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Basic Techniques of Chinese Cooking 2 by Chef David Yip

Salt-Baking and Stirring with Method of Preparing 2 Dipping Sauces
Description
Salt-baking technique in Chinese cooking is often over-looked and underrated by most local chefs these days. Baking meat in salt helps to alleviate the flavours many folds over through baking or even steaming depending on the types of meat used.

Another must-know technique in the kitchen is how to stir liquid and paste during cooking. Different method of stirring often depends on the density of the food and the desired texture of the dishes.

In this lesson, I would also giving tips on how to prepare 2 types of dipping sauces for the dishes.

Salt-Bake
1. Salt-baked Paper-wrapped Chicken
2. Salt-baked Prawns
3. Salt-baked Fish

Stirring
1. Steamed Water-chestnut Cake
2. Hainanese Kaya
3. Deep-fried Meat Balls

Format: Demo cum Food Tasting

Event Timeline
Sat Jan 18, 2014
3:00 PM - 6:30 PM SGT
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Venue
The Eureka Cooking Lab
Tickets
Standard (with 7% GST) $133.75
Venue Address
8 Jalan Kuras Singapore
Organizer
The Eureka Cooking Lab
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