Street Food of Asia Chinese Online

• 
• Servings
  2
• Prep
  120 m
• Cook
  120 m

Recipe By: Otao kitchen

 Zoom link

• Zoom link on the day https://zoom.us/j/8697696969
• Zoom link for a private and corporate class may be different because some organiser use your own Zoom, Microsoft or other corporate account. 
• If you want to learn more about how to join Zoom meeting here

---

HOW WE RUN THE CLASS? 

• Before your online begins, please read the recipes and watch instructional. 
• We recommend you to watch our pre-recorded the video to give you a better understanding of the dish before you start. 
•  In this online cooking class, you are welcome to BYO your own wine and beer. However for safety, please focus on cooking during the lesson, and consume responsibly.
• We recommend for you to measure and put all the ingredients on a dish/tray to be ready to cook. This way, you can enjoy yourself while connecting to others. If you tell us about your dietary requirement, we can suggest some substitute ideas. We will do our best to help you to cook the dishes on the menu.

---

SPECIAL DIET NOTES

• Gluten-free - this class has wheat product. Not gluten free.
• Vegetarian/ Vegan - replace meat with mushroom or 
• Dairy-free - No dairy
• Low sodium. Reduce soy or salt
• Kosher. NA
• Halal. Our meats are not halal. You can replace with halal versions.
• No nuts. We don't include any nuts in our meals. 

---

EQUIPMENT

• Sharp knife and cutting board 
• Sturdy sauté pans, a large pot with a steamer setup
• A set of small bowls for your organizing your ingredients and a few bowls for mixing
• A rolling pin, spatula, tong, and tablespoons
• Measuring cups, measuring spoons, and a digital scale

---

MORE INFORMATION

• Class information
• Feedback https://otaokitchen.com.au/about/feedback.html

 THE MENU

Chinese menu Apr Aug Dec

• Cong You Bing- Spring Onion Pancakes 
• Handmade Dan Dan Noodle with pork mince and chilli oil 

Cong You Bing - Spring Onion Pancake

These pancakes have an amazingly flaky texture, made by layering thin dough with meltingly delicious duck or pork fat. They’re a great accompaniment to braised or grilled meats, but are also a hit on their own.

The video

Serves - 4 

Active time - 45 minutes

Total time - 1.5 hours 

Ingredients 

• 50g rendered duck or pork fat or vegetable oil, room temperature 
• 2 spring onions, sliced thinly
• 1/2 tsp salt 
• ¼ tsp white pepper 
• 150g plain flour, plus extra for dusting
• 90ml water heated to 70C
• vegetable oil as needed

To Serve (Optional)

• Chinese black vinegar
• soy sauce
• sesame oil

Method

1. Mix together the fat, spring onions, salt and pepper in a bowl and set aside.
2. Add the flour to a mixing bowl and make a well in the centre. Pour the heated water into the flour well and combine using a spoon or chopstick until it begins to come together. 
3. Turn the dough out onto your bench and knead for approximately 5 minutes or until the dough becomes smooth and pliable.
4. Place the dough in a bowl, cover with clingfilm and rest for 20-30 minutes or overnight in the fridge. 
5. Uncover the dough, roll it into a 12 cm log and cut into 4 equal pieces. Roll the pieces into balls and shape into flat discs. 
6. Use a small amount of oil to moisten your work surface. On the oiled surface, gently roll a flattened disc into a thin square. Rotating the dough every time you roll at the beginning will help create an even shape. 
7. When the thin square is almost transparent, use a pastry brush to spread 2 tsp of spring onion/fat mixture over the entire surface of the dough. Then, starting close to yourself and moving away, roll the dough tightly to create a rope-like structure. 
8. Next, coil the 'rope' into a spiral, making sure both ends of the log are tucked under the base. Place on a tray lined with baking paper.
9. Repeat the process with the remaining dough. Cover the spirals with clingfilm and rest in the fridge for 30 minutes to allow the fat to solidify. 
10. After 30 minutes, remove the spirals from the fridge and dust your work surface with some flour. Place a coil onto your work surface and roll out a round pancake shape, about 12cm in diameter. Repeat this process with the remaining dough. 
11. Heat a heavy-bottomed frypan over medium-low heat and dry fry the pancakes for 2-3 minutes a side or until they begin to turn golden brown.
12. To make a dipping sauce combine equal amounts of soy sauce and black vinegar in a ramekin and add a few drops of sesame oil.
13. Serve the pancakes with the optional dipping sauce or to accompany other Chinese dishes.

Handmade Dan Dan Noodle with pork mince and chilli oil 

Makes - 4-6 serves

Active time - 20 minutes

Total time - 30 minutes  

Dan Dan Noodles recipe that's tried, true, and authentic. With this recipe, you can try out this spicy, numbing Sichuan classic at home! 

Ingredients

Chilli Oil

• 2 tablespoons Sichuan peppercorns
• 1 cinnamon stick
• 2 star anise
• 1 cup oil
• 1/4 cup crushed red chilli flakes

Meat & Sumi Ya Cai

• 3 teaspoons vegetable oil
• 225g pork mince
• 2 teaspoons sweet bean sauce or hoisin sauce
• 2 teaspoons shaoxing wine
• 1 teaspoon dark soy sauce
• 1/2 teaspoon five spice powder
• 1/3 cup sui mi ya cai - use chopped pickled gherkins 

The sauce

• 2 tablespoons sesame paste tahini
• 3 tablespoons soy sauce
• 2 teaspoons sugar
• 1/4 teaspoon five spice powder
• 1/2 teaspoon Sichuan peppercorn powder use mortar and pestle
• 1/2 cup of your prepared chili oil 
• 2 cloves garlic finely minced
• ¼ cup hot cooking water from the noodles 

Noodle and veg

Method

Chilli Oil

• To make the chili oil: In a small pot, add the Sichuan peppercorns, cinnamon stick, star anise, and oil. Over medium low heat, slowly heat to 160-180 degrees, and then turn off the heat.
• Wait 6 - 7 minutes, then remove the peppercorns, cinnamon stick, and star anise with a slotted spoon. Add the crushed red pepper flakes and allow them to steep in the hot oil. It should start smelling fragrant, almost like popcorn.
• Allow the oil to cool. This makes more chili oil than you’ll need, store in a glass jar and keep refrigerated.

Meat & Sumi Ya Cai

• To make the meat mixture: In a frying pan, heat a teaspoon of oil over medium heat, and brown the pork. Add the sweet bean sauce, shaoxing wine, dark soy sauce and five spice powder. Cook until all the liquid is evaporated. Set aside. 
• Heat the other 2 teaspoons of oil in the wok over medium heat, and sautee the sui mi ya cai - pickled vegetables for a few minutes. Set aside.

The sauce

• Mix together all the sauce ingredients. Taste and adjust seasoning if you like. You can loosen it with more hot noodle boiling water, add more Sichuan peppercorn powder.

To prepare the noodles and veggies

• Cook the noodles according to package directions and drain. Blanch the greens in the noodle water, and drain.
• Divide the sauce among four bowls, followed by the noodles and the leafy greens. Add the cooked pork and sui mi ya cai over the top. Sprinkle with chopped peanuts (optional) and spring onion.
• Mix everything together and enjoy!

© 2024 OTAO Kitchen. All Rights Reserved. ABN 65 606 809 581
Printed From otaokitchen.com.au 11/14/2024