With your checklist you can get ahead of the your schedule by buying the required equipment and ingredients for the course. We've noted what's provided in your Rassa box as well as the remaining ingredients you'll need to buy. For the equipment, most things you'll have in your average kitchen but we have highlighted items which may be less common. No need to worry if there is anything you don't have or can't easily get ahold of, the chefs are on hand to make alternative suggestions.
🐟 What You'll Need
Equipment for the module
Kitchen Tongs
Sealable Container
Meat Cleaver
This Week
Sour - Seafood Sinigang
📦 Specialist Ingredients of the week
- Patis (fish sauce)
- Tamarind extract
🗒 Ingredients List
- 1L seafood stock (can use a stock cube)
- 3 tablespoons tamarind extract or 50g tamarind powder (provided)
- 2 large shallots, roughly diced (1-1.5cm sized pieces)
- 4 tomatoes, quartered
- 500g firm white fish fillets (e.g. monkfish, or cod), cut into 4cm chunks
- 450g large prawns, shelled & deveined but head and tail kept on
- 250g long beans (snake beans) or green beans, trimmed and cut (roughly 2- 2.5cm length)
- 3 fresh birds eye chillies, split in the middle
- 1 bunch morning glory, thick stems removed
- 1/2 bunch coriander
- fish sauce, to taste (provided)
- 120g jasmine rice