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Discover herbs that play an important role in Southeast Asian cooking and explore the connections between plants, people and the environments in which they grow.
Join me for a class that combines sensory exploration, discussion and hands-on preparation of nasi ulam—Malaysian herb rice. Through touching, smelling and tasting, become familiar with the character of different herbs and learn how to bring their flavours into your cooking.
Explore through your senses
Examine the leaves, textures and aromas of herbs used in Southeast Asian kitchens. Discover how cutting, crushing and cooking can change their character, and learn when to use them fresh or add them during cooking.
Understand their place in the ecosystem
Look beyond the kitchen to discuss how these plants interact with their surroundings, including their relationships with soil, insects and other plants. Explore how growing, sourcing and harvesting herbs connects everyday food choices with biodiversity and the knowledge of communities who use them.
Share ideas and discover local alternatives
Exchange ideas for using herbs in everyday meals, from rice dishes and salads to soups, curries and accompaniments. Explore how herbs grown locally, sourced from farms or gathered responsibly from the wild might offer alternatives when Southeast Asian ingredients are unavailable.
Consider substitutions through aroma, flavour, texture and culinary purpose, while recognising that each plant brings its own character to a dish.
Bring your discoveries to the table
Put your sensory observations into practice by preparing nasi ulam. Learn to handle and finely slice herbs, combine aromatic ingredients and balance flavours and textures. Finish by enjoying the dish together, with time to share observations and ideas for your own kitchen.
Who is this class for?
Suitable for culinary students and food enthusiasts who want to deepen their understanding of Southeast Asian herbs and explore creative ways to use them. No previous experience with Southeast Asian cooking is needed.
Come with curiosity and leave with a deeper appreciation of the plants that flavour our food—and the ecosystems and food traditions they belong to.
For larger group bookings or to arrange a different date or time, please contact me directly.
Discover herbs that play an important role in Southeast Asian cooking and explore the connections between plants, people and the environments in which they grow.
Join me for a class that combines sensory exploration, discussion and hands-on preparation of nasi ulam—Malaysian herb rice. Through touching, smelling and tasting, become familiar with the character of different herbs and learn how to bring their flavours into your cooking.
Explore through your senses
Examine the leaves, textures and aromas of herbs used in Southeast Asian kitchens. Discover how cutting, crushing and cooking can change their character, and learn when to use them fresh or add them during cooking.
Understand their place in the ecosystem
Look beyond the kitchen to discuss how these plants interact with their surroundings, including their relationships with soil, insects and other plants. Explore how growing, sourcing and harvesting herbs connects everyday food choices with biodiversity and the knowledge of communities who use them.
Share ideas and discover local alternatives
Exchange ideas for using herbs in everyday meals, from rice dishes and salads to soups, curries and accompaniments. Explore how herbs grown locally, sourced from farms or gathered responsibly from the wild might offer alternatives when Southeast Asian ingredients are unavailable.
Consider substitutions through aroma, flavour, texture and culinary purpose, while recognising that each plant brings its own character to a dish.
Bring your discoveries to the table
Put your sensory observations into practice by preparing nasi ulam. Learn to handle and finely slice herbs, combine aromatic ingredients and balance flavours and textures. Finish by enjoying the dish together, with time to share observations and ideas for your own kitchen.
Who is this class for?
Suitable for culinary students and food enthusiasts who want to deepen their understanding of Southeast Asian herbs and explore creative ways to use them. No previous experience with Southeast Asian cooking is needed.
Come with curiosity and leave with a deeper appreciation of the plants that flavour our food—and the ecosystems and food traditions they belong to.
For larger group bookings or to arrange a different date or time, please contact me directly.