Lesson 1Pickling and quick-fermentation: vinegars, lacto-fermentation, and kimchi basicsLearn how Asian pickling and fast fermentation build flavour and texture. Explore vinegar pickles, simple lacto-fermentation, and easy kimchi, with tips on salting, brining, safety, and storage for local use.
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 make 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, acidity, and richness for Namibian tastes.
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 controlled deep-frying, airy tempura, and light batters from Asian cuisines. Focus on oil choices, temperature control, batter mixes, and ways to keep fried foods crisp and light for local menus.
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 and fish-sauce bases to miso dressings, sambal, and fresh vinaigrettes. Learn reducing, thickening, and stable mixing for dips, glazes, and salads in Namibia.
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 soft Asian steaming using bamboo baskets, stacked metal steamers, and modern sealed methods like sous-vide. Focus on timing, moisture, and avoiding sogginess in dim sum and fish for local prep.
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 veggies. Cover Chinese red-cooking, Japanese nimono, and Southeast Asian stews, stressing reductions, glazing, and texture for Namibian kitchens.
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, like Japanese dashi, slow bone broths, clear fish fumet, and coconut soups. Learn extraction times, aromatics, and clearing for clean, deep flavours adapted locally.
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 from Japanese yakitori to Korean charcoal BBQ and Southeast skewers. Learn marinades, skewering, fire control, and basting for layered smoky flavours in a Namibian context.
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 main Asian rices and noodles. Compare jasmine, basmati, sushi rice, and prep egg, wheat, rice noodles, adjusting water, time, and texture for each in Namibia.
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 for real stir-fries. Cover timing, fast cutting, sauce steps, and safety to get wok hei without burning food or yourself in busy Namibian kitchens.
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
