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Quick Reference — Block 37–40: Unit 4 Capstone: Southeast Asian Cuisines

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Block 37 — Thailand, Vietnam, Indonesia, Malaysia

Session Dish Technique Key Point
Session 186 Pad Thai Wok; tamarind-palm sugar sauce Pre-mix sauce and taste before cooking
Session 187 Traditional Beef Pho Charred aromatics; long bone broth Start morning; clear broth required
Session 188 Nasi Goreng Shrimp paste toast; kecap manis; day-old rice Terasi must be cooked in the pan
Session 189 ⏰ Curry Laksa Rempah (spice paste) fried in oil; coconut broth Fry paste until oil separates (dry look)
Service 47 ⏰ PROJECT: Satay + Som Tum Grilled skewers; mortar-pounded papaya salad Pound, don't toss the som tam

Block 38 — Pad See Ew, Pho Gà, Banh Mi, Rendang

Session Dish Technique Key Point
Session 190 Pad See Ew Wide noodle wok; maximum heat for char Fresh wide noodles only
Session 191 Pho Gà Quick broth extraction Compare to beef pho; lighter character
Session 192 Banh Mi Pickled daikon + carrot; Vietnamese protein in French bread Pickle night before
Session 193 Rest + Review Third-Quarter Journal 9 months in — write your review
Service 48 Beef Rendang Wet → dry braise; all coconut milk evaporates Takes 3–4 hrs; don't rush dry
Session 11 PROJECT: SE Asian Dinner Party Multi-dish selection; timing across cuisines Start broth before guests arrive

Flavor Balance Reference — Southeast Asian Five-Element Seasoning

Element Thai Vietnamese Indonesian Malaysian
Salty Fish sauce (nam pla) Fish sauce (nước mắm) Kecap asin / fish sauce Fish sauce / soy
Sour Lime juice Lime juice Tamarind Tamarind / lime
Sweet Palm sugar Palm sugar Kecap manis Palm sugar
Heat Bird's eye chili Fresh chili Sambal Sambal / bird's eye
Umami Shrimp paste (kapi) Dried shrimp Terasi (shrimp paste) Shrimp paste

Key Ingredient Notes

  • Day-old rice — mandatory for fried rice (Nasi Goreng); fresh rice is too wet
  • Shrimp paste (terasi/kapi) — smells intense raw; frying or toasting transforms it
  • Palm sugar — mellower than white sugar; substitute light brown sugar if unavailable
  • Wide rice noodles (sen yai) — must be fresh or soaked just before cooking; never boil before stir-frying
  • Green papaya — buy unripe, rock-hard; shred with mandoline or grater
  • Fish sauce brands — Tiparos, Megachef, or Red Boat (higher quality); taste varies significantly