How do bakers get their pastry moist and crusty at the same time?
What is the easiest way to cook juicy but crispy meat?
The secret is steam.
In this class Lou Wong will show you how to use the surprising wonders of steam cooking to make everybody’s yum cha favourite, Siu Mai – open faced dumplings with an irresistible pork and prawn filling
Each attendee will get to sample the chef’s creation and receive a copy of the recipe so that you can make the dish at home. You will also receive a Market bag and a $10 voucher to spend on the ingredients next time you are at the Market.
Fun and casual, this 30 minute class is the perfect addition to your Night Market adventure.
We will be running three sessions over the course of the evening so you can join in at a time that best suits you. Simply click on your preferred time to book!