New Cooking Classes at Fort Rouge Leisure Centre for Winter 2012

All programs are demonstration with a small portion sample-tasting. The time is 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)

Thur evening, Feb 16

Hot and Spicy Noodle I

Noodle with Shredded Pork and Spicy Sauce, Stir-fried Hot and Spicy Chicken Noodle, Satay Seafood Noodle Soup.

Thur evening, Feb 23

See pictures ….

Chinese Chicken Dishes IV

Braised Chicken Wings with Oyster Sauce, Stir-fried Chicken with Celery, Peapod and Cashew, Steamed Chicken with Mushroom and Chinese Sausage.

Mon evening, Feb 27

Szechuan (Western Chinese) Cuisine IV

Hot and spicy dishes such as Chicken with Mixed Flavours, Stewed Hot and Spicy Beef, Stir-fried Shrimp and Pork with Chili Black Bean Sauce.

Thur evening, Mar 1

See pictures ….

Asian Curry Dishes

Vietnamese Chicken Curry, Japanese Beef Curry, Malaysian Shrimp Curry.

Mon evening, Mar 5

Japanese Appetizer I

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

Thur evening, Mar 8

See pictures ….

Chinese Noodle II

Crispy Chow Mein with Chicken and Vegetable, Stir-fried Noodle with Beef and Black Pepper Sauce, Braised Rice Vermicelli with Pork and Bok Choy.

Mon evening, Mar 12

See pictures ….

Asian Rice Dishes

Chinese Rice with Chicken and Chinese Vegetable in a Pot, Vietnamese Rice with Seafood and Coconut Curry Sauce, Thai Tom Yum Fried Rice.

Thur evening, Mar 15

Chinese Vegetarian Dishes VIII (New)

Stir-fried Chickpeas with Vegetables and Cashew, Vegetarian Tofu and Cabbage Roll, Braised Tofu with Mushroom, Bamboo Shoot and Greens.

Mon evening, Mar 19

Chinese Cuisine II (New)

Spicy Pork Ribs with Szechuan Chili Sauce, Modern Style Roast Chicken with Chinese Spices, Stir-fried Beef and Cabbage with Garlic Bean Sauce.

Thur evening, Mar 22