It is not often that you get to attend a cooking class where traditional Indian snacks are taught! Mysore Masala Thosai is special because it is first smeared with a spicy red chutney before topping it up with awesome tasting masala potatoes!! Look out for the Rava Kesari.........you are assured that you will never eat Kesari anywhere else once you have learnt how to make it the way it is supposed to me made!
If you like eating Indonesia's famous Ayam Penyet (crushed fried chicken with spicy condiment) and cannot resists a fork tender Mutton Rendang, here is a cooking class for you. If you have always eaten a greasy Tauhu Telor, you will learn how to make a low fat version in this class and the staple - the unforgettable Nasi Goreng!
There are many people out there, including me, who like to eat a biryani but don't want the meat or the chicken. Here is an option! Learn how to make great tasking Fish Briyani with minimum fat and yet have a sumptuous meal. Look out for the accompaniments like Fish Cutlet (you would never want to eat a restaurant bought fish cutlet anymore, I assure you), Classic Mutton Rib Dalcha and Mixed Vegetable Achar!
If you are a vegetarian, someone who is allergic to eggs or don't want to include eggs for health reasons in your diet, here is an interesting baking class for you. Eggless Baking!! There is no egg replacer or any chemicals which will be used for the baking. Only natural ingredients will be used.
have picked the favourites of many for this baking class. Most Singaporeans would have grown up eating the "Bengali" or "Sarabat stall" type of large triangular yellow curry puffs. The Sugee cake is a perennial favourite for many, especially during the festive seasons. The Pandan cupcake with the gula Melaka icing.........hmmmm come and attend the class!
Walking around an Asian wet market can be a fascinating
experience, full of tantalising sights, sounds, smells and
new tastes to discover. However, it can also be daunting
to those who aren’t familiar with the heaps of produce on
display. This book, featuring some 40 Asian ingredients,
will shed light on those attractive bunches of leaves and
soil-dusted root vegetables, and act as a practical guide to
how they can be used to whip up scrumptious dishes.
This practical guide features 40 ingredients found in
the markets of South East Asia, each illustrated for easy
reference and identification. Discover the amazing benefits
of these herbs, spices and other ingredients, and learn
how they can be used in the home kitchen or prepared
as a natural remedy. Also included is a small collection of
recipes for scrumptious snacks, drinks and main dishes.