Lesson 1Pickling and quick-fermentation: vinegars, lacto-fermentation, and kimchi basicsLearn how Asian pickling and quick fermentation build flavour and texture. Check out vinegar pickles, simple lacto-fermentation, and easy kimchi, with tips on salting, brining, safety, and storage.
Salt ratios and basic brining methodsQuick vinegar pickles for crunchSimple lacto-fermented vegetablesBeginner napa cabbage kimchi stepsFermentation safety and storageLesson 2Curry-making fundamentals: building pastes, toasting spices, and temperingLearn to build Asian curries from scratch by pounding or blending pastes, toasting spices, and tempering scents in fat. Compare Thai, Indian, and Malay ways while balancing heat, acidity, and richness.
Fresh herb and spice paste building blocksDry spice toasting and blooming in fatTempering whole spices and aromaticsBalancing heat, salt, sour, and sweetnessFinishing curries with dairy or coconutLesson 3Deep-frying, tempura, and light batter techniquesLearn to deep-fry with control, make airy tempura, and mix light batters used in Asian foods. Focus on oil choice, temperature handling, batter mixes, and ways to keep fried foods crisp but light.
Choosing oils and safe frying temperaturesClassic Japanese tempura batter ratiosKorean and Chinese fried chicken stylesDouble-frying for extra crisp texturesDraining, resting, and keeping food crispLesson 4Sauces and emulsions: soy-based, fish-sauce parents, miso, sambal, and pan-Asian vinaigrettesMaster main Asian sauces and emulsions, from soy-based and fish-sauce bases to miso dressings, sambal, and fresh vinaigrettes. Learn reduction, thickening, and steady mixing for dips, glazes, and salads.
Building layered soy-based master saucesFish-sauce blends and nuoc cham basicsMiso dressings and dipping saucesFresh and cooked sambal variationsPan-Asian vinaigrettes and emulsionsLesson 5Steaming methods: bamboo, stacked steamers, and sous-vide alternativesDiscover gentle Asian steaming ways using bamboo baskets, stacked metal steamers, and modern sealed setups like sous-vide. Focus on timing, moisture control, and avoiding soggy textures in dim sum and fish.
Setting up bamboo and metal steamersLining steamers to prevent stickingTiming fish, dumplings, and bunsManaging condensation and lid controlLow-temperature and sealed steamingLesson 6Braising and slow-cooking: stocks, reductions, and texture controlBuild braising and slow-cooking skills for tender meats, beans, and veg. This part covers Chinese red-cooking, Japanese nimono, and Southeast Asian stews, stressing reductions, glazing, and texture handling.
Choosing cuts ideal for long cookingChinese red-braising techniquesJapanese nimono and gentle simmeringReducing liquids into glossy saucesChilling, reheating, and flavor developmentLesson 7Stock and broth foundations: dashi, bone broths, fish fumet, and coconut-based brothsBuild basic Asian stocks and broths, including Japanese dashi, long-simmered bone broths, clear fish fumet, and coconut soups. Learn extraction timing, scents, and clearing for clean, deep flavours.
Kombu and katsuobushi dashi techniquesSimmering pork and chicken bone brothsMaking clear, aromatic fish fumetCoconut milk and cream soup basesSkimming, straining, and storing brothsLesson 8Grilling and direct-heat techniques: yakitori, Korean charcoal, and skewersExplore Asian grilling traditions, from Japanese yakitori to Korean charcoal barbecue and Southeast Asian skewers. Learn marinades, skewering, fire control, and basting to build smoky flavours.
Choosing skewers, cuts, and trimming meatYakitori tare, shio, and classic flavoringKorean charcoal setup and heat zonesMarinating, glazing, and basting layersManaging flare-ups and food safetyLesson 9Noodle and rice preparation: jasmine, basmati, sushi rice, egg noodles, fresh vs driedUnderstand washing, soaking, and cooking key Asian rices and noodles. Compare jasmine, basmati, and sushi rice, and prepare egg, wheat, and rice noodles, adjusting water, time, and texture for each.
Rinsing, soaking, and steaming jasmine riceCooking basmati for light, separate grainsPreparing sushi rice and seasoning properlyBoiling and refreshing egg and wheat noodlesWorking with fresh versus dried noodlesLesson 10Wok cooking and high-heat stir-frying: equipment, timing, and safetyMaster wok setup, seasoning, and heat control for real stir-fries. This covers timing, cutting for speed, sauce staging, and safety so you get wok hei without burning food or getting hurt.
Selecting and seasoning a carbon-steel wokManaging heat zones and wok heiPrepping proteins and vegetables for speedStir-fry sequencing and sauce timingStir-fry safety and ventilation basics
