I was invited to cook with Salima and Ging today. Salima offered to show us how to make "Turkish turnovers". That doesn't sound very Chinese, does it? The filling is pork, onions, green peppers, and spices. The pastry is a small square of puff pastry. The sides of the pastry square are closed, and then it is a matter of pinching, and rolling to get a nice looking top edge. Here Salima is brushing egg on the finished packets, ready to pop them into the oven.
Below, Ging is coking to Thai noodles in a large wok, before adding a handful of bean sprouts, and herbs, and frying an egg right in the pan and mixing it into each portion of the dish.
Ging showed us how to make a spicy papaya salad. In the photo below, you can see a large mortar and pestle, in which the chili and garlic, cherry tomatoes, and shrimp sauce, fish sauce, and lime are all mixed together. The shredded papaya and carrots are added into the mixture right in the same bowl. This was a very spicy dish.
Everything was yummy. I have to practice the pinching and rolling!
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