Cooking Classes at Fort Rouge Leisure Centre for Spring 2012

All programs are demonstration with a small portion sample-tasting.

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, Apr 5

Vegetarian Sushi

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). Tofu, mushroom and vegetables will be used.

1 Thur evening, Apr 12

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, Apr 16

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Thai Cuisine I

Hot and Sour Shrimp Soup, Green Curry Chicken, Stir-fried Spicy Pork with Cashew and Vegetables.

1 Thur evening, Apr 19

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Asian Wrap

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

1 Mon evening, April 23

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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, Apr 26

Char Siu (Chinese BBQ Pork)

Learn to make this mouth-watering pork item using an oven or an outdoor BBQ grill. Learn how to use Char Siu to make Char Siu Burger, an appetizer and a stir-fried spaghetti with vegetables.

1 Mon evening, April 30

Szechuan (Western Chinese) Cuisine II

Hot and spicy dishes such as Diced Chicken with Chili Oil Sauce, Fish Fillet with Hot Bean Sauce, Hot and Spicy Stir-fried Beef with Vegetables.

1 Thur evening, May 3

Asian Noodle I

Indonesian Stir-fried Noodle with Chicken and Shrimp, Stir-fried Rice Vermicelli Singapore Style (curry flavour), Stir-fried Thai Noodle with Chili, Pork and Vegetables.

1 Mon evening, May 7

Thai Grilled Dishes II

Grilled Salmon Fillet with Coconut Ginger Sauce, Grilled Lemongrass Pork Ribs, Chicken Satay with Peanut Sauce.

1 Thur evening, May 10

Asian Salad I

Vietnamese Chicken Salad, Thai Spicy Vermicelli Salad with Shrimp and Pork, Indonesian Gado Gado Salad with Vegetables and Spicy Peanut Dressing.

1 Mon evening, May 14

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Vietnamese Cuisine II

Lemongrass Pork Ribs, Rice Vermicelli (Bun) with Grilled Chicken, Diced Beef French Style.

1 Thur evening, May 17

Chinese Vegetarian Dishes IX (New)

Braised Frozen Tofu with Mushroom, Suey Choy and Peas, Mixed Vegetables and Tofu with Coconut Curry Sauce, Quinoa and Brown Rice Congee with Beans, Vegetables and Gingko Nuts.

1 Thur evening, May 24

Chinese Chicken Dishes V (New)

Steamed Chicken with Greens, Stir-fried Chicken with Preserved Olive and Sugar Snap Peas, Braised Drumstick with Chee Hou Sauce.

1 Mon evening, May 28

Chinese Cuisine III (New)

Mu Shu Pork, Stir-fried Shrimp with Green Asparagus and Baby Corn, Butternut Squash with Chicken and Black Bean Sauce.

1 Thur evening, May 31