Stuffed Capsicum with Black Bean Sauce – Ooooo, heavenly taste!
This dish captivated me. I was not familiar with black bean sauce since my mum and mum-in-law do not use this ingredient. It was delicious.
Thought of including a picture of food cooking in the pan to show the stove/pan. 2-3 of us would share 1 pan. It is a hands-on class. While the food is cooking, Chef Shih doesn’t step away. She will explain what is happening and what to look out for.
Ok, back to the topic!
After enjoying Chef Shih’s seafood class (read about it here) and using her recipes to delight family and friends, I returned for tze char style recipes.
‘Foundations of Chinese Cuisine Level 3‘ caught my eyes!
There are 9 dishes in this lesson. The previous class I attended, ‘Foundations of Asian Cuisine (Seafood) Level 1‘, had 4 dishes + 2 desserts. The duration of the classes are the same – hence, this means the dishes are easier and faster to prepare.
Beautiful mural at the entrance of Palate Sensations Cooking School
Pantry area with complimentary hot drinks and water
1. Fried Hor Fun with Beef 干炒牛粉
If you ever wondered how to get wok hei, the smoky yummy flavour in dishes served by tze char places or Chinese restaurants, learn from Chef Shih!
This dish was cooked using an induction cooker. Chef Shih explained and demonstrated once before letting us fry our own individual portion. It was fun.
Even though the ingredients and recipe used are the same. Some of our hor fun had more wok hei flavour than others.
I would need more practice and experience with handling the fire/heat in the kitchen!
2. Coca Cola Chicken Wings 可乐鸡翅
A delectable dish. Half a can of Coca Cola was used in the preparation of this dish. This serving size is for 4 pax.
3. Pan Fried Fish with Garlic and Ginger 干煎姜丝鱼
I was not looking forward to this dish since it had garlic and ginger – things I dislike. But woah, I was amazed by the flavour of this dish.
The sauce ingredients were nothing fanciful – most Chinese families would have it. Yet, this dish was restaurant quality.
I am starting to like garlic, ginger, spring onion and coriander. I have always omitted these when following a recipe from a cookbook – no wonder my dish lacked flavour. It was prepared in a way that brought out their flavour well. Yums!
Recreated this recipe at home. My girls polished it up in no time. They don’t love fish, but they love yummy food, haha. Chef Shih’s recipes are fantastic.
4. Stuffed Capsicum with Black Bean Sauce 酿彩椒
Chef Shih said this can be made as a yong tau fu item or served this way as a dish on its own. Love the taste of this! Didn’t expect it to turn out so good. This is 4 person’s portion if I remembered correctly.
I never liked capsicum. Only started eating it when I was exposed to bell pepper during my cooking lessons at ABC Studio.
5. Lemon Chicken 柠檬鸡
Generally I avoid learning deep fried dishes as I felt it was unhealthy and effortless. Yet this dish surprised me.
Whenever I deep fry meat at home or order fried chicken at the hawker center, the meat inside is dry and a little hard. I thought this was the norm.
When I took a bite of this chicken cutlet – wow! It was crispy on the outside and juicy on the inside. The juices were sealed in. Now, I get what commentators mean on those cooking shows.
Chef Shih kindly let us prepare this recipe 2 ways – deep fried and grilled, so we could experience the variety in cooking method as well as flavours.
6. Braised Beancurd with Shrimp and Vegetables 红烧豆腐
This dish is delish! The beancurd has to be deep fried, that is the authentic preparation style for Chinese style braised beancurd.
7. French Bean Stir Fry with Minced Pork 干煸四季豆
This dish is yummy! There’s black bean used here as well. It gives dishes a unique umami. The french bean have to be flash fried for this dish.
8. Braised Eggplant with Minced Pork 鱼香茄子
Yums! The eggplant has to be flash fried. Chef Shih also shared a few tips about working with eggplants during the lesson.
9. Fried Shredded Vegetables 三丝爆炒
I have never liked celery as I find the taste and smell of it “repulsive”. My first encounter with celery was during my secondary 1 Home Economics class. I had to cut celery for a spaghetti recipe and my hands had the smell for the entire day.
Fast forward almost 20 years later, I am starting to enjoy celery.
This class is a great deal at $250. It contains 9 dishes in total. This was my 2nd lesson with Chef Shih/Palate Sensations and I enjoyed it. As usual, there is a lot of hands-on practise with the heat/fire, which I find myself lacking in.
If you could only attend 1 lesson out of the 2, I highly recommend going for the seafood class. Read about it here.
Cooking classes can get really addictive (in a good way though). I love learning tze char style dishes. I will be back for another lesson as I spotted Chef Shih starting a module 2 for the seafood class featuring dishes such as ‘salted egg crab’, ‘white bee hoon with clams’ and ‘deep fried prawn paste chicken’ – yums!
I paid for the course first and Palate Sensations sent me the link and invoice for claiming 1 week before my lesson. About a week after the lesson, I got the refund to my credit card.
Click here for the full course at $250 (Skillsfuture eligible)
This class is also separated into 2 parts at $145 each (non-Skillsfuture eligible):
Click here for Coca-Cola Chicken Wings / Beef Hor Fun / Lemon Chicken / Stuffed Capsicum
Click here for Pan Fried Fish / Fish Fragrant Eggplant / French Bean with Minced Pork / Pan Fried Fish / Fried Shredded Vegetables
*for the half-course, dishes are fixed and cannot be changed
Things to note
Bring about 3-6 containers to takeaway the food if you wish to (depending on how many items you are learning for the day).
Apron, recipe and pencil is provided.
Chef Shih is generous with her cooking tips and is fine with us taking a video of her demonstration too. This is really cool.
Just don’t post the videos online, as with any cooking/baking classes.
My lesson was on a weekday during office hours and the class was relatively small at 3-4 ladies to 1 instructor.
This review is neither sponsored nor endorsed by Palate Sensations Culinary School. I’m just sharing my experience with them. Hope it helps!