5 Days Intensive Regional Chinese Cuisine

By Low Shih Erh
Duration: 4 hours/session
For: 5 sessions
Price: S$1500.00

This 5 day intensive hands on course focuses on Regional Chinese cuisine and covers a range of basic skills intended to help bridge the gap between the amateur home gourmand and the professional chef. This class is suitable for domestic helpers, professional chefs and home gourmands wanting to expand their cuisine repertoire. Learn the most popular Regional Chinese cuisine dishes here.

Notes:

Participants will work in pairs although some group work may be necessary.

Poached chicken with dried chili oil (口水鸡)
Twice-cooked pork belly (回锅肉)
Fish fragrant shredded pork (鱼香肉丝)
Dry chili spicy chicken (辣子鸡)
Mapo tofu (麻婆豆腐)

Steamed fish with soya sauce (港式蒸鱼)
Vegetarian pot (罗汉斋)
Double boiled pork belly with yam (芋香扣肉)
Steamed Minced Pork with Salted Egg Yolk (蒸咸蛋肉饼)
Braised chicken with rose wine and soya sauce (玫瑰鼓油鸡)
Taiwanese style braised beef noodle (牛肉面)
Steamed pork ribs with rice powder pumpkin (粉蒸排骨)
Taiwanese braised pork on rice (卤肉饭)
Crispy fried chicken (盐酥鸡)
Oyster mee sua (蚝仔面线)
Beef ho fun (干炒牛河)
Pork chop scallion oil noodle (葱油猪扒捞丁)
Typhoon-shelter crabs (避风塘炒蟹)
Wax meat sausages with rice (腊味饭)
Ginger crushed milk (姜汁撞奶)
Pork ribs with preserved black bean (豆鼓排骨)
Deep fry prawn rolls (腐皮虾卷)
Lotus leaf wrapped rice (荷叶饭)
Paper wrapped chicken (纸包鸡)
Sui Kow (水饺)