The latest dim sum class was yet another seemingly typical class with Chef Chim – start early, end late, and learn a whole lotta stuff! We learned to make: spring rolls stuffed green peppers stuffed eggplant wu gok (taro dumplings) crispy shrimp balls (which, if you jam a crab claw into them become the standard banquet [...]
Today’s class was unlike any other I’ve had. Tonight was “banquet night” and we as a class put together a banquet for ourselves. It was, at once, a practical test based on what we’ve learned before and a brief taste of what it might be like in a professional kitchen. Chef demo’d a few items [...]
So it wasn’t a busy-up-to-our-gills day as Chef Chin had suggested it would be, but it was still an educational day today. We covered 3 dishes, two of which are fancier fare and one of which is simple as all heck but looks and tastes very nice. We covered: Steamed chicken w ham + mushrooms, [...]
You don’t spend 5 hours in the kitchen starting at 8:30 in the morning for fun unless you really enjoy cooking and learning about cooking. Today was just such a day for me in the dim sum class. We covered quite a few things in today’s class: fu pay guen (steamed chicken in bean curd [...]
Today’s class wasn’t totally jam-packed, but it was a good class. We covered: meat fabrication from a whole side of pork ribs stir fried chicken with black beans + peppers sweet + sour pork barbecue ribs honey-garlic wings Now, that last one is definitely not Cantonese food. We made it because we had all these [...]
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