- This event has passed.
Sichuan Cuisine Cooking Class
Wednesday 20/03/2019 @ 11:00 - 13:30$129 – $130
“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 (Demo & Practice)
- Sichuan Dry-Fried Green Beans (Practice)
- Sichuan Dandan Noodles (Demo & Practice)
- Mapo Tofu (Demo & Practice)
- Premium Jasmine Rice (cooked on site)
What’s included in the ticket fee
Class fee, ingredients, apron on loan, recipe
Cai Li Blakeman works for Spoonful as the Chinese Cooking instructor. Cai Li 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 is also a food consultant and blogger. 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.
Prior to pursuing her passion for cooking and culinary education, she was a PR and Communications professional and had held management positions in global firms including United Technologies Corporation (UTC), NEC, Edelman, Johnson Controls and Kimberly-Clark.
*Images are for reference only