Whilst Asian food is often difficult for people with gluten intolerances, Cambodian and Laos food has an abundance of dishes that are gloriously soy and of course wheat free.
Laos in particular is a land locked country and has not been as open to trade as its neighbours. Food in Laos is still very traditional - ignoring for a moment, the French influence that has led to some marvellous fusion dishes and baguettes and croissants to die for, a fabulous culinary diversion after a month in Asia.
The recipes I am sharing however are the traditional recipes found in the hills and on the streets where gluten is still not a common ingredient.
The flavourings that are more popularly used are herbs and spices grown in the gardens that are literally everywhere.
The dishes we will be making, whilst divine, are quite simple and the ingredients accessible. I have made a big effort to ensure that the dishes we create in the classes will be dishes that feature on your menus for years to come. Some are special occasion and some you will cook more often.
I hurt my right hand and wrist quite badly on our volcano trek and then fell on it again trying to escape the leeches near the hill tribes. As a result I have been in a splint for 4 weeks and have cooked all of the dishes in the Thermomix.
Therefore, you can choose in the class whether to follow the traditional or more contemporary method.
Whichever way you choose - I guarantee you will be satiated. Scroll down for recipes and details of the apron give-away.