Standard One Day Taiwanese Cooking Class 1
Class content
Drink
Basic ingredients introduction
Taiwanese dressing
Soft tofu with Taiwanese dressing
Ginger dressing
Toasted eggplant with ginger dressing
Cucumber with white sesame oil
Sour and spicy soup
Sesame and spicy dressings
Black sesame paste
Green vegetables with black sesame paste
White sesame paste
Konjac rolls with white sesame paste
Spicy Sichuan flower pepper oil
Spicy pineapple
Spicy Sichuan sweet and sour dressing
Spicy noodles
Flower pepper and sesame
In this class we'll look at about four recipes for sauces based on flower pepper (Xanthoxylum) and three or four more based on sesame seed. I will tell you how you can use these as the basis of a variety of other dishes, and we will cook a few of them together, and try them. I focus on using vegetables and other natural, healthy ingredients in my classes.
The flower pepper sauce or dressing can be made quickly and easily and you can also use it with entrees or stir-fried dishes. Flower pepper is actually a common ingredient in cuisine from Sichuan and Yunnan in Western China. Chinese people call it flower pepper, but it is also known as xanthoxylum.
Sesame seeds are another very commonly used ingredient, 
which have a widespread influence throughout Asian food culture too. The sesame sauce is very quick and simple to make, and also very easy to serve with noodles, uncooked vegetables, or meat. Both these flavors, flower pepper and sesame, have been adapted to Taiwanese cuisine and are very popular in Taiwan.
The class will take about four hours.