Amazing Race Chinese Dumplings
🥣 Miso Shiru- Miso Soup Miso soup is a fundamental aspect of Japanese cuisine. It’s traditionally eaten as an accompaniment with any meal of the day. This particular...
Continue Reading →
Vegan Cooking Master Class Korean
Publish on: 03 September, 2020 | In:m | Author by: Dylan Vickers-Fukakusa
KOREAN COOKING
Feb Jun-Oct
Yeonnik-bap - Sticky Rice Wrapped in Lotus Leaf
Oi-Baek-Kimchi- White Cucumber Kimchi
Tteokbokki- Spicy Rice Cakes with Seasonal Vegetables
Doboo Jeon- Fried Tofu and Vegetable Patties
Cho-Gochjang Sweet and Spicy Bean Paste Sauce
🍚 Yeonnip-bap - Sticky Rice Wrapped in Lotus Leaf with Mushrooms
Lotus leaves have a strong symbolic connection to buddhism. “Like the lotus flower that grows out of the mud and blossoms about the muddy water surface, we can rise above our defilments and sufferings of life.” … “the scent of lotus leaves radiates through the mind and body”. Lotus leaves have numerous health benefits. They are high in iron and unsaturated fats, and can help prevent anemia and low blood pressure. They also promote blood circulation and lower the body’s temperature which can have a calming effect on the mind. In addition, lotus leaves have strong antimicrobial effects, making them an ideal vessel for food to stay fresh during the hottest of summer days. Lotus leaves can also be dried to be used as brewing tea.
Serves: 2
Active time: 20 minutes
Total time: 45 minutes
INGREDIENTS
2 lotus leaves, dried lotus leaves
170 g sticky rice
1 tbsp salt, for washing lotus leaves
For the mushroom topping:
1 king oyster mushroom, sliced thinly
1 dried shiitake mushroom, rehydrated, and quartered
50ml Chaeso-Gumul- Kombu and Shiitake Mushroom Stock
1 tbsp soy sauce
1 tsp sugar
2 tsp sesame oil
2 tablespoons pine nuts
6 lotus seeds (optional)
1 tsp black sesame seeds
METHOD
Wash and rinse the sticky rice, soak in cold water overnight.
If using dried lotus leaves, soak them in water overnight until they are soft.
If using fresh lotus leaves, wash them in water mixed with a tbsp of salt and pat them dry.
Heat a saute pan over medium-low heat. Add in the vegetable and sesame oil. Once the oil is hot, add in the mushrooms and stir-fry for 1-2 minutes. Add in the soy sauce, sugar, pine nuts, chaseo-gumul and sesame seeds and stir fry for another minute, until the mushrooms are soft.
Place one of the lotus leaves in a vessel. Place half of the rice in the center of the lotus leaf. Arrange half the mushroom mixture on top of the rice. Wrap the rice by folding the bottom side of the leaf over the rice, then folding the two sides of the leaf over the rice, and finally fold the top side of the leaf over the rice and tuck. Repeat the preceding steps for the second lotus leaf.
Prepare a steamer and steam the sticky rice bundles for 45 minutes.
🥒 Oi-baek-kimchi- Cucumber White Kimchi
A burst of coolness and refreshment in one bite. Since it is a very light dish, cucumber white kimchi can be consumed immediately, but fermented cucumber white kimchi tastes even more tangy and refreshing. Cucumbers are high in water content and help to lower body temperatures and quench thirst, especially during the summer. It is low in calories and has diuretic effects to ease puffiness and swelling.
Serves 2
Preparation time: 40 minutes
Cooking time: 5 minutes
INGREDIENTS
1 cucumbers 250g, seeds removed, cut into batons
½ green chilli, sliced
3 leaves shiso
1 tbsp rice wine vinegar
2x2x2 cm ginger, minced
1 tsp shio kombu
¼ grated pear
1 tbsp sesame seeds
1 tsp sugar
½ tsp salt
METHOD
Mix all of the ingredients together in a mixing bowl, and allow them to marinate for 1-2 hours. Adjust the seasoning with a little bit of salt, if needed.
*Kimchi can be served fresh or aged. * 2~3 days of fermentation is preferred. This will build up the umami flavors.
🍘Dooboo Jeon- Fried Tofu Patties
The key to these dumplings is making sure to press as much water out of them as possible. Wrap the bricks of tofu in between tea towels and place a plate and a weight on top of them. You can substitute any vegetable into the center, but be careful not to introduce too much water to the mix.
Serves: 2
Preparation time: 20 minutes
Execution time: 20 minutes
INGREDIENTS
200g firm tofu, drained well
10g shio kombu, salted kelp
10g doenjang
30g carrot, julienned
1 tbsp potato starch
1 spring onion, sliced
1 rehydrated shiitake mushroom, diced
¼ tsp salt
For frying: 500ml vegetable oil
METHOD
Wrap the block of tofu in a tea towel. Place a plate on top of it, and weigh it down with at least 2kgs applied on top. Allow the tofu to rest like this for 1-2 hours to remove as much moisture as possible.
Combine all of the ingredients in a mixing bowl. Using a fork, mash the tofu until it has crumbled quite finely. Divide the mixture into 4 equal portions and shape it into patties.
Prepare a sauce pan and fill it with oil. Heat the oil over medium-low heat until it reac. hes 180C. Fry the patties for 3-4 minutes, turning over half way through or until the outer skin is an even golden brown. Remove from the oil, drain on paper towel and season the top of the patties with a small pinch of salt.
🍄 Tteokbokki- Spicy Rice Cakes with Seasonal Vegetables
These bouncy and spicy rice cakes have a deep umami flavour and a complex and rich flavour.
Preparation Time: 15
Active time: 15
Serves: 2
INGREDIENTS
250g Korean rice cakes
500ml chaseo-gamul (shiitake mushroom stock)
1/2 king oyster mushroom, sliced
½ brown onion, thinly sliced
2 leaves wombok (Chinese cabbage), sliced
1 sheet fried tofu (abura-age), sliced thinly
2 cloves garlic, minced
Seasonings:
2-3 tbsp gochujang
1 tbsp kochukaru
1 tbsp toasted sesame seed
1 tbsp soy sauce
1 tsp sugar
1 tsp sesame oil
To garnish:
2 spring onions, thinly sliced
2 tsp toasted sesame seeds
METHOD
Place the stock in a wide sauce pan and bring it to a simmer over medium-low heat. Add in the garlic, king oyster mushrooms, onion, and fried tofu and simmer it for 2-3 minutes or until the onions begin to soften.
Add in the wombok and the seasoning ingredients, being sure to mix the gochujang into the liquid until it has completely dispersed.
Add in the rice cakes and simmer for and additional 15-20 minutes until the rice cakes have softened, grown and the liquid as reduced to a creamy consistency.
Garnish with spring onions and a sprinkling of sesame seeds.
🥢Cho-gochujang - Sweet and Spicy Bean Paste Sauce
This sauce is an excellent dressing for fried chicken and other casual Korean snacks.
Serves: 2
Preparation time: 15 minutes
Execution time: 20 minutes
INGREDIENTS
2 tbsp gochujang
2 tbsp honey
1 tbsp soy sauce
1 tbsp rice wine vinegar
½ tsp sesame oil
METHOD
Mix all ingredients together to combine.
🍄 Chaeso-Gumul- Kombu and Shiitake Mushroom Stock
This stock is a foundational element of Korean Buddhist cuisine. This is the most simple version of the stock, but it sometimes also contains other ingredients like dried or fresh daikon radish, or dried eggplant. Compounds contained within shiitake mushrooms are known to boost immunity, fight cancer and improve heart help. Kombu Kelp is a nutrient dense food which contains lots of magnesium and numerous anti-oxidants.
Active time: 5 minutes
Total time:1 hour
Serves: makes scant 1L
INGREDIENTS
1L cold water
15g dried shiitake mushrooms
10g kombu
METHOD
- Either: place all of the ingredients in a container and refrigerate overnight. The next day, discard the kombu, and squeeze out the mushrooms to yield as much stock as possible. The mushrooms can be reserved for another use.
- OR: Place all of the ingredients in a sauce pan and bring the water to around 70C. Simmer the ingredients at around 70C. Discard the kombu, and squeeze out the mushrooms to yield as much stock as possible. The mushrooms can be reserved for another use.
Vegan Cooking Master Class Korean
Ingredients
Directions
Vegan Cooking Master Class
Explore vibrant spices, beautiful sauces, fresh vegetables, tofu and beans in vegan cooking. If Asian vegan dishes...
Duration 3 Hours
From AUD $197 Book nowm
Chinese-Mauritian Street Food with Brendan Pang
© Brendan Pang 2024 Confidential Information 🥟 Grandmere’s Pork and Prawn Wontons - 2 Ways Serves: 2 Total Time: 1 hour Active...
Continue Reading →
Social Cooking Party | Dumplings
🥣 Miso Shiru- Miso Soup Miso soup is a fundamental aspect of Japanese cuisine. It’s traditionally eaten as an accompaniment with any meal of the day. This particular...
Continue Reading →
Social Cooking Party | Spanish
🥘 Jamon, manchego pintxo- Ham and cheese toast Pinxtos are a specialty of Basque country. Little slices of bread are topped with a variety of different toppings. Try to buy a...
Continue Reading →
Social Cooking Party | Mexican
🥟 Tortilla de Maiz- Corn There is nothing quite like making fresh corn tortillas. It’s surprisingly easy as long as you have the right tools. A tortilla press is...
Continue Reading →
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...
Continue Reading →
Social Cooking Party | Korean
Social Cooking Party Korean 🐔 Yangnyeom - KFC Korean Fried Chicken 🍲Bulgogi - Simmered Beef Slices 🌶Banchan- Assorted Pickles and Kimchis 🌶Banchan-...
Continue Reading →
Taste of Vietnamese Cooking
Taste of Vietnamese Cooking Goi Ga- Vietnamese Chicken Salad Chả Giò -Spring Rolls Phở Gà - Rice Noodles+ Aromatic Chicken Stock Nước Chấm - Fish Sauce Dressing...
Continue Reading →
Flavours of Latin America
Flavours of Latin America 🥘 Adobo/ Sofrito Sofrito is a flavourful base that is a foundation for so many Latin American dishes. It’s best cooked low, and slow. Known...
Continue Reading →
Chinese Steam Boat Master Class
Chinese Steam Boat Master Class Chinese hot pot is a warm, comforting, and social meal to have with close-knit family or friends. Learn how to make hot pot at home!...
Continue Reading →
Malaysian Cooking Master Class
Malaysian Cooking Master Class Date & Sessions: Sunday, 26 March 2023 MENU PAPAYA & MANGO SALAD Thai style salad with...
Continue Reading →
High Tea Menu 1
High Tea Menu 1 🥪 Tea Sandwiches Afternoon tea sandwich tips: Getting ahead of the game with your sweet selection is a good idea, but don't assemble your sandwiches too...
Continue Reading →
Sri Lankan Cooking Master Class
Sri Lankan Cooking Master Class 🍘 Roasted Curry Powder Makes: 180g INGREDIENTS 45g coriander seeds 30g fennel seeds ...
Continue Reading →
Social Cooking Party- Vietnamese
Social Cooking Party- Vietnamese 🐟 Nước Chấm - Fish Sauce Dressing This sweet, savoury and sour dressing is an absolutely essential part...
Continue Reading →
Social Cooking Class- Thai
Social Cooking Class- Thai 🌶 Phrik Nam Plaa - Fish Sauce Dressing This fish sauce dressing is a staple of Thai cuisine. It can be used as a salad dressing,...
Continue Reading →
Social Cooking Party- Japanese
Social Cooking Party- Japanese 🐟 Dashi Stock - Bonito and Kelp Stock Dashi stock is a fundamental component of Japanese cuisine. It has a light,...
Continue Reading →
Social Cooking Class- Chinese
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...
Continue Reading →
Social Cooking Class - Japanese
Social Cooking Class - Japanese 🐟 Dashi Stock - Bonito and Kelp Stock Dashi stock is a fundamental component of Japanese cuisine. It has a...
Continue Reading →
Parents and Kids Cooking Class - Japanese
Parents and Kids Cooking Class - Japanese 🍣Makizushi- Sushi Rolls These sushi rolls can be made with any type of seasonal raw fish, and vegetables. A...
Continue Reading →
Parents and Kids Cooking Class - Thai
Thai Parents and Kids Cooking Class 🐔Kaeng Kari Kai - Yellow Chicken Curry This curry paste is an integral part of Thai cuisine. It is used as a flavourful...
Continue Reading →
Parents and Kids Cooking Class - Chinese
Parents and Kids Cooking Class - Chinese 🍜 Hokkien Mee- Stir Fried Noodles with Bok Choy Serves 2 Total time: 30 minutes ...
Continue Reading →
Taste of Italian Cooking
ITALIAN COOKING Cotoletta Milanese - Chicken Cutlet Salsa di Pomodoro (Simple Tomato Sauce) Parpadelle al Ouovo (Egg Pasta) Tiramisu (‘Pick me...
Continue Reading →
Moon Cake Making Class
Moon Cake Making Class With the Mid-Autumn Festival fast approaching, it's time to start making preparations! This year, why not take your celebrations to the next...
Continue Reading →
Taste of Japanese Cooking
JAPANESE COOKING Okonomiyaki- Savoury Pancake Makizushi - Sushi Rolls- aka shiso, cucumber, salmon or kingfish Miso Shiru- Miso soup 🍣Makizushi- Sushi Rolls These...
Continue Reading →
Taste of Thai Cooking
Thai Cooking Kaeng- Thai curry paste Nam Tok- 'waterfall' beef salad Kaeng Khiao Wan-Thai green curry 🐔 Kaeng Kari Kai - Yellow Chicken...
Continue Reading →
Parents and Kids Cooking Class - Vietnamese
Parents and Kids Cooking Class - Vietnamese 🐟 Nước Chấm - Fish Sauce Dressing This sweet, savoury and sour dressing is an absolutely essential...
Continue Reading →
Taste of Chinese Cooking
Chinese Cooking Hun Tun Tang- Wonton Soup Hokkien Mee- Stir-Fried Noodles with Bok Choy Gong Bao Jiding- Kung Pao Chicken 🥟 Shanghai Hun Tun Shanghai...
Continue Reading →
Greek Cooking Master Class
🍘 Pita Bread Serves: Makes 3 pieces Total time: 1.5 hours Active time: 20 minutes INGREDIENTS 185g plain flour 100ml water (room temperature) 15...
Continue Reading →
Japanese Cooking Master Class II
Japanese Cooking Master Class Jan Mar May Jul Sep Nov Makizushi- Sushi Rolls with Seasonal Fish and Vegetables Miso Shiru - Seasonal Miso Soup Seasonal Tempura -...
Continue Reading →
Pizza Making Party
Pizza Making Party 🍕 Neapolitan Pizza Dough In Italy, Neapolitan pizza is a protected cultural heritage item. For a pizza to be considered authentic, it should conform to a...
Continue Reading →
Street Food of Asia Japanese
STREET FOOD JAPAN Apr, Aug, Dec *all menus are subject to seasonal change Inarizushi- Tofu Pockets with Salmon Okonomiyaki- Savoury Bacon and Cabbage Pancake Enoki-Niku Maki- Beef...
Continue Reading →
Street Food of Asia Chinese
STREET FOOD CHINA Mar, Jul, Nov *all menus are subject to seasonal change Chonqing - Fried Chicken with Sichaun Chillis Pai Huang Gua- Sichaun Pickled Cucumbers Hun Tun...
Continue Reading →
Street Food of Asia Thai
STREET FOOD THAILAND Jan, May, Sep *all menus are subject to seasonal change Gai Tod Nam Pla- Fried Chicken Pad Thai- Stir-Fried Noodles Nam Tok Sen-...
Continue Reading →
Street Food of Asia Vietnamese
STREET FOOD VIETNAM Feb, Jun, Oct *all menus are subject to seasonal change Bun Bo Lá lốt- Beef Wrapped in Betel Leaves with Rice Noodles Nước Chấm- Fish Sauce Dressing...
Continue Reading →
Going Native Master Class
Cooking with Australian Ingredients Master Class Smoked Kangaroo Tenderloin or Lamb Racks with Taro and Beurre Rouge Murray Cod or Barramundi Steamed in Banana Leaf Damper...
Continue Reading →
Vegan Cooking Master Class Indian
INDIAN COOKING Apr Aug Dec Aloo Bajji Pakora | Potato Fritters Oralu Chitranna | Kerala Festival Rice Malai Kofta- Cashew and Tomato Curry with Potatao and Tofu Balls Kurma | Mixed...
Continue Reading →
Vegan Cooking Master Class Japanese
JAPANESE COOKING Jan May-Sep Chirashi Sushi- Colourful Sushi Rice Yaki Ganmodoki - Pan-fried Tofu Cakes Kenchin-Jiru- Root Vegetable Stew Horensou Goma Ae-Spinach in Sesame...
Continue Reading →
Vegan Cooking Master Class Vietnamese
Vegan Cooking Master Class Vietnamese VIETNAMESE COOKING Mar Jul Nov Nuoc Cham- Sweet and Sour Dipping Sauce Banh It Tran- Steamed Rice and Mungbean Dumplings Goi...
Continue Reading →
Italian Cooking Master Class
Italian Cooking Master Class Melanzane Alla Involtini Parmigiana - Eggplant and Ricotta Cooked with Tomato Sauce Pappardelle - Fresh Egg Pasta Ragu Al Genovese -Stewed Beef Chuck Pork...
Continue Reading →
Mexican Cooking Master Class
Mexican Cooking Master Class Tacos de Guisado- Stewed Beef Tortillas- Corn Flatbread Salsa Rojo + Salsa Verde Roasted Tomato and Tomatillo Sauces Ceviche con Tostadas -Lightly Cured Seasonal...
Continue Reading →
Chinese Cooking Master Class
Chinese Cooking Master Class SAMPLE MENU *ALL MENUS SUBJECT TO SEASONAL CHANGE Chao Shou- Sichaun Wontons Chilli and Sesame Oil Sauce Yuxiang Qiezi- Sichaun Eggplant Mapo Tofu -...
Continue Reading →
Dumpling Party
Dumpling Party Jiaozi Dumpling Dough GF Dumpling Dough Pork, chicken or vegetarian fillings Dumpling Dipping Sauces Miso Soup 🥟 Jiaozi Dumpling Dough These are...
Continue Reading →
Thai Cooking Master Class
Thai Cooking Master Class Phrik Nam Plaa- Fish Sauce Dressing Kaeng Khiao Wan - Green Curry Paste or Kaeng Phet- Red Curry Paste Tod Man Khao Pod - Fried Corn Fritters Som Tam - Green Papaya...
Continue Reading →
Spanish Cooking Master Class
Spanish Cooking Master Class SAMPLE MENU: (MENUS SUBJECT TO SEASONAL CHANGE) Croquetas De Jamon/ De Bacalao- Ham and Cheese Croquettes, or Salt Cod Croquettes Paella...
Continue Reading →
Korean Cooking Master Class
Korean Cooking Master Class Kimchi- Fermented Cabbage Korean Style Spicy Chicken Haejanggguk - Beef, Cabbage and Spice Paste Stew Kimchi Pa-jeon- Seafood Pancake ...
Continue Reading →
Indian Cooking Master Class
Indian Cooking Master Class Chicken Tikka Masala Naan- Festival Bread Mint Raita- Cucumber Yoghurt Palak Paneer - Cottage Cheese and Spinach Curry 🌱Ginger paste 100g...
Continue Reading →
Vietnamese Cooking Class Master
Vietnamese Cooking Class Master Nước Chấm - Fish Sauce Dressing Gỏi đu đủ- Green Mango/Papaya Salad) Phở Gà - Rice Noodles with Aromatic Chicken Broth Chả Cá Thăng Long -...
Continue Reading →
Japanese Cooking Master Class
Japanese Cooking Master Class I Feb Apr Jun Aug Oct Dec Tataki Ponzu- Seasonal Fish with Citrus Soy Sauce Ramen- Alkaline Noodle Dashi- Seafood Stock Kara-age - Fried...
Continue Reading →
Indonesian Cooking Master Class
Indonesian Cooking Master Class Bumbu Merah- Fragrant Spice Paste Kecap Kachang- Peanut Sauce with Sweet Soy Sauce Ayam Satay- Grilled Turmeric Chicken Skewers Rendang Daging Sedap- Beef...
Continue Reading →