This week, our monthly cooking class was called, “Hot Pot Cooking across Asia.”
To start the day, we made a Japanese Berry Cobbler.
Our first dish was Shabu-Shabu, Sukiyaki style.
Next, we made a curry Mongolian Hot Pot, with chicken tenderloins and raisins, seasoned with turmeric and tomatoes.
Korean Bibimbap had fern heads, spinach, and bean sprouts.
Sauteed shitake mushrooms gave the bibimbap a little extra umami flavor.
For dessert, we made a black sesame-Korean Pear Tea Cake. Before serving, we whipped a little almond cream, which made the cake even more irresistable.
Our next class is on April 14th, 2012. The theme is Spring Market Cooking. In that class, we will visit our local produce market, make a few selections, and come back to cook what we find.
About the Blog
Chef Dennis Chan is the creator of Blue Bamboo, a great restaurant. He writes this blog as an outlet for his food ideas and to keep fans of Blue Bamboo, Hip Asian Comfort Food and his cooking classes up-to-date.
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