Hon-some
and I love Chinese cuisine. On days that
permit us to do so, we love waking up early in the morning and driving to
Binondo to have breakfast. There, we
would have more than our fill of authentic Chinese fare. In fact, our trips to
Hong Kong almost always highlight the food, not the scenery nor the crazy
shopping.
Sadly,
Chinese cooking is my Achilles' heel.
Even after many attempts, I never get it authentically right. Sure, my Yang Chow fried rice is good
enough...but it’s not authentic. For some
reason, online recipes I have found have yielded lackluster results.
Fortunately,
25 Mushrooms Kitchen came to the rescue!
25 Mushrooms Kitchen initially offered their cooking classes to
household helpers to improve their cooking repertoire, much to the happiness of
the employers who have graciously enrolled them in a class or two...or
more. Happily, they also accommodate
non-household helpers like newlyweds or anyone who’s itching to perfect a
particular recipe or cuisine. Their
lineup of classes have always piqued my cooking diva interest but when they
opened a Chinese Dimsum and Dumpling class, I knew I had to enroll. Right.
Away.
So
right away I went! About seven recipes
were taught via demonstrations and – if you volunteer – hands-on experience. The instructors were very generous in sharing
what they knew about dimsum and dumplings – precise ingredients and where to
get them, exact measurements, recommended brands of specific ingredients that
yield the best dimsum.
In
one day, I had my fill of the following Chinese fare...
Hakaw
Lo
Ma Gai or Machang (sans the wrapping)
Radish
Cake
Shrimp
Chong Fan
Beancurd
Roll
Seafood Cabbage Roll
At one point, I got tired from taking pictures and just wanted to munch away but we also made buchi and steamed spareribs.
I
super enjoyed my cooking class and felt that the P1,100 that I invested for
learning that day was well-spent! Will write
a blog post again once I make that trek to the Chinese grocery and churn out
lovely dimsum beauties of my own!
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