Techniques of Chinese Cooking by Chef David Yip (Steaming & Deep-Frying)

Learn from Chef David the secrets of steaming and deep-frying techniques in Chinese cuisine and learn 7 different dishes in single lesson.

15th Mar 2014 @ 3pm to 6.30pm

S$125 (exclude 7% GST)

Demo cum Food Tasting


One of the oldest culinary techniques in the Chinese kitchen. Food is cooked in hot steam; hence there is little contact between the food and water. Steaming imparts a moist texture to food, retaining the meat juices and most of the food nutrients in dishes. With steaming, food is seldom burnt or becomes dry.

In this class, Chef David shall focus on:

1. Traditional Cantonese Steamed Fish

2. Zhejiang Pan-fried Steamed Fish

3. Braised Pork Belly with Yam

4. Steamed Pig’s Liver in Superior Stock


Deep-frying is where food is cooked by submerging in boiling fat. Due to the high temperature and high heat conduction, the food is sealed and cooked quickly.

There are basically 3 different methods:

1. Direct Deep-frying

2. Frying in Low Heat

3. Deep-frying in Batter

In this segment, Chef David will be covering 3 highly sought after recipes that uses the method of deep frying:-

- Deep-fried Nam Yu Pork Stripes

- Oil-braised Fish

- Cantonese Prawn Roll

Apart from the above 7 dishes, Chef David will also be sharing with participants 2 bonus recipes:-

Mayonnaise Dip

Five-spice Salt Dip

Sat Mar 15, 2014
3:00 PM - 6:30 PM SGT
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The Eureka Cooking Lab
Standard (with 7% GST) SOLD OUT $133.75
Venue Address
8 Jalan Kuras Singapore
The Eureka Cooking Lab