Fermented shrimp is an absolute flavour bomb, and it’s popularly used across so many countries and dishes. It’s central to cuisines in South East Asia (and northern Australia), but it is still relatively unknown or misunderstood in Melbourne.
Your teachers Annie and Deb have fallen throughly in love with this unique ingredient, exploring their curiosity respectively through cultural research and the kitchen test.
This isn’t a cooking demonstration, but a class for food and flavour enthusiasts, and curious minds, to learn more about this ingredient – from taste, texture and intensity, to its range of uses, contexts and histories!
You’ll be full of know-how next time you visit your Asian grocer.
What will we cover?
In this class we will cover:
- The theory and history of fermenting shrimp
- How it differs by countries
- How to incorporate it into different dishes and sauces.
- This is not a cooking class per se but by the end, you may be able to tell your belacan from your ngapi!
What will you need?
All material provided. Just bring your curiosity.
Do note that there will be store-bought fermented shrimp for you to smell and taste, which will not be suitable for people with shellfish allergies.
- Wheelchair Accessible Space
- Quiet Spaces
- Gender Neutral Bathrooms
- Discounted Early Bird Tickets
- Free Tickets for First Nation Attendees
- Auslan Interpreters Upon Request
Who will be teaching?
Deb (she/her) is a chef and anthropologist. She organises community cooking classes in Melbourne’s Western suburbs.
Open Source Photo: Sambal Terasi from Make That Dish
Questions or other ways we can assist with accessibility? Feel free to email us at firstname.lastname@example.org.