Rachel will prepare three Malaysian food favorites, sharing culinary knowledge gained from her time living in Southeast Asia. She’ll make Beef Rendang, a rich dish made with coconut milk and spices, which she has reinterpreted for the Instant Pot, and pair it with a versatile Coconut Rice to round out the meal. You’ll learn how to infuse broth as she cooks up Curry Laksa with Chicken and Prawns, a flavorful lemongrass-coconut soup served atop rice noodles and garnished with cucumber, hard-boiled eggs and fresh herbs.
About the instructor: Rachel is the owner of Thyme to Nourish, a personal chef and food education service focused on whole foods and healthy eating. Trained at the Culinary Arts Program at The Art Institute of Seattle, Rachel spent her early years with a mom who loved to experiment with food. She also immersed herself in Southeast Asian and Indian cuisines while living in Malaysia. Today, Rachel focuses on providing good food to good people and can be found at Thyme2nourish.com.
This is a demonstration class offered live via the Zoom app. You will receive an email with recipes and class details five days in advance. After class, we will share a recorded version. This class is not designed as a cook-along. All key elements will be shown in class; however, instructors may complete time-consuming steps in advance. Online classes are nonrefundable.
Friday, August 28, 12:00 - 1:00 pmRegister for class