![]() PHEW! Now that that’s all over and explained, let me just give you that recipe. It applies only to the Rancho Vignola sponsored Moroccan cooking class offered Feb 16th, 2013. This discount cannot be applied to any other cooking class. resident who can make it to Victoria for the date of the class (Feb 16th, 2013).ħ. This discount giveaway is open to any Canadian or U.S. The winner will have the choice to buy both discounted spots, OR to buy only one spot, and I will pick a second winner by random draw.Ħ. Each draw will last for 24 hours, after which I will close comments and pick a winner by random draw.ĥ. A new blog post will go up every Monday and Thursday for the next three weeks. Enter the draw by commenting on the blog post or on my facebook fanpage that day. Two discounted cooking class spots will be available for a draw each Thursday and Monday for the next three weeks. No purchase necessary to enter the draw, but if you win the discount, you will be expected to pay the remaining 50% value of the cost of the cooking class – in this case, $45 plus GST per person.ģ. You are entering to win a discount on a Chef Heidi cooking class. For a full description of the class, please visit my website cooking class page (scroll down a bit for the “Delights of Morocco” description.)ġ. ![]() ![]() The class will be held on Sunday, February 16th, from 5 pm to 8 pm, at the lovely teaching kitchen of The London Chef in downtown Victoria. What this means for you, dear readers, is that I will be selling twelve spots at a M oroccan cooking class for half-price!That’s $45 for a full three-hour hands-on cooking class, and includes a take-home recipe booklet and full delicious meal. To recap : Rancho Vignola has stepped up once again to sponsor my business activities, this time by covering 50% of the cost of one of my Moroccan cooking classes. Now, on to the real reason you are here, I am sure : THE COOKING CLASS GIVEAWAY! Remember, there will be a chance to win every Thursday and Monday of the next two weeks, so keep checking back. You can find a variety of Salted Soy Beans/Yellow Bean sauces (including Yeo’s) in Victoria’s Chinatown at Fisgard Market, in the sauce/condiment aisle, about half way down. And I’ve included the recipe for you to try! I love Chinese salted soy beans cooked with ground pork and ginger to serve with pillowy egg noodles. One of my personal favourite uses for Salted Soy Beans is Thai Stir-Fried Greens with Garlic, which I have blogged about before. In Chinese cooking, SSBs can be found most often in Northern-style cuisine, which runs to heartier fare, wheat-based dumplings and noodles, and lots of pickled and preserved foods. Many recipes will combine SSBs with other pungent ingredients such as chiles, garlic, and ginger.įamous Thai recipes that rely on SSBs are Lat Na (aka Rad Na) and Khao Man Gai. My favourite brand is Yeo’s Salted Soya Beans – the beans come whole in their yummy thick brine, which gives me the option of using them whole, crushed, or pureed (some recipes call for different consistencies). Then I sneakily give them one or two delicious recipes that call for Salted Soy Beans/Yellow Bean Sauce, and cross my fingers that folks will try some. That said, the closest flavour I can liken SSBs to (that most of you will be familiar with) is miso paste, and I often recommend in classes and tours that folks use miso paste as a substitute if they don’t want to purchase another condiment to clog up their fridge. Imagine that fermented soy bean products are as diverse as cheeses, and you will have some idea why you can’t swap them around willy nilly. Similar fermented soy bean products are used throughout Asia, and can sometimes be substituted one for another in a pinch. But I sometimes want to, very badly, yell, “BUY THIS NOW! YOU WILL THANK ME LATER!” SSBs add so much flavour and taste so good and last so long in the fridge! ![]() I try not to say “You MUST own this to be able to cook authentic-tasting recipes!” because I don’t want to be a self-righteous Asian food nerd and scare people away. I talk glowingly about salted soy beans (SSBs) in my Thai cooking class and on my Culinary Tour of Chinatown. Salted Bean Sauce may not look like much, but its complex and salty umami flavour packs a delicious punch. Salted Soy Beans, more commonly known as Yellow Bean Sauce or even Fermented Bean Paste, is essential to the cuisines of China and South East Asia. We make a serious about-face today, from the lovely modern health food of homemade almond milk to the not-so-pretty ancient seasoning of Asia.
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