It’s all about sauce!
In this short and sweet class, you will learn to make three very delicious and very versatile sauces used in Taiwanese cooking (among other cuisines).
They will make the biggest difference when you make your favourite restaurant meals at home!
By the end of the class you will have the following sauces to take home:
1. Chilli oil
2. Spicy peanut sauce
3. Spring onion and ginger sauce
What will we cover?
In this live cook along workshop you will learn:
- Different Chinese ingredients that pack a punch when making sauces
- How to develop flavour with these sauces
- How to use them in recipe
- Opportunities to ask lots of questions
What should I bring?
You are welcome to sit and enjoy the cooking demonstration or cook along at home!
If you’d like to cook along, feel free to have the follow ingredients ready to go!
INGREDIENTS
- 1 tbs Fine Chilli Powder
- 2 tsp Chill falkes
- 1 tsp Szechuan peppercorns
- 1 tsp Fried Shallots
- 3 Garlic cloves
- 1 Star Anise
- 1/2 piece Cinnamon bark
- Salt
- Sesame oil
- Vegetable oil
- 3 tbs peanut butter
- 2 tsp Doubanjiang
- 2 tsp light soy sauce
- 1 tsp any sweetener
- Ginger
- Large stalk of spring onion
Accessibility
- Closed Captions
- Auslan Interpreted Upon Request
- Early Bird Discounted Tickets
- Free Tickets for First Nation Attendees
Who will be teaching?
Cristina (she/her) is a secondary school Food Studies teacher who loves all things food related!
She moved to Melbourne and away from her mum’s delicious Taiwanese cooking and has since, out of desperation for the taste of home, learned many of her favourite foods through virtual cooking classes with her mum.
She is now working through writing a cookbook honouring her mum’s recipes while putting an ethical and sustainable twist to it.
Important info:
Photo by Calum Lewis on Unsplash
Any other questions or ways we can assist with accessibility? Just shoot delsi (she/her) an email at melbourne@lanewaylearning.com.