Yesterday we ran a Chinese Cookery Masterclass with Kwanghi Chan and Mei Chin as part of the Dublin Chinese New Year Festival. We had such a great time, and we thought we would share it with you!
Lauréat of Le Grand Prix de Cuisine de L’Academie, chef Kwanghi Chan, and award-winning American-Chinese food writer Mei Chin hosted the masterclass. The pair are currently collaborating on the Sláint-Chi project, exploring Chinese cuisine in Ireland. They shared some of the secrets of authentic Chinese cooking as they guided participants through the preparation of four delicious traditional dishes.
First, Kwanghi and Mei met the students, sitting down to chat to them over coffee and cookies. Then, it was time to get stuck in!
Kwanghi got the students working on the Steamed Fillet of Atlantic Hake, Irish Oyster and Black Moss (Ho See Fat Choy) and the Vegetable Lo Mein straight away.
When these dishes were made, Kwanghi and Mei sat down with the students, to eat all together. The idea was to emulate a Chinese family dinner. It was a lovely way to really enjoy the dishes that had been created and to ask further questions of the master chefs who had guided them through cooking them.
After lunch, it was dumpling time! Dumplings are such a loved food the world over but it was definitely the ones fried in butter which won out as the group stood around eating them together and discussing which they preferred. The group were treated to an exquisitely flavourful but subtle dipping sauce made by Kwanghi – you really felt like you were eating a chef’s dish.
And last but not least Mei Chin demonstrated how to make a traditional Chinese dessert that she has been making since she was a child: Tang Yuan (Sweet Rice Balls with Black Sesame Filling).
What a wonderful day full of Chinese cookery magic. Everyone learned a lot – but had a lot of fun as well. We definitely want to do it again next year!
The Dublin Chinese New Year Festival runs until the 12th February 2017 with all kinds of wonderful events.
To read more about Kwanghi Chan & Mei Chin see the attached link.
For information on upcoming courses at Cooks Academy please follow this link.