Burmese Cuisine Cooking Classes

Burma In Ya Belly offers Burmese cuisine cooking classes with full enjoyment and hands-on learning. Held at the well appointed, stunning kitchen space, complete with gorgeous decor at Meta Kitchen located in the Kon-Tiki building in Maroochydore on the beautiful Sunshine Coast, a perfect setting for our class.

In this course you will learn many techniques, cooking tips and tricks and even learn some secret family recipes on how to prepare and present many popular Burmese dishes, some that have been passed down from generation to generation.

Trish and the team will guide you and present a cooking demonstration that you will in turn help to re-create, step by step for the  sumptuous feast of a meal we will share and enjoy together.

At the end of the class, these beautiful dishes we have created together and you have prepared will be served for your luncheon enjoyment, matched with a wine, beer or soft drink of your choice.

On completion you will receive a Certificate of Competency and a small gift to take away as well as the recipes you have learnt to create on the day.

Retail shopping for our Burma In Ya Belly Award Winning condiment range will be available, and time for value adding with a question and answer session will also take place, rounding out this day as one to remember, refer and do time and time again – With a choice of 6 different menu plans you may just want to do them all.

We Welcome You – Hsa Ba – Please Eat

Trish and the team

Join us in our journey of discovering Burmese cuisine.

SCHEDULE:

Start Time: 10.30am for a 10.45am start

Cooking Time: 10.45am to 1.30pm

LETS EAT: 1.45pm to 2.30pm

Retail and Q & A time: 2.30pm to 3pm

CLASS CONCLUDES

CLASS SIZE MAXIMUM: 15

CLASS SIZE MINIMUM: 10

6 x 3 course menu’s to choose from

Dates:
21st March 2020: ** Due to a group booking the time frame for this class has changed. This class will now commence at 1pm and will conclude at 5.30

21st March 2020 – Menu

SOUP: Sour Rosella Leaf & Tamarind Soup (with grilled fish and shrimps) – A CHIN HIN

SALAD: Green Bean & Chick Pea Flour Salad – PE SAUN YAH ATHOKE

MAIN CURRY: Pork and Young Bamboo Shoot Curry – WETHA HMYIT SEE PYAN

4th April 2020: Menu

SOUP: Lentil Soup – PE NEILAY HINCHO

SALAD: Roasted Eggplant & Peanut Salad – KHAYAN THI POPE ATHOKE

MAIN CURRY: Beef & Potato Curry – AMETHAR  ALLOO HNAT

9th May 2020

SOUP: Pork & Beef Broth Shan Soup – SHAN SOUP

SALAD: Green Tomato Salad – KHAYAN CHIN THI ATHOKE

MAIN CURRY: Chicken & Gourd Curry – KYETHA SEEPYAN

30th May 2020

SOUP: Clear Fish and Ginger Broth with Glass Noodles – HINJO 

SALAD: Green Mango Salad – THAYET DHI ATHOKE

MAIN CURRY: Duck Egg & Salted Fish Curry – BEH U SEEPYAN

20th June 2020

SOUP: Chicken Bone Broth with Mustard Greens and Gourd – BOOTHEE HINGAR

SALAD: Shan Tofu Salad – SHAN TOHU ATHOKE

MAIN CURRY: Mutton Curry – HSEIK THAR SEEPYAN

11th July 2020

SOUP: Chicken & Vermicelli Noodle Soup – KYETHAR KYAR ZAN CHET

SALAD: Green Pickled Tea Leaf Salad – LHAPET ATHOKE

MAIN CURRY: King Prawn Curry – SHWE PAZUN SEEPYAR

** ALL MENU’S SERVED WITH COCONUT RICE, additional VEGETABLE STIR FRY and VARIED CHILLI CONDIMENTS

** COMPLIMENTARY DESSERT: Either KYAUK KYAW – Layered Coconut Cream Jelly or SHWE GYI SANWIN MAKIN – Burmese Semolina Cake

BOOK COOKING CLASS