Quote:
Originally Posted by vivaldirules
What I really need is a year long one recipe per week set of lessons starting from the basics and using ingredients I can buy at an Asian market here and described by someone who knows his stuff. Hmmmm. I wonder who might be able to do something like that. (doggie taps his paw in deep thought)
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Back in the mid-80's I ran two part-time businesses while I was going to school; a twice-a-week Chinese restaurant out of my house (seating by reservation, fixed menu) and a weekend in-your-own-home cooking class for couples and small groups called "Superior Wokmanship"
Once you understand the basics of Asian cookery (and each country has its own) the making the actual dishes is easy.
It all starts with the ingredients...
For Chinese, and these are used in almost every dish;
Chinese Light and dark soy sauce (Dark can be small.)
Dry white wine I use sherry (plum wine was traditional but tastes terrible...)
Fresh ginger (Not powdered!)
Fresh garlic (Not powdered!)
Sugar
Salt & pepper
You will also want;
Fermented & salted black beans
scallions
Dried shitake mushrooms (much more flavor than fresh!)
Chinese sesame oil (two kinds; with chili and without.) Chinese ONLY... Small bottles
Small jar of Black Bean Sauce with Garlic
Small jar of Chili paste with Garlic
That's it. If you have these on hand, everything else can be bought at any supermarket anywhere, and you can make every dish on a Chinese. To store the fresh ginger; peel and cut into small sugar-cube sized pieces, put into a small jar and cover with the Sherry. Cover. It will keep for years...
Personally, I tend to keep away from the deep fried stuff just because of the bother and mess, but the prep work is the same.
Start with the basic stuff first... When you have it let me know and I'll put up my "Shrimp with Lobster Sauce" and "Beef with Black Bean Sauce" recipes... Both are easy as can be, take 15 minutes to prep and 5 minutes to cook. Both are fit to be served to a King!
EDIT: Oops! I forgot... Get a bag of corn starch and some chicken bullion (cans of Swift brand is great!)
Stitchawl