My final cooking tutorial was again led by my friend Wade, a
local chef, we decided to prepare a few dishes and then have some friends round
to enjoy the finished product, we wanted to add a new dimension to our cooking
so we studied some online websites such as fried-dumplings
we played with some of the flavours we read about in on the online websites. This
enabled us to balance flavours to suit our individual tastes. We have found
that in many of the recipes the amount of chilli that people put in is rather
mild for our flavours and we experimented with adding some curry powder which
brought a new dimension. For this session we made spring rolls and some more
dumplings.
For the dumplings we used
Pork mince 500g
Coriander
Chinese spring onion
Onion 1 big one
Carrot 1 decent sized one(grated)
Sesame oil
Soy sauce
Ginger
Garlic
Oyster sauce
Fish sauce
Birds eye chillies
Wonton Pasterys
chicken stock
Coriander
Chinese spring onion
Onion 1 big one
Carrot 1 decent sized one(grated)
Sesame oil
Soy sauce
Ginger
Garlic
Oyster sauce
Fish sauce
Birds eye chillies
Wonton Pasterys
chicken stock
Method
Add mince to a bowl, chop and add coriander, spring onion,
garlic, onion,carrot, ginger, chillies. I found the best result for adding the
chilli, ginger and garlic is to think what you normally cook with when
preparing other dishes. Next add the sauces be brave with the oyster and fish
sauces really adds depth to the results. Fold all ingredients together using
your hands(Wade suggested using one so you have a clean one). Next is the fun
part making the dumplings place meat mix into centre of pastry. We used two cooking methods first we baked some
and then we boiled some in a soup we made from the chicken stock, some garlic,
lots of ginger, and some chillies.
For the spring rolls we used
spring roll mix (Source Janine Emmott 2012) |
Pork mince 500g
Coriander
Garlic
Ginger
Grated carrot
Bean thread noodles
Onion Oyster sauce
Fish sauce
Soy sauce
Chillies
Curry powder
Spring roll pastrys
Sweet chilli sauce to serve
Coriander
Garlic
Ginger
Grated carrot
Bean thread noodles
Onion Oyster sauce
Fish sauce
Soy sauce
Chillies
Curry powder
Spring roll pastrys
Sweet chilli sauce to serve
Method
Soak bean noodles in warm water, place dry ingredients in a
bowl and mix together add around a table spoon of curry powder, add the wet
ingredients be brave to get good results, don’t put too much soy in other wide
the mix becomes quite salty. Place mix in middle of the spring roll pastries
and fold. We baked the rolls and tried
shallow frying we were divided on which tasted better. Serve with sweet chilli
sauce
More social interaction(Source Janine Emmott 2012) |
Then we ate them and they were some of the nicest dumpling
and spring rolls, I have ever eaten, I feel with all the guidance I have
developed a new skill and have become a better cook. I have enjoyed the social
aspect of the meals as well I had no idea that Malaysian style cooking would be
so popular amongst my friends, it proved popular in taste and in preparation
with everyone lending a hand. It has being a great learning curve for me and an
introduction into a new culture. Gaining new friends and building stronger
bonds with old ones.