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China Classics (Full)

Recipes:

  • Steamed Chicken in Lotus Leave
  • Bear’s Paw Tofu 
  • General Tso Spicy Chicken
  • Yangzhou Fried Rice
  • Seasonal Vegetables w Ginger Garlic Oil 

China is a vast country with a rich diversity of climate, traditions and of course cuisines. In spite of the difference in the style of cooking, the Chinese has one thing in common, the wok. During this workshop, we will show you how to use and maintain a wok and also introduce to you the basics of stir-frying.  Stir-frying, contrary to what most think, does not mean tossing all ingredients into the wok and cooking at a very high heat. In order to make a good stir-fry, one must take into account the type and size of the ingredients used. One may even need to pre-cook some of the ingredients before giving it a final stir in the wok.

In this workshop all the participants will prepare these popular Chinese dishes which will teach you several cutting and cooking techniques like stir-fry and deep-fry .

This workshop will end with a “Toko Tour”. During this guided tour in our supermarket we show the ingredients used and tell about alternatives products and brands.

The Chef:
Chuekam “Joy of Food” loves food and food loves Chuekam! Born from a Chinese chef as father, passion for food was brought to her from early age. She spend most of her saturday’s on food market’s looking for fresh produce and special ingredients. She bundled her knowledge and passion into workshops which are filled with great learning and fun experience. Besides Dim Sum Chuekam hosts different types of workshops for Dun Yong Cooking Studio.



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