Cooking Class: Scallion Pancakes and Spicy Cucumbers with Kiki Aranita

Cooking Class: Scallion Pancakes and Spicy Cucumbers with Kiki Aranita


Regular price $36.50 Save $-36.50
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The Chinese scallion pancake is not like any ordinary pancake. Hidden beneath its crispy and crusty surface lies a healthy dose of scallions between layers of pastry. In this hands-on cooking seminar, join a chef to focus on this delightful dish, as well as another Chinese staple, the refreshing spicy cucumber salad.

Learn to roll dough made from scratch and fry it into crisp scallion pancakes and the process of making one version of chili crisp, a condiment that is currently all the rage.

Led by Kiki Aranita, a chef, restaurateur, former academic, and now, maker of retail sauces, this interactive session will be peppered by anecdotes from a childhood spent in Hong Kong. Participants will come away with practical knowledge on making these dishes as well as kitchen tips and tricks.

Below are the items you’ll want to participate in this class. We will email attendees the full recipe with measurements and instructions prior to the class, so that you can pre-measure ingredients before joining.

Ingredients

  • Persian cucumbers (or standard cucumbers if you can’t find - seeds removed)
  • 2 cups all-purpose flour
  • ½ cup toasted sesame oil or lard
  • 1-2 bunches thinly sliced scallions
  • Red chili flakes (about a cup)
  • Peppers of your choice at the spice level you can handle – e.g.  Sichuan peppercorns, Tianjin chilis (about a cup)
  • ½ cup peanuts
  • 2 large shallots
  • 8 cloves garlic, peeled
  • 2 cups neutral oil (peanut, canola, grapeseed, or chosen oil)
  • Fresh ginger (about the length of one finger), sliced into matchsticks
  • Black pepper
  • Sea salt
  • Bolete mushroom powder
  • 1 tablespoon
  • Ground cumin
  • Star anise
  • Sugar

Special equipment

We don’t list every item you’ll need here (e.g., standard items like knives, bowls, cutting boards). But we do our best to identify items that may not be in every kitchen, and alternatives where possible.

  • Colander
  • Pastry brush
  • Stand mixer or food processor (but dough can also be made with vigorous whisking)

Kiki Aranita is co-chef and owner of Poi Dog, a restaurant and catering company that closed its Rittenhouse location in July 2020 but served Hawaii’s local food to Philadelphians for seven years and now makes sauces. In addition to running a busy fast-casual storefront, she has catered many large-scale weddings, events, and fundraisers in Philadelphia and around the U.S. For years, her goals involved celebrating the underrepresented cuisines of multicultural origins as well as seeking to minimize food waste. She is a writer who has contributed food writing and narratives to Edible Philly, the Philadelphia Inquirer, Food and Wine, Roads and Kingdoms, and the Honolulu Star-Advertiser, as well as recipes to Munchies Vice and many other publications and platforms. She has created content and recipe-driven videos for companies such as La Colombe, Philadelphia Magazine, and Vitamix.

Not suitable for children under age 13 (sensitive content).

90 minutes, including a 30 minute Q&A.

Customer Reviews

Based on 3 reviews
33%
(1)
33%
(1)
0%
(0)
33%
(1)
0%
(0)
S
S.
Excellent presentation and delicious results!

Loved learning about the cultural background of the dish, seeing the techniques and eating the result!

K
K.

Guest did not leave comment

G
G.P.
Disappointing

This was a disappointing experience. The complete recipe, with measurements for EVERY ingredient, was absolutely necessary and was not provided. Showing this info on the zoom screen for 5 seconds at the beginning of the class is not at all helpful.

The list of equipment should have included a kitchen scale and a coffee grinder. I had neither, and I was left behind as the instructor rapidly called out ingredients in grams to add to the chili crisp.

There was way too much time spent on the instructor, her background, her vaccine experience, her new line of products. By the time we finally got to cooking, we had to rush through the last 30 minutes and many of us were left behind. Overall I came away from the class frustrated and angry. I wasn’t able to make the pancakes, and I don’t even have a usable recipe. The recipe that was provided has steps like “rolling out the door will be demonstrated“; how does that help me a year from now when I want to make these? I will have to wait for the recording and type up my own recipe.

Customer Reviews

Based on 3 reviews
33%
(1)
33%
(1)
0%
(0)
33%
(1)
0%
(0)
S
S.
Excellent presentation and delicious results!

Loved learning about the cultural background of the dish, seeing the techniques and eating the result!

K
K.

Guest did not leave comment

G
G.P.
Disappointing

This was a disappointing experience. The complete recipe, with measurements for EVERY ingredient, was absolutely necessary and was not provided. Showing this info on the zoom screen for 5 seconds at the beginning of the class is not at all helpful.

The list of equipment should have included a kitchen scale and a coffee grinder. I had neither, and I was left behind as the instructor rapidly called out ingredients in grams to add to the chili crisp.

There was way too much time spent on the instructor, her background, her vaccine experience, her new line of products. By the time we finally got to cooking, we had to rush through the last 30 minutes and many of us were left behind. Overall I came away from the class frustrated and angry. I wasn’t able to make the pancakes, and I don’t even have a usable recipe. The recipe that was provided has steps like “rolling out the door will be demonstrated“; how does that help me a year from now when I want to make these? I will have to wait for the recording and type up my own recipe.