Lesson 1Picklin an quick-fermentation: vinegars, lacto-fermentation, an kimchi basicsLearn how Asian picklin an quick fermentation shape flavor an texture. Explore vinegar pickles, basic lacto-fermentation, an beginner-friendly kimchi, wid guidance pon saltin, brinin, safety, an storage conditions.
Salt ratios and basic brining methodsQuick vinegar pickles for crunchSimple lacto-fermented vegetablesBeginner napa cabbage kimchi stepsFermentation safety and storageLesson 2Curry-makin fundamentals: buildin pastes, toastin spices, an temperinLearn how fi build Asian curries from di ground up by poundin or blendin pastes, toastin spices, an temperin aromatics inna fat. Compare Thai, Indian, an Malay styles while balancin heat, acidity, an 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-fryin, tempura, an light batter techniquesLearn how fi deep-fry wid control, create airy tempura, an mix light batters used cross Asian cuisines. Focus pon oil selection, temperature management, batter ratios, an methods dat keep fried foods crisp yet delicate.
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 an emulsions: soy-based, fish-sauce parents, miso, sambal, an pan-Asian vinaigrettesMaster core Asian sauces an emulsions, from soy-based an fish-sauce parents to miso dressings, sambal, an bright vinaigrettes. Learn reduction, thickenin, an stable emulsifyin fi dippin, glazin, an 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 5Steamin methods: bamboo, stacked steamers, an sous-vide alternativesDiscover gentle Asian steamin methods usin bamboo baskets, stacked metal steamers, an modern sealed setups dat mimic sous-vide. Focus pon timin, moisture control, an preventin soggy textures inna dim sum an fish dishes.
Setting up bamboo and metal steamersLining steamers to prevent stickingTiming fish, dumplings, and bunsManaging condensation and lid controlLow-temperature and sealed steamingLesson 6Braisin an slow-cookin: stocks, reductions, an texture controlDevelop braisin an slow-cookin skills fi tender meats, beans, an vegetables. Dis section covers Chinese red-cookin, Japanese nimono, an Southeast Asian stews, wid emphasis pon reductions, glazin, an texture control.
Choosing cuts ideal for long cookingChinese red-braising techniquesJapanese nimono and gentle simmeringReducing liquids into glossy saucesChilling, reheating, and flavor developmentLesson 7Stock an broth foundations: dashi, bone broths, fish fumet, an coconut-based brothsBuild foundational Asian stocks an broths, includin Japanese dashi, long-simmered bone broths, clear fish fumet, an coconut-based soups. Learn extraction timin, aromatics, an clarification fi clean yet deep flavors.
Kombu and katsuobushi dashi techniquesSimmering pork and chicken bone brothsMaking clear, aromatic fish fumetCoconut milk and cream soup basesSkimming, straining, and storing brothsLesson 8Grillin an direct-heat techniques: yakitori, Korean charcoal, an skewersExplore Asian grillin traditions, from Japanese yakitori to Korean charcoal barbecue an Southeast Asian skewers. Learn bout marinades, skewerin methods, fire control, an bastin techniques dat build layered smoky flavors.
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 an rice preparation: jasmine, basmati, sushi rice, egg noodles, fresh vs driedUnderstand how fi wash, soak, an cook key Asian rices an noodles. Yuh ago compare jasmine, basmati, an sushi rice, an learn fi prepare egg, wheat, an rice noodles, adjustin hydration, timin, an texture fi each style.
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 cookin an high-heat stir-fryin: equipment, timin, an safetyMaster wok setup, seasonin, an heat control fi authentic stir-fries. Dis section covers timin, cuttin fi speed, sauce stagin, an safety practices so yuh can achieve wok hei widout burnin ingredients or yuhself.
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
