3x per week
over 1 week
learners per class
per learner - per class
How does a “Multi-Day” course work?
Meets multiple times at scheduled times
Live video chats, recorded and monitored for safety and quality
Discussions via classroom forum and private messages with the teacher
Great for engaging projects and interacting with diverse classmates from other states and countries
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In this cooking camp class, we will be making all Asian meals and snacks. We will be making miso soup, pho and pad thai. Most of these meals/snacks are simple and fun. Simple cooking experience is needed, but because these recipes are simple, advanced knowledge is not necessary. We will be using the oven, stove top and knifes, so please ensure your learner is comfortable with this, or please be present. The supply list has ingredients for 2 or four people. ***Please review the supply list...
Egg Drop Soup (for 2 people): 3/4 cup Enoki mushrooms or sliced shiitake mushrooms 1/2 tsp Ginger 3 Green onions 3 Eggs, large 4 cups Chicken stock 2 tbsp Soy sauce 1 tbsp Cornstarch 1/4 tsp White pepper (or black pepper will work) Optional- sesame oil, Sriracha, more soy sauce to taste Also optional- bok choy Pot for soup on stove top Grater for grating fresh ginger Whisk Oven safe spoon Knife/cutting board Stove top PHO INGREDIENTS (makes 2-3 bowls depending on how big of a bowl you'd like): 1 large white onion 3-inch piece of fresh ginger 5 star anise 4 whole cloves 3 (3-inch) cinnamon sticks 2 cardamom pods 1 tablespoon whole coriander seeds 8 cups good-quality beef stock (or chicken or vegetable stock) 1 tablespoon brown sugar 2 teaspoons fish sauce fine sea salt, to taste PHO SOUP INGREDIENTS: 8 ounces raw steak, very thinly sliced (or chicken, pork, or shrimp) 7 ounces uncooked thin rice noodles 1/2 tablespoon of oil (sesame works great for this dish, but olive oil or veggie oil will work too!) *Additional garnishes: fresh herbs (cilantro, mint, and/or Thai basil), bean sprouts, lime wedges, thinly-sliced chiles (Thai bird chiles or jalapeños), thinly-sliced onions (green onions or white onions), sauces (hoisin and/or sriracha). *Please bring whatever you would like to add, not all of the additional garnishes are necessary :) Kitchen tools needed: one large pot for broth, one medium/large skillet for onion, ginger and meat cooking (we will use twice), one medium/large pot to boil noodles, stove top utensils, mesh strainer (a normal colander will not work, as we need to strain out herbs. if you do not have a mesh strainer, a re-useable tea holder will work to place herbs in), knife, cutting board. Pad Thai Ingredients (four people): 1 batch Pad Thai Sauce (see below) 10 ounces thin rice noodles 3 tablespoons oil, divided 1 pound boneless skinless chicken breasts, thinly sliced and cut into bite-sized pieces 1 cup bean sprouts 1/2 cup shredded carrots 4 cloves garlic, minced 3 eggs, whisked 3 green onions, sliced into 1-inch pieces toppings: lots of chopped peanuts, extra crushed red pepper flakes, lime wedges Sauce Ingredients: 3 Tablespoons fish sauce 1 Tablespoon low-sodium soy sauce 5 Tablespoons light brown sugar 2 Tablespoons rice vinegar 1 Tablespoon Sriracha hot sauce , or more, to taste Juice of one lime 2 teaspoons sesame oil
2 hours 45 minutes per week in class, and maybe some time outside of class.
In this cooking class, we will be using the stove, oven and knives. Please be present if your learner needs help.
Carissa Fun and engaging teacher!
293 total reviews
323 completed classes
Hello! My name is Carissa! I have been teaching online for the past three years. I have taught ESL toyoung Chinese learners. I very much enjoy working and learning alongside my students. I have a Bachelors of Arts in Psychology from the...