This is the first in a series of reviews taken from our experiences of several cooking classes that we participated in whilst travelling through Asia. We’re both foodies and love to explore new cuisine, this could have something to do with creativity. We both love to photograph and create nice imagery and design and we both like to design and create new and exciting food, and then photograph it! It all seems to be very complimentary!!

Whilst on the road, living out of our bags, on buses, trains and in hostels we didn’t get to cook and prepare our own food nearly as much as we would do on an ordinary day back home. In China we were really luck whilst staying in Beijing, we had an apartment for a month which mean’t we could go out and choose our ingredients from the local farmers market, this in itself was such a fantastic experience. Eating out all the time does take it’s toll but this is also part of the experience of exploring a country and it’s delights.

Taking part in a cooking class every so often mean’t we could explore further into the way the region or the country works with their local ingredients and taught us about the principles of their cuisine.It also mean’t we could eat everything we cooked!

We’re going to start with a course that we both loved and rate very highly in our travelling and food experiences. This was at The Yangshou Cooking School in Yangshou, Guangxi Province, China.

Their location on the banks of the Li River is stunning surrounded by karst peaks, bamboo rafts, and tourists! The course we did was a half day class starting at 8am with a local market tour. This is something that is very consistent with cooking courses in Asia, always starting with a market tour to give you an insight into where they source their ingredients from, what is local to the region and the atmosphere of a busy market place can be absorbed. Our chef and guide Kelly picked up on key ingredients that we would use such as bamboo shoots, chilli, chinese mushrooms and chinese eggplant before taking us back to the school.

We were informed about the morning, what we would be cooking and how we would do it. We each had our own cooking station with a wok on a gas stove, our own chopping boards, knives, bowls, oils and sauces for cooking with. The ingredients were portioned out for us and we would then prepare each dish before cooking it. Kelly demonstrated and then we cooked, and then we ate! For the final 4 dishes though we cooked them one by one and then had our own little banquet sat outside with the riverbanks below us – pretty idyllic!

Chinese cooking is all about sharing and dishes are served as a matter of balance. Hot and spicy dishes such as chicken with ginger and chilli should be offset by cooling preparations such as steamed fish or stir fried vegetables. A little bit of Yin and Yang occurs and equal attention should be paid for the balance of the food’s taste, texture, size, shape and aroma.

We had previously noticed how much oil was used in Chinese cooking, but on this particular course there wasn’t quite so much oil used and the dishes were very tastey and true to the Guangxi region. Not all Chinese food is the same, as we travelled from region to region we experienced subtle and strong differences in the presentation, spice, and taste.

There were around 10 of us in the class with a good mixture of young and old, and vegetarians were catered for equally. All in all we learned a lot about the values of Chinese cooking as well as picked up on some new and exciting recipes, which we think we could cook when we’re back in our own kitchen again.

Below are a few of those recipes! We hope you enjoy! Please do let us know if you manage to cook any!

Steamed Stuffed Vegetables

50gms minced pork / use finely chopped firm tofu for vegetarian option
1 tablespoon of Chives – chopped
One quarter teaspoon of salt
Mixed vegetables – peppers, tomatoes, mushrooms, courgette,

Mix the mince/tofu, salt and chives together. Stuff vegetables and steam for 15 minutes in a steaming basket. (Can use boiling water in a pan with an oven proof glass bowl instead and place vegetables in the bowl and then cover)

This dish is great as a starter and would be good at a barbeque or for a little tray of canapes!

Beer Fish

100gms fish (firm white with skin on)
2 tablespoons of peanut oil
Half tomatoe – chopped
Half green, half red pepper – sliced
1 tablespoon of sliced garlic tops or spring onions
1 tablespoon ginger – sliced
2 cloves of garlic – crushed
1 tablespoon of soy saice
Half teaspoon salt
Half glass of beer

Heat the wok, add oil and leave on full heat. Turn down the heat, put fish into work skin down, add salt on top of fish. Fry on each side for about 3 minutes making sure skin is brown. Put all veges, garlic and ginger on top of fish. Pour on soy sauce and beer. Cover with lid and cooking for 5 minutes. Remove lid add spring onions, reduce liquid for 2 minutes. Serve.

This is a really tastey dish indeed!! It’s so easy but we found it’s all about timing, adding the ingredients at the right time. A useful hint on the crushing of garlic – all we did was smash it with a large flat knife and that was that – no extra chopping required.

Eggplant Yangshou Style

100gm eggplant
2 tablesppons of peanut oil
Half red pepper – sliced
One quarter teaspoon of ginger – sliced
2 cloves of garlic – crushed
2 spring onions – sliced
Quarter teaspoon of salt
One teaspoon soy sauce
Half teaspoon oyster sauce

Heat wok and add oil. Heat until oil is smoking and then add eggplant and fry until browned and cooked. Move eggplant to side of wok, reduce heat and fry garlic, ginger and pepper for one minute. Mix eggplant with vegetbales, salt, soy sauce and oyester sauce. Add spring onions. Serve.

All of these dishes are for 2 persons, so double your quantities if you’re cooking for 4!

We had a slow start to the new year, not a lot was done at all. Helen had quite a hangover for the first part of the morning but after a while and a re-hydration sachet she soon perked up. As the day went on we cuddled in the cafe and worked on editing and the blog. We had some good comfort food and went out for a little walk before heading into town to meet Emma and Doug for some local food. We ended up at a great cheap little clay pot restaurant away from West Street where you’ll find most backpackers eating away, you can eat a good meal for around £1. So having recovered from hangovers we swapped notes on our plans for South-East Asia and ended the night with a nice cup of chai.

We started the following day early with an hour or so of horse-riding accompanied by a local guide. The session was supposed to be an hour but Dave’s horse was a little slow so we ended up being on the horses for an hour and a half. Our guide couldn’t speak very good English so it was more about signaling and the odd whip to get the horses up to his pace. This was Dave’s first time on a horse, but they were pretty tame and we think the slow pace probably helped for the first-timers. Helen’s horse was well-behaved and just got on with it, trotting when instructed to and just followed his lead. The guide came along with 3 horses and met us at Trippers, he took the white horse which was the smallest and the most feisty so we were relieved that he was riding that one. It would have been nice to find out the names of the horses but we still managed to have a small bond! Our trip concluded by a little stop on a sandy beach where our guide proceeded to take a few photos of us with our new travel companions. It was a nice experience, perhaps a little pricey at £12 each, but we enjoyed it all the same.

We had planned to do some rock-climbing later on, but the weather came in and the temperature had dropped quite significantly so we decided to hire some bikes for the afternoon and make our way to Fuli. Tripper had given us some good advice on a route to Fuli away from the busy roads, the first part of the route took us back to where we’d been with the horses earlier on and we made out way to a little taxi ferry so we could cross the river to get to the start of the path. There was a man cooking his lunch and he was ready to eat signaling to his stomach, we tried to communicate that we didn’t mind waiting for him to eat but he left it cooking and took us over the river with our bikes. When we got to the other side we found the path straight away and set off on another biking adventure. Our target was Fuli and we had a map showing various paths and villages for us to go through. It definitely helped us to get warm and it was great riding along the bumpy trials. We’ve really enjoyed hiring bikes in China as it has always given us the best platform through which to explore in our own time. Most of the villages are very tranquil and it’s always great to see the culture of each place, seeing how people live with so little in contrast to the western world.

After some time we passed through orangeries and ended up on the road to Fuli. When we arrived there wasn’t really that much to see but we did stop for some lunch and meandered through the town’s streets until we came to the Li River. We were told we could pretty much cycle the length of the river back to Yangshou without going back onto the main road, this was the case for most of the journey and it was really good biking along the paths and through more villages, past more farmland and so on. After a while though our path led us back onto the main road and so we stuck with this until we got back into Yangshou.

We hadn’t much planned for the evening other than more work on Notworkrelated and some more good Trippers food. We’d already sampled the apple crumble which was delicious so we were looking forward to another relaxing evening. Most of the south of China comes without heating so it’s always good when we have the sun during the day, here though the weather was getting colder but we didn’t mind so much as Yangshou is a really pretty place and we were enjoying staying at Trippers so we decided to stay for a few more nights. That night we stayed in the cafe until quite late and as we were the only ones there asked if we could set up the laptop to watch another episode of Misfits. Addicted some might say!! We still made it to bed by 10.30pm though so we didn’t keep the staff up too late!

(Leica M9, Summicron-M 50mm f2.0 & Olympus PEN, 17mm f2.8 & 100mm f2.8, processed in Lightroom 3)

We had breakfast at the hotel in the form of muesli and fruit before going off on bikes for the day. At Bamboo they have a good choice of mountain and city bikes (we opted for mountain bikes of course) perhaps some of the best bikes we’ve used on our travels so far!

We had a map with some good trails outlined and so off we went in the hopes of finding some less tourist-driven villages. Finding the right path is okay to start with as you head out of Yangshou town via the back roads and then there is a path that cuts under the bridge and from here you get to a gravel road, which is pretty tricky to ride over, although much more manageable if you have a decent mountain bike – you often see people on tandems and city bikes on this kind of terrain!! From here you go towards smaller paths which take you through farmland and villages, you just head north up the Li River towards Moon Hill, its a long journey on bikes and we often found ourselves the only people on the roads and thinking we may be on the wrong path.

After a brief stop for satsumas and snacks we went on our way to Moon Hill. When we arrived there were many tourists who were either enjoying the views, shopping, eating or planning to take a trip up the hill. It was getting close to 4pm by this time and we’d been cycling for the past 4 hours so decided not to climb the hill. But we did stop for some fresh corn and a few photos of the random tourist attractions such as a monkey dressed in an Asian suit posing along side happy holiday makers at what cost we didn’t stop to find out.

It only took about another 45 minutes or so to get back into Yangshou mostly on the high way which was in no way as satisfying as going through all the villages and countryside. When we got back we opted for a spot of Chinese food at another Lonely Planet recommendation Kelly’s. The food was fairly good and we weren’t charged too much for it either. Afterwards we went o Monkey Jane’s for a few drinks just to get familiar with the place before the big bash the following night. They also do really cheap beer!! We met a group of travellers who invited us to play cards with them…8 games of Shithead later and we were ready to call it a night. We had a good link with one of the guys as he’d been traveling with someone we’d met in Dali, I picked up on his Irish accent after Jane had said we may bump into them. Small world this traveling lark!

(Leica M9, Summicron-M 50mm f2.0 & Olympus PEN, 17mm f2.8 & 100mm f2.8, processed in Lightroom 3)