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JMC Episode 5 & 6

(Shhhh, don't tell anyone, but we thought the food in the Cooking for a School Tuckshop Challenge in Episode 5 was pretty lame (apart from maybe the tuile biscuit) so we've concentrated on the FAB foodie information relevant to Episode 6)

Just when we thought they were gone, back come 10 of the ousted competitors for a Masterclass (ah... which ordinarily means a demonstration of how to cook something rather than a hands-on class). The dishes were:

  • Herb & Parmesan Chicken Schnitzel with a Salad (YG reckons Gary's idea of adding butter at the end is probably overdoing the 'frying' part given that the schnitzel has already been fried in oil and should already have a great flavour with the Herbs & Parmesan)
  • Chicken Vietnamese Pho (find out how to pronounce Pho here).
  • Panna Cotta (gelatin is made by extracting collagen from bits of animals, the vegetarian version is called Agar Agar)

interesting ingredients

The salad was made with Heirloom Tomatoes, Eggplant (or Aubergine), Basil & Mozzarella Cheese made with Buffalo Milk.

Australia's only water buffalo dairy is located along side the Shaw River near the small coastal town of Yambuk in Victoria's Southwest (oh, and go figure, it's called Shaw River Buffalo Dairy). The herd began with the importation of Riverine Buffalo from Italy in May 1995 and Murrah Buffalo from Bulgaria in 1996.

recipes & things to try

Well you can phorget pho, try cooking some of the dishes YG created in 2009 when we hosted a Tastes of Asia cooking class at Artplay in Melbourne on behalf of the Children's Food Education Foundation.

The dishes included:

  • dtom yum gkoong - hot & sour prawn soup - Thailand
  • chicken & sweetcorn soup – China
  • cold soba noodles - Japan
  • tempeh temple balls - Indonesia
  • nori-maki-sushi - tuna and mayonnaise filling - Japan
  • steamed chicken dumplings or wontons - China
  • dtom(boil) kem (salty) gkati (coconut milk) fish – Thailand
  • mixed saté, gado gado & sambal kacang – Indonesia
  • goi cuon cold spring rolls - Vietnam
  • terang bulan - roast banana & chocolate pancakes - Bali
  • gula melaka - sago pudding - Malaysia
  • kem canh hoi - star anise ice cream - Vietnam
  • mon lon ye paw - floating rice dumplings – Burma

A PDF file of the recipes can be downloaded from the bottom of this page.

(That should keep you busy!)

history, cuisine & culture

In Chinese cuisine (and some other Asian cuisines) chicken and pork meats are often poached in a Master stock which can be reused time and time again (so long as it is kept safely and boiled each time to ensure no pesky bacteria spoils it). Each time it is used, the poached meat absorbs the stock flavour and also adds more to the accumulated flavour (or complexity) of the stock. Apart from the meat, the "aromatic" ingredients flavouring the stock are usually Soy sauce, Chinese rice wine, star anise, cassia bark (cinnamon) and ginger.

If you are really into Chinese food, take a peek at this video clip which is an extract of cooking scenes from the film [Eat Drink Man Woman] made by Ang Lee in 1994.

any questions?

If you have any questions about anything else you saw on the show, please just ask

1. File description: TastesOfAsiaRecipes [1403.8KB]

File name: AsiaTastes_ArtplayMarch2009.pdf

growing up / cooking food / knowing how / feeling good