I have been going to this cooking class called Hipcooks in Santa Ana. It is very fun! I am so glad I found it. I had been looking for cooking classes and I only knew of ones at Sur La Table or William Sonoma, but those are too expensive for me. Then I searched on Yelp for cooking classes and found Hipcooks and I signed up right away because I was looking for group cooking classes and a variety of food. Plus they have an assistant program where you can volunteer in exchange for free classes. It is perfect for me!
One thing I’ve wanted to learn was how to cook Chinese food. I eat it all the time and I am Chinese but I know nothing about how it is made. I like regional Chinese food too such as the the pickled flavors and lamb of northern China, jianbao and spicy flavors of southern China. I think you could limit yourself to eating Chinese food and still get every flavor profile there is. It’s just delicious.
The thing about Hipcooks is that they have classes on all sorts of cuisines. I’ve been to Persian, Chinese, Japanese, and pasta! But it is not exactly authentic because there’s always a twist to it. The takeaway from this class is that Chinese food always has three ingredients: green onion, garlic, and ginger. Knowing that, I could make a lot of dishes taste Chinese, as long as I add those seasoning and have some kind of salt or umami to go with it, such as soy sauce or fish sauce.
During class, we made two rounds of food. (That’s another thing I learned from Hipcooks. If I am ever hosting a dinner party, I will be sure to serve my food in rounds and not all at once.) In the first round we wrapped dumplings and made scallion pancake from scratch. You only need hot water and flour to make the dough. No eggs or salt! I also learned how to make the swirl pattern. I loooove scallion pancakes, they are delicious. Dumplings and the cabbage wrap are nice because you can put anything your heart desires in it.
The second round is my favorite because 1) green beans, 2) noodles!, and 3) pork in puff pastry. I love green beans with garlic. I think it just hits the spot and I don’t mind eating greens that way at all. I also like the scallop lo mein because NOODLES. ARE. LIFE!
Lastly, the pork in puff pastry was a yummy snack that is not authentic but tasty nonetheless. Red pork is a really Chinese way of cooking pork and it’s pretty delicious. It’s most often in buns but in puff pastry it becomes a fun finger food/appetizer. Very lastly, we ended class with dessert which was walnut, date & orange stuffed wonton! Dusted with powder sugar, it is such a treat.
What is your favorite kind of Chinese food? Dim Sum?
Sources / Chinese cooking blogs;