Asian Surf and Turf at ICE

I loved this class. The teacher of this class was Wai Hon Chu. He has a book that I would love to look at,The Dumpling: A Seasonal Guide. He was wonderful at demoing all of the steps to all of the recipes.
We started off prepping all of the ingredients for sushi, Vietnamese Summer Rolls , sauces, pad Thai and marinating the chicken and pork. We made the summer rolls first, and that was easier than I thought and tastier. The rice paper was dipped, for about 30 seconds, in water. Then lettuce was put down. On top of that was a large pinch of rice noodles (dipped in boiling water, then cooled in cold water, then drained)Then came julienned cucumber, julienned avocado, then sprigs of cilantro, mint and Thai basil. Then we carefully rolled it until the lettuce appeared in the top. Then poached halved shrimp and/or crab and a sprig of garlic chives. The dipping sauce rocked. It started out with peanut butter, slightly thinned with water. I cooked chili flakes in oil, added water, added tomato paste (actually we didn't have any, so we used ketchup!)the peanut butter, hoisin sauce, and fish sauce. Delicious.

We made the pad thai, cooked the pork, made a Malaysian Chicken Rendang Curry, Chinese scallion pancakes, Chinese long beans (deep fried first), and fortune cookies. Also sushi. It was another exhausting night, with huge rewards.
Once again I took many more pictures during the night, and they are here