I guess if you’re here, it’s because we have something in common. You are in love with Street Food. To be able to enjoy the pleasure of eating, while moving through different streets and cultures is something difficult to match. Breathing the atmosphere and the bustle of markets, street stalls and pedestrians, while hundreds of aromas captivate our senses. It is true that we will not be able to relive many of these emotions at home during this course, but we will be able to enjoy a very important part of its essence. Its gastronomy.
In this workshop we will elaborate doughs and cook in our stoves. So we will fully enjoy our five senses.
This course, “Street Food Breads“, is a course inspired and based on Street Food. The elaborations that are learned and carried out, all have one element in common and that is “bread” or “batter”. Much of the street food is accompanied by bread or another type of dough that supports the rest of the elaboration.
This course not only takes you into this fascinating and wonderful universe, but also allows you to enjoy recipes from different parts of the world and make your palate fall in love with surprising and dazzling flavors. Let your cooking go beyond and bring you closer to India, Mexico, China… Close your eyes and enjoy.
During the course you will learn what Street Food is and how it originated. But, in addition, you will learn how to elaborate 7 emblematic recipes that are part of street food. Not only will you know how they are made, but you will also learn about their origin, curiosities and details of all the ingredients used to make them:
- Tortas Ahogadas: Learn the history of this famous traditional Mexican elaboration, as well as how to make the famous birotes salados, the classic and spectacular carnitas, plus the jitomate sauce and hot sauce.
- Amritsari Kulcha: With this recipe we will travel to Amritsar, a city in northern India, and learn how to make one of its famous kulchas with a spicy potato filling. A very thin dough bread that swells in the oven, resulting in a soft bread, hollow inside and with a filling full of flavor.
- Bánh Mì: Impossible not to fall in love with Vietnam and its famous Bánh Mì. You will be fascinated to learn how these world famous snacks originated. You will also learn how to make their famous Vietnamese baguettes. But that’s not all, we already know that there are many types of fillings for this snack. We will learn how to make Vietnamese meatballs that we will accompany with vegetables and an impressive sauce.
- Mysore Masala Dosa: If you like fermented foods, you will love these fermented rice crepes, dosas. Indian gastronomy is magical, not only for its color, but for the great variety of aromas, flavors and textures. We will learn all about them and how to make the classic filling to enjoy at home the Mysore Masala Dosa; Aloo Masala (potato masala) and spicy chutney.
- Chinese Chive Pockets – Jiǔcài hézi: Who hasn’t tried a dumpling? I’m sure it’s almost impossible to find someone who hasn’t. But… What about these dumplings filled with chives, omelette and vermicelli? A traditional preparation from the streets of Shandong, northern China, that we will manage to capture in our kitchens to enjoy them. We will see how to prepare a homemade dumpling dough in a very simple way and with incredible results.
- Uzbek Bread: There are elaborations that steal your heart as soon as you see them and that is what happens when we see this bread from Uzbekistan. A bread surrounded by history, customs and rituals that flood the markets of the city, besides being part of the life of the Uzbeks. When you see it you can feel the art and affection with which it is carried out, an artisan work that conveys what each baker who makes it feels. We will learn how to make two formats of this bread and let ourselves be carried away by the magic and creativity.
- Pav Bhaji: The first Indian street food emerged in Bombay (Maharashtra) and it did so with this recipe, Pav Bhaji. A vegetable curry accompanied with a tender, surprising roll, which has as its origin a very curious and close story. It is one of those recipes that you enjoy making from the moment you start reading the process of elaboration.
WHAT ARE THE REQUIREMENTS FOR THE WORKSHOP? It is not necessary to have previous experience in the elaboration with doughs or cooking. In the workshop you will receive basic notions about the ingredients and processes to be able to carry them out. All the doughs can be made with a kneading machine or by hand.
HOW DOES THE WORKSHOP TAKE PLACE?
The workshop takes place on a private platform where only registered students will have access through a username and password. As it is an online course, all the videos are previously recorded so that you can watch them as many times as you need. The duration of all videos is approximately 200 minutes.
All the course syllabus is available from the moment you access it (start date of the course), but the pace of the workshop is set by you as long as you move within the duration of the workshop if you want your exercises to be evaluated. You will be able to access the workshop at any time and from any device (mobile, desktop, tablet/Ipad).
The purpose of the workshop is to learn and make the process easy, fun and enjoyable.
Each elaboration is accompanied by a video in which you can see how to carry out the process, in addition to the written recipe, detailed and explained, so that there are no doubts in the elaborations. The syllabus not only consists of recipes, but it is accompanied by a lot of information; some theory, curiosities, the origin and history of each recipe… And photographs to support the material.
This is a UNSUPERVISED workshop, so you don’t have a person to support you.
You will have available the whole course in downloadable PDF format; syllabus and recipes consisting of 106 pages.
The no supervised workshop has access for 6 months since the day you enroll.
WHAT DO I NEED TO TAKE THIS WORKSHOP?
To carry out this course we will need materials and ingredients that, most probably, you almost always have at home. Except for some of them.
- Baking tray, stone or steel sheet
- Square mold of 23 x 23 cm, rectangular or round of similar dimensions (several molds can be used)
- Iron frying pan/Skillet or non-stick frying pan
- Medium and large saucepans or cocottes
- Food processor or blender
- Digital thermometer
- Rolling pin
- Knife or blade
- Cutters to decorate (we don’t need any specific cutter, you can use the ones you have at home)
- Silicone or pastry brush
- AP flour, W=200 (10,5-11 g proteins)
- Plain wheat flour (9 g proteins)
- beef ground meat
- pork shoulder
- red tomatoes
- urad dal
- chana dal
- Idli rice
- red chilies (arbol chili and Kashmiri chili, cayenne)
- vermicelli (rice or mung bean)
- milk powder
- purple onion, sweet onion, garlic, lime, lemon, carrots, cucumber, radishes
- dried thyme, aniseed, black pepper, dried oregano, cayenne, cumin, turmeric, cloves, mustard seeds, asafoetida (optional), curry leaves, cinnamon, coriander seeds, fenugreek, cardamom, nigella seeds (optional), sesame seeds, nutmeg
- olive and sesame oil
- white vinegar
- rice vinegar
- créme fraîche or sour cream (optional)
- white or dark beans
- fresh coriander, basil
- fish sauce, Hoisin sauce, soy sauce, Sriracha, honey
MUSIC: Bensound “Funky Element”