New Cooking Classes at Fort Rouge Leisure Centre for Fall 2010

Sushi I

Learn to prepare vinegared rice and four different kinds of rolled sushi, including Traditional Maki, Inside-out Maki and Temaki. (contains seafood but no raw fish)

1 Thur evening, Sep 16

Grilled and Wrapped (New)

Thai Grilled Shrimp with Pineapple-chili Glaze in Endive, Vietnamese Grilled Beef in Lettuce with Pickled Mixed Vegetables, Grilled Pork in Chinese Flatbread.

1 Mon evening, Sep 20

Thai Cuisine II

Stir-fried Chicken with Peapod and Mushroom, Pineapple Fried Rice, Red Beef Curry.

1 Thur evening, Sep 23

Chinese Noodle III

Braised Chicken Noodle Soup with Bok Choy, Shanghai Noodle with Shrimp and Pork, Stir-fried Rice Noodle with Beef and Soy Sauce,

1 Mon evening, Sep 27

Asian Chicken Dishes II

Steamed Spicy Sesame Chicken, Thai Ginger Chicken, Vietnamese Roast Chicken with Coconut Rice.

1 Thur evening, Sep 30

Chinese Meatballs

Sweet and Sour Chicken Balls, Braised Pork Meatballs with Suey Choy (Chinese Cabbage), and Steamed Beef Balls with Spinach.

1 Mon evening, Oct 4

Specialty Sushi Rolls

Caterpillar Roll, Volcano Roll, Fusion Roll and Korean BBQ Beef Roll. (Contains mostly seafood but no raw fish) This class is for those who have completed Sushi I.

1 Thur evening, Oct 7

Szechuan (Western Chinese) Cuisine III

Hot and spicy dishes such as Steamed Szechuan Peppery Chicken, Stir-fried Beef and Eggplant with Spicy Sauce, Stir-fried Scallop with Vegetables.

1 Thur evening, Oct 14

Shanghai (Eastern Chinese) Cuisine I

Eight Treasures Stir-fry, Rice with Pork Ribs and Bok Choy, Sweet and Sour Shrimp with Crispy Rice Cake.

1 Mon evening, Oct 18

Cantonese (Southern Chinese) Cuisine III

Chicken with Cream Corn Soup, Steamed Pork Ribs with Black Bean Sauce, Stir-fried Shrimp with Peach and Vegetable.

1 Thur evening, Oct 21

Chinese Hot Pot Meal

Learn to prepare and serve a fun, delicious and healthy meal at the table. A variety of seafood, meat, vegetables and noodles will be cooked in a pot in special broth(s) and served with different dipping sauces. 3 hot pot dipping sauces will also be taught.

1 Mon evening, Oct 25

Asian Cuisine III

Indonesian Spicy Meatball with Chili Sambal, Chinese Yin Yang Fried Rice with two different sauces, Malaysian Chicken Rendang.

1 Thur evening, Oct 28

Pasta with Asian Flavours (New)

Stir-fried Rotini with Chicken and Vegetables in a Szechuan Spicy Sauce, Fettuccini with Beef Balls in Panang Curry Sauce, Spaghetti with Asian Pesto and Shrimp.

1 Mon evening, Nov 1

Asian Vegetarian Dishes I (New)

Tantalize your taste buds by adding Asian flavours to your vegetarian dishes. Tofu, legumes and vegetables will be used.

1 Thur evening, Nov 4

Japanese Appetizer (New)

Gyoza (Pan-fried Pork Dumpling), Grilled Chicken Wing, Salmon Teriyaki Sticks.

1 Mon evening, Nov 8