Chinese Cooking Workshop
This workshop was the last of its kind in an Oriental cooking theme organized by PoshVine in association with Ginseng, Royal Orchid. Chinese food is considered as comfort food for most Indians. The spices, rice, meat and vegetables are cooked in a non-complex technique. Getting the correct steps of preparing the dish is the trick! Chef Raj was very entertaining and patient, answering all the questions and queries, no matter how small. The demonstration began with a simple Kimchi where the sauce is very important, lending a spicy and sour tang. Next was Sweet Corn Soup, as simple as it may sound a few key steps in preparation made a world of difference.
Kung Pao chicken is a spicy stir fry chicken and the base spices are so versatile that it can be used for even Hong Kong Chicken and many other kinds or Chinese starters. The highlight of the day was when the Chef gave the recipe of a signature chicken dish in the restaurant. The ladies enjoyed learning this recipe and enjoyed even more when they got a taste of it.
Hakka Noodles and Stir fry vegetables was next with clean flavors. Chef Raj was very helpful and even showed the packets of noodles which they use to prepare all their dishes. The last item on the menu was “Darsaan”, it is a thick noodle which is fried in pure honey, and it still retains its crunch. It is topped with black sesame seeds and complemented well with vanilla ice cream. It was a very interesting session and the ladies left very satisfied.
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