ASIAN CUISINE

Both the influences and ingredients that create the unique character of selected Asian cuisines. Students prepare, taste, serve, and evaluate traditional, regional dishes of various countries. Importance will be placed on ingredients, flavor profiles, preparations, and techniques representative of these cuisines.

Jahb Chae

Dak Chochu Jang Boekum

Bulgogi

Bulgogi, is translated as Fire meat

Gado Gado,Krupuk Udang

Krupuk Udang translates to Shrimp Chips

Satay Ayam - Chicken Satay

Buta Teriyaki

Jiaozi

Tahu Telur Spicy Tofu Omelet

Lamb on Rice Sticks

Lamb on Rice Sticks