Last week, our advanced cooking class was an all vegan challenge. We were given mystery baskets and only allowed to cook under vegan guidelines. My team, also known as team 1, was given daikon, firm tofu, bean thread, shitake mushrooms, dried Chinese shitake's, Vietnamese spring roll wrappers, popcorn shoots, carrots and baby bok choy. This mystery basket made me really happy that I did my externship at Buddakan. Here is what we came up with.
The dumpling folding process. Filling on the right, raw finished product on the left. We filled the dumplings with seared mushroom, bean thread and firm tofu, plus garlic, scallion and mushroom soy
A take on Liang Pi or "cold skin" noodles from xi'an, China. We made these noodles out of the vietnamese fresh spring roll wrapper. The sauce was made with a chinese shitake broth, sesame oil, chopped cilantro, fresh thai bird chili, mushoom soy, sugar and lemon juice. Its fresh, spicy, umami all in one package. These were quite tasty!
The steamed dumpling over some bok choy, sauteed in shao shing wine, garlic and shallots.
The final plate. Down at the end is a vinegary slaw made with pickled daikon, carrots and popcorn shoots. All vegan, all delicious.
No comments:
Post a Comment