Toli Moli x Duende District present: COOK + BOOK, a friendly gathering on the last Wednesday of each month to learn more about cooking with Asian ingredients at home.
On June 27th, the sixth edition of COOK + BOOK returns to Union Market! This Lao Dumpling cooking class is co-sponsored by Foodhini, founded on the idea that food can be used to create new opportunities for our immigrant and refugee communities by preparing and delivering authentic multicultural meals.
What is Sakhoo Yat Sai? The texture is light and tender, handmade one by one and prepared in a large steamer. The outer layer is constructed of mini tapioca pearls steamed to the perfect softness, while the inside is a tasty savory mix of ground turkey, crushed peanuts, shallots, and sweet radish.
As three immigrant-owned businesses, we’re especially excited to share with you this unique and delicious dish from Foodhini’s own Chef Mem. While Mem began cooking later in life, her journey spanned many years of preparing food for her family and friends for holiday gatherings. Mem learned Lao cooking from her mother-in-law by watching her in the kitchen and preparing meals for the family. Mem recounted her memories in learning to cook:
“As a daughter-in-law, I wanted to learn to cook Lao cuisine because I wanted to cook for my family.”
Since then, Chef Mem has mastered her culinary skills and has become quite popular in the DC Lao community by catering for community gatherings. After class, chat with Chef Mem and Team Toli Moli about what ingredients at Toli Moli’s Burmese Bodega you can use for home cooking. Following the demonstration, thanks to a partnership with Harvey’s Market, Almaala Farms and Toli Moli, you’ll also get a “bodega bag” filled with ingredients to make your own Sakhoo Yat Sai at home!
This month’s featured book available for purchase is The Immigrant Cookbook: Recipes That Make America Great, a culinary celebration of the many ethnic groups that have contributed to America s vibrant food culture. This beautifully photographed book features appetizers, entrees, and desserts by renowned chefs from Africa, Asia, Latin America, the Middle East, and Europe.
Each month at COOK + BOOK, you’ll have the opportunity to:
- purchase a book written or recommended by the chef
- enjoy dynamic conversations with local food entrepreneurs
- take home a “bodega bag” with key ingredients from class
- meet new friends interested in Asian food and cultures
- learn a new recipe using Asian ingredients from Toli Moli’s Burmese Bodega and other Union Market businesses
Reserve your spot + snag tix.
*Photo courtesy of Foodhini.