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Southeast Asian flavors

  • Aug 11, 2013 · 12:00 PM
  • loft

Another in our series of exploring  delicious food and culinary ideas from around the globe.

This time we will be preparing dishes from Thailand and Vietnam, examining a variety of techniques; stir frying, deep frying, steaming including the following:


summer rolls: fresh rice noodles and fried tempeh in rice paper with vietnamese herbs.

spicy, sweet and sour dipping sauce

lemongrass tofu

sticky rice steamed in lotus leaf

rice noodles stir fried with sprouts and gai lan

stir fried ong choy with garlic


and more


Sunday, August 11, 2013


limited space for 8


for more information or to register, vegshaku8 at gmail


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  • Tracy

    How long do your classes normally run?

    July 29, 2013

    • Philip G.

      usually about 2 and a half hours

      1 · July 29, 2013

1 went

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