New Cooking Classes at Fort Rouge Leisure Centre for Winter 2013

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. Brown rice will also be used. (contains seafood but no raw fish)

1 Thur evening, Feb 21

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 Mon evening, Feb 25

Cantonese (Southern Chinese) Cuisine I

Ground Beef Soup with Spinach, Pork Egg Foo Yung and Stir-fried Shrimp with Sweet and Sour Sauce.

1 Thur evening, Feb 28

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, Mar 4

Hot and Spicy Noodle II

Szechuan Hot and Spicy Beef Noodle Soup, Thai Curried Noodle with Chicken, Vietnamese Spicy Noodle with Shrimp and Pork.

1 Thur evening, Mar 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 Mon evening, Mar 11

Chinese Vegetarian Dishes II

Vegetarian Hot and Sour Soup, Stir-fried Mixed Vegetables with Black Bean Sauce, Pan-fried Tofu with Button Mushroom and Baby Bok Choy.

1 Thur evening, Mar 14

Chinese Savoury Sauces

Stir-fried Chicken with Black Bean Sauce, Pan-fried Pork and Pineapple with Sweet and Sour Sauce, Stir-fried Beef with Coconut-flavoured Curry Sauce.

1 Mon evening, Mar 18

Chinese Noodle Meal (New)

Stir-fried Noodle with Shrimp, Chicken and Assorted Vegetables, Quinoa and Brown Rice Congee with Pork and Corn (perfect accompaniment to any stir-fried noodle), Stir-fried Baby Bok Choy/Gai Lan.

1 Thur evening, Mar 21

Make Ahead and Freezer-friendly Recipes (New)

Braised Chicken with Mushroom, Edamame and Vegetables, Stewed Beef Short Ribs, Stir-fried Pork and Eggplant with Spicy Plum Sauce.

1 Mon evening, Mar 25