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 got an early bus to Koh Kong, although as per usual it took over an hour to leave the city and then we were still stopping along the way to pick up other passengers, many of whom didn’t have seats so were sat on plastic chairs in the aisles. After around 5 hours or so we landed in Koh Kong at a bus stop a little way out of the main streets, tuk-tuk drivers once again were hassling us to take pick up into town, but we knew from the scale of the map that it wouldn’t be too far to walk. We met Ali and Carl who’d been traveling mainly in India on the bus and we all decided to walk in together. We landed at The Dugout Hotel, which is quite easy to find on the main street leading towards the market. The manager is Australian and pretty helpful when it comes to advice in the area, we opted for a room that was more than we were hoping to pay but thought we’d just stay there the one night. They have a small pool there too so we were keen to go in for a dip to cool down from the afternoon heat.

Later on we met up with Ali and went to have a chat with a local eco-tour operator ran by a friendly chap called Mr T, his office is located at Dugout, and they are owned by the same guy who runs the Oasis Bungalow resort a little way out of town. We found out about tours on offer and what was possible for us to do and see on Koh Kong Island, after going back and forth and realising we couldn’t stay on the Island, Mr T made a few calls and pretty much made up a tour for us on the spot. We could take a 2 day boat trip to Koh Kong Island, visit the beautiful beaches, have barbecues on the beach, all of our food and stay at a fishing village called Alatan that is connected to the island via stilts and wooden bridges. For the 4 of us to go it would cost $55 each! This was a good price considering the tours we had paid for in Vietnam. So we agreed and decided to leave the following day. If you do go to the tourist office at The Dugout please note that this isn’t a tour they do on a regular basis so don’t expect it to be advertised. They offer other types of tours including jungle treks and mountain biking in the area, Koh Kong itself doesn’t have much going on, it’s a small town which can be used as a handy base to go off and explore.

We were picked up at 8am and taken to the harbour where we had a boat, driver and guide waiting with us along with a fridge full of food. It was a long boat that they had decked out for our comfort, Mr T came along to make sure everything was ready and set up for us and off we went. The first part of the boat trip took around 2 hours and on the way we even bought our fish from a local fisher-mans boat! We took a brief stop at beach number 1, we all jumped off the boat and went for a swim in the crystal clear waters. The beach was beautiful with no-one else around so we were excited about going to the further afield beaches.

After around half an hour we carried on towards beach number 3, here we stopped and the driver threw in the anchor. We had until around 4pm here, and so we swam, sunbathed, ate a fantastic fish barbecue meal, swam some more, the guide built us a shelter from the sun, Carl tried to catch a crab and so on. All in all it was absolutely gorgeous, we had the whole place to ourselves, the sea was beautiful and clear and it was so serene. At last we had found a paradise. We had heard that not many people come to Koh Kong Island other than on day trips because the military operate the Island so it’s not the safest place to stay, also the trips only go when there are more than 4 people so this meant we didn’t see any other tourists, only fishing boats.

After a lazy afternoon on the beach we got back into our boat and made the hour journey to Alatan fishing village. We weren’t expecting what awaited us at all. The village is build up of around 50 or so houses all built on stilts going away from the Island for around 1km. As we arrived many local children were waiting for us, all shouting hello and smiling and laughing nervously in anticipation of our arrival. We instantly felt very humble and privileged to be there and were taken into the house which would be our base for our stay. As soon as we got inside the children were posing for photographs, asked Dave to do some English spelling and took us up onto the Island where their school is based. We were quite overwhelmed by the whole experience, they were so happy for us to be sharing their home with them, showing us around their school and attempting to speak English with us. The photography opportunities here were fantastic.

After an hour or so of playing with the children we sat down for dinner and enjoyed more fish, rice, salad and fruit. We had previously seen two full size snooker tables in one of the houses a little further away from where we were and asked if we could play some snooker/pool. We have no idea how easy or hard it was for them to get those things in there, we were amazed that they had them and they clearly kept them in mint condition. It was also amazing to see how each family have some way of making money; either by fishing, selling groceries, a little cafe at one end and then the snooker hall!

So we played for an hour until going to bed at around 10pm, we had an audience watching us the entire time and Helen didn’t play well at all. We kind of just wanted to be unseen at this moment in time wishing for a game of pool on a snooker table to end!! Unfortunately for us Ali and Carl beat us 2-0, but Helen always makes a point that pub sports…just ain’t her thing! ha ha!

So to our bedroom which our hosts had vacated for us for that night, 4 of us all lined up on a thin mattress, with water underneath and noises from loud televisions, babies’ crying and the like meant we were on for a restless night. Still the experience of being there far outweighed any of this and we were very happy to have stayed in Alatan that night.

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