|Class description:||Burmese – Spiced crispy chicken with coriander.
(Chicken pieces marinated in a mix of fresh and dried spices, fried and then tossed in caramelised chillies and coriander.)
Cambodia – Deep fried flathead pieces coated in sweet and salty sauce with green papaya salad.
(Bite size pieces of flathead are dusted with spiced flour, gently deep fried and then tossed in a palm sugar and fish sauce dressing. Served with a green papaya, tomato and beansprout salad)
Vietnamese – Stir fried beef strips marinated in lemongrass and lime leaves.
(Thin strips of beef marinated in a paste of lemongrass, green chillies, lime leaves and green peppercorns then stir fried. Served with cucumber and mint.)
Singapore Ayam kapitan or chicken curry showcases the Malaysian style of dry, thicker curries with intense aromatic flavour. It is a popular Nyonya curry served with white steamed rice.
Indonesian – Wajik-An Indonesian sweet treat made with glutinous rice, palm sugar and coconut milk cooked in the wok until thick and sticky. Traditionally set in banana leaf until hard then cut into diamond shaped pieces to serve. Chef Genevieve Harris|