Lesson 1Pickling and quick-fermentation: vinegars, lacto-fermentation, and kimchi basicsLearn how Asian pickling and quick fermentation shape flavour and texture. Explore vinegar pickles, basic lacto-fermentation, and easy kimchi, wit guide on salting, brining, safety, and storage conditions.
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 how to build Asian curries from ground up by pound or blend pastes, toast spices, and temper aromatics in fat. Compare Thai, Indian, and Malay styles while balance 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 how to deep-fry wit control, make airy tempura, and mix light batters use across Asian foods. Focus on oil choice, temperature manage, batter ratios, and ways to keep fried tings crisp but soft.
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 parents to miso dressings, sambal, and bright vinaigrettes. Learn reduction, thickening, and stable emulsifying for dipping, glazing, 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 wey mimic sous-vide. Focus on timing, moisture control, and stop soggy textures in dim sum and fish dishes.
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 controlDevelop braising and slow-cooking skills for tender meats, beans, and vegetables. Dis section cover Chinese red-cooking, Japanese nimono, and Southeast Asian stews, wit stress on reductions, glazing, and texture control.
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 main Asian stocks and broths, including Japanese dashi, long-simmer bone broths, clear fish fumet, and coconut-based soups. Learn extraction timing, aromatics, and clarification for clean but 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 about marinades, skewering ways, fire control, and basting techniques wey build layered 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 how to wash, soak, and cook key Asian rices and noodles. You go compare jasmine, basmati, and sushi rice, and learn to prepare egg, wheat, and rice noodles, adjust hydration, timing, and texture for 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 cooking and high-heat stir-frying: equipment, timing, and safetyMaster wok setup, seasoning, and heat control for true-true stir-fries. Dis section cover timing, cutting for speed, sauce staging, and safety practices so you fit achieve wok hei without burn ingredients 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
