Quick & Tasty Tuesdays Cooking Class - Thai
Quick & Tasty Tuesdays Cooking Class - Thai 🍜Pad Thai - Stir-Fried Rice Noodles Pad Thai is the national dish of Thailand and is a beloved street food...
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Social Cooking Class- Chinese
Publish on: 02 August, 2022 | In:m | Author by: Dylan Vickers-Fukakusa
Social Cooking Class- Chinese
🥒Pai Huang Gua- Sichuan Pickled Cucumbers
These Sichuan style cucumbers have a lot of depth and flavour from the combination of black vinegar and chilli oil.
Serves: 2
Preparation time: 15 minutes
Execution time: 5 minutes
INGREDIENTS
1 Lebanese cucumber, sliced thinly
50g wombok (1 leaf), chinese cabbage, sliced
1 shallot, sliced thinly
½ dried chilli pepper sliced thinly
½ tsp sichuan peppercorns, chopped
1.5 tbsp rice wine vinegar
1 tbsp sugar
1 tsp sesame seeds
½ tsp salt
METHOD
Mix all ingredients together in a bowl and allow the flavours to marinate for 30 minutes to an hour.
🐔Ma La Ji Chi - Chonqing Fried Chicken
Ma La is an interesting play between the spicy sting of red chillis and the numbing effect of Sichuan peppercorns. But don’t let the profusion of whole dried chillis scare you away from this thoroughly delicious dish.
Total time: 2 hours
Active time: 25 minutes
Serves: 2
INGREDIENTS
Marinade
250g chicken thigh, diced
1 tbsp Shaoxing Chinese cooking wine
1 tsp soy sauce
1 cloves garlic, thinly sliced
1 tsp ginger, minced
Coating
3 tbsp cornstarch
1 tbsp plain flour
2 tsp Sichuan chilli powder
½ tsp toasted, ground Sichuan peppercorns
1/2 tsp salt
Chilli Mayonnaise:
3 tbsp kewpie mayo
1 tsp Sichaun chilli oil
To garnish
1 spring onion, sliced thinly
1 tsp toasted sesame seeds
1 tsp Sichuan chilli flakes
1 tsp honey
1 tsp ground Sichuan peppercorns
1L of oil for deep-frying
METHOD
Combine the chicken thigh, shaoxing and soy sauce in a mixing bowl. Cover the bowl and marinate in the fridge for 2-3 hours or overnight.
Mix the ingredients of the coating together in a mixing bowl. Heat a pot of oil to 175C. Line a tray with paper towels for draining. Dredge the chicken wings in the coating mithey are a light golden brown colour. Drain them on the paper towel and allow them to rest for 2 minutes.
Fry the chicken wings a second time for 2-3 minutes until they reach a deep golden brown colour. Drain them on a paper towel-lined tray.
Add the Sichaun peppercorns, whole Sichaun chillies, spring onions, honey, and ground Sichuan chillies to a mixing bowl. Add the chicken wings into the bowl and toss to coat them.
To make the chilli oil mayo, mix together the mayonnaise and chilli oil in a container. Serve with fresh gua bao (steamed buns) or lettuce wraps.
🍜Hokkien Mee- Stir Fried Noodles with Bok Choy
Serves 2
Total time: 30 minutes
Active time: 30 minutes
INGREDIENTS
Stir-fry
200g packaged Hokkien mee (noodles), cooked in boiling water for 1 minute and drained
½ carrot, cut into thin slices
½ king oyster mushroom, thinly sliced
1 bok choy, cut diagonally into 2cm pieces
40g bean shoots
1 bird’s eye chilli, minced
2 cloves garlic, minced
2cm cube of ginger, minced
100g pork belly, sliced
2 tbsp vegetable oil
For the Sauce
2 tbsp oyster sauce
2 tbsp soy sauce
2 tbsp dark soy sauce
1 tbsp sugar
1 tsp sesame oil
METHOD
Boil the hokkien mee noodles in water for 2 minutes to soften them a little. .
Mix all of the sauce ingredients together in a mixing bowl.
Heat a large skillet or wok over medium. Add the vegetable oil.
Add the sliced pork belly and stir-fry for 2-3 minutes until the pork belly browns a little bit.
Add in the sliced carrot, broccolini, and bok choy and cook for 2-3 minutes or until all the vegetables have softened. Stir continuously.
Add in the minced garlic, minced ginger and chilli and stir-fry for 1-2 minutes or until the garlic becomes fragrant.
Add in the Hokkien mee and shortly after, add in the sauce a few table spoons of the sauce.. Stir-fry for another 1-2 minutes, mixing constantly until the sauce has incorporated evenly with the noodles. Give the noodles a taste. Adjust the seasoning if necessary.. Serve immediately.
🥟 Chao Shou - Sichuan Pork and Prawn Wontons
These classic wontons with soft pastry and a plump and bouncy filling make an excellent entree or snack. For convenience, freeze the folded wontons and store them in a freezer bag for a ready-made meal- just steam the wontons from frozen.
Serves: 2
Preparation time: 20 minutes
Execution time: 25 minutes
INGREDIENTS
16 wonton wrappers
Filling:
80g diced prawns
100g chicken mince
2 tsp shaoxing (Chinese rice wine)
1 tsp soy sauce
1/2 tsp sugar
1 clove garlic, minced
1 2x2cm knob ginger, minced
1 spring onion, minced
To garnish:
Spring onions minced
Sesame Sauce:
1 tbsp white sesame paste
1 tbsp soy sauce
1 tsp sugar
¼ tsp 5-spice
¼ tsp ground sichuan peppercorns
4 tbsp chilli oil
1 clove of garlic, minced
2-3 tbsp of chicken stock or water to loosen up the sauce (if necessary)
METHOD
To make the sesame sauce, combine all of the sauce ingredients in a mixing bowl and stir to combine. Add in additional chicken stock or water to loosen the sauce to a pourable and velvety consistency.
Mix all of the filling ingredients together in a mixing bowl. Place a tablespoon of the filling in the center of each wonton wrapper.
Place a small swipe of water around the edges of the wonton wrapper to seal it. Fold the wonton wrapper in half to get a triangular shape. On the long side of the triangle, make a few successive decorative folds at the top of the wonton wrapper.
Boil the wontons for 6 minutes. Pour the sesame sauce over top to serve and garnish with sliced spring onions.
Social Cooking Class- Chinese
Ingredients
Directions
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