New Cooking Classes for Spring 2011

All the classes will be held at Fort Rouge Recreation Centre in the evening between 6:30 p.m. and 9:30 p.m.

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)

Apr 7

Vegetarian Sushi (New)

Learn to prepare vinegared rice and three different kinds of rolled sushi including Traditional Maki, Inside-out Maki and Temaki (cone-shaped hand roll) plus Inari Sushi (a sushi variety using tofu pocket). Different kinds of vegetables will be used.

Apr 11

Thai Appetizer

Spicy Thai Samosa, Thai Chicken Wings and Golden Basket.

Apr 14

Asian Wrap

Chinese Lettuce Wrap with Scallop, Thai Spring Roll Wrap with Chicken, and Vietnamese Rice Paper Wrap with Shrimp and Pork.

Apr 18

Chinese Noodle IV

Crispy Chow Mein with Beef and Gailan, Stir-fried Rice Rolls with Chicken and Vegetables, Braised Yin Yang Vermicelli with Pork and Spicy Sauce.

Apr 21

Szechuan (Western Chinese) Cuisine I

Hot and spicy dishes such as Hot and Sour Soup, Ginger Beef, Kung Pao Shrimp.

Apr 25

Spring Roll, Egg Roll and Crispy Twist

Learn to make a popular Chinese dim sum, an appetizer and a delicious yet simple dessert.

Apr 28

Asian Seafood Dishes

Malaysian Shrimp Sambal, Japanese Miso Fish, Thai Stir-fried Mussel with Vegetables.

May 2

Sushi Meal

Miso Soup with Chicken and Vegetable, Sunomono Salad with King Crab, Nigiri Sushi with Shrimp, Chirashi Sushi with Smoked Salmon and Vegetables.

May 5

Thai Cuisine IV

Spicy Shrimp Salad, Mussaman Beef Curry, Stir-fried Scallop with Vegetables.

May 9

Grilled and Wrapped

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

May 12

Chinese Chicken Dishes II (New)

Stewed Chicken with Three-cup Sauce, Baked Five-spice Chicken Wings, Rainbow Chicken Stir-fry.

May 16

Hot and Spicy Noodle III (New)

Noodle with Chicken and Spicy Peanut Sauce, Hot and Spicy Toss Noodle with Shrimp and Vegetable, Shanghai Noodle with Five-spice Szechuan Beef and Vegetable.

May 19

Cantonese (Southern Chinese) Cuisine XIII (New)

Ground Beef Soup with Cauliflower, Shrimp Duo with Peapod (shrimp cooked 2 ways with different flavours), Fish Fillet with Corn Sauce.

May 26

Chinese Vegetarian Dishes VI (New)

Crispy Rice Cake with Assorted Vegetables in Sweet and Sour Sauce, Stir-fried Tofu with Mixed Mushroom and Vegetable, Braised Stuffed Tofu with Chinese Squash.

May 30