ABOUT THE RECIPE
Experience the perfect fusion of Venezuelan tradition and Thai-inspired flavors in this unique culinary class. Learn how to prepare authentic arepas, the beloved cornmeal pockets, from scratch—mixing, shaping, and cooking them to achieve a crisp golden crust. Then, explore the bold and aromatic flavors of Thailand with a spicy larb-inspired filling, featuring tender shredded chicken or mushrooms tossed in a zesty mix of lime, fish sauce, and roasted rice powder.
INGREDIENTS
For the Masa
1000 g masa de harina (Gold Mine brand)
1350 g water
31 g salt
21 g oil
Larb (Spicy Meat Salad)
Ground chicken or mushroom: 1 cup
Culantro: 1 tbsp (chopped)
Shallots: 1 tbsp (sliced)
Cilantro: 2 sprigs (chopped)
Mint leaves: 2 sprigs (picked)
Lime juice: 2 tbsp
Roasted rice powder: 1 tsp
Green onion: 1 tbsp (sliced)
Chili flakes: To taste
Palm sugar syrup: ½ tsp
Fish sauce: 2 tbsp
Garnish
Cabbage: 1 wedge
Mint leaves: 1-2 sprigs
A note on measurements
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
PREPARATION
Preparing the Masa
In a bowl, add the warm water, salt, and oil. Slowly pour in the masa and mix with your hands until a dough forms and no longer sticks to your fingers. Let it rest for at least 10 minutes before shaping.
Cooking the Arepas
Heat a non-stick pan over medium-low heat. Lightly spray or coat with oil, then wipe clean. Form a ball with the arepa dough and shape it into a ½-inch thick disk. Place the arepas on the pan and cook for 10 minutes per side, flipping every 5 minutes to develop an even crust.
Preparing the Filling
In a bowl, combine fish sauce, lime juice, palm sugar syrup, chili flakes, and roasted rice powder to make the dressing. Adjust to taste.
Add the cooked ground chicken or mushrooms and mix well. Incorporate the prepared vegetables and herbs (culantro, shallots, cilantro, green onion, and mint leaves) and mix thoroughly.
Plate the salad and garnish with cabbage and additional mint leaves.
Team Building & Private Classes
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Ingredients kits available upon request.
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