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Sichuan Cuisine Cooking Class

Description
“Each dish its own, 100 flavors in 100 dishes(一菜一格, 百菜百味)” – Sichuanese Cooking has conquered our taste buds with its satisfying, addictive and unforgettable dishes. What really distinguishes Sichuanese Cookery is its mastery of the arts of flavors. The cooking class will provide demonstration and hands-on experience for you to learn how to make these dazzling complex flavors by combining a variety of basic tastes. You will be able to confidently cook a few signature Sichuan dishes after the class.

Specifically, our instructor will start by introducing the concept of Sichuan Cuisine and key spices and seasonings followed by a demonstration of making the garlicky and numbingly spicy Sichuan Chili Oil. Our guests will then divide into groups to practice classic dishes of Poached Chicken in Sichuan Chili Oil, Sichuan Dry-fried Green Beans and Mapo Tofu followed by lunch.



Menu of Cooking

  • Sichuan Chili Oil (Demonstration)
  • Poached Chicken in Sichuan Chili Oil (Hands-On)
  • Sichuan Dry-Fried Green Beans (Hands-On)
  • Mapo Tofu (Hands-On)
Poached Chicken in Sichuan Chili Oil

Sichuan Dry-Fried Green Beans

Mapo Tofu

What’s included in the ticket fee

Class fee, ingredients, apron

About the Instructor:
Cai Li Blakeman


A food consultant, instructor, and blogger. Cai Li teaches the Xiao Long Bao class at Spoonful. She was born and raised in China and has lived in Beijing, Washington DC and Singapore. She received her culinary training at the Le Cordon Bleu in Kuala Lumpur, Malaysia in 2014. She shares easy recipes and stories on homemade Chinese and Asian food on the Facebook page @sentosadough and her blog of www.lets-playdough.com.



TERMS & CONDITIONS APPLY
Wed Jan 23, 2019
11:00 AM - 1:30 PM SGT
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Venue
Origins of Food, One Farrer Hotel & Spa
Venue Address
One Farrer Park Road Singapore
Organizer
Spoonful
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