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Cooking Classes - Culinary & Cultural Fine Arts of Southeast Asia
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| Christina Arokiasamy’s cooking classes in Kent, Washington offer you a unique learning experience to creating layers of
flavor in exotic Southeast Asian cuisine, all in an ideal home-style environment. Christina takes the mystery out of this complex cooking so that even a beginner can
understand and be successful. You will learn the art of selecting and preparing fresh ingredients and aromatics, blending spices and finishing dishes based on years
of Christina’s personal, cultural and International culinary knowledge. You will be professionally guided step by step to make your learning experience both
entertaining and fun! Small group and personalized attention, warm learning environment.
These classes have introduced thousands of people in Washington to the passion for spices, guiding them through their use and through gastronomic tours into the heart
of her magical kingdom, the Spice Islands of Southeast Asia. |
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September:
The Cuisine of Malaysia - Learn to Cook with Asian Aromatics
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Malaysia, tucked between Singapore and Thailand, has become a food mecca for tourists worldwide.
The assortment of its culinary heritage is shaped by the three ethnic groups that call it home: the Malays, the Indians and the Southern Chinese. Growing up in Malaysia, my family relied
on native ingredients from our garden: wild lemongrass, fresh ginger and its leaves, grated coconut, basil, nutmeg, cinnamon and chilies to make bold dishes that are truly Malaysian.
Every week, the ‘Kicap Man,’ or the street-to-street soy sauce seller combs though our neighborhood. Delicious homemade sauces from this merchant's van such as sweet soy, hoisin and oyster all
become part of our pantry to cook with and enjoy. These ingredients I love from my childhood have had a tremendous impact on how I cook. If you are hungry to experience another culture
and to taste how Malaysian dishes are created, this is your opportunity. |
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Friday, September 10, 2010 6:15 - 9:30pm,
Saturday, September 11, 2010 4:00 - 7:30pm,
Saturday, September 18, 2010 5:00 - 8:30pm,
Friday, September 24, 2010 6:15 - 9:30pm,
Saturday, September 25, 2010 4:00 - 7:30pm
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Menu:
- Nyonya babi pongteh – Tender pieces of Pork & Potatoes in Cinnamon-Nutmeg Sauce in true Malaccan style
- Taugeh Goreng – Easy stir-fried Bean Sprouts and Shitake with Black Sesame Sauce
- Sweet and Sour Ginger Prawns with Aromatics distinctively Malaysian
- Sambal Belacan – Chili, Shrimp Paste and Lime must-have Condiment
- Ginger-scented Jasmine Rice
Cost: $60.00 includes teaching, recipes, and complete dinner.
Class limit: 8 seats.
Please email for more information or to reserve a spot.
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August:
Easy Traditional Indian Favorites
Understanding the use of wet and dry Masala in the Indian kitchen
- each dish is irresistably delicious with prolong flavor experience.
 On the eastern side of the Indian Peninsular, fronting the Bay of Bengal is Madras, the capital of Tamil Nadu state. This is where my family originated
from and voyaged their way to Southeast Asia bringing the Spice Trade in their hands. Indian curries became part of my childhood enjoyment. Relatively little known in the West,
Indian curries can range from simple to complex and from mild to recklessly pungent. Once you understand the spice merchant’s style of using warm mustard seeds, coriander,
red chilies and peppercorns in Indian cooking, you will be able to create flavors with an entirely new dimension. This class is a beautiful culinary experience of a typical
Indian Kitchen. Low in sodium, delicious and mindful that ingredients used are fresh and nutritious. Each dish speaks life in the Kitchen. Learn the art of Indian Cookery.
Your body and the earth will thank you. |
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Friday, August 6, 2010 6:15 - 9:30pm [class full - email for waitlist],
Saturday, August 7, 2010 4:00 - 7:30pm [class full - email for waitlist],
Friday, August 20, 2010 6:15 - 9:30pm,
Saturday, August 21, 2010 4:00 - 7:30pm [class full - email for waitlist],
Saturday, August 28, 2010 5:00 - 8:30pm [class full - email for waitlist]
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Menu:
- Mild Red Lentil Soup with Turmeric, Chickpeas and Cilantro ... luscious
- Madras Boatman’s Style Salmon Curry ... exquisite
- Sweet Green Peas and Potatoes cooked in Indian Tomato Sauce
- Aromatic Basmati Cardamom Pilaf
Cost: $60.00 includes teaching, recipes, and complete dinner.
Class limit: 8 seats.
Please email for more information or to reserve a spot.
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July:
Tasting Thailand - The Cuisine of Bangkok & Central Plains
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Learn to Balance Thai Flavors Authentically.
Rich in flavor, healthy ingredients and time-saving methods – a wonderful way to discover how other worlds and cultures cook and eat...
Did you know that "Thai food" has in fact four very distinct regions in the country, each with their own culinary traditions?
The Thai dishes were in the royal courts and palaces of Old Siam, have been passed down through many generations of chefs, and finally into public domain.
Good Thai food also comes up from the street vendors, and many of Thailand's most popular dishes can be found at food stalls and homes.
And there is the influence of China, India, Malaysia and other neighboring countries.
So all these different factors come together under the label "Thai food", and that is what you must experience when you look for Thai Cuisine anywhere in the world.
This class teaches you to develop authentic Thai flavors that are low in fat with bursts of freshness while you master the use of Thai ingredients.
Explore real Thai cuisine of Bangkok and the Central Plains in every bite!
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Friday, July 9, 2010 6:15 - 9:30pm [class full - email for waitlist],
Saturday, July 10, 2010 4:00 - 7:30pm [class full - email for waitlist],
Saturday, July 17, 2010 5:00 - 8:00pm [class full - email for waitlist],
Saturday, July 24, 2010 4:00 - 7:30pm [class full - email for waitlist],
Saturday, July 31, 2010 4:00 - 7:30pm [class full - email for waitlist]
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Menu:
- Keang Chu Chi Goong Saraburi - Gulf Prawns in Red Curry with Pineapple and Green Mango
- Yum Sam Sahai - A combination Salad of Cucumber and Sweet Peppers with Spur Chili Dressing
- Gai Pad Ma-Mouang Stir - fried Chicken with Cashews and Roasted Chili Jam uniquely Thai served with Jasmine Rice
- Tub Tim Krop - Water Chestnut Rubies in Fragrant Pandan & Light Coconut Milk for dessert
Cost: $60.00 includes teaching, recipes, and complete dinner.
Class limit: 8 seats.
Please email for more information or to reserve a spot.
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Testimonials...
"Christina, everything you taught us this evening was so delicious. I really enjoyed each recipe. The fresh ingredients brought out individual favors. Your presentation was carefully prepared - the food was the best I've ever had. We recommend your classes to anyone wanting an expertly prepared authentic meal. Thank you."
- Joanne, Tacoma, WA
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"Christina, you provided a warm learning environment and are great at sharing your culture. The flavors your food have tantalizes ones senses. Each class is an evening of learning, sharing and entertainment. It does not take one long to realize that Christina is truly a wonderful person as well as an outstanding world class chef."
- Belinda, Portland, OR
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"Overall the best cooking course I've had (even over my food service cooking course in school to become a registered dietician RD). Thank you so much for sharing your time, heart and passion! I am inspired!"
- Eve Thornton, Registered Dietician, University of Puget Sound
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"Thank you again for another wonderful evening of cooking. Hilary and I had a blast! All the food was so delicious and heavenly. I've learned so much and have been able to improve my cooking for my family. We usually eat the same things and your classes allow me to expand our eating repertoire. Thank you for being so generous in sharing your recipes and cooking techniques with us. You are so passionate about food and cooking. Your passion is contagious!"
- Lisa, Seattle, WA
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"Since taking your classes, I have learned so much about Southeast Asian cooking, and I understand more. I am able to purchase the required ingredients and I am not confused. You have made me confident in cooking flavorful and healthy meals for my family. Your classes are delightful, fun and interesting with both culture and culinary learning. This is something I experienced only in your cooking classes."
- Rose Marie Howard, Kent WA
More Testimonials >>
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