Basic Techniques in Chinese Cooking (Session 3)

Learn the secrets of Chinese cooking techniques from Chef David. This class, Chef David will be sharing with you the technique of Frying and Blanching and he will be covering 8 different recipes using these techniques!
15th Feb 2014 @ 3pm to 6.30pm
S$125 (exclude 7% GST)
(Demonstration with food tasting)

FRYING (Part 1)
In Chinese cooking, frying is the method whereby ingredients are cooked rapidly by stirring them in a wok over high heat. Usually, the ingredients are cut into the desired size and sauces (if necessary) are added during cooking. Frying is one of the most often-used methods of cooking in the Chinese kitchen, and therefore deserves a class of its own. Because frying is an extensive subject that might be difficult to grasp in a single sitting, Chef David shall conduct it over 2 classes instead.

In this class, Chef David shall focus on:
1. Stir-frying with un-marinated ingredients
- Quick-fried Shredded Pork and Chives
- Quick-fried Bitter Gourd with Salted Egg

2.Stir-frying in low temperature
- Fried Shredded Beef in Bean Paste

3. Stir-frying with starch - Fried Prawns with Spring Onion

In the Chinese kitchen, blanching ingredients in hot oil and boiling water helps to seal flavors and hasten cooking at the assembling stage. This method also helps to eliminate any unpleasant smell of meat and prevent overcooking of the ingredients.

Basically, there are two types of blanching techniques:
1. Blanching in hot oil
- Minced Meat with Long Beans in Spicy Hot Bean Paste
- Chicken in Oyster Sauce

2. Blanching in boiling water
- Stir-fried Fish Slices with Ginger & Spring Onion

BONUS RECIPES: Sauce-Making:
Sichuan Hot Bean Paste
Kam Heong Paste
Sat Feb 15, 2014
3:00 PM - 6:30 PM SGT
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The Eureka Cooking Lab
Standard (with 7% GST) SOLD OUT $133.75
Venue Address
8 Jalan Kuras Singapore
The Eureka Cooking Lab