Join Kieumy Pham Thai, a plant-based certified cookery teacher and specialist in Asian cooking and founder of social enterprise BOM PURE ASIAN FOOD to learn how to make the fluffy steamed bao buns enjoyed across Asia, and a healthier version of classic crispy spring rolls. This is a child-friendly class so get the whole family involved!

This recording of a live class will include:

• Learn how to make your own steamed bao buns from scratch using natural ingredients 
• Discover the secret to making a dough to create fluffy and soft baos 
• Understanding the proving and steaming processes
• How to make golden crispy spring rolls without deep-frying 
• Prepare mouth-watering fillings that will please even the most hardened carnivores 
• Presentation skills 
• Recipe handout

For ingredients and equipment needed see below 

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About Kieumy

Kieumy was born and raised in France by Vietnamese parents, and she lived in Asia for more than a decade. She trained at Ferrandi, a renowned cookery school in Paris, and later as a Natural Chef and Plant-Based Chef in London. Her style of cooking is strongly influenced by her French-Asian Oriental background and extensive travels. Kieumy is passionate about healthy seasonal food which is good for people and kind to the planet. She founded BOM (Beautiful Wholesome Meals), a social enterprise which employs and trains up refugee women, teaching people to make more conscious choices about the food they eat through sustainable culinary activities. 

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Fee*: £15 Standard / £7.50  Concessions**/ £3 Unwaged 

*All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times. 

**Concessionary rate available for students, pensioners and low waged

If you are able to donate to our crowdfunder please visit https://www.crowdfunder.co.uk/...

If you would like to be added to our FREE online community class mailing list - just drop a line to classes@madeinhackney.org. Please note that, in the interest of fairness, opportunities to attend free classes are limited. 

Refunds: we require a minimum of 24 hours' notice for any cancellations or transfers once you have booked onto a class.

For information: classes@madeinhackney.org / 020 8442 4266

Location: Zoom, details to be provided via email (usually the day before the class). Check your junk mail if need be!

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INGREDIENTS LIST

SPRING ROLLS (4 people)

(Makes 8 long spring rolls or 16 small spring rolls)

• 20g cellophane noodles* (also called mung beans noodles) (optional)   
• 300g cabbage (white or napa)
• 100g brown chestnut mushrooms, cut finely or 6 dried shiitake mushrooms soaked for 1 hour
• 1 medium carrot, grated
• 2 teaspoons garlic, minced
• 4 stalks green onions, sliced
• 2-3 tablespoons soy sauce
• 1 teaspoon coconut sugar or Xylitol (or brown sugar)
• 8 spring roll wrappers or filo pastry (can be found in the frozen section of larger supermarkets and Asian supermarkets or you can use filo pastry which can be found in the fresh section of most supermarkets) 
• Some cornflour mixed with water
• Oil for cooking and brushing

*sold in Asian / Korean / chinese supermarkets

Dipping sauce

• 2 tablespoons soy sauce
• 2 tablespoons lemon juice
• 2 tablespoons coconut sugar or Xylitol (or brown sugar)
• 4 tablespoons water
• Red chilli (optional)
• Garnishing
• 8 large leaves of lettuce
• Small bunch of fresh mint (optional)
• Small bunch of fresh coriander

Steamed Buns 

(Makes 10 buns) 

Ingredients for the dough :

• 250g Plain flour 
• 30g coconut sugar or Xylitol (or brown sugar)
• 3.5g Dried Yeast (2 teaspoon)
• 1.5g Baking Powder 
• 125g luke warm water 
• 5g Sunflower Oil 

Filling

• 250g mixed greens (leeks and/or spinach and/or spring greens and/or kale)
• 100g carrots
• 30g spring onions
• 10g coriander
• 100g extra firm tofu (Tofoo brand found in Waitrose and Sainsbury and health food shops)

Seasoning for the filling

• 1 teaspoon minced garlic
• 1 teaspoon grated ginger
• 1 long red chilli chopped (and deseeded)
• 1.5 tablespoons black vinegar (can be replaced by rice vinegar)
• 2.5 tablespoons light soy sauce

EQUIPMENT LIST

• Medium frying pan
• Sheet pan (tray)
• Mixing bowls
• Spoons
• Chopping board and knives 
• Small bowls for the dipping sauce
• Serving plates
• Scales
• Sieve
• Tea towel
• Food processor (optional if you want to chop quickly)
• Rolling pin 
• Large non stick pan 
• Steamer or a plate that can fit in a pot with a lid

INGREDIENTS LIST  

• 300 grams aubergine (i.e. 1 aubergine)
• Tin of tomatoes 
• 100 grams onions
• 10 grams ginger
• 1 clove garlic
• 5 grams jaggery 
• 2 teaspoons achhaar mix (pickle spice) - you can buy this from Indian grocery stores or make from scratch using instructions on this link: https://www.whiskaffair.com/achari-masala. It can be optional if you cannot find it.
• 1 tablespoon rapeseed oil
• 1 teaspoon cumin seeds
• 5 fenugreek seeds
• 1 teaspoon coriander powder
• ½ teaspoon turmeric
• ½ teaspoon mango powder (optional)
• Sea salt to taste
• 100 millilitres vegan cream
• 3 stalks/sprigs fresh coriander leaves (optional)

EQUIPMENT LIST

• Chopping board
• Scales
• Mixing bowl
• Knife
• Peeler
• 1 saucepan
• 1 frying pan
• 1 milk pan
• Measuring jug
• Measuring spoons
• Box grater
• Rolling pin
• Pestle and mortar or spice grinder
• Cereal bag
• Whisk
• Cereal bowl
• Food thermometer (optional)
• Stirring spoons
• Spatula
• Clean tea towel
• Pastry brush
• Glass, plate & bowl to serve