FLAVOURS OF SOUTHEAST ASIA

VIRTUAL CLASS HOME EQUIPMENT LIST*

* List must be set-up and ready prior to logging in to class
• Cutting boards with Chef's knifes and paring knife
• Large frying pan approx. 8-10"
• Small baking/cookie sheet
• Rubber spatula or wooden spoon
• 1-2 small mixing bowl approx. 6"
• 1 pair of tongs or 1 roasting fork or 1 fork
• 2-3 soup spoons or tasting spoon
• 2 small plates for appetizer
• 2 ceramic/glass/ovenproof dishes ( approx 5-7”) for the entrée
• 2 individual dessert plates or bowls

PANTRY AND OTHERS:

• Oil, vegetable or peanut oil (frying oil)
• Sea salt, fine
• Parchment paper or non stick silicone mat
• Ground pepper (white and/or black)
• Paper towel
• Oven mitts or dry tea towel