Netflix's Culinary Class Wars breaks through the crowded culinary entertainment space with its unique premise: an intense showdown between two rival chef factions, both competing for culinary supremacy. This thrilling South Korean series pits 80 ambitious 'Black Spoon' newcomer chefs against 20 'White Spoon' industry veterans. Together, they compete in the ultimate test of skill and creativity.

This 12-episode reality show showcases a variety of mouth-watering dishes that captivate its viewers. Now, MODENA Culinaria invites you to try and experiment with three iconic recipes from Culinary Class Wars!  

Chestnut Tiramisu

Among the iconic dishes from Culinary Class Wars, the chestnut tiramisu stands out as one of the most recreated recipes. This delightful dessert was crafted by Kwon Seong Joon, popularly known as Napoli Matfia. What makes it even more remarkable is that he created this masterpiece using only ingredients readily available at local convenience stores.

Its appetizing presentation earned high praise from the judges. The simple ingredients and delicious outcome have inspired many to recreate this recipe. Here's the chestnut tiramisu recipe for you to try at home.

Ingredients:

• 1 pack of chestnuts
• 500 ml fresh milk
• 250 grams cream cheese
• 4 whole wheat biscuits
• 1 cup toffee nut latte
• 400 ml heavy cream
• Cooking chocolate (as needed)
• Granola (as needed, for topping)
• Water (for boiling)

Instructions:

1. Prepare the Chestnut Mixture: Boil the chestnuts with fresh milk for approximately 10 minutes. Then, blend until thickened and smooth in texture.
2. Mix with Cream Cheese: Combine the chestnut mixture with cream cheese, stir until well combined, and store in the freezer for 30 minutes until slightly thickened. 
3. Add Heavy Cream: Once chilled, mix the chestnut mixture with heavy cream until reaching a creamy texture, then set aside.
4. Prepare the Biscuit Base: Dip the whole wheat biscuits into a cup of toffee nut latte. Alternatively, you can use a mixture of espresso and caramel syrup. Let the biscuits soak until soft enough, then separate.
5. Layering: In a serving dish, alternate layers of biscuits and chestnut cream mixture, creating three layers, ending with a cream layer on top.
6. Add Chocolate: Grate some frozen chocolate over the final layer to cover the surface. 
7. Sprinkle with Granola: Heat granola in a non-stick pan for a few minutes, then sprinkle evenly over the final layer as a topping.
8. Chill Before Serving: Refrigerate the tiramisu for at least 4 hours. For better results, leave it longer to allow the flavors and textures to meld together.

Tips:

Roast the chestnuts first to bring out their natural sweetness and make their texture softer.  

Yuzu Tofu Creme Brulee

Another unique dish that caught attention at Culinary Class Wars was the yuzu tofu creme brulee. This tofu-based dessert is a creation of Chef Edward Lee, who is renowned for his extraordinary expertise.

During the 'Endless Cooking Hell' round, where contestants had to cook within 30 minutes using tofu as the main ingredient, Chef Edward excelled and survived through seven rounds. His creativity and efficiency were evident in his dishes, including this one. Here are the instructions to make yuzu tofu creme brulee.

Ingredients:

• 1¼ blood oranges, peeled and sliced
• 1 grape, cut in half
• A handful of mint leaves, finely chopped

Cream:

• 120 ml (½ cup) heavy cream
• 12.5 g (1 tablespoon) sugar
• 50 g soft tofu
• A pinch of salt

Yuzu Mixture:

• 120 ml (½ cup) orange juice
• 120 ml (½ cup) yuzu juice
• 12.5 g (1 tablespoon) sugar

Instructions:

1. Tofu Cream Preparation: Add soft tofu, heavy cream, sugar, and a pinch of salt to a bowl. Use a mixer to blend the mixture until smooth and soft in texture.
2. Yuzu Mixture Preparation: In a separate container, mix the orange juice and yuzu juice together. Add sugar and stir until it is completely dissolved. 
3. Assemble the Dish: Pour the tofu cream mixture onto a plate. Next, pour the yuzu juice mixture over it and smooth out the surface to ensure a smooth finish.
4. Add Caramel: Sprinkle a little sugar evenly over the surface of the dish. Then, carefully use a kitchen torch to caramelize the sugar, creating a crispy layer.
5. Serving: Garnish with slices of blood orange, halved grapes, and chopped mint leaves. This will add beauty and freshness to the dish.

Mala Cream Shrimp Dim Sum

Besides the two previously mentioned recipes, you should also try the mala cream shrimp dim sum from Culinary Class Wars. This dish features shrimp and lotus root wrapped in delicate spring roll wrappers and fried to golden perfection. Accompanied by a special mala cream sauce, this creation is the work of Chef Jung Ji-Sun, also known as the ‘Queen of Dim Sum’.

This dim sum is not only visually appealing but also tastefully captivating with its aroma and flavor. Its unique texture, blending crispy and tender sensations, makes every bite an unforgettable experience. Here is the recipe for mala cream shrimp dim sum.

Shrimp Dim Sum Ingredients:

• 300 grams of shrimp
• 70 grams of lotus root (optional)
• 1 stalk of green onion, finely chopped
• 1 clove of garlic, finely chopped
• 1/2 teaspoon of salt
• 1/8 teaspoon of pepper
• 1/2 teaspoon of chicken bouillon powder
• 1 teaspoon of sesame oil
• 25 grams of tapioca flour
• 30 grams of egg whites
• Ready-to-use spring roll wrappers
• Green onions, thinly sliced
• Red chili, thinly sliced

Mala Cream Ingredients:

• 2 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• 225 ml milk
• 100 grams heavy cream
• Salt and pepper, to taste
• 3-4 tablespoons mala oil (adjust to taste)

Instructions:

1. Dim Sum Filling Preparation: Chop the lotus root, green onions, and shrimp, then place them in a bowl.
2. Add Seasonings: Add garlic, salt, chicken bouillon, pepper, sesame oil, tapioca flour, and egg whites; mix well and refrigerate for 20-30 minutes.
3. Dim Sum Sauce Preparation: Heat butter and flour in a pan, stir until dry, then gradually pour in milk and stir until it thickens. Add cream, salt, and pepper; taste and adjust seasoning. 
4. Add Mala Oil: Strain and pour mala oil into the sauce, stirring until evenly mixed.
5. Preparing Garnishes and Dim Sum Wrappers: Slice and soak green onions and red chili in ice water. Prepare the dumpling wrappers, then slice them thinly. Ensure the slices resemble hair strands.
6. Shape the Dim Sum: Take an appropriate amount of the dim sum filling, wrap it in dumpling wrappers until the dim sum is round and resembles a rambutan fruit.
7. Fry the Dim Sum: Fry the shrimp balls in hot oil until golden brown. If the wrapper comes loose, use a spoon to press it back together.
8. Serving: Dry the slices of green onions and chili from the ice water, serve the shrimp dim sum with mala sauce and garnished slices.

If you are looking for more detailed guidance, please watch this recipe tutorial video by Chef Ami, a Grand Finalist of MasterChef Indonesia Season 10, here.  

Watching shows that feature professional chefs' expertise in preparing dishes is, indeed, mouth-watering. However, what if you had the chance to see them in action live, right before your eyes?

This scenario is certainly exciting, and MODENA Culinaria is ready to make it a reality. You can directly observe how our experienced chefs prepare high-quality, delicious food. Go further by joining our Culinaria Cooking Class and explore the art of recreating and experimenting with local and international cuisines. Ready to embark on your culinary journey? Discover more about our specially curated services by visiting MODENA Culinaria's website here.