TH1901

Laboratory Exercise
Southeast Asian Cuisine
Objectives:

At the end of the exercise, the students should be able to:

 Produce authentic Southeast Asian dishes using appropriate cooking methods and food styling
techniques; and
 Calculate food cost of produced dishes.

Materials:

 Ingredients (Pages 3-7)

 Pen and paper
 Calculator
 10 Laboratory Worksheet 1

Basic Principles:

Southeast Asian is unique among the cuisines of the world for its reliance on highly flavored aromatic ingredients
in making many of the common foods to accompany rice. Although the cuisine is unique, its influences are also
quite evident and can be traced mainly to India and China, along with some influences from the periods of
European domination in this region in more recent times.

Reference:
MacVeigh, J. (2009). International cuisine. Boston, MA: Cengage.

Procedures:

Cooking Demonstration

1. Produce the following dishes:

a. Groups 1 to 4 – Beef Rendang, Bo Luc Lac
b. Group 5 to 8 – Tom Yum Goong, Vietnamese Pho
2. You will be given 120 minutes (two [2] hours) to accomplish the activity. No group will be allowed to
cook once the time is up. Observe the time allotment below:
Food Preparation 90 minutes
Clean up 15 minutes
Output assessment 15 minutes
TOTAL 120 minutes
3. Observe the rules and regulations of the kitchen laboratory, as well as proper hygiene and sanitation
practices.
4. Make sure that you perform your assigned roles.

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5. Document your output for the task performance output. Only one (1) member of your group may use a
camera for taking pictures of your output.
6. You will be evaluated based on the following rubric:
Criteria Performance Indicators Points
Palatability The dish is flavorful and balanced in texture and consistency. 25
The dish is plated creatively, applying proper food styling and design
Presentation 25
techniques.
Mise En Place
The ingredients and materials are prepared in an organized manner.
and Culinary 25
Proper cooking techniques are applied in creating the dish.
Techniques
Cleanliness Observed proper food handling techniques (this includes the
15
and Sanitation cleanliness of the work area and uniform)
Participation of all members and performance of their assigned roles
Teamwork 10
are evident.
Total 100

7. Wash, clean, and dry all the tools and equipment used. All borrowed items should be returned to the
equipment room and acknowledged by the laboratory custodian. Clean your work before leaving the
kitchen laboratory.

Food Costing

1. Download and print 10 Laboratory Worksheet 1 from the eLMS.

2. Accomplish what is needed on the said file.
3. Attach the receipts on another sheet of paper, if necessary.
4. Submit the file, along with the receipts, in the next lecture session.

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RECIPES

Beef Rendang
Malaysian Curry
Number of Servings: 4
Cooking Method/s: Braising
Country of Origin: Malaysia
Ingredients: Quantity:
Spice Paste:
Chili, bird’s eye, red 6 pcs
Garlic, minced 30 g
Ginger, minced 50 g
Lemongrass stalks, white part only, sliced 3 pcs
Oil (vegetable, canola, or peanut oil) 30 mL
Onion, finely chopped 50 g

For Curry:
Beef, short ribs, cubed (alternately, use beef sirloin) 500 g
Oil (vegetable, canola, or peanut oil) 75 mL
Brown sugar or grated palm sugar 1 tsp
Cinnamon stick 1 pc
Star anise 3 pcs
Coconut milk 250 mL
Coconut meat, finely shredded 90 g Image source:
https://images.app.goo.gl/Ky3eBPNGcfQq8Yhq5
Kaffir lime leaves 4 pcs
(Use pomelo leaves/1 tbsp of lime zest as
substitute)
Lemon grass, bottom half, smashed 1 pc
Salt 80 g
Star anise 3 pcs
Tamarind puree/paste 10 g
Water 800 mL
Procedure:
1. Place spice paste ingredients in a small food processor and blend until texture becomes fine. Set
aside.
2. Heat 1 tbsp oil in a large pot over high heat. Add half the beef and sear on all sides. Transfer to a
plate and repeat with the remaining beef. Set aside beef.
3. On the same pot, lower the heat to medium low. Add spice paste and cook for 2–3 minutes until the
moisture has reduced and the spice paste darkens.
4. Add remaining curry ingredients and beef. Stir to combine. Simmer for 45 minutes.
5. Let the mixture simmer for 45 minutes to an hour, or until the beef is tender and the sauces reduces
to a paste that coats the meat. The beef should now be very tender, fallng apart at a touch. If not,
add a splash of water and keep cooking. Remove from heat to serve with plain rice.
Allergens: NA
Recipe Reference: https://www.recipetineats.com/beef-rendang/

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Bo Luc Lac
Vietnamese Shaking Beef
Number of Servings: 4
Cooking Method/s: Searing
Country of Origin: Vietnam
Ingredients: Quantity:
For the Beef Marinade:
Garlic, minced 60 g
Oyster sauce 30 mL
White sugar 20 g
Fish sauce 15 mL
Soy sauce 5 mL
Sesame oil 15 mL
Beef sirloin/rib eye/tenderloin, cubed 600 g

For the Vinaigrette:

Rice vinegar 125 mL
(Use cane vinegar as substitute)
Salt 10 g
White sugar 20 g

For Plating: Image source: https://rasamalaysia.com/bo-luc-lac-

Vegetable oil 30 mL vietnamese-shaking-beef/

Onion, red, thinly sliced 15 g

Tomatoes, thinly sliced 30 g
Watercress, trimmed long stems 40 g
Lime, juice 5 mL
Salt and pepper To taste, as needed

Procedure:
1. Prepare marinade by combining garlic, oyster sauce, sugar, fish sauce, soy sauce, and sesame oil
with the beef for at least half an hour.
2. Meanwhile, prepare the vinaigrette by mixing rice vinegar with salt and sugar. It should be a balance
of sour, salty, and sweet.
3. Thinly slice the red onion and use about 3–4 tablespoons of the vinaigrette to pickle and set aside,
covered, in the fridge for about 10 minutes. Prepare a bed of lettuce and tomatoes in a serving
platter and set aside.
4. Heat a large wok or pan over high heat. Add about two (2) tablespoons of cooking oil. When it
begins to smoke, add an even layer of beef and allow to sear for about two (2) minutes, before
“shaking” to sear the opposite sides for about another 1–2 minutes to brown all the sides. Do this in
batches to cook all the beef if necessary.
5. Transfer beef to the bed of watercress and tomatoes. Drizzle another 3–4 tablespoons of vinaigrette
over the beef and greens and top with pickled red onions. Lastly, squeeze lime juice over salt and
pepper in a small ramekin.
Allergens: Seafood, Sesame, Soy
Recipe Reference: https://rasamalaysia.com/bo-luc-lac-vietnamese-shaking-beef/

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Tom Yum Goong

Hot and Sour Prawn Soup
Number of Servings: 4
Cooking Method/s: Simmering
Country of Origin: Thailand
Ingredients: Quantity:
Chicken stock (alternately, use chicken 1L
cubes dissolved in water)
Lemongrass, roots cut off, crushed 200 g
Kaffir lime leaves, washed and torn in half 6 pcs
(Use pomelo leaves or 1 tbsp of lime
zest as substitute)
Mushrooms, button, cut in half 200 g
(canned/fresh)
Chili, bird’s eye 330 g
Lemon juice 250 mL
Fish sauce 60 mL
White sugar 60 g
Cilantro 60 g

Image source: https://oldwayspt.org/recipes/tom-yang-goong

Procedure:
1. Boil chicken stock and put the head and tail of the prawns in the pot.
2. Boil for five (5) minutes and remove all out with a slotted spoon.
3. Lower the heat to simmering and add the chopped lemongrass, kaffir lime leaves, and button
mushroom. Let it simmer for five (5) minutes.
4. Heat up to a boiling point, then add the prawns. Stir and wait until the prawns turn pink.
5. Turn off the heat, then toss the chilies and lemon juice. Adjust seasoning with fish sauce and sugar
to balance out the flavors.
6. For Plating: Pour the soup in a bowl and garnish with fresh cilantro on top.
Allergens: Seafood
Recipe Reference: http://www.tourismthailand.my/thaifood_recipes.php

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Vietnamese Pho
Beef Noodle Soup
Number of Servings: 4
Cooking Method/s: Broiling, Boiling
Country of Origin: Vietnam
Ingredients: Quantity:
For the Pho broth:
Onion, unpeeled and sliced in half 15 g
Ginger, unpeeled and sliced in half 10 g
Vegetable oil As needed
Beef, knucklebones 1 kg
Cinnamon stick ½ stick
Coriander seeds 15 g
Fennel seeds 15 g
Star anise 3 pcs
Beef, sirloin/flank/tri-tip steak, thinly sliced 250 g
Fish sauce 120 mL
White sugar 20 g

Pho Assembly:
Rice noodles, dried 450 g
Beef cooked from the broth 250 g
Cilantro, chopped and fresh 40 g
Onion, white, sliced paper-thin and soaked in cold 10 g
water for 30 minutes and drained
Scallions, green parts, thinly sliced 10 g Image source:
https://images.app.goo.gl/v4kwWWzYR51Nwcr49

Garnish for Pho:

Bean sprouts 370 g
Chili, bird’s eye 5g
Lime, cut into edges 1 pc
Mint leaves or cilantro 10 g
Thai basil 10 g
(Use regular basil leaves as substitute)
Procedure:
1. Set baking rack eight (8) inches below heating element/rod of the oven. Turn oven to low
broil. Place the onion and ginger halves, cut side up, on a baking sheet. Brush the halves
with a little bit of oil. Broil until the onion and ginger slightly charred (about 10 minutes),
turning halfway. Remove from heat and cool.
2. Parboiling the beef bones: Fill a pot with water and bring to a rapid boil. Carefully lower in
the bones. Boil vigorously for three (3) minutes to release the impurities. Dump bones and
water into a clean container and rinse the bones with water to wash off any clinging residue.
Quickly scrub pot and fill with about four (4) liters of clean water. Return bones to pot. Add
the charred onion, ginger, spices, beef, fish sauce, and sugar to the pot. Cover and secure
the lid. Cook for one (1) hour over medium heat or until the beef is tender and the broth is
flavorful.
3. While simmering, use a ladle or fine-mesh strainer to spoon off any scum that rises on top.
4. Once done, use tongs to transfer the boneless meat to a bowl. Cover with plastic wrap and
set aside. Meanwhile, maintain the broth at a steady simmer until ready for use.
5. Strain the broth through a fine-mesh sieve positioned over a pot. Discard the remaining
solids. Use a ladle or fine-meshed skimmer to skim as much fat as possible from the top of

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the broth. Taste and adjust the flavor with salt, fish sauce, and sugar. There should be about
two (2) liters of broth.
6. Assemble the pho bowls. If using dried rice noodles, cover them with hot tap water and let
them soak for 15 minutes, or according to package direction, until they are pliable and
opaque. Drain in a colander. If using fresh rice noodles, untangle them, place in a colander,
and rinse briefly under cold running water.
7. Cut the cooked beef across the grain into thin slices. Set all beef aside. Ready the raw onion,
scallions, and cilantro leaves for adding to the bowls. Arrange the garnishes on a plate and
put on the table.
8. At the same time, fill a separate large pot with water and boil. For each bowl, place a portion
of the noodles on a strainer (or mesh sieve) and dunk the noodles in the boiling water for 10
seconds. Immediately pull the strainer from the water, letting the water drain back into the
pot. Empty the noodles into a bowl.
9. Top each bowl of noodles with beef, arranging the slices flat. Add a bit of raw onion, scallions,
cilantro leaves to each bowl.
10. The pho broth needs to be boiling hot to cook the beef slices. Raise the heat of the broth to
a boil. Do a final taste and make any last-minute adjustments with fish sauce and sugar.
Ladle about two (2) cups of broth into each bowl. Serve immediately with a plate of garnishes.
Allergens: Seafood, Legume
Recipe Reference: https://steamykitchen.com/271-vietnamese-pho-recipe.html

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