Tag Archives: red bean paste

Dim Sum Cooking Class @ Kitchen on Fire

14 Jul

This weekend has been super packed that I haven’t had the energy to blog about it all. I have a backlog of pictures to share with you. Expect two more posts after this one this week.

On Friday night, I drove down to Mountain View to pick Brian up so we could drive all the way up to Berkeley’s Gourmet Ghetto to attend the Dim Sum cooking class at Kitchen on Fire. Brian gifted me a cooking class for the past valentine’s day but I haven’t had a chance to go till now (plus it was really hard to pick a class). I put my email on the waiting list for the dim sum class and space opened up so we were able to go. The class was taught by Chef Chat Mingkwan and was $65 for 3 hours in an awesome kitchen space. The place was small but every inch was well utilized so that it didn’t feel cramped. When you get there they have snacks set up; we had cheese, crackers, pistachios, dried fruit, fried rice balls filled with meat, water and Thai iced tea (yum)!

siu mai

There was about an hour long lesson where the Chef explained all the ingredients and the processes but there was very little hands on demonstration. Then we were let loose to rotate around the stations to explore and try out the recipes ourselves. There were assistants to help and the Chef walked around and helped each station but if you weren’t there when he was explaining stuff then you miss out. You have to keep an open ear and ask questions to learn as much as you can. Overall, it was a fun class. The only complaints are the lack of demonstration during the lecture and how the recipes weren’t authentic. The har gou filling was an overly salted paste instead of having shrimp inside. The egg tart (dan tat) had coconut and was more like a macaroon cupcake than an egg custard (someone even added craisins to a later batch! yuck). The siu mai wasn’t bad but wasn’t like the ones from the restaurants. The best things were the pot stickers, char siu bao, gai lan, and sesame seed red bean balls.

deep fried red bean paste sesame balls

har gou

char siu bao in the making

Chef Mingkwan checking the steamers

freshly steamed char siu bao

coconut dan tat (egg tarts)

ready to eat!

Taiyaki <fish waffles)<

4 Mar

taiyaki waffle
Taiyaki made with waffle batter.

My taiyaki pan finally arrived!! It took a week to get to me. Shipping was a ridiculous flat $10 for such a small pan. I got it off ebay from California. If someone knows where to find one in NYC please let me know for future reference. I searched all over Chinatown with no luck. I DID find a takoyaki pan for $12 at a restaurant supply on Bowery St. which is a lot cheaper than Kam Man on Canal St. Takoyaki =/= taiyaki. Too bad.

taiyaki in pan
The pan looks big but it’s actually not that big.

I tried two recipes. The first recipe was from Cooking with Dog on Youtube. I love those videos! I’ve never had real taiyaki except for the chibi-taiyaki from Sweet Breams in San Mateo, CA so I’m not sure what to look for. The batter from Cooking with Dog’s recipe is not that sweet which compliments the sweet store bought red bean paste inside. I actually messed up and did 100g of water instead of 100ml. The second batter was a simple waffle batter that had milk, oil, all purpose flour, a lot more baking powder and required whipping egg whites to fold into the batter. More work, more fat and actually didn’t taste as good as the Japanese recipe. I did half nutella and half red bean paste in this batch. If you can find red bean paste that’s in the pouch, I recommend that over the can. It tastes sweeter and is mashed not pureed so it’s more authentic. Or you can make your own.

taiyaki cropped
From the Japanese recipe.

I still have to work on cooking it properly to get it to crisp up without burning. Next experiment will be the recipe below with all purpose flour instead of cake flour and the correct amount of water.

taiyaki nutella
Waffle batter with nutella.

Taiyaki Batter

by Cooking with Dog

100g Cake Flour (3.53 oz)
2/3 tsp Baking Soda
2 tbsp Sugar
1/2 Egg (30g/1.06 oz)
100ml Water (3.38 fl oz)

1. Sift together flour, baking soda and sugar in a large bowl.
2. Whisk together egg and water.
3. Make a well in the flour and slowly pour in egg and water while whisking outwards to incorporate all the flour. This will prevent lumps.