Course code: ICXR014P
Subject area: Cookery
Study level: Part Time
Course level: U
10:00am - 4:00pm
6th Jun 2020 - 6th Jun 2020
01235 555 585
Why bother with a takeaway when you can cook simple, healthy dishes from this interesting region of the world famous for such good food?
Save on the cost of a takeaway by learning how to cook simple, quick and healthy dishes from the South East Asian Region. On the day you will be making the following recipes for which you will need to bring the ingredients stated below and in the entry requirements section. Please note that the following ingredients are for 2/3 people (dried herbs can be used as an alternative)
Green Thai Chicken Curry – Gaeng Keo Wan Kai1 ½ tablespoons of groundnut, or vegetable, oil12oz of boneless chicken, dark and white meat cut into 2 inch cubes1 pint (625ml) of tinned coconut milk4oz. pea aubergines (or large (Asian) aubergines1 tablespoons chopped coriander leaves
Green Curry Paste (you may prefer to buy a ready-made mix if you wish)1.5 tablespoons fresh coriander leaves and stems, chopped1 cloves of garlic, outer skin removedQuarter a finely chopped white onion (or shallots)1 inch piece of chopped lemongrass stalk (outer leaves removed)½ inch of fresh galangal – peeled and chopped1 or 2 fresh kaffir lime leaves, sliced (if using dry leaves soak overnight before use)Salt and black pepper to taste½ tablespoon grated kaffir lime rind - optional½ tablespoon coriander seedQuarter a teaspoon of cumin seedPinch of nutmeg2 fresh green chillies, de-seeded and chopped½ green bell pepper, de-seeded and choppedQuarter a tablespoon of dried shrimp pasteWater to mixLime leaves, coriander stems and lime wedges to garnish.
Indonesian/Malaysian Fried Rice - Nasi Goreng½ lb long-grain rice, washed and drained (Use Basmati or Thai fragrant) Cold water2 tablespoons of peanut oil½ small onion, or shallots, finely chopped1 red chillies, deseeded and chopped into rings½ teaspoon of fresh chopped ginger or galangal1 oz. very finely shredded white cabbage2 oz. fresh, sliced mushrooms ½ teaspoon paprika 1 teaspoons of tomato puree or Malaysian ketchup½ tablespoon light soy sauceSalt and pepper to taste
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You will also be asked to complete monitoring paperwork, which helps us to deliver course content to the highest quality.
16 - 18 Fee
Tution Fee: £42.00Exam Fee: £0.00
Total Cost: £42.00
19+ Reduced Fee
Tuition Fee: £25.20Exam Fee: £0.00
Total Cost: £25.20