Chinese), lamb or chicken briyani (Indian) or nasi campur (Malay). Dinner time is another pleasant dilemma – to choose from a variety of Chinese style seafood dishes including the popular Singapore Chilli Crab, an Indian thali or a Malay nasi padang. Menu: Mee Siam
Choose which start date suits you best and register online through the links below: 23rd July 2010 17th December 2010 |
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Sumatra is home to Achenese people in the very north, Chinese centred around Medan, Bataks in the highlands and Malays in the west - all so ethnically and culturally different. However, Sumatran food does have broad similarities being traditionally very spicy with lots of chili, lemon grass, ginger, garlic and coriander. Menu: Sumatran Soto Chicken soup
Choose which start date suits you best and register online through the links below:
Indonesian Table – Minangkabau (Padang) Some of the spiciest food in all of Indonesia is from Padang, the home of the Minangkabau people in West Sumatra. The best known Padang dish is rendang, a spicy meat stew. Soto Padang (crispy beef in spicy soup) is local residents' breakfast favourite. Beef sate in curry sauce served with ketupat is a treat in the evening. Green Chicken Rendang
Choose which start date suits you best and register online through the links below: 12th March 2010 6th August 2010
The Javanese have had a long history and their influence is evident throughout the region. Their food styles are very simple and frugal. Almost every dish is freshly cooked with rice - noodles and vegetables being the essential elements. Spices are used sparingly, although some chilli, either ground up or fresh, may be added. One of the simplest is sup buntut or ox-tail soup. And there is gado-gado - a mixture of fresh and steamed vegetables plus boiled eggs in a coconut and crushed peanut sauce. Tahu and tempe - both made out of soy - are very nutritious and relatively inexpensive. Beef rendang and sate are also commonly served. Menu: Sup Buntut
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Former colonial masters have left their indelible mark on the Philippines, an archipelago comprising more than 7,000 islands in the western Pacific. Surprisingly, spices are not widely used in cooking - with the exception of the southern islands - and even then they are limited to the essentials like garlic and ginger. Nevertheless, this nation of 120 different ethnic groups is responsible for many delicacies, including ‘national’ dishes such as adobo, lumpia, sinigang, bistek and lechon. Menu: Lumpia Vegetable Roll
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Although rice is a staple component of Thai cuisine, it is consumed in different forms. In the north, glutinous rice balls are often preferred. In other parts of Thailand, cooked rice is eaten in loose form. Sweet-smelling jasmine rice, which is indigenous to Thailand, is a particular favourite. This naturally aromatic long-grained rice grows in abundance in Thailand's central plains. Steamed rice is accompanied by highly aromatic curries, stir-fries and other dishes, incorporating sometimes large quantities of chillies, lime juice and lemon grass. Two Thai soups are well known internationally – tom yum and tom kha gai. The former is a hot, spicy and sour soup with seafood or chicken and the latter is a coconut milk based soup. Both soups are considered as Thailand’s signature soups and are delicately balanced with exciting flavours. Menu: Northern Thai Curry Chicken
Choose which start date suits you best and register online through the links below: Thai Table – Central Thai Menu: Tom Yum Goong
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Burma (or Myanmar) is the largest country by geographical area in mainland Southeast Asia. Culturally diverse, it has developed unique preparation techniques resulting in distinctive flavours. White rice or Basmati rice is the staple food. Hin describes Burmese curry. Less spicy than most others in the region, it is cooked with copious oil. Freshwater fish and shrimp is a traditional source of protein in this mysterious country, which has been under military control since 1962. Menu: Burmese Chicken Curry
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Vietnamese food is renowned for its simplicity and the remarkable freshness of its ingredients. In many parts of Vietnam there is strong emphasis on serving fresh vegetables and/or fresh herbs as side dishes along with dipping sauce. Among the most common foods is the Vietnamese pho, a noodle dish in a soup. Menu: Chicken in Lemon Grass & Chilli
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Latasha's Kitchen, Latasha's Place Pty Ltd
ABN: 66 102 906 927
745 Newcastle St, Leederville WA 6007
Telephone: +61 8 9328 8184
Email: info@latashaskitchen.com.au