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2013 classes will follow the format of a cooking party. Please see information by clicking on cooking party in the home page.
Click on class name to see menu. All classes involve hands-on participation, so bring along an apron.
Classic Thai 1 $90
10.00am – 2.00pm
Fire your passion, learn to make fragrant curry pastes, spicy and tangy dressings, exciting and unique flavours of Thai cuisine with emphasis on the use of fresh herbs and spices to create traditional and authentic dishes.
Chinese “Wok“ Shop 1 $90
10.00am – 2.00pm
The wok is an amazing and versatile kitchen utensil that’s indispensable in an Asian kitchen. Stir-frying is the cornerstone of any Asian kitchen and enhances the flavour and texture of food. Its unique curved surface not only allows you to stir-fry but stew, steam, shallow-fry, blanch, deep fry and even use it as a smoking utensil (think tea-smoked chicken). Six recipes utilising different cookery methods, all using the WOK.
Malaysian Cuisine – Peranakan / Nonya 1 $90
10.00am – 2.00pm
The Peranakan / Nonya cuisine are based on the “fusion” or cross cultural cooking of the Straits Chinese or Peranakans, the descendants of the original Chinese immigrants who had settled in Penang, Malacca, Singapore and Indonesia in the 15th century and inter-married with the local Malays. It combines the clever usage of Chinese ingredients with elements of Chinese cooking, aromatic fresh herbs of the Malay Peninsula with subtle influences from Thailand, Indonesian, India and the West.The food are truly imaginative and creative. Enjoy the best of both worlds in one cuisine.
Cooking Seafood – Crabs, Molluscs and Crustaceans 1 $125
10.00am – 3.00pm
Learn Singapore chilli crab, arguably one of Singapore”s greatest culinary creation, this dish is a must-have when you are in Singapore. What makes this dish so special is its sensous, sweet but not overpowering yet savoury sauce which will electrify your tastebud. For the extra oomph, mop up the thick gravy with mantou (steamed or fried buns), which will leave you asking for more! Depending on availability, we will use mussels, pippies, squid, octopus and prawns to create mouth-watering wok-fry, curry, chilli and salad dishes.
Cantonese BBQ $90
10.00am – 2.00pm
Intrigue by the fragrant aromal of roast pork (char siu), crispy skin roast chicken, Shandong chicken and poached chicken in herbal master stock with ginger and green shallots sauce. Then this masterclass is for you.
Malaysian Street Food – Nasi Lemak $90
10.00am – 2.00pm
A traditional Malay classic, nasi lemak is the humble breakfast choice option. Its name literally means “rice in cream” and is derived from its cooking style, where the rice is cooked/steamed in coconut milk, lightly flavored with pandan leaves and ginger for a fragrant aroma. It is eaten at breakfast or any time of the day. Some streets stalls still retain the tradition of wrapping the rice in banana leaf to enhance its flavour. This dish had evolved into many versions from simple fare to elaborate offerings of dishes.
Malaysian Street Food – Laksa $50
10.00am – 1.00pm
Laksa or curry laksa is originally a Peranakan dish, consisting of noodles, fish cake, prawns, chicken, cockles, tofu puffs, beansprouts served with its rich and creamy coconut base broth. A meal by itself, it is often served with a spoonful of chilli paste to spice up the dish! Learn the secrets of making the REMPAH (spice paste), the base for a good scrumptious laksa
Malaysian Street Food – Hainanese Chicken Rice $50
10.00am – 1.00pm
Adore by many, Hainanese chicken rice, is one of the best known and sought after street’s food, a must-have! A recipe adapted from early Chinese immigrants from the Hainan province in Southern China. An elaborate effort goes into the preparation of this dish, firstly poaching the chicken, cooking the fragrant rice, preparing the right balance of the ginger-chilli dip, the seasoning sauce and finally the rich chicken broth. The accompanying ginger-chilli dip is as crucial as a well cooked tender poached chicken. The secret is getting all the parts right and bringing them together as a whole dish.
Malaysian Street Food – Malay Cuisine 1 $90
10.00am – 1.00pm
When one mention Malay cuisine, satay comes into one’s mind. Satay can be traced back to the Arab traders arriving in South East Asia in the 15th. century who brought their spices and culinary culture here. Malay dishes are delectable, infused with spices, herbs and a generous amount of coconut milk.
Know Your Noodles – 2 days $130
10.00am – 2.00pm
There are endless varieties of Asian noodles in the market. They are made from different flour, come in different shapes, sizes and texture. Get to know your egg noodle from your Hokkien noodle, your rice noodle from your wheat noodle in this informative class. Learn 8 recipes in this 2 days class.
Dim Sum – 2 days Basic and Intermediate $130
10.00am – 2.00pm
Meaning “touch the heart”, these are little bite size morsels that are served in the quintessential YUM CHA restaurants. We learn to make our own dim sum wrappers from scratch and also using commercial wrappers. A full-hands on class.
Chinatown Market Walk $70 lunch included
10.00am – 2.00pm
If you have some spare time, why not join me for a fun and informative tour as I guide you through bustling Paddy’s market, the Asian grocers, specialty stores, butchers, pastry shops, BBQ shops and seafood shops. Learn to choose mud crabs, source for South East Asian ingredients for your next Asian dinner and understand the hugh varieties of Asian vegetables. Walk will end with yum cha.
Malaysian Cuisine – South Indian $90
10.00am – 2.00pm
Famous for its “Banana leaf rice” which is originally created by the Malayalee community from the South Indian state of Kerala. South Indian food is distinctive in its use of curry leaves, mustard seeds, fenugreek, cardamons and coconut milk . Banana leaf (use as a serving medium) rice is hugely popular in Malaysia & Singapore. An array of meat/seafood curries and a free-flow of vegetables, pickles and papadam accompany the rice.
Peking Duck – 4 Courses $65
10.00am – 2.00pm
Peking duck appeared in palace kitchens over 500 years ago during the Ming Dynasty. The crisp and lacquered-skin roast duck is traditionally served in slices with batons of cucumber, shallots and a special hoi sin base sauce, wrapped in a soft light flour pancake. In this class you learn to make the pancake wrapper and the aromatic sauce.Using a commercial bought roast duck, you learn to joint and break up this fragrant duck to create four different dishes!
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