2015 - January 10, Cooking Workshop
From ATS Wiki
Time: 12:00pm-2:00pm (prep from 9:00am)
Location: McCormick Dining Hall
Event Captains: Tian Mi (tianm), Clare Zhang (cmzhang), Yaning Zhang (yzhang17)
Contents |
Event Details
During this event we teach people how to make Taiwanese foods! We held it in the McCormick Dining Hall and prepped in the McCormick Country Kitchen. Event details were pretty similar to last year's. Usually cooking workshop is the last event, but we moved it earlier since Tiff Wong (who lives in McCormick) wouldn't be available to let people in at the end of IAP.
For prep, we did the same thing as in 2014 where we printed prep instructions for pre-event and during-event. Members of exec could look at the sheet in case they don't know what to do.
Ingredients/shopping list: https://docs.google.com/document/d/1e6dbUb_hEYK9A9t0h0hoHEq-S5M42TlguNFLHO2aSz0/edit
Prep instructions: https://docs.google.com/document/d/1arvBYTk0Xv7m56nqYoa708SbTsFrWtPEDfJVIm713-Y/edit?usp=drive_web
Layout
Layout: Because cooking prep was a little short staffed this year, we only had two people setting up tables in McCormick. We started about an hour before the event and we were ready in time. We set up a bunch of U shaped stations so that exec could stand in the center and instruct people around them. Keep in mind outlet placement!
You can pile up extra chairs/tables in the corner of the dining hall.
Tape garbage bags to the tables to cover them up. Will make clean up much much happier. :D
Menu
Red Bean Tangyuan with Ginger Syrup
Ingredients
- Sticky rice flour
- Canned red bean paste
- 4 oz Ginger, peel, slice, and pound slightly
- 5 cups water
- 1 cup sugar
Pre-Event Prep
- Add ginger, water, and sugar to saucepan. Bring to boil over high heat, then simmer on medium heat for 15 min, until syrup has reduced a little.
- (Shortly before events starts so dough doesn't dry up) mix glutinous rice flour and water (2 parts flour to 1 part water) until a soft dough forms. If it's too sticky, add more flour.
- Knead dough for 2-3 min until dough is smooth
- Divide dough into portions, put in bowl and cover with wet towel so it doesn't dry up.
During Event Instructions
- Take bean paste and roll into small ball about ½ inch in diameter
- Take some sticky rice dough and make ball slightly bigger than bean paste ball
- Flatten rice dough, wrap around red bean paste
- Roll in palm until smooth and round
- Place finished tangyuan on plate with plastic wrap to prevent sticking
- Boil finished tangyuan in water, cook for about 5 min. they should float when done.
- Serve in bowl with a little bit of ginger syrup
Event materials
- Bowls to hold everything
- Hot plate + pot to boil tangyuan
Comments
Chive Pockets
http://plentytude.com/chinese-chive-pockets-jiu-cai-he-zi/
Ingredients
- 3 lb garlic chives
- 4 oz vermicelli
- 8 eggs
- 8 cloves garlic
- ½ cup soy sauce
- 3 tsp cooking wine
- 2 tsp sugar
- 2 tbsp sesame oil (optional)
- 6 cups all-purpose flour
Before event:
- Wash chives thoroughly and chop into roughly 1/2 inch pieces. You should have roughly 6-7 cups of chives. Place in a large mixing bowl.
- Soak bean threads in hot water for about 5 minutes, or until soft. Roughly chop into 1/2 inch pieces and add to chives, along with scrambled eggs and garlic. Season with soy sauce, cooking wine, sugar, and sesame oil, and stir * together until thoroughly combined. Set aside.
- In a mixing bowl, mix together flour with hot water. Stir together until lumpy. Add cold water and stir until a rough, sticky dough forms. Dump dough on a well-floured surface and knead (with well-floured hands) until a smooth dough forms. Let rest, covered for 30 minutes, and then stretch dough into a long, even log. Cut dough into 12 even pieces and shape each piece into a ball.
During event:
- Roll out each ball into a thin circle. Spoon about 4-5 tbsp. of the chive mixture into the center of each circle and fold into a flat half-moon shape. Pinch together the edges of the dough to create a firm seal.
To fry turnovers, heat a lightly-oiled nonstick pan over medium-high heat. Fry one or two turnovers at a time for a minute or two on each side, until dough is browned and crisp. Serve immediately.
Dumplings
Ingredients
- 320 wrappers
- 2 bunches scallions
- one piece of ginger
- 3 pounds ground pork (meat)
- 1 packet vermicelli (vegetarian)
- 1 box tofu (vegetarian)
- 1 dozen eggs (vegetarian)
- 3 pounds garlic chives
- 2 heads napa cabbage
- soy sauce
- cooking wine
- sugar
Pre-Event Prep
- chop 3 bunches of scallions into tiny pieces, put aside ½ cup for onigiri filling
- chop 1 head of garlic into tiny pieces
- chop small amount of ginger into really tiny pieces)
- chop 2 heads napa cabbage into tiny pieces
- chop 3 pounds of chives into tiny pieces
- cut all tofu into tiny pieces (can sort of smush them)
- soak shiitake mushrooms (DO AT START OF PREP) for 30-45 minutes until soft, and chop * into small 1/2cm pieces (remove stems)
- pre-cook vermicelli (follow instructions on package but shorten the time) and chop into 1 inch pieces
MEAT FILLING:
- mix around a tablespoon of ginger into all ground pork
- mix ground pork + oil, stir well
- add ⅔ of total scallions and garlic, soy sauce, salt, sugar, cooking wine, tiny bit of sesame oil
- add ⅔ napa cabbage, squeezing out the water as you go
VEGETARIAN FILLING:
- mix remaining garlic/scallions, shiitake mushrooms, remaining napa (squeezing out water), chives, tofu
- add soy sauce, salt, sugar, cooking wine
- mix in vermicelli
During Event Instructions
- set up griddles
- have people wrap dumplings
- cook them on griddles
Event Materials
- griddle/electric skillet
- ice for keeping the fillings cold (esp meat!)
Comments
We ran out of wrappers really quickly. In the future, possibly stop people from wrapping too many dumplings. There were people who made >15, eep! We ended up taking dough from chive pockets and rolling into dumping wrappers.
Used Clare's food processor to cut filling. :D
Fan Tuan
Ingredients
- Furikake Flakes 3 bottles
- Seaweed sheets 2 packets
- Rou song 2 large jars
- 2 pots of rice
- Sriracha
- 2 bottles mayo
- 1 big pack of canned tuna (many cans)
Pre-Event Prep
- mix spicy mayo tuna filling:
- mix mayo with sriracha (about ⅔ mayo, ⅓ sriracha, adjust as you see fit), sesame oil, salt for spicy mayo
- mix spicy mayo into tuna
- mix in handful of scallions
- cook 2 pots of rice
- cut seaweed sheets into 2-inch wide strips
During Event Instructions
- make ball of rice (optional: mix in furikake)
- flatten it and press a deep hole in the middle for filling
- add filling to hole, cover opening with rice
- wrap with seaweed strip
Event Materials
- Plastic wrap
- Ice to chill tuna filling
Comments
Keep tuna chilled! People made really large onigiri so monitor how much rice is left and maybe ask people to make smaller ones if we're running out.
Boba
We just used the same recipe/instructions at last year.
Ingredients
- Boba 4 bags
- Black tea 90 bags
- Condensed milk 2 cans
- Honey
Pre-Event Prep
- make two pots of tea (45 bags each)
- make boba
- fill squeezy bottles with condensed milk
Prep Materials
- Pot for tea
- Pot for boba
Event Materials
- Serving spoon
- Boba straws
- Cups
- Squeezy bottles for condensed milk
Comments
Pre-make the tea, and then have people come up and add boba/condensed milk as they like.
General Notes
- People tend to try to get a full meal out of cooking workshop and then ingredients run out. Try to limit the size of things people make, especially during the beginning of the event.
- We were a little low on help this year because people weren't back from the holidays yet or had to be late. We ended up starting ~15 minutes late, with only onigiri. And then the other foods filled in while people were making their onigiri.
- Check the cooking appliance boxes! This year the actual appliances were in the boxes, but the power cords weren't. oops. They were eventually found in the student center.
- Brief exec on how to prepare foods! There might not be enough time towards the end of prep when everyone is panicking to make sure people know how to prepare/instruct others at stations
