ASIAN CUISINE

A class that focus in the influences and ingredients that create uniques flavors of Asian Cuisine. we are able to distinguish differences between Korean, Japan, Chinese, Indonesia, Thailand and Vietnam Cuisines.

Week1 Korea

This week, i leraned the procedure of fermentation of kimchi, which takes a week or more to be fermented and Jap Chae which are korean noodles with beef and vegetables.

Week 2 Coninue Korea

Bibimbap: A Korean mixed rice which is served in a warm bowl with white rice topped with sauteed and seasoned vegetables, with frieg egg and sliced meat. A mussel soup which was made using only red chillied, seaweed, water, salt, daikon and mussels.

Week 3 Japan

The menu for this class was Tsuyu which is a common condiment or soup base for hot and cold japanese dishes, Agedashi Tofu was dipped into this sauce. Ponzu; a citrus based sauce made by soy sauce, vinegar, mirin and sake. Gomae is a sesame dressing with sugar, mirin and soy sauce. Yakitory: Grilled chicken in skewers dipped in yakitory sauce. And last dish made in this class was Chanwanmushi, an egg custard made in teacups steam.

Week4 Continue Japan

Tonkotsu Ramen, a japanese noodle soup served in a meat (Cashu: Pork meat in ramen) based broth. An important component of a good ramen is the Ajitsuke Tamago, the ramen egg, which is marinated in dark soy sauce, mirin, sake and other ingredients. The chicken Karaage are chicken pieces marinated in ginger, garlic, soy sauce, sake, and sesame oil, and then are fried and eaten with japanese mayo. Last dish is the Gyoza which are fried dumplings with filling made of pork, cabbage, green onions, garlic and ginger.

Week5 China

Pickled sweet and sour cucumber, Kung Po chicken; a spicy, stir-fried chinese dish made with cubes of chicken, vegetables and chili peppers. This class was made in group. The rest of dishes in the menu are crsipy spring rolls, corn and crab meat chicken soup, sweet and sour pork, and fried rice.

Week 6 Continue China

Dan Dan noodles, a dish that consists of a spicy sauce usually containing preserved vegetables, chili oil, sichuan peppercorns, and scallions served over the noodles. The wanton's preparation was made by the Chef, but we built the wantons in different ways. these are dipped in a sauce made with chili oil, sweet soy sauce, chinkiang vinegar, garlic and onions.

week8 Thailand

Hot chili duck with brab meat and cashew nut sauce. This was a dish that consists in stewing the duck meat for hours and served with the cury reduced sauce from the duck meat. Phad Tahi. Is a stir-fried rice moodle dish that has shrimps, peanuts, scrambled eggs, bean sprouts, and other vegetables. This was cooked in a wok.

week9 Vietnam

Banh Mi: a short baguette filled with any kind of meat, for this recipe, we used pork meat. This sandwich had pate made of chicken livers, pickled carrots and daikon, cucumber, lettuce and mayonnaise. Pho: A vietnamese dish consisting of broth, rice noodles, herbs, and meat. It was garnish with bean sprouts, lime leaves, cilantro, and red chili peppers.