Join Kieumy Pham Thai, a plant-based certified cookery teacher, specialist chef in Asian cooking and founder of social enterprise BOM PURE ASIAN FOOD to learn how to make a delicious summery Japanese meal.

The class will include:

• Learn how to make Hiyashi Soba, a cold soba noodle salad with your choice of two mouth-watering dressings known as Wafu, one sesame-based and one soy-based
  How to make sunomono, a cucumber and wakame seaweed salad with a tasty seasoned vinegar dressing
• Make a soft and moist matcha green tea cake using only plant based ingredients, served with raspberries and sesame seeds
  
• How to prepare seaweed correctly
  
• How to prepare and cook soba noodles
• Opportunity to ask Kieumy your questions
• Presentation skills 
  
• Recipe handout

For ingredients and equipment needed see below 

About Kieumy

Kieumy was born and raised in France by Vietnamese parents, and she lived in Asia for more than a decade. She trained at Ferrandi, a renowned cookery school in Paris, and later as a Natural Chef and Plant-Based Chef in London. Her style of cooking is strongly influenced by her French-Asian background and extensive travels. Kieumy is passionate about healthy seasonal food which is good for people and kind to the planet. She founded BOM (Beautiful Wholesome Meals), a social enterprise which employs and trains up refugee women, teaching people to make more conscious choices about the food they eat through sustainable culinary activities. 

INGREDIENTS LIST

CUCUMBER AND WAKAME SALAD

• 2 tablespoons dried wakame
• 1 cucumber
• Salt
• 15 g ginger
• 3 tablespoons soy sauce
• 3 tablespoons rice vinegar or apple cider vinegar
• 1 teaspoon Korean chilli powder
• 2 tablespoon roasted sesame seeds
  

HIYASHI SOBA

Noodles and vegetables

• 300 g soba noodles
• 240 g carrots thinly sliced as julienne
• 150 g red cabbage (middle hard part removed) thinly sliced with a mandolin
• 2 Spring onions (green part) thinly sliced in julienne
• 100 g young green leaves (spinach, watercress…)
• 100 g frozen edamame
• 1 avocado

Topping

• 20 g roasted black and/or white sesame seeds
• 20 g roasted buckwheat groats
• 1 Nori sheet
• Korean chilli powder

Sesame dressing

• 30ml water
• 30ml soy sauce
• 45 g tahini (or 3 tablespoons)
• 30 ml apple cider vinegar or rice vinegar
• 15 ml sesame oil
• 15 g sweetener (1- 1.5 tablespoon) (Xylitol or otherwise sugar)
• 10 g grated ginger

Or Soy-based dressing

• 30 ml soy sauce
• 30 ml rice vinegar or apple cider vinegar
• 30 ml sesame oil
• 10 g grated ginger

MATCHA GREEN TEA CAKE WITH RASPBERRY COULIS

CAKE

• 200 g wheat flour
• 40 g almond flour
• 100g sunflower or rapeseed oil
• 14 g of matcha green tea powder (ceremonial grade)
• 1 tablespoon baking powder
• ¼ teaspoon baking soda
• 250 g plant-based milk
• 100 g sweetener (Xylitol or otherwise sugar)
  
  COULIS

• 500 g frozen raspberries
• 30 g of sweetener
• 2 teaspoons of lemon juice
• 2 tablespoons of water

EQUIPMENT LIST

• Scale
• Mixing bowls
• Clean tea towel
• Chopping board and sharp knife
• 1 pot
• 1 sieve
• Peeler
• Serving Bowl/saucer and chopsticks 
• Food processor
• Cake tin
  
• Baking paper
  
• Small pan
  

Fee*: £20 Standard / £10 Concessions**/ £5 Unwaged 

*All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times. 

**Concessionary rate available for students, pensioners and low waged

If you are able to donate more than this please visit https://www.crowdfunder.co.uk/...

If you are unable to donate you can register your interest in our new FREE online community classes - just drop a line to classes@madeinhackney.org

Refunds: we require a minimum of 24 hours' notice for any cancellations or transfers once you have booked onto a class. Unfortunately we cannot share recordings of classes as they also feature participants and we do not have their permission.

For information: classes@madeinhackney.org / 020 8442 4266

Location: Zoom, details to be provided via email (usually the day before the class)