I shall not teach any cooking classes after the Spring 2013 session.
New Cooking Classes at Fort Rouge Leisure Centre for Spring 2013
Posted on 03/02/2013
New Cooking Classes at Fort Rouge Leisure Centre for Winter 2013
Posted on 11/14/2012
New Cooking Classes at Fort Rouge Leisure Centre for Fall 2012
Posted on 07/24/2012
New Cooking Classes at Fort Rouge Leisure Centre for Spring 2012
Posted on 03/02/2012
New Cooking Classes at Fort Rouge Leisure Centre for Winter 2012
Posted on 11/15/2011
New Cooking Classes at Fort Rouge Leisure Centre for Fall 2011
Posted on 07/04/2011
New Cooking Classes at Fort Rouge Leisure Centre for Spring 2011
Posted on 02/18/2011
New Cooking Classes at Fort Rouge Leisure Centre for Winter 2011
Posted on 10/22/10
New Cooking Classes at Fort Rouge Leisure Centre for Fall 2010
Posted on 5/17/10
Dishes Using Char Siu in My Cooking Classes
- BBQ Pork Triangles / BBQ Pork Pastries
- Char Siu and Vegetable Wrap
- Char Siu Burger
- Chinese Deluxe Shrimp Wonton Soup
- Crispy Shell with Char Siu and Vegetable
- Deluxe Fried Rice
- Fried Rice with Shrimp, BBQ Pork and Egg
- Kum Lo Wonton
- Steamed Barbecued Pork Bun
- Stir-fried Noodle with Char Siu and Vegetable
- Stir-fried Rice Vermicelli Singapore Style
- Stir-fried Rotini with Shrimp, BBQ Pork and Vegetable
- Stir-fried Spaghetti with Char Siu and Vegetables
- Sweet and Sour Deep-fried Tofu
- Vietnamese Rice Paper Wrap
New Cooking Classes at Fort Rouge Leisure Centre for Spring 2010
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. (contain seafood but no raw fish)
1 Thur evening April 8
Thai Cuisine I
Hot and Sour Shrimp Soup, Green Curry Chicken, Stir-fried Spicy Pork with Cashew and Vegetables.
1 Mon evening April 12
Asian Chicken Dishes I
Japanese Teriyaki Chicken, Vietnamese Lemongrass Chicken, Baked Hot and Spicy Thai Chicken Wings.
1 Thur evening April 15
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.
1 Mon evening April 19
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 April 22
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 26
Sushi Meal
Miso Soup with Chicken and Vegetable, Sunomono Salad with King Crab, Nigiri Sushi with Shrimp, Chirashi Sushi with Smoked Salmon and Vegetables.
1 Thur evening April 29
Asian Cuisine II
Japanese Fried Pork Chop, Indonesian Hot and Spicy Badong Beef , Singaporean Hai Nan Chicken with Rice and 3 Dipping Sauces.
1 Mon evening May 3
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 6
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 10
Hot and Spicy Noodle II
Szechuan Hot and Spicy Beef Noodle Soup, Thai Curried Noodle with Chicken, Vietnamese Spicy Cold Noodle with Shrimp, Pork and Vegetable.
1 Thur evening May 13
Thai Appetizer II (New)
Thai Guacamole with Colour Tortilla Chips, Endive Boat with Spicy Shrimp and Pork Dip, Thai Chicken Nugget with Sweet Chili Sauce.
1 Mon evening May 17
Kids-friendly Recipes (New)
Delicious and nutritious recipes both kids and adults enjoy. Chicken, pork, beef and vegetables will be used.
1 Thur evening May 20
Chinese Vegetarian Dishes V (New)
Stir-fried Asparagus with Mixed Vegetables and Pine Nuts, Konnyaku Noodle Salad with Meat-free Chicken and Assorted Vegetable Strips served with a refreshing vinaigrette, Sweet and Sour Tofu with Veggie Ham, Pineapple and Vegetables.
1 Thur evening May 27
Modern Chinese Cuisine II (New)
Breaded Veal with Lemon Sauce, Stir-fried Shrimp with Fennel, Fried Egg with Smoked Salmon and Pine Nuts over Crispy Noodle.
1 Mon evening May 31
New Cooking Classes in Winter 2010
All programs are demonstration with a small portion sample-tasting. The duration of each class is between 6:30 pm. and 9:30 pm.
Sushi I
Learn to prepare vinegared rice and four different kinds of rolled sushi, including Traditional Maki, Inside-out Maki and Temaki. (contain
seafood but no raw fish)
1 Thur evening February 25
Simple-y Delicious
Chicken á La King (Chinese Style), Sweet and Sour Pork Ribs, Shrimp Egg Foo Yung
1 Mon evening March 1
Thai Cuisine V
Thai Roasted Vegetable, Chicken and Rice Soup, Stir-fried Shrimp with Mixed Vegetables, Rack of Lamb with Red Curry Sauce.
1 Thur evening March 4
Asian Cuisine I
Malaysian Fried Chicken with Spicy Coconut Sauce, Indonesian Hot and Spicy Fish, Korean Rice Dish with Beef and Vegetables (Bimbimbap).
1 Mon evening March 8
Hearty Soup
Deluxe Chinese Hot and Sour Soup, Thai Country Soup with Shrimp, Japanese Hearty Soup with Chicken.
1 Thur evening March 11
Hot and Spicy Noodle I
Stir-fried Hot and Spicy Chicken Noodle, Noodle with Shredded Pork and Spicy Sauce, Seafood Noodle Soup with Satay Sauce.
1 Mon evening March 15
Chinese Vegetarian Dishes IV (New)
Stir-fried Assorted Vegetables with Crispy Chow Mein, Braised Tofu with Mushroom and Vegetables, 2 appetizers.
1 Thur evening March 18
Szechuan (Western Chinese) Cuisine IV (New)
Hot and spicy dishes such as Stewed Hot and Spicy Beef, Stir-fried Shrimp and Pork with Chili Black Bean Sauce, Chicken with Mixed
Flavours.
1 Mon evening March 22
Cantonese (Southern Chinese) Cuisine XII (New)
Beef Steak Chinese Style (Sweet and Sour Flavour), Steamed Fish Fillet sandwiched with Ham and Chinese Mushroom, Pork Ribs with Strawberry Sauce.
1 Thur evening March 25
Fusion Cuisine (New)
Combining cuisines to create exotic and vibrant dishes. Seafood, meat and vegetables will be used.
1 Mon evening March 29
Private Cooking Class
I did a private cooking class at the Hilton Suite Winnipeg Airport on November 6, 2009. The event is one of the spousal program of a meeting orgainzed by a company in Winnipeg.
In the Taste of Thai program, I demonstrated the preparation of three dishes, Spicy Shrimp Salad, Golden Cups and Red Chicken Curry.
The following shows the description of the spousal program pasted on top of the invitation card.
I have done private cooking classes for individuals in their homes as gifts for birthdays, christmas, and wedding offered by their friends or family as well as events of friends gathering for an evening of learning and fun. These cooking classes are designed to cater for the interests of the groups.
Noodle Dishes Taught in Cooking Classes
Chinese Noodels
Beef Noodle Soup with Vegetable
Braised Deep-fried Noodle with Crabmeat
Braised Noodle Soup with Chicken and Bok Choy
Braised Rice Vermicelli with Pork and Bok Choy
Braised Rice Vermicelli with Pork and Pickled Cabbage
Braised Vegetarian Deep Fried Noodle
Braised Ying & Yang Vermicelli with Eggplant and Spicy Sauce
Chicken Noodle Soup with Dried Mushroom
Chicken Noodle Soup with Vegetable
Chow Mein with Mixed Vegetables
Chow Mein with Shrimp, Chicken and Vegetable
Chow Mein with Shrimp, Pork and Vegetable
Cold Spicy Chicken Noodle
Crispy Chow Mein with Beef and Gai Lan
Crispy Chow Mein with Chicken and Vegetable
Crispy Chow Mein with Mixed Vegetables
Dan Dan Noodle (Szechuan Spicy Noodle)
Noodle Soup with Shredded Beef and Green Bell Pepper
Noodle with Shredded Pork and Spicy Sauce
Pork Chop Noodle Soup with Szechuan Hot Sauce
Rice Vermicelli Soup with Beef and Preserved Cabbage
Shanghai Noodle with Shrimp and Pork
Shrimp Noodle Soup with Vegetable
Silver Needle Noodle with Chicken and Vegetable
Spicy Chicken Noodle with Peanut Sauce
Stir-fried Hot and Spicy Chicken Noodle
Stir-fried Noodle with Beef and Black Pepper Sauce
Stir-fried Noodle with Beef and Vegetables
Stir-fried Noodle with Char Siu and Vegetable
Stir-fried Noodle with Chicken, Cabbage and Mushroom
Stir-fried Noodle with Pork and Beansprout
Stir-fried Noodle with Shrimp, Chicken and Vegetable
Stir-fried Rice Noodle with Beef and Black Bean Sauce
Stir-fried Rice Noodle with Beef and Soy Sauce
Stir-fried Rice Rolls with Chicken and Vegetable
Stir-fried Shanghai Noodle with Chicken and Vegetable
Szechuan Hot and Spicy Beef Noodle Soup
Asian Noodles
Chiang Mai Noodle
Cold Soba with Chicken
Ginger Pork with Somen Soup
Green Tea Soba with Scallop
Indonesian Stir-fried Noodle
Pad Thai
Satay Seafood Noodle Soup
Seafood Udon Soup
Singapore Spicy Noodle Soup
Stir-fried Kwai Teow
Stir-fried Ramen with Beef and Enoki Mushroom
Stir-fried Ramen with Beef and Vegetables
Stir-fried Rice Stick with Pork and Vegetable
Stir-fried Rice Vermicelli Singapore Style
Stir-fried Thai Noodle with Chili and Pork
Sweet and Sour Crispy Noodle (Mee Krob)
Thai Curried Noodle with Chicken
Vietnamese Spicy Cold Noodle
Chinese Cooking of Pasta
Macaroni Soup with Ham and Vegetable
Stir-fried Rotini with Shrimp, BBQ Pork and Vegetable
Stir-fried Spaghetti with Char Siu and Vegetable
Stir-fried Spaghetti with Chicken and Vegetable
Cooking Classes in Fall 2009
I shall teach seventeen Chinese and Asian cooking classes in the Fall season. Four are new classes. All the classes will be held at the Fort Rouge Leisure Centre. They will all be demonstration only. The food I cook in the class will be served to the participants in small-portion for sample tasting. Participants are therefore advised to eat light supper before coming to classes.
All classes are held at Fort Rouge Leisure Centre between 6:30 p.m. to 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. (contain
seafood but no raw fish)
Thur, September 10
Thai Cuisine IV
Green Curry Soup with Chicken, Spicy Shrimp Salad, Sweet and Sour Crispy Noodle (Mee Krob).
Mon, September 14
Chinese Noodle I
Chow Mein with Shrimp and Vegetable, Stir-fried Rice Noodle
with Beef and Black Bean Sauce, Stir-fried Shanghai Noodle with Chicken and
Vegetable.
Thur, September 17
Chinese Small Plates
Learn to prepare 4 make-ahead trendy appetizers that make
entertaining a breeze. Shrimp, pork, beef and vegetable will be used.
Mon, September 21
Chinese Spring Roll, Egg Roll and Crispy Twist
Learn to make a popular Chinese dim sum, an appetizer and a
delicious yet simple dessert.
Thur, September 24
Cantonese (Southern Chinese) Cuisine XI
Honey Garlic Pork Ribs, Stir-fried Shrimp with Pine Nut,
Sweet and Sour Fish.
Mon, September 28
Sushi II
Chakin Sushi, Inari Sushi, Oshi Sushi, Inside-out Terriyaki Beef Maki Sushi with special sauce. (contain seafood but no raw fish)
Thur, October 1
Chinese Vegetarian Dishes I
Stir-fried Assorted Vegetable, Stir-fried Enoki Mushroom
with Vegetable, Vegetarian Delight.
Mon, October 5
Thai Grilled Dishes II
Grilled Salmon Fillet with Coconut Ginger Sauce, Grilled
Lemongrass Pork Ribs, Chicken Satay with Peanut Sauce.
Thur, October 8
Asian Curry Dishes
Chinese Chicken Curry (Hong Kong Style), Japanese Beef
Curry, Malaysian Shrimp Curry.
Thur, October 15
Szechuan (Western Chinese) Cuisine I
Hot and spicy dishes such as Hot and Sour Soup, Ginger Beef,
Kung Pao Shrimp.
Mon, October 19
Asian Chicken Dishes (New)
Thai Ginger Chicken, Vietnamese Roast Chicken, Chinese Spicy
Sesame Chicken.
Thur, October 22
Modern Chinese Cuisine (New)
Delicious Chinese recipes with a modern twist using seafood, meat and vegetable.
Thur, October 29
Chinese Noodle Meal (New)
Learn to make a stir-fried noodle, a basic and a meat congee
(the perfect accompaniment to any stir-fried noodle), and a stir-fried Chinese
vegetable.
Mon, November 2
Asian Cuisine III (New)
Indonesian Spicy Meatball with Chili Sambal, Chinese Ying
Yang Fried Rice with two different sauces, Malaysian Chicken Rendang.
Thur, November 12
Asian Chicken Dishes (New)
Thai Ginger Chicken, Vietnamese Roast Chicken, Chinese Spicy
Sesame Chicken.
Mon, November 16
Sushi I
Learn to prepare vinegared rice and four different kinds of
rolled sushi, including Traditional Maki, Inside-out Maki and Temaki. (contain
seafood but no raw fish)
Mon, November 13
Cooking with Kathy Man 