FRANCE: Coq au Vin, Salade Lyonnaise, Tarte Tatin

I have thought of many French dishes. What would be the first dish I would like to share in my cooking school? Few dishes came in my mind, but Coq au vin would be very French along with other simple but amazing dishes. This is a class where we will learn French cooking is very simple with beautiful presentations. Ingredients are super accessible here.

Class menu:

• Coq au Vin
• Salade Lyonnaise
• Tarte Tatin

Ingredients Required:

Coq au vin – 2 servings

Bone-in chicken, 2 legs or mix of tights, wings
10 mushrooms
2 slices thick bacon
Thyme, bay leaves, parsley
1 bottle of wine
Chicken stock

Frisee Salad

2 eggs
Frisee or salad greens
2 thick bacon
Olive oil
White wine vinegar
Salt and pepper

Open apple tart

4 apples
Lemon or orange zest and juice
Already made pie sheet
Butter, sugar, oatmeals

Required cooking tools

A medium size soup pan or frying pan for coq au vin
A jar for mixing dressing
Baking sheet
A couple of bowls, ladle, spatula, and spoons
A bowl for mixing salad
Chopping board and knife

KOREA: Jjigae, Bibimbap, Pajeon

Korean cooking is very similar to Japanese cuisines. Only difference obviously is the spiciness in Korean cooking. So many amazing flavorful dishes in Korean cuisines: jjigae, bulgogi… All of them are delicious with freshly cooked rice. Let’s learn kinds of chilis in korean cooking, how to use, store, and cook with them. We will not make kimchi in this class but will share with you kinds of kimchi that can be purchased in local markets that are authentic Korean flavor.

Class menu:

• Tofu and Kimchi jjigae
• Bibimbap
• Pajeon (savory pancake)

Ingredients Required:

Bibimbap

• 100g Baby spinach
• 50g Bean sprouts
• 30g Carrot 
• 100g Sliced beef
• 100g Kimchi
• 1 egg
• Sauteing oil 
• 400g cooked rice
• 1 sheet nori seaweed
• 1 tsp  white sesame seed

Seasonings

• 1 tbsp Kochujan
• 1 tbsp sake
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tbsp sesame oil

Tofu Tuna Kimchi Jjigae

• 500g cut into bite size pieces
• 1 to 2 cans tuna
• ¼ cup kimchi brine optional
• ½ package of tofu sliced into ½ inch thick bite size pieces
• 2 green onions
• 1 medium onion
• 1 teaspoon kosher salt
• 2 teaspoons sugar
• 2 teaspoons gochugaru, hot pepper flakes
• 1 tablespoon gochujang, hot pepper paste
• 1 teaspoon toasted sesame oil
• 2 cups stock below or chicken or beef broth

For Pajeon (savory pancake) 

• 3 slices pork belly
• ½ chives
• ¼ cut onion
• 1 egg
• 50g flour
• 30g potato or corn starch
• 1 tbsp soy sauce
• 60ml water
• Sesame oil
• Salt

Dipping sauce

• 1 tbsp each soy sauce vinegar
• Sesame seed

Required cooking tools

A medium size soup pan or frying pan for coq au vin
A jar for mixing dressing
Baking sheet
A couple of bowls, ladle, spatula, and spoons
A bowl for mixing salad
Chopping board and knife

TAIWAN: Sanbeiji, Lurou Fan, Omelette

When I started traveling to my husband’s family in Taiwan, I was amazed and a bit surprised Taiwanese home cooking is very different from Chinese cuisine. Using very fresh vegetables, seafood, or meat, simply cook with garlic, ginger and season with salt. And Japanese seasonings go well with Taiwanse cooking also.

Class menu:

• Sanbeiji, chopped bone-in chicken, cook with alcohol, soy sauce, sesame oil finally flavor is lots of fresh basil
• Lurou fan, Taiwanse style ragu with spices serve with rice and boiled egg
• Sauteed seasonal vegetable with garlic
• Taiwanese omelette with dried daikon radish

Ingredients Required:

Sanbeiji

• 400g g Bone-in chicken mix parts 
• 20g ginger
• 2 tbsp sesame oil
• 1tbsp+½ soy sauce
• 1tbsp+½ sake for shaoxing wine
• 1 bunch of basil

Lurou Fan

• 200g Pork belly 
• 100g ground pork
• 3 garlic
• 3 tbsp soy sauce
• ¼ tsp five spices
• White or black pepper
• Fried onion if available
• Boiled egg
• Cooked rice

Omelette

• 3 eggs
• 15g pickled daikon
• ½ cut green onion
• Oyster sauce
• Soy sauce
• Salt and pepper

Required cooking tools

2 medium size soup pans with lids
1 small frying pan
A couple of bowls
A couple of bowls, ladle, spatula, and spoons
Chopping board and knife

VIETNAM: Pho, Spring Roll, Chè Chuối

Vietnamese cuisine is very mild and uses a lot of fresh herbs. Super healthy and refreshing flavors. In this class, everyone’s favorite, fresh spring rolls. Beautiful, amazingly clear looking rolls are not too easy, but please intimidate, we will practice it. You can recreate them super easy with fresh veggies and herbs. We will make an addictive super yummy peanut sauce with spring rolls. And, I have created an easy version of chicken broth for Pho, a dish that you can create in an hour.

Class menu: 

• Chicken Pho
• Shrimp and pork spring rolls with two kinds of spicy peanut sauce
• Chè chuối (coconut and banana dessert)

Ingredients Required:

 Pho

• 1 chicken breast 
• 8 chicken wings
• 10g ginger
• 1 stem of green onion, green part only
• Salt, sugar, fish sauce, five spices
• 200g rice noodle
• Bean sprouts
• Red onion
• Lime or lemon
• Fried onion

Spring Rolls

• Rice paper 4
• 4 lettuce leaves
• 4 coriander 
• Rice noodle 
• Thinly sliced meat
• 4 to 6 shrimps
• Peanut butter
• Soy sauce 
• Sugar
• Chili paste
• Water

Chè Chuối

• Tapioca milk
• Tapioca 
• banana

Required cooking tools

2 medium size soup pans with lids
1 small frying pan
A couple of bowls
A couple of bowls, ladle, spatula, and spoons
Chopping board and knife