Feb/March Helper Japanese Cooking Class

Demand for cooking classes targeting domestic helpers is on the rise in HongKong. Handing cookbooks  or attnding only 1 time demonstraion lesson usually does not work.   Needless to say, nothing beats actual cooking classes – especially when an experienced professional shows & cook with your helper the right way.  Mayu’s Kitchen hands-on courses and workshops for domestic helper to teach them the basics, give them a solid foundation to improve their culinary skills.

Mayu’s Kitchen & Co’s Helper course is

  • Specializes in teaching  Japanese & French/Westerncuisine.
  • Including Festive, Organic, Vegetarian, and Gluten-free cuisine to widen their cooking repertoire.
  • Teaching  knowledge of key ingredients, seasonal vegetabes and their benefits for health, and preparation & storage
  • Learning presentation on dishes to help great host of dinner parties for your family and friends.
  • Hand-on practice and recipe of  new dishes & presentation.
  • 2-3hours per day,  4-day course over 4 weeks , +22 new dishes of  both Japanese & Western cuisines. 

March Cooking Class

Menu: Most Popular Japanese food, Sushi, Yakitori & Gyoza dumplings are included. Also, we do a lot of options of Vegetarian, Pescetarian, NO-raw fish dishes . These mouth-watering recipes put basic technique  and a lot of  Spring/Summer vegetables on coming festive food, but can also be enjoyed at any time of the year – March Cooking Class is every Tuesday, 2-3hours per day,  4-day course over 5 weeks , +20 new dishes of  both Japanese & western cuisines.

Schedule:  26 FEB, 12,19,26 MAR (  (Every Tuesday) 2019  ** NO class on 5 MAR

Timing: 10:30am-1pm Hands-on 2-2:30hour session with the option to stay and eat, or take the food away.
Venue: Happy Valley  (after registration, inform your detail address)
Fees: HK$ 2720  ( HK$ 680 per for 4-day course over 4 to 5 weeks )   

Booking: email contact@mayu-kitchen.com  with ①Employer’s Full name & Phone number  ②Helper’s Full name & Phone number  ③Food allergies/limitation if any.    After the payment & confirmation, we give you the full address of  Mayu’s Kitchen’s venu in Happy Valley.

Day 1: Japanese Cooking for vegetarian

  • Master of Basic Japanese ingredient & condiments.  (Varieties of Soy Sauce, Mirin, Dried Shiitake & etc  )
  • Gluten free Japanese ingredietns
  • REAL soy bean curd (Tofu) & Taste & Varieties
  • Vegetarian Gyoza-dumplings 
  • Mushroom Gyoza-dumpling, (dry Shiitake) 
  • Homemade  Gyoza-Sauce 
  • Negi-dare Tofu salad (Silky Tofu)
  • Atuage Cheese Steak  (Thick Deep fried Tofu))

**No class on 5 MAR

Day2  12 MAR: Party Appetizers Cooking

  • Varieties of Spring/Summer organic vegetables
  • Quiche,  Basic technique & Difference of pastries.
  • Mimosa (deviled)eggs
  • Colourful vegetarian finger sandwiches (minty pea, beets, curry-pumpkin, roasted pepper)
  • Bunny lemon cup cake

Day3  19 MAR  Japanese Sushi Cooking

  • Master of Basic Japanese ingredient & Condiments. (rice, vinegar, Soy sauce, Asian herbs & etc)
  • How to choose sashimi-quality fish
  • Gluten free Japanese ingredietns
  • Home made  Sushi rice &  sushi vinegar
  • Maki Sushi 2 ways  (normal+ inside -out rolls)
  • Temaki  (corn shape)
  • Sushi Cake ( No-roll sushi)

* Varieties of ingredients, eg, salmon, shiso, cucumber, avocado, eggs, shrimps, etc.  Options for  Vegetarian, Pesco-vegetarians/Pescetarian,  NO-raw fish.

Day 4; 26 MAR Asian Party Appetizers

  • Sweet and spicy Edamame
  • Yakitori,(chikin, meat, vegetables skewers)
  • Dip sauce with asian condiments(  miso, sesame, or  wasabi. etc) 
  • Candied Sweet Potatoes
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Matcha Syrup & Rice Dumpling 全部手作り!抹茶蜜と白玉パフェ

Green Tea (Matcha/Maccha) Syrup & Rice Dumpling
抹茶シロップと白玉クリームパフェ

Matcha is one of Japanese Green tea. Nowadays, fewer people need this translation since Matcha became the symbol of Japanese food/beverage, like “SUSHI”. In Kyoto, every single desserts and sweets have Matcha flavour. Funny enough, many foreigners try something with “Matcha flavor”, a lot more than local Japanese. So, I made this, ” matcha & rice dumplings parfait” for French ladies.

今や、寿司と並んで、日本を象徴する抹茶。京都に行けば、全てのスウィーツに「抹茶」味があり、今や日本人より、外国人の方が興味を示すまでになっている。 ってなわけで、私もフランス人マダムの集まりで、抹茶パフェを作ってみました。

Le matcha est un thé vert japonais. De nos jours, moins de gens ont besoin de cette traduction puisque Matcha est devenu le symbole de la nourriture / boisson japonaise, comme “SUSHI”. À Kyoto, tous les desserts et les bonbons ont une saveur de matcha. Assez drôle, beaucoup d’étrangers essayent quelque chose avec la «saveur de Matcha», beaucoup plus que le Japonais local. Donc, j’ai fait ça, “matcha & boulettes de riz parfait” pour les dames françaises.

Often, women love to talk “Diet & Lose weight”, even when they are eating giant hamburgers with french fries (LOL).  These french ladies are not exception.  So,  I felt free to add extra whipping cream to this traditional bitter matcha and simple rice dumpling.

いつも、ダイエット、ダイエット。。。と言っているこのフランス人マダムの集まりですが、抹茶シロップ+白玉団子だけだと味がシャープなので、フランス人が大好きなクリームをトッピングしました。

Until this point,  it was perfectly fine… but but but, I added ” ARARE – tiny balls of Japanese rice savory crackers” as a little kick of taste.   This made my dessert disaster.   Why this dessert tastes salt?  ” Who added salt in the dessert?”   Basically, they wanted “SWEETS”, and   no traditional Japanese technique to bring up the sweetness by  saltiness, the opposite flavour…   Oops…  ( By the way, French eat blue cheese with honey,  sheep cheese with cherry jam or chutney.   They told me that the saltiness in the cheese is excellent with the sweetness from the honey…  Cheese is allowed to do so!)

ここまでは良かったのですが、最後に「ぶぶあられ」をかけたのが間違いだった。。。デザートが塩っぱい!っとは何事ぞ!!と。フランス人マダムの文句が炸裂。あんただって、チーズに蜂蜜とかジャムとかつけんじゃない!!っと言ったら、あれはチーズでデザートじゃないOKという返事。。。う〜ん。。。(私はおぜんざい+塩昆布も、チーズ+蜂蜜も、両方好きです)

抹茶シロップと白玉クリームパフェ

白玉団子: 白玉粉/もち粉100g + 水90ml +砂糖10g

抹茶シロップ : 抹茶… 5g(小さじ2)+ 砂糖60g + お湯50g

つぶあん…80g、 ホイップクリーム、アイスクリーム、ぶぶあられ。

  1. 抹茶シロップ: 抹茶と砂糖をよく混ぜる。お湯を少しずつ加え、その都度よく混ぜる。*抹茶と砂糖を混ぜてから液体を加えたほうが、ダマになりにくい。抹茶だけ先に茶漉しで振るっておくとさらに効果的。
  2. 白玉を作る: ボウルに白玉粉を入れる。水を少しずつ足し,耳たぶ位の固さになるまでこねる。小さく1,5cmぐらいの大きさに丸めてクッキングシートの上に並べる(くっつかないように)。たっぷりのお湯で茹でるため、少し大きめの鍋を用意する。 白玉団子を熱湯に入れるときに、指で真ん中を潰して、赤血球の形にしてポンポンと熱湯の中に入れて行く。入れた平田まがうき上がってきて1分ほど茹でて出来上がり。
  3. あんこを入れる。(なくても OK)    ②白玉を飾る。③最後に上から抹茶を掛ける。④生クリームを乗せて、あれば、ぶぶあられをかざる。(甘ジョッパイのが好きな方には最高!)

 

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