KitchenStudy/ReadingInstructor Resources
OBJECTIVE
This lesson explores the techniques of grilling and barbecue through ingredients indigenous to Korea and Southeast Asia.
SKILLS & TECHNIQUES ADDRESSED
Babecue
Marinating and Grilling
Grilling
Broiling
Oven drying
Marinating
MODELING/ DEMONSTRATION
Using banana leaves
Each student prepares:
Kalbi-Kui: Barbecue Beef Ribs (Korea; Page 289)
Seng Sun Bulgogi: BBQ Spiced Fish (Korea; Page 311)
Yam Makeua Issaan: Grilled Eggplant Salad (Thailand; Page 350)
Pepes Ikan: Grilled Fish in Banana Leaf (Indonesia; Page 342)
Steamed Rice* [prepare in rice cooker]
Read
-
Chapter 6: Pages 271-276 (Korea)
-
Chapter 7: Pages 313-321; 324; 326-327-Rice (Southeast Asia)
Glossary/Notes
Korean Fermented Chili Paste
MSG
Curry Paste
Fish Sauce
Galangal
Lemongrass
Tempah
Sago
Jackfruit
Durian
Cooking Methods/Techniques
Grilling
[wppcp_private_content allowed_roles=”lecturer”]
Instructor Notes:
[/wppcp_private_content]