Lesson 1Pickling and quick-fermenting: vinegars, lacto-fermenting, and kimchi basicsLearn how Asian pickling and quick fermenting build flavour and texture. Check out vinegar pickles, simple lacto-fermenting, 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 basics: building pastes, toasting spices, and temperingLearn to build Asian curries from scratch by pounding or blending pastes, toasting spices, and cooking aromatics in fat. Compare Thai, Indian, and Malay ways while balancing heat, tang, 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 methodsLearn controlled deep-frying, airy tempura, and light batters used in Asian foods. Focus on oil choice, temperature control, batter mixes, and ways to keep fried bits crisp but tender.
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 bases, miso, sambal, and pan-Asian dressingsMaster main Asian sauces and mixes, from soy and fish sauce bases to miso dressings, sambal, and fresh vinaigrettes. Learn reducing, 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 ways: bamboo, stacked steamers, and sous-vide optionsDiscover soft Asian steaming with bamboo baskets, stacked metal ones, and sealed setups like sous-vide. Focus on timing, moisture, and avoiding soggy 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 for tender meats, beans, veg. Covers Chinese red-cooking, Japanese nimono, Southeast stews, stressing reductions, glazing, texture.
Choosing cuts ideal for long cookingChinese red-braising techniquesJapanese nimono and gentle simmeringReducing liquids into glossy saucesChilling, reheating, and flavor developmentLesson 7Stock and broth basics: dashi, bone broths, fish fumet, coconut brothsBuild key Asian stocks and broths like Japanese dashi, simmered bone ones, clear fish fumet, coconut soups. Learn extraction time, aromatics, clarifying 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 methods: yakitori, Korean charcoal, skewersExplore Asian grilling from Japanese yakitori to Korean charcoal BBQ and Southeast skewers. Learn marinades, skewering, fire control, basting for smoky layers.
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 prep: jasmine, basmati, sushi rice, egg noodles, fresh vs driedKnow how to wash, soak, cook main Asian rices and noodles. Compare jasmine, basmati, sushi rice; prep egg, wheat, rice noodles, tweaking water, time, texture.
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: gear, timing, safetyMaster wok setup, seasoning, heat for real stir-fries. Covers timing, fast cuts, sauce order, safety for wok hei without burning food or yourself.
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
