Flavors of Asia III

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Flavors of Asia III

Asian cuisine is a term sometimes used in the West as an umbrella term for the various cuisines of South Asia, East Asia and Southeast Asia and for fusion dishes based on combining them. In the United States, the term Asian Cuisine usually refers to cuisine from the countries of east Asia, particularly Chinese, Japanese, and Thai. Whatever definition you use…we know what we like. Here are our offerings for this class….

Steamed Pork Shu-Mei with Soy Ginger Sauce
Small purses of seasoned ground pork tied off with fresh chives. Flavorful steamed bundles served with a dipping sauce on the side.

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Chicken and Shrimp Spring Rolls
A favorite of any Asian cuisine fan. We’ll learn the secret filling and the technique of rolling and frying the spring rolls. We’ll also learn how to make that great Chinese mustard.

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Classic Hot and Sour Soup
"Hot and Sour Soup" is a Chinese soup claimed variously by Mandarin and Sichuan cuisines as a regional dish. The Chinese hot and sour soup can be either vegetarian or meat-based. It is typically made hot (spicy) by red peppers or white pepper, and sour by vinegar.

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Wok Flashed Salt and Pepper Shrimp
These shrimp are salt brined, shell on, then deveined. We will dredge them in a mixture of salt and three kinds of pepper and quickly wok flash fry them. Served with Lemony Basmati Rice. A mouthful of flavors.