Wednesday, December 22, 2010
When we arrived at Yangshuo Cooking School from the local market, we were greeted by two sights. One, the daughter of our instructor Jennifer, basking in her own adorableness and enjoying some lunchtime noodles.
A number of times throughout the class, she waddled into the class looking for her mama and gurgling in Chinese. Will told me that Jennifer didn't hesitate to respond to her various little kid requests with, "Go find Grandma, she has candy!"
The "Grandma has candy" bribe must transcend all cultures.
We also saw this man, who was fishing in the traditional style using cormorants. Unbeknownst to him, we watched in awe as an otherwise standard Yangshuo landscape became a postcard before our eyes.
But we're here to talk about our day at cooking school! We each had our own work station and wok, not to mention the nifty blue aprons!
Jennifer was a fantastic instructor. She spoke great English (bonus for me) and she taught us cool tricks for what to do at home when an ingredient or utensil might be missing. For example, did you know you can create your own steamer in a wok by putting 2 chopsticks in the wok and balancing a bowl on top? Genius!
Will, who is known to wok it out on a regular basis, got right down to business, flipping our first dish: egg dumplings filled with ground pork and mint.
Here are my dumplings! Our instructor said they were "very nice." I was so proud.
Cooking again was so fun!
Eggplant, Yangshuo style, had to be cooked quickly, so the photo isn't too great!
Chinese mise en place, sigh. Love it.
Stir-fried pork with vegetables and oyster sauce.
More Chinese mise-en-place!
Will wields a cleaver like a champ.
Some of the fruits of our labor, because everyone knows the best part of a cooking class is the eating bit.
...and Will with our fellow chefs, Michael from Denmark and Joe from Australia. Both great sports!
Important point of note: While I initially promised that we would include recipes and video in this entry, Will and I have been having some problems with our internet tonight and I can't get the video to upload. In turn, I'm going to upload to instructional video along with all of the recipes and photos of the specific dishes in a separate entry once we get better internet access. Thank you, this has been a recording.
In other news, we're going to Kunming tomorrow. Our train ride from Guilin will take us 18 hours southwest to China's border with Vietnam. I'll be tweeting from the road if you want to follow us