RAMEN WORKSHOP

In this workshop we will learn how to make two different ramen broths:

- The first, chicken-based (Shoyu), is the most typical ramen in Japan. Before serving, add a couple of tablespoons of soy sauce.

- The second, miso-based (in Japanese 'source of flavor'), consists of a flavoring paste made from soy beans and/or cereals and sea salt, and fermented with the koji fungus.

The workshop also includes a drink, a snack and a notebook with the recipes. At the end of the workshop, we will enjoy the dinner together.

 

Cheff: Mayela Armas

 

Details
Places: 14
Time: De 11:30h a 14:30h
Price: 38€

Available dates

Book
 

THAI CUISINE WORKSHOP

In this workhop we will learn how to make a tasty Thai menu, consisting of:

- Som Tam: Green papaya salad.

- Tom Ka: Coconut milk soup, lemon grass and shitakis.

- Pad Thai: Rice noodles with tamarind, vegetables, peanuts and shrimp or chicken.

The workshop also includes a drink, a snack and a notebook with the recipes. At the end of the workshop, we will enjoy the dinner together.

 

Cheff: Catalina Mejia

Facebook and Instagram: @catando

 

 

 

Details
Places: 14
Time: De 19h a 22h
Price: 38€

Available dates
15/12/2017 - Available places: 12

Book
 

VIETNAMESE CUISINE WORKSHOP

- Goi Cuon: Fresh rolls of rice paper with prawns, served with Spot Iac (peanut sauce).

- Nems: Fried rice rolls, mushrooms and vegetables, served with mint and lettuce.

- Nuoc Cham: Typical Vietnamese sauce.

- Banh Mi: Typical sandwich from the streets of Vietnam, of chicken marinated in lemon grass.

The workshop also includes a drink, a snack and a notebook with the recipes. At the end of the workshop, we will enjoy the dinner together.

 

Cheff: Catalina Mejia

Facebook and Instagram: @catando

 

 

Details
Places: 14
Time: De 11:30h a 14:30h
Price: 38€

Available dates
16/12/2017 - Available places: 7

Book
 

SUSHI WORKSHOP

MENU:

- Rainbow: Avocado uramaki, coated with salmon, tuna and butterfish. With wakabe seaweed and tobiko.

- Soto Roll: Avocado crispy maki with cheese cream. With mince of salmon, teriyaki and chives.

- Caramelized orange with sake syrup.

The workshop also includes a drink, a snak and a notebook with the recipes. At the end of the workshop, we will enjoy the dinner together.

 

Cheff: Marc Miras

Instagram: @chef____marc_miras____

 

Details
Places: 14
Time: De 19h a 22h
Price: 38€

Available dates
14/12/2017 - Available places: 11

Book
 
 
 
 

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2017 | info@mosquitotapas.com | CAT ESP ENG