Asian Dried Ingredients, 6 Ways
Dried scallops, fish maw, mushrooms, tofu skin, chili and goji: how to select them, how to rehydrate them, and seven recipes that use them.
Pam Pichaya Soontornyanakij
Chef and owner, POTONG · Progressive Thai-Chinese
No payment due now. Every masterclass, 50,000+ recipes, 1,500+ chefs.
What you'll learn
7 Lessons, 25 min total
About this course
Six Asian dried ingredients across seven lessons, each one taken through to a finished preparation. Dried fish maw, dried mushrooms, dried tofu wrapper, dried chili, dried scallops and goji berries. The opening lesson covers where the practice comes from and how to grade what is in front of you, because two bags of the same product rarely are.
The order repeats on every ingredient: choose it, rehydrate it, then use both the ingredient and the water it gave back. Chef Pam works the mushrooms for umami and keeps that liquid as seasoning. From there the scallops become an X.O. sauce, the chilies an oil, the tofu wrapper a parcel around scallops.
You finish able to shop a dry store on quality rather than on price, and to put these ingredients into sautéed vegetables, noodles, rice or a dessert without them reading as a novelty. Pickled goji berries close the class. The same product-first thinking runs through The Taste of Thailand.
"Dried doesn't mean less flavor, it means the flavor is waiting for you to bring it back."
Pam Pichaya Soontornyanakij · Chef/owner @ POTONG
Lessons
7
Video
25 min HD
Recipes
8
Level
Audio
English (VO)
Subtitles
German, Spanish, English, French, Italian
At the end of this course you will be able to
Grade dried fish maw, scallops and mushrooms by sight before you pay for them.
Rehydrate dried scallops and fish maw on the soaking schedule each one needs.
Build a dried scallops X.O. sauce and a dried chili oil from dry store product.
Wrap and fry tofu skin around scallops, then pickle dried goji berries.
Dried ingredients today, fermenting tomorrow.
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Meet your instructor
Pam Pichaya Soontornyanakij
Chef and owner, POTONG · A one-star kitchen since 2023, Forbes Under 30 2018
Pam Pichaya Soontornyanakij, known as Chef Pam, trained for several years at Jean-Georges in the United States before returning to Thailand. She holds the Asia Youth Hope Cooking award from Les Disciples d'Escoffier, 2011, and was named in Forbes Under 30 in 2018.
She runs several restaurants, most notably POTONG, a one-star kitchen since 2023 built on progressive Thai-Chinese cooking, and is a judge on the television show Top Chef. Her Thai, Chinese and Australian roots run through this class, from dry store selection to finished sauce.
What chefs say
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Who is this course for?
New to these ingredients or well versed
First-time and practised cooks who want dried goods chosen, soaked and cooked in the right order.
Deep savoury flavour from dry goods
Cooks who want to grade and rehydrate dried goods correctly, since two bags of the same product rarely match.
Anyone drawn to the Asian pantry
Dried fish maw, mushroom and scallop enthusiasts who want the Asian pantry used properly.
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6 Ways to use Asian Dried Ingredients · Pam Pichaya Soontornyanakij
