LLFW 311 - Asian Flavors

Take a culinary tour of colorful, wildly flavorful Asia and add some contemporary branches to its traditional roots. We'll blend the exotic with the basics as you absorb the know-how you need to make authentic dishes with confidence. We will begin in Japan with the delicate nuances of classic (homemade) miso soup with silky tofu and enoki mushrooms. Next, you will learn the art of making a dim sum favorite: bamboo-steamed pork dumplings (jiao zi) with a traditional chile-soy dipping sauce. While in China we will use a wok and 'chow' our way to three different styles of stir-fry, featuring a light ginger sauce, a hearty black bean sauce, and a sizzling Szechuan chile-garlic sauce. They say the secret's in the sauce but this class also gives you a stir-fry template so you can 'plug in' your favorite vegetables and proteins with whatever sauce you are craving for a perfect dish every time. Finally, we head to Vietnam to taste lemongrass shrimp on a crisp noodle cake. With coconut milk, lime, fish sauce and chilies, this classic will explore the complexity of Vietnamese flavors. Want to know more? Attend 'The Asian Pantry', LLFW 312, for a guided tour of Asian markets.