Chefs
Menu
Close
Live
In
Person
Live
February 1, 2022 6:00 PM
90 mins
Live Class
On-Demand Class
$ 35.00 CAD
plus tax
Join Mai Nguyen and learn to make two quick and easy Thai faves. You'll start with a classic Tom Yum hot and sour soup, as you infuse aromatics into broth. Then you'll whip up a Rare Beef Salad too. By the end of class you'll have your fragrant and delicious Soup and Salad ready to go for a spiced up evening meal!
Play Zoom Recording for this class:
Play On-Demand Recording for this class:
Zoom ID & Passcode:
Meeting ID
Meeting password
Ingredients, Nam Neua (Thai Beef Salad): 1 lb steak (ribeye, top sirloin, tenderloin, flank etc.), vegetable oil, soy sauce, Thai fish sauce, uncooked rice, salad greens (romaine, mixed greens, etc.), baby tomatoes, cucumber, shallot, cilantrol, mint
Ingredients, Prik Nam Pla: fish sauce, lime, chili flakes, garlic, bird's eye chili (optional)
Ingredients, Tom Yum Goong: chicken stock, 8 large raw shell-on shrimp, lemongrass stalk, kaffir lime leaves, galangal, shallot, bird's eye chilis, lime, Thai fish sauce, oyster/shimeji mushrooms, Thai chili paste/oil (optional), cilantro
Speciality Equipment: spice grinder or mortar & pestle (essential)
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.
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.
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.
Sign up for exclusive promos, new class drops, and more.
Follow us on social media to be the first to know whats new!
