DemystifyingAsian Cookery

Objectives

Participants will gain knowledge of….

traditional equipment; Asian ingredients; Asian cooking techniques; and presentation styles

Equipment Wok

~seasoning

~cleaning Wok stirrer Steaming trivet or frying strainer Steamer Cleavers

Asian Ingredients Asian pears Baby corn Bamboo shoots Charsiu sauce Bean curd Bean sprouts Bean thread noodles Black bean sauce Bok choy

Coconut milk Curry Fenugreek Five-spice Ginger root Hoisin sauce Jicama Lemon grass Lotus root

Asian Ingredients Lychee Mushrooms Oyster-flavored sauce Panko Plum sauce Rice Rice noodles Rice Vinegar Salted black beans

Sesame seed paste Soy sauce Sweet and sour sauce Taro root Water chestnuts Wrappers

~wonton~gyoza~egg roll~spring roll

Asian Cooking Techniques

SteamingStir FryingDeep FryingCurrying

SimmeringBarbecuingNoodling

Steaming

Stir Fry Steps

1. Prepare ingredients.

2. Heat wok.

3. Add oil.

4. Add flavoring agent to oil.

5. Add meat.

6. Add dried, reconstituted ingredients.

7. Add vegetables.

8. Add stock or other liquid and dry seasonings.

9. Add thickening agents.

Stir Fry Tricks Blanch vegetables to shorten cooking time. Soak vegetables in ice water and pat dry for a

crisper texture. Remove bean curd before frying. Firm tofu

can be fried several hours in advance. Ingredients should be a dry as possible. Sprinkle with sesame seed oil for a delicate,

nutty flavor and shiny appearance. Check and recheck ingredients before

beginning.

Deep FryingDouble Immersion Technique:1. Immerse food in oil and fry until light

and golden.2. Remove from oil.3. Drain while oil is reheating.4. Immerse again and fry until

completely crisp.5. Do not overcook.

Deep Frying Tricks Use a heavy 4 – 6 quart long handled sauce pan. Fill only half full with oil. Cut food into uniform size pieces. The less rich the batter, the less oil is absorbed. Fry small amounts at a time. Let oil recover before adding more food. Keep a lid handy in case of fire.

Currying Hot chili peppers Cumin seeds Coriander seeds Tumeric Fenugreek

Simmering ~ the Asian crockpot

Red cooked dishes have been stewed in water and soy sauce.

Clear simmering involves cooking in water or stock only.

Barbecuing

Noodling Cellophane noodles ~ mung-bean

starch Egg noodles ~ wheat-based Rice flour noodles Harusame ~ cornstarch and potato

flour Ramen ~ wheat-based egg noodles Soba ~ buckwheat flour

PresentationAncient Chinese philosophy of food….

a harmonious blend of flavors,

textures and colors.

There should be a counterbalance of food….

rich with bland; bright colors with pale; smooth textures with crunch; and

hot dishes with cold dishes.