Dong Po Rou & Lion Head Meatballs / Twisted Scallion Roll
Dongpo Pork – bright in color, rich in mellow juice, fragrant and yet not greasy in the mouth. Although Dongpo Pork is a big dish, it’s not difficult to make as long as you follow the teacher’s steps. Learn how to make it, and you can show off your skills in front of family and friends in the coming New Year. Pair it with handmade scallion rolls or steamed buns, and it’s really a hit! !
The lion’s head is made of fat and lean pork. It tastes soft and waxy, fat but not greasy, healthy and nutritious. It looks like a lion’s head and it is an auspicious dish in CNY.
Dats:
22 Feb Sat 2.30pm – 7pm
*Class conducted mainly in mandarin. English recipe given.
Chef’s Profile:
Chef YiXiang Chang is a talented culinary artist and pastry chef based in Kuala Lumpur, with a deep-rooted passion for food that stems from his culinary family background. With extensive experience in fine dining restaurants in Kuala Lumpur, as well as in 5-star hotels in Malaysia & Singapore, Chef YiXiang has built a diverse and impressive career.He owns a culinary and baking studio alongside a restaurant in KL. Join him in this special edition cooking class in Jan!
- Techniques of tying the pork
- Braising techniques
- Preparation of the sauce
- How to prepare meatballs and its secret recipe braising marination recipe
- How to cook the meatballs
- How to make scallions buns in twisted design.
The lion’s head is made of fat and lean pork. It tastes soft and waxy, fat but not greasy, healthy and nutritious. It looks like a lion’s head and it is an auspicious dish in CNY.
Dats:
22 Feb Sat 2.30pm – 7pm
*Class conducted mainly in mandarin. English recipe given.
Chef’s Profile:
Chef YiXiang Chang is a talented culinary artist and pastry chef based in Kuala Lumpur, with a deep-rooted passion for food that stems from his culinary family background. With extensive experience in fine dining restaurants in Kuala Lumpur, as well as in 5-star hotels in Malaysia & Singapore, Chef YiXiang has built a diverse and impressive career.He owns a culinary and baking studio alongside a restaurant in KL. Join him in this special edition cooking class in Jan!
What you'll learn
- How to choose and prepare pork belly- Techniques of tying the pork
- Braising techniques
- Preparation of the sauce
- How to prepare meatballs and its secret recipe braising marination recipe
- How to cook the meatballs
- How to make scallions buns in twisted design.
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hear what our Students have to say
Many thanks to teacher Alice and Penny who r v patient and helpful in guiding us in the Novelty Agar Cake! Thanks to Brenda and Rose who make this class a success too! Overall,a positive and good experience today! Our agar cake looks v cute/perfect to be eaten!lol Looking forward to more classes organised by BakeFresh!