Southeast Asian Street Food: Chicken Satay + Peanut Sauce + Rice Noodle Salad

Satay is one of Southeast Asia's greatest exports, and once you understand how the marinade works, you will never look at grilled chicken the same way.

At The Culinary Studio, two Red Seal certified chefs have spent over 15 years teaching home cooks to cook with real confidence. This is that kind of class.

Thursday June 4th | 5:00pm EST*

This live online Southeast Asian cooking class takes you through three recipes built entirely from scratch, the way street food was always meant to be made. Chicken satay, peanut sauce, and a rice noodle salad that ties the whole meal together.

Street food in Southeast Asia is not fast food. It is the result of generations of cooks who figured out how to layer maximum flavour into minimal ingredients, cooked fast over high heat, served fresh.

Jody and Kirstie will show you how the marinade actually works. You will learn what turmeric, lemongrass, and fish sauce are doing to the chicken, why the fat content matters for the grill, and how to build that depth from the ground up. Have bamboo skewers on hand. The difference between a jar and building it yourself is something you will taste immediately.

The peanut sauce is its own lesson in balance. You will learn how to adjust sweetness, heat, and acidity until it is something you want to put on everything. The rice noodle salad rounds out the plate with fresh herbs, a punchy dressing, and enough contrast to hold its own as a dish.

Once you understand how Southeast Asian flavours are built, you will find yourself applying that balance to everything else you cook.

Join us live or cook along with the recording whenever it suits your schedule.

Recipes covered (serves 4)
Chicken Satay
Peanut Sauce
Rice Noodle Salad

Two hours with two Red Seal chefs, a full recording, and every recipe sent to your inbox.

Join the Live Online Class: $30 (shop yourself)
Add the Ingredients: + $100(serves 4)

*the class recording & recipes will be sent to your inbox 4-5 hours post-class to cook on your own time.