The other day Min brought me to Janson Hong's which is an oriental supermarket in Peterborough city centre. Our goal was to have her point out a lot of the ingredients that she regularly uses in her cooking. The main things I picked up were items to make spring rolls and some seaweed wrappers and rollup mat to make sushi. I also found some "American" favorites of Hunt's tomato sauce, A&W rootbeer, and graham crackers, all imported from Singapore!!!! Other things I got were really good soy sauce, rice wine, satay sauce, black peppered beef sauce, coconut milk, garlic chili sauce, hoisin sauce, dried Chinese mushrooms, and bamboo shoots.
Today Laurie and my neighbor, Jane, came over for a cooking lesson from Min. We made spring rolls, PF Chang's lettuce wraps (amazing), a recipe that said it was like Panda Express' orange chicken but was not very close at all, and fried rice. Also Min showed us how to steam cook a barbequed pork roast. She has this amazing layered steamer that allows you to cook loads of things, but the pork roast takes about 3 hours to steam done as it sits in his marinade.
Min had me show the other gals how to make the fried rice. It's really unnerving to make food in front of your teacher, but she is very patient. The one lesson that we all learned was that there is a TON of prep work involved with Chinese cooking. You need to chop, shred, dice so many things before you actually turn on the heat on the wok. We had a lot of fun and really enjoyed getting to eat what we made.
The other day Min brought me to Janson Hong's which is an oriental supermarket in Peterborough city centre. Our goal was to have her point out a lot of the ingredients that she regularly uses in her cooking. The main things I picked up were items to make spring rolls and some seaweed wrappers and rollup mat to make sushi. I also found some "American" favorites of Hunt's tomato sauce, A&W rootbeer, and graham crackers, all imported from Singapore!!!! Other things I got were really good soy sauce, rice wine, satay sauce, black peppered beef sauce, coconut milk, garlic chili sauce, hoisin sauce, dried Chinese mushrooms, and bamboo shoots.
Today Laurie and my neighbor, Jane, came over for a cooking lesson from Min. We made spring rolls, PF Chang's lettuce wraps (amazing), a recipe that said it was like Panda Express' orange chicken but was not very close at all, and fried rice. Also Min showed us how to steam cook a barbequed pork roast. She has this amazing layered steamer that allows you to cook loads of things, but the pork roast takes about 3 hours to steam done as it sits in his marinade.
Min had me show the other gals how to make the fried rice. It's really unnerving to make food in front of your teacher, but she is very patient. The one lesson that we all learned was that there is a TON of prep work involved with Chinese cooking. You need to chop, shred, dice so many things before you actually turn on the heat on the wok. We had a lot of fun and really enjoyed getting to eat what we made. 
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