Went to a great new restaurant last night that offers hands-on cooking classes. Well, it's not exactly brand new - they've just moved locations from downtown Vancouver to a cool, tree-lined busy area of town called Kitsilano that's a blend of treaded urban and laid back west coast weathered wood charm. A great addition to the neighbourhood. Nourish offers a fresh, local-sourced menu that's vegetarian friendly, and follows the same aesthetic for it's cooking classes that it offers in the same space. And a great space it is; original plank floors that still creak underfoot, high open ceilings and lots of clear space on the walls and floorspace. Nicely detailed by Arithmetic Creative. Interior design by Studio Coalesce.
|Owner, Chef Dan Cheung|
Dan Cheung, owner and our instructor, walked a small group of us through the creation of an asian based meal of Steamed Bao Buns - featuring steamed Bao Dough and Sauteed Shiitakes in BBQ sauce, and some great little tips like how to Quick Pickle Cucumbers and how to make an incredilbe Chinese BBQ sauce (it is to die for!), and Dan Dan Mian Noodles made with organic Ramen Noodles and featuring this great, crunchy vegetable Kohlrabi (new to me, at least)! Dan was great, showing everything nice and slow and going over details that might be glossed over by another instructor who might presume I actually know anything. Great class.
As a bonus, they were kind enough to allow us to reprint out the recipe we followed. It makes a great, fresh lunch or dinner. Check out the how-to below!
Steamed Bao Buns
CHINESE BBQ SAUCE
This batch makes about 85 ml of sauce. You can make this beforehand, and refrigerate in a seal-tight
container for up to 14 days.
2 tbsp Cane Sugar
1 tsp Salt
½ tsp Five Spice Powder
1 tsp Paprika
¼ tsp White Pepper
1 tbsp Soy Sauce or Tamari
½ tsp Sesame Oil
2 tsp Hoisin Sauce
2 tsp Tomato Paste
2 tsp Molasses
1 tbsp Sunflower Oil
3 cloves Garlic, minced
1 tbsp Hot Water
|Making BBQ Sauce|
|Getting ready to plate|
STEAMED BAO DOUGH
Dough makes 6 servings (2 baos per person)
1 can (400g) Coconut Milk
500g or 2 filled coconut milk cans of Flour, plus extra
7 tsp Baking Powder
Pinch of Sea Salt
1. Fill half a large pot with water, and heat to boil. This pot will be used with a steamer.
2. Add flour, baking powder and a good pinch of salt into a bowl and toss well. Add the coconut
milk to a food processor with the S-blade, and then the flour mixture. Whiz to a dough, then
transfer to a flour-dusted surface and roll into a thick sausage. Dust with flour as needed to make
sure it doesn’t stick to your surface or your hands.
3. Cut into 12 equal-sized pieces, roll each piece flat, roughly ½ cm thick.
4. Water should be boiling steady on a medium heat. Place dough on parchment paper to prevent
sticking, and put in steamer. Cover and steam buns for 12 minutes.
SAUTÉED SHIITAKES IN BBQ SAUCE
Serving for one
1 tbsp Olive Oil
4-5 (40g) Shiitake Mushrooms, medium sliced, stems
and tough ends removed
2 tbsp Chinese BBQ Sauce
1. Heat pan at medium, add oil, and then add shiitake mushrooms.
2. Sauté for about 10 minutes, moving around every 30-45 seconds, until soft and starting to brown.
3. Then, remove from heat and place in a bowl where you can add the Chinese BBQ sauce.
ROASTED CHICKEN IN BBQ SAUCE
Serving for one
½ cup (60g) Boneless Chicken Thigh
1 tbsp of Chinese BBQ Sauce
1. Place chicken in a bowl, and cover in Chinese BBQ Sauce.
2. Using an oven-safe tray, bake chicken for 12 minutes at 425ºF. Turn on the broiler on high and
broil for 5 minutes. An instant-read thermometer inserted should read 165º F.
QUICK PICKLE CUCUMBER
One quarter of an English Cucumber, medium size,
20 ml Rice Vinegar
5 ml Maple Syrup
Pinch of Sea Salt
1. Slice cucumber thinly, coined and place in bowl.
2. Add all ingredients, mix and let sit for 15-20
SUGGESTED VEGETABLES AND GARNISH FOR BAO BUNS
Quick Pickled Cucumber (recipe above)
Chopped Red Cabbage
Chopped Green Onion
Roasted Sesame Seeds
|Dan Dan Mian|
Dan Dan Mian Noodles
1 bunch (70g) Dry Ramen Noodles (Hakubaku brand
used in class)
½ cup (60g) Spinach, Chard or Kale
1/3 cup (40g) Crunchy textured vegetable (Kohlrabi,
Carrots or Daikon Radish)
1 tbsp Cilantro, roughly chopped
1 tbsp Roasted Almonds, ground
1 tsp White Sesame Seeds
1 tsp Black Sesame Seeds
2 tbsp Green Onions, chopped
1 pinch Radish Sprouts
8-10 thin slices, Radish
1/2 tsp Sesame Oil
1 tsp Tahini
1 tbsp Almond Butter
1 tbsp Maple Syrup
1 tbsp Tamari or Soy Sauce
1 tsp Sriracha (add more for extra spicy)
½ tsp Ginger, grated
½ cup (60g) Smoked Tofu, cut into matchsticks or
½ cup (60g) Roasted Boneless Chicken Breast or
Thigh, pulled or sliced thinly
Nourish Cafe & Cooking School
3742 West 10th Avenue, Vancouver
Monday to Friday: 7:00am - 6:00pm
Saturday/Sunday: 9:00am - 4:00pm