Our Simply V Cooking Class this July jointly hosted with VCAI was all about balancing rich, comforting textures with bright, vibrant flavours. Participants gathered to master two classic vegetarian favourites that bring standard home cooking up a notch.
Whether you love a golden, crispy bite or a zingy, fresh salad, this session offered the best of both worlds.
Golden Crispy Meets Fresh & Zesty
- Pan-Fried Radish Cake: A dim sum staple made simple. Participants learned how to transform humble fresh radish and rice flour into a dish that is delightfully soft on the inside with a perfectly golden, crispy edge on the outside. We explored how to serve it straight from the hot pan or toss it with eggs for a hearty, comforting meal.
- Thai King Oyster Mushroom Salad: A refreshing, flavour-packed dish bursting with vibrant textures. Shredded King Oyster mushrooms were paired with crunchy carrot, crisp cucumber, sweet apple, fresh coriander, and a kick of red chilli for a light, invigorating salad that delivers a wonderful balance of sweet, spicy, and tangy notes.
Check out the full highlight video to see our participants in action and get inspired for your next kitchen session!
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