Date(s) - 03/16/2017
6:30 pm - 9:00 pm

The Shops at Harper's Point


Southeast Asian food runs the gamut from Vietnamese, to Malaysian to Thai and more. While similar in some respects, each country has its own particular taste notes. Southeast Asia has an incredible food history. From the French colonial inspiration in Viet Nam to the Japanese, Chinese and Thai influences in Malaysia, each cuisine embraces flavors to satisfy every palate.  Lemon grass, tamarind, red chili, coconut milk, palm sugar and sago are widely used in these South-East Asian countries’ cuisine.  These recipes are full of ingredients and techniques both gourmet and humble.

Join Angie Pang tonight as she shows you some Southeast Asian dishes and demonstrates the classic Asian cooking styles.

Tom Nuong Xa – Vietnamese Lemon Grass Prawn Satay with Tamarind Dipping Sauce 

Tom Kha Gai – Thai Herbed Coconut Milk Soup with Chicken

Malaysian Stir-Fried Beehoon (Rice Vermicelli) with Pork Tenderloin, Shrimp, Yu Choy, and Bean Sprouts served with homemade Chili Sauce

Singaporean/Malaysian Sago Pudding served with Coconut Milk and Gula Melaka (Palm Sugar)