Phase 10: Summer Afternoon Tea

On June 25, 2023, the students had an opportunity to learn and create a delightful summer afternoon tea set. The set featured two mouthwatering treats. The students first followed a step-by-step process to craft the Oreo Sea Salt Cheese Squares. They skillfully formed a delectable blue crust, ensuring it had an attractive appearance and a delightful taste. Next, they prepared a creamy cheese filling delicately infused with a hint of sea salt. For the Mango Pomelo Sago, the students were tasked with extracting the segments of the pomelo fruit. They then cooked sago pearls until they reached a soft and translucent texture. The students combined these components with a luscious coconut milk base, creating a refreshing and tropical dessert that highlighted the flavors of mango and pomelo.

Phase 11: Chinese Lei Cha

At noon on September 25th, a fragrant aroma filled the College Master’s residence. Inside the courtyard, students gathered to make Lei Cha, a traditional Hakka delicacy. The process began with the students adding peanuts, tea leaves, and sesame into a mortar. They then skillfully pounded the ingredients with a pestle until they formed a smooth and paste-like consistency. As boiling water was poured into the bowl, a dark ring formed, emanating the aromatic essence of crushed sesame. Inside the house, the preparation of side dishes was also in full swing. The students were busy stir-frying a variety of ingredients to accompany the Lei Cha. These side dishes would later be added to the prepared tea soup, completing the Hakka Lei Cha experience.

Phase 12: Chinese Spring Pancakes

In this phase, our students had the opportunity to learn and make Chinese spring pancakes. As they allowed the dough to rest after kneading, they began preparing an array of fillings ranging from savory meats like Spicy Shredded Chicken or Shredded Pork in Beijing Sauce to vegetable options like Stir-fried Carrot and Potato Shreds or Stir-fried Mixed Vegetables. Once the dough had risen and been divided, the students rolled it out into thin round wrappers. The charm of spring pancakes lies in the wide variety of filling options available. Each student selected their desired fillings and placed them in the center of the wrapper. The delightful layers and diverse ingredients give spring pancakes a unique and vibrant character.

Phase 13: Sushi

On March 12, 2023, the members of the Manga Club's Japanese Cuisine Department guided our students in the art of making sushi. The process began with the arrangement of the ingredients on specially prepared sushi rice. Carefully selecting the perfect combination of flavors and textures, they tightly rolled the sushi using bamboo mats. With patience and skill, the students created beautiful and exquisite sushi rolls that emerged from the bamboo mats. And when they took their first bite, a symphony of flavors exploded on their taste buds. The umami-rich flavor of the shredded pork floss, combined with the soft sushi rice, creates a delightful harmony of tastes. The refreshing crunch of cucumber and the vibrant sweetness of carrot added a burst of freshness to the palate. The inclusion of tasty luncheon meat and succulent crab sticks brought a savory richness that complemented the other flavors.

Phase 14: Zhangzhou Mochi

In this phase, our students had the opportunity to make Zhangzhou Mochi, a popular traditional Chinese dessert. The process began with the preparation of the dough, where a variety of baking ingredients were skillfully kneaded into a smooth and fragrant mixture, filling the room with the delightful aroma of butter and flour. Once the dough was ready, they proceeded to fill it with an array of delectable fillings, such as taro paste, shredded pork floss, red bean paste, and mango before sealing it tightly, ensuring that the fillings remained intact.

To add an extra touch of magic and flavor, the students rolled each mochi in an assortment of colorful powders. Strawberry powder, matcha powder, purple sweet potato powder, and peanut sesame powder were used to create a vibrant and visually appealing exterior for the mochi. The result was a collection of Zhangzhou Mochi, with smooth outer skin and satisfying chewiness. The diverse fillings, combined with the colorful powders, created a delightful treat that pleased both the eyes and the taste buds.

Phase 15: Korean Dishes

In this activity, students had the opportunity to immerse themselves in the art of making Korean dishes. One group took on the task of creating delectable kimchi pancakes. The crispy and spicy kimchi harmonized flawlessly with the delicate and substantial flour, producing an explosion of flavors. Dipping each mouthwatering bite into the Korean-style spicy sauce instantly transported you to the bustling streets of Seoul. Meanwhile, the other group delved into the realm of stir-fried rice cakes. Meanwhile, the other group focused on cooking stir-fried rice cakes. They started by sautéing onions, cabbage, and carrots until tender. Then, they added kimchi and rice cakes to the mix, coating them with a flavorful sauce and simmering them on low heat until the sauce thickened. In the end, the groups exchanged their culinary creations. The captivating scents of kimchi pancakes and spicy stir-fried rice cakes merged together, offering a soothing and stress-relieving tonic before the final exams.