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March 31, 2022 6:00 PM
90 mins
Live Class
On-Demand Class
$ 35.00 CAD
plus tax
Nom Banh Chok epitomizes Cambodian cuisine, in a bowl! If you walk through the streets of Siem Riep in the morning you'll find these aromatic and delicious "breakfast" noodles being served in every street market. Join Cheata Nao and learn how to make this tasty noodle soup, with lemongrass, peanuts and coconut milk then finished with fresh vegetables and herbs. Trust us when we say - you’ll want to eat Cheata's noodles for breakfast, lunch, and dinner every day!
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Ingredients, Nom Bahn Chok: 1/2 whole chicken or 2 lbs of mixed breast, thigh, drumstick (bone in, skin on), coconut milk (Aroy-D preferred), preserved pantai gourami in brine (Prahok), peanuts, palm sugar, MSG, lime leaves, Dongguan rice vermicelli noodles, garnish (carrot, purple cabbage, cucumber, Thai chilies, Thai basil, mint, peanuts)
Ingredients, Groeung (Cambodian Lemongrass Herb Paste): lemongrass, garlic, turmeric (fresh or frozen, not powdered), kachai root (fresh or frozen)
Speciality Equipment: blender, food processor, mortar & pestle (optional), kitchen scale
When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
All in-person classes include a meal of what we make, as described in the event description.
A selection of beverages (wine, beer and more) is available at all our classes for an additional charge.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
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Join Kathryn Joel for her introduction to Filled Pastas and learn to make our egg yolk enriched fresh pasta dough, perfect for achieving light and delicate filled pastas. Then together we'll make two different filled pastas with sauces. We'll begin with an easy Ravioli, filled with Winter Squash and served with a Parsley & Walnut "Pesto" Sauce. Next we'll prepare Swiss Chard & Ricotta filled Tortelloni, served with a deliciously simple Brown Butter & Sage Sauce. We do hope that you'll join us for this tasty hands-on class. It's the perfect complement or add-on to our popular Pasta Basics class on how to make cut pasta. NOTE: THIS CLASS IS SUITABLE FOR VEGETARIANS.
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