sahib sohal

sahib sohal

Culinary & Food Service Management
LaSalle College Vancouver

Asian Cuisine

In this class we go through Asia and learning the different skills, techniques and flavours from each place and their traditions and history.

Korean food is large

Korean food is largely based on rice, vegetables and meats. the most common flavours that can found Garlic,Ginger,Black pepper,Soy sauce,Green onions,Sesame and Chili. Chap Chae and Samgyupsal Gui with Ssamjang and Bibambop

Japanese cuisine is

Japanese cuisine is known for their knife skills. the two staples of their diet are rice and noodles, steamed or sticky rice and all sorts of noddles. The know flavours are fresh herbs and spicy and soy sauce. Crispy Tofu,Gyozas,Beef Tataki,Spring rolls,Crispy Nori Chicken and Steamed Mushroom Custards.

Tonkotsu Ramen

Tonkotsu Ramen

Chinese food, rich a

Chinese food, rich and colorful, has diversified color, aromatic flavor, and excellent taste as its main features. With these three characteristics, it is not only tasty but also a work of art for people to appreciate, through platting and flavours. the five main flavours are salty, sweet,spciy,sour and bitter. Sweet & Sour Pork, Spring Rolls,Hunan Crispy Duck and Scallions pancakes and Kung Po Chicken

Dan Dan Noodles with

Dan Dan Noodles with Chli Oil,Peanuts and Dan Dan sauce

Indonesian dishes ha

Indonesian dishes have rich flavours; most often described as savory, hot and spicy, and also combination of basic tastes such as sweet, salty, sour and bitter. Indonesian cooking is known for the speed and skill used in the production. Padand Chili Crab and Balinese Fish Curry

Thai cuisine combine

Thai cuisine combines vegetable, fish, and other meat cooked with many kinds of spices such as garlic, chili, lemongrass, coconut milk, tamarind, ginger, coriander, basil, and peanuts. The taste of Thai food is usually hot and spicy, tart cause of the use of tamarind and lemongrass. Thai and Hot Chili Duck with Crab Meat & Cashew Sauce

Traditional Vietname

Traditional Vietnamese cooking is greatly admired for its fresh ingredients, minimal use of dairy and oil, complementary textures, and reliance on herbs and vegetables. Common ingredients include shrimp paste, fish sauce, bean sauce, rice, fresh herbs, fruit and vegetables. Banhi Mi, traditional sub sandwich madewith crispy pork that is marinated and baked for 6 to 7 hours, pickled veggies such as carrots and daikon, fresh herbs, and chicken liver pate

Thai Green Salad, Ch

Thai Green Salad, Chap Chae and Duck in Balinese Curry Sauce

Korean food is large
Japanese cuisine is
Tonkotsu Ramen
Chinese food, rich a
Dan Dan Noodles with
Indonesian dishes ha
Thai cuisine combine
Traditional Vietname
Thai Green Salad, Ch