Week 1 - Korean Cuisine
07/08/2013
Spicy Summer Noodles
Objectives: Learn and develop culinary skills regarding Korean Cuisine.
Menu: Chicken in hot chile sauce, Bulgogi (fire meat), squid with hot chiles and sweet sauce, spicy summer noodles, marinated eggplant, simmered tofu.
Tools: Blender, small sauce pot, large pot, saute pan, grill, mixing bowls.
Summary: The first week of Asian cuisine started off with the best Chef instructor you could ask for for Asian cuisine. Chef Craig has a very decorated background in Asian cuisine and is an expert with the flavors. He has lived and worked abroad in different Asian countries and has brought all his knowledge back with him. However, although he may know about every Asian ingredient, us students do not and it is a bit confusing trying to figure out, read which ingredient is which, but with Chef Craig's help, class moves smoothly. In regards to dishes made today, I prepared the spicy summer noodles and marinated eggplant and they both came out very well.
Personal Observations: Although a very small class, I work very well with my group.
Menu: Chicken in hot chile sauce, Bulgogi (fire meat), squid with hot chiles and sweet sauce, spicy summer noodles, marinated eggplant, simmered tofu.
Tools: Blender, small sauce pot, large pot, saute pan, grill, mixing bowls.
Summary: The first week of Asian cuisine started off with the best Chef instructor you could ask for for Asian cuisine. Chef Craig has a very decorated background in Asian cuisine and is an expert with the flavors. He has lived and worked abroad in different Asian countries and has brought all his knowledge back with him. However, although he may know about every Asian ingredient, us students do not and it is a bit confusing trying to figure out, read which ingredient is which, but with Chef Craig's help, class moves smoothly. In regards to dishes made today, I prepared the spicy summer noodles and marinated eggplant and they both came out very well.
Personal Observations: Although a very small class, I work very well with my group.
Week 2 - Japanese Cuisine
07/15/2013
Objectives: Explore the cuisine of Japan. Learn sushi rolling techniques.
Menu: Asari clam soup, seasoned vegetables, spinach with sesame dressing, savory custard, pork on skewers, mustard-pickled eggplant, soba with duck and long scallion, broth for hot noodles (dashi), tempura, steamed dumplings, sweet azuki bean paste.
Tools: Grill, large pot, small pot, saute pan, large saute pan, food processor, blender, oven, mixing bowls.
Summary: What a delicious day today was in Asian cuisine! Japanese cuisine is easily one of my favorite cuisines as I am obsessed with any sort of fresh fish, sushi, etc. so I was in heaven today. Today I prepared the Asari clam soup but unfortunately we were out of clams, so instead I used fresh shrimp. I also prepared mustard-pickled eggplant, dashi and steamed dumplings. However, I had problems with the dumplings from the beginning. I simply could not get the dough to become workable, instead it was very sticky and would not roll out to dough circles for dumplings.
Personal Observations: When rolling sushi, make sure to have a bowl of cold water near you to dip your hands into frequently to prevent your fingers from sticky to the already sticky sushi rice.
Menu: Asari clam soup, seasoned vegetables, spinach with sesame dressing, savory custard, pork on skewers, mustard-pickled eggplant, soba with duck and long scallion, broth for hot noodles (dashi), tempura, steamed dumplings, sweet azuki bean paste.
Tools: Grill, large pot, small pot, saute pan, large saute pan, food processor, blender, oven, mixing bowls.
Summary: What a delicious day today was in Asian cuisine! Japanese cuisine is easily one of my favorite cuisines as I am obsessed with any sort of fresh fish, sushi, etc. so I was in heaven today. Today I prepared the Asari clam soup but unfortunately we were out of clams, so instead I used fresh shrimp. I also prepared mustard-pickled eggplant, dashi and steamed dumplings. However, I had problems with the dumplings from the beginning. I simply could not get the dough to become workable, instead it was very sticky and would not roll out to dough circles for dumplings.
Personal Observations: When rolling sushi, make sure to have a bowl of cold water near you to dip your hands into frequently to prevent your fingers from sticky to the already sticky sushi rice.
Week 3 - Japanese Cuisine (cont.)
07/22/2013
Raw Tuna for Sushi/Sashimi
Objectives: Further explore the cuisine of Japan. Practice sushi rolling.
Menu: Japanese pot-stickers, miso soup, Dashi stock, Japanese cucumber salad, sashimi (sliced raw fish), sushi rice, grilled chicken, summertime chilled chukasoba, thin omelet.
Tools: Very sharp knife, large pot, small pot, grill, oven, steamer, large saute pot, mixing bowls, nori sheets for sushi rolling.
Summary: Week 2 of rolling sushi was a little more difficult due to the fact the rice I made was cooked too long and overdone, sticky. I also prepared some sashimi and the summertime chilled chukasoba salad with a thin omelet. This chilled noodle salad is almost a hybrid between a soup and a salad as there is plenty of cold broth underneath the noodles and toppings. Strange, but very flavorful.
Personal Observations: Sushi rice consists of a very detailed process and must be prepared time and time again to perfect.
Menu: Japanese pot-stickers, miso soup, Dashi stock, Japanese cucumber salad, sashimi (sliced raw fish), sushi rice, grilled chicken, summertime chilled chukasoba, thin omelet.
Tools: Very sharp knife, large pot, small pot, grill, oven, steamer, large saute pot, mixing bowls, nori sheets for sushi rolling.
Summary: Week 2 of rolling sushi was a little more difficult due to the fact the rice I made was cooked too long and overdone, sticky. I also prepared some sashimi and the summertime chilled chukasoba salad with a thin omelet. This chilled noodle salad is almost a hybrid between a soup and a salad as there is plenty of cold broth underneath the noodles and toppings. Strange, but very flavorful.
Personal Observations: Sushi rice consists of a very detailed process and must be prepared time and time again to perfect.
Week 4 - Cuisine of China
07/29/2012
Objectives: Explore the Chinese cuisine.
Menu: Hot and sour soup, Mandarin pancakes, pot stickers, Chinese egg noodles, stir-fried bok choy, vinegar-slipped fish chunks, Mo Shu, Moshu, Moo Shu, or Mu Shu Pork, lamb on rice sticks, tea eggs.
Tools: Large soup pot, saute pan, small sauce pot, mixing bowls, grill.
Summary: This week has easily been my favorite regarding the menu, the experience, the flavors and the sheer fun we had as a group. I was tasked to create possibly the dish with the strangest name, vinegar-slipped fish chunks, as well as tea eggs. The vinegar-slipped fish chunks were a pleasant surprise as there were not many ingredients or wild flavors involved in it. However, once fully prepared, the final product was delicious. I also decided to take Chef Craig up on one of his extra recipes; tea eggs. A tea egg may look daunting, but in fact is a very simple process of hard boiling an egg, cracking its shell without it falling off, then steeping it in a mixture of hot tea, spices and herbs. The finished product is a beautifully artistic egg with a faint flavor of black tea.
Personal Observations: The longer you steep the tea egg, the deeper the flavor and color will become.
Menu: Hot and sour soup, Mandarin pancakes, pot stickers, Chinese egg noodles, stir-fried bok choy, vinegar-slipped fish chunks, Mo Shu, Moshu, Moo Shu, or Mu Shu Pork, lamb on rice sticks, tea eggs.
Tools: Large soup pot, saute pan, small sauce pot, mixing bowls, grill.
Summary: This week has easily been my favorite regarding the menu, the experience, the flavors and the sheer fun we had as a group. I was tasked to create possibly the dish with the strangest name, vinegar-slipped fish chunks, as well as tea eggs. The vinegar-slipped fish chunks were a pleasant surprise as there were not many ingredients or wild flavors involved in it. However, once fully prepared, the final product was delicious. I also decided to take Chef Craig up on one of his extra recipes; tea eggs. A tea egg may look daunting, but in fact is a very simple process of hard boiling an egg, cracking its shell without it falling off, then steeping it in a mixture of hot tea, spices and herbs. The finished product is a beautifully artistic egg with a faint flavor of black tea.
Personal Observations: The longer you steep the tea egg, the deeper the flavor and color will become.
Week 5 - Chinese Cuisine
08/05/2013
Objectives: Explore Chinese cuisine.
Menu: Yangchow Fried Rice, Shanghai Sweet and Sour Spareribs, Red-Cooked Duck, Bean Curd in Oyster, Jellyfish and White Radish Salad, Pearl Balls.
Tools: Patience, oven, grill, wok, large/small saute pans, sauce pot, mixing bowls.
Summary: With such a small menu this week, I was tasked with making only the jellyfish salad and, unfortunately, it did not come out as great as I had hoped. Due to the jellyfish coming almost encased in a salt compound, it must be thoroughly washed before use. I, however, did not do this, thus resulting in a very salty dish.
Personal Observations: When working with foreign ingredients, make sure to ask questions and truly learn about the ingredient as best as possible before assembling the dish.
Menu: Yangchow Fried Rice, Shanghai Sweet and Sour Spareribs, Red-Cooked Duck, Bean Curd in Oyster, Jellyfish and White Radish Salad, Pearl Balls.
Tools: Patience, oven, grill, wok, large/small saute pans, sauce pot, mixing bowls.
Summary: With such a small menu this week, I was tasked with making only the jellyfish salad and, unfortunately, it did not come out as great as I had hoped. Due to the jellyfish coming almost encased in a salt compound, it must be thoroughly washed before use. I, however, did not do this, thus resulting in a very salty dish.
Personal Observations: When working with foreign ingredients, make sure to ask questions and truly learn about the ingredient as best as possible before assembling the dish.
Week 6 - Chinese Cuisine
08/12/2013
Objectives: Explore Chinese cuisine.
Menu: Stir-Fried Long Beans, Mapo Doufu, Kung Pao Chicken, Fish Flavored Pork Shreds, Spicy Fired Beef Shreds.
Tools: Deep fryer, oven, large/small saute pans, wok, mixing bowls, grill.
Summary: This week I assembled a couple very tasty treats that I am fully proud of. First, I made the Szechuan stuffed and fried eggplant. These little buggers were relatively hard to make, with a lot of attention to detail. For starters, as these were to be deep fried, I had to make sure the stuffing was stuffed as tightly as possible to prevent it from coming out during frying. The recipe called for the eggplant to be cut a certain way for the filling to fit well, but it was very strange to me and wasn't working out, so I tweaked it and it ended up working very well.
Personal Observations: To prevent filling from falling out, sprinkle a little cornstarch inside the stuffing vessel before adding the filling.
Menu: Stir-Fried Long Beans, Mapo Doufu, Kung Pao Chicken, Fish Flavored Pork Shreds, Spicy Fired Beef Shreds.
Tools: Deep fryer, oven, large/small saute pans, wok, mixing bowls, grill.
Summary: This week I assembled a couple very tasty treats that I am fully proud of. First, I made the Szechuan stuffed and fried eggplant. These little buggers were relatively hard to make, with a lot of attention to detail. For starters, as these were to be deep fried, I had to make sure the stuffing was stuffed as tightly as possible to prevent it from coming out during frying. The recipe called for the eggplant to be cut a certain way for the filling to fit well, but it was very strange to me and wasn't working out, so I tweaked it and it ended up working very well.
Personal Observations: To prevent filling from falling out, sprinkle a little cornstarch inside the stuffing vessel before adding the filling.
Week 7 - Southern China
08/19/2013
Objectives: Explore Southern Chinese cuisine.
Menu: Spinach Velvet Soup, Cantonese Roast Pork, Chinese Steamed BBQ Pork Buns, Tea Eggs, Steamed Whole Fish, Stir-Fried Squid with Fermented Black Bean Paste, Buddha's Delight, Hong Kong-Style Fried Chicken, Rice.
Tools: Wok, sauce pan, large/small saute pans, oven, grill, steamer, range, mixing bowls.
Summary: This week I made the Char Sui, or Cantonese roast pork. This pork is marinated in a sweet and spicy marinade for a couple hours before being baked in an oven. The traditional way of cooking this pork calls for it to be hung in an oven during cooking, with a vessel below to catch the fat and juices dripping down. If making enough pork, these juices can be made into a very flavorful sauce.
Personal Observations: Steaming a whole fish produces a very moist product.
Menu: Spinach Velvet Soup, Cantonese Roast Pork, Chinese Steamed BBQ Pork Buns, Tea Eggs, Steamed Whole Fish, Stir-Fried Squid with Fermented Black Bean Paste, Buddha's Delight, Hong Kong-Style Fried Chicken, Rice.
Tools: Wok, sauce pan, large/small saute pans, oven, grill, steamer, range, mixing bowls.
Summary: This week I made the Char Sui, or Cantonese roast pork. This pork is marinated in a sweet and spicy marinade for a couple hours before being baked in an oven. The traditional way of cooking this pork calls for it to be hung in an oven during cooking, with a vessel below to catch the fat and juices dripping down. If making enough pork, these juices can be made into a very flavorful sauce.
Personal Observations: Steaming a whole fish produces a very moist product.
Week 8 - Indonesian Cuisine
08/26/2013
Objectives: Learn and assemble Indonesian cuisine.
Menu: Shrimp Chips, Chile Sauce, Toasted Spiced Coconut with Peanuts, Spicy Tofu Omelet, Pork Satay, Chicken Satay, Vegetable Salad, Chicken, Shrimp and Rice Noodles Cooked in Coconut Sauce, Grilled Fish in Banana Leaf, Sauteed Eggplant, Stir-Fried Beef.
Tools: Grill, wok, oven, large/small saute pans, sauce pot, wooden skewers, mixing bowls.
Summary: A very popular snack in Southeast Asia and out East, deep fried shrimp chips are very easy to make and, although they sound a big strange, have the perfect shrimp flavor with a crunchy texture.
Menu: Shrimp Chips, Chile Sauce, Toasted Spiced Coconut with Peanuts, Spicy Tofu Omelet, Pork Satay, Chicken Satay, Vegetable Salad, Chicken, Shrimp and Rice Noodles Cooked in Coconut Sauce, Grilled Fish in Banana Leaf, Sauteed Eggplant, Stir-Fried Beef.
Tools: Grill, wok, oven, large/small saute pans, sauce pot, wooden skewers, mixing bowls.
Summary: A very popular snack in Southeast Asia and out East, deep fried shrimp chips are very easy to make and, although they sound a big strange, have the perfect shrimp flavor with a crunchy texture.
Week 10 - Southeast Asian Cuisine (Thailand, Vietnam)
09/09/2013
Objectives: Explore Southeast Asian Cuisine
Menu: Shrimp toast, Fried Spring Rolls, Summer Rolls, Tom Yum Soup, Grilled Beef Patties, Pho Soup, Lemongrass Chicken, Grilled Beef, Pickled Carrot and Daikon Salad.
Tools: Wok, oven, grill, range, large soup pot, saute pans, mixing bowls.
Summary: Today I made summer rolls and tom yum soup. The summer rolls all depend on how you flavor any component that goes into the roll. I grilled shrimp and pork, let them cool and added them to the rolls with sweet carrots, mint, cilantro and noodles.
Personal Observations: Rolling summer or spring rolls well takes a lot of practice before perfection.
Menu: Shrimp toast, Fried Spring Rolls, Summer Rolls, Tom Yum Soup, Grilled Beef Patties, Pho Soup, Lemongrass Chicken, Grilled Beef, Pickled Carrot and Daikon Salad.
Tools: Wok, oven, grill, range, large soup pot, saute pans, mixing bowls.
Summary: Today I made summer rolls and tom yum soup. The summer rolls all depend on how you flavor any component that goes into the roll. I grilled shrimp and pork, let them cool and added them to the rolls with sweet carrots, mint, cilantro and noodles.
Personal Observations: Rolling summer or spring rolls well takes a lot of practice before perfection.