Forget about Red Bridge!
24.05.2008 - 24.05.2008 34 °C
The Blue Dragon's cooking class was waaaaaaaaaaaaaay fun-ner than Red Bridge's! Ok, so Red Bridge's was more classy, including a free drink, market tour, boat trip down the river, and a very nice (I mean, REALLY nice) setting in which to learn. The ingredients were prepared for us, so all we really needed to do was to just dump everything in the pan / claypot / pot in the right sequence, for the right amount of time. Almost idiot-proof. Very pampering.
On the other hand, Blue Dragon's was very hands-on. We had to shred the carrots and potatoes ourselves, mince the lemongrass and spring onions by knife only (no mincer / blender / whatever you call it), slice off the stripes of beef from the big chunk of meat on our own, and even fry and barbeque the raw food ourselves. It was the complete cooking experience, no frills. It was also half the price.
The first thing we learnt to make was spring rolls (easy-peasy). A bit of slicing, ok, a lot of slicing, mix it all up, dump it in the rice paper, and roll it up! TA DA! SPRING ROLLS!!! Want it fried? Dump it in the frying pan!
The next two weren't that simple. The grilled beef on lemongrass stick was really fun to make, but the marinate was also pretty complicated. Nonetheless, thanks to the step-by-step instructions, we didn't mess up the marinate, and the resulting product was D-E-L-I-C-I-O-U-S! They only got us to make 4 each, but hey, I would have been more than happy to make however many that it takes to use up the whole block of beef. Yummy!
The fish was pretty good too, by my standards, although some of the others in the class didn't really like it. According to them, the beef lifted their standards so high, that the fish was kind of a disappointment. But anyhoo, I thought the lemon sauce they gave us was nice, something that the others didn't touch. Maybe because of that, they didn't like it? I don't know.
Anyways, after all these cooking classes, HOPEFULLY I'll be able to duplicate it at home. Hehe... You know, it's not the same, cooking somewhere else and cooking at home............