Starting Tuesday, we embarked on ethnic food studies, starting with Asian food. Tuesday was Chinese, Wednesday was Japanese and Korean, and Thursday was Southeast Asian. I love Asian food, so this was a treat.
Friday we did Gastropub. We prepped a variety of dishes, then were supposed to get beer from Smog City Brewery in Torrance. Unfortunately I started to feel sick to my stomach while cooking, so I left early and missed the beer. Really sick of being sick. I went for the longest time without missing a single day, was really hoping to keep that streak for the whole program.
We went over various types of soy sauces, tofu, noodles and rice, plus a truckload of other uniquely Asian ingredients. In China (other than the north) rice is the focal point of meals. Small portions of meat and vegetables are added. BTW, always rinse your rice before cooking it.
We were advised not to spend big bucks on a wok. Just not necessary. They're about $15 at Asian markets.
Rice vinegar and rice wine vinegar are the same thing. Sake is an alcoholic rice wine. Like cooking with wine, use the good sake for drinking and the lesser quality sake for cooking.
In Asian society, they often don't differentiate between breakfast, lunch and dinner the way we do in the west. A classmate who had visited Vietnam said she had Pho (beef noodles) for breakfast every day.
Let's look at some food!
|Beef Chow Fun. I'd never had it before and it|
was absolutely delicious. I've been missing out.
|Bok Choy with Mushrooms.|
|Fried rice, up close and personal.|
|Galbi Beef Short Ribs.|
|Stir Fried Cellophane Noodles.|
|Thai Coconut Vegetable Soup.|
|I LOVE Pad Thai!|
|Yellow Curry Chicken.|
|Coconut Ice Cream.|