The Oakland Asian Community Center (OACC) presented a series of three cooking classes featuring Tibetan, Filipino and Chinese cuisine. On June 5, Teresa made three different pots of soup and three dishes assisted by fifteen pairs of helping hands.
Teresa attempted a double take on the Fuzzy Melon Soup, making one with a vegetarian stock and the other with a chicken stock prepared from scratch. She also did a double take on a stir-fry, one with meat and the other meatless.
Registered dietitian, Jing Liu, easily provided a Universal sauce for her two dishes and Teresa's microwaved eggplant.
Rice, Tea, and a sweet soup made of purple yam and tapioca rounded off a midday feast for the participants.
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