Basic Techniques of Chinese Cooking by Chef David Yip

BRAISING AND BOILING with Method of Preparing Black Bean Paste and Soy Sauce

The year 2014 promises to be an exciting, as I aim to conduct a series of ‘back-to-basics’ cooking classes at TECL. For cooking enthusiasts without proper kitchen training, cooking even from a recipe can be daunting and frustrating.

This is especially true of Chinese cuisine, which, unlike Western cooking, does not have a tradition of carefully detailing and documenting each cooking step. Also, Chinese chefs often withhold ‘secrets’ or ‘tricks’, and this can get in the way of achieving a top-notch dish. A third point is that many traditional Chinese chefs are not capable of explaining their techniques in the sophisticated manner that today’s foodies are accustomed to, which often incorporates food science and the mechanics of taste.

Therefore the need for a class like this.

I believe that once you are armed with the know-how of basic techniques, cooking becomes relaxing and enjoyable. More importantly, you will learn ways to produce your own sauces and condiments at home, so you can artisanally create your own recipes from scratch.

In the first lesson, I shall focus on, and demonstrate, Braising and Boiling. There are 3 main methods to each technique, and each technique in turn renders a different texture and taste to the recipe. I shall also give tips on how to prepare black-bean paste and soy sauce for your own daily consumption.


- Braised Sea Cucumber

- Braised Tofu with Roast Pork

- Braised Mee with Meat


- Double-boiled Chicken Stuffed in Pig’s Stomach Soup

- Boiled Lion’s Head Meat Patty

- Deep-Fried Fish Soup with Salted Vegetable

Format: Demo cum Food Tasting

Sat Jan 11, 2014
3:00 PM - 6:00 PM SGT
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The Eureka Cooking Lab
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The Eureka Cooking Lab