Come and learn to cook like in Southeast Asia and go home with recipes you'll actually be able to repeat
Ma Khin Restaurant has prepared several courses that will take place on Saturday mornings, from 10:00 to 12:00. Are you free?
Then you should know that each one lasts two hours and comes with a showcooking.
The chef will cook in front of you, explain every step and answer all your questions, though not before you get to taste the dishes they have made.
Take a look: these are the ones you can sign up for.
Saturday 14 November at 10:00 - “Asian Pantry Basics”
Knowing what kecap manis —Indonesian sweet soy sauce— is, what to use instead of galangal —a root similar to ginger— or where to find all of this in València is the first obstacle to cooking Asian food at home.
This course will give you tricks to substitute them.
You'll taste the basic pantry ingredients raw, learn which one replaces which, and prepare four everyday recipes: an all-purpose sesame sauce with peanut, soy and chilli; stir-fried noodles with that same sauce; a nasi goreng, the Indonesian fried rice, with its fried egg and all the trimmings; and a quick soup of coconut with red curry and lime.
Saturday 12 December at 10:00 - “Fermentation at Home”
With salt, time and a few bacteria you make the ferments and pickles that underpin a good part of Asian cuisines, and preparing them at home is easier than it seems.
In this course you'll see step by step how they are made, with the keys to getting them right.
You'll learn to prepare kimchi, the Korean ferment par excellence; lime pickle, the Indian lime pickle with spices tempered in oil; quick cucumber, dressed with sesame and chilli; and acar, the Indonesian mixed vegetable pickle with turmeric.
As a gift, you take home a jar of kimchi and a guide with proportions and timings.
