Southeast Asian Flavors for the New Year

Plan on eating healthier in 2010? In this class author and cooking teacher Chef Robert Danhi guides you through some of the many wonderful flavors of the Southeast Asian kitchen. You’ll learn healthy tips and techniques on preparing authentic Thai, Malaysian, and Singaporean cuisine favorites, including a Thai appetizer guaranteed to get your attention, Malaysian-style chicken and World-famous banana leaf wrapped fish entrees that’ll amaze your guests, a sweet but simple dessert and more.

MENU Thai Explosively Flavored Savory Bites (Miang Khmu) - Malaysian Chicken and Chinese Mushroom Stew with Vegetable Pickles (Pong Teh Ayam dan Achar) - Singaporean Grilled Fish in Banana Leaves with Tamarind Sambal (Ikan Bakar dan Sos Sambal)  - Bananas and Coconut Milk with Tapioca Pearls (Che Chuoi Chung)