BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Spoonful - ECPv5.14.1//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:Spoonful
X-ORIGINAL-URL:https://spoonful.sg
X-WR-CALDESC:Events for Spoonful
BEGIN:VTIMEZONE
TZID:Asia/Singapore
BEGIN:STANDARD
TZOFFSETFROM:+0800
TZOFFSETTO:+0800
TZNAME:+08
DTSTART:20190101T000000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=Asia/Singapore:20190424T110000
DTEND;TZID=Asia/Singapore:20190424T133000
DTSTAMP:20260417T100033
CREATED:20190307T080013Z
LAST-MODIFIED:20190422T080119Z
UID:8638-1556103600-1556112600@spoonful.sg
SUMMARY: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. \nSpecifically\, 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. \n  \n\n\nMenu of Cooking \n\nSichuan Chili Oil (Demonstration)\nPoached Chicken in Sichuan Chili Oil (Demo & Practice)\nSichuan Dry-Fried Green Beans (Practice)\nSichuan Dandan Noodles  (Demo & Practice)\nMapo Tofu (Demo & Practice)\nPremium Jasmine Rice (cooked on site)\n\n\n\n\n\n\nPoached Chicken in Sichuan Chili Oil\nDan Dan Noodles\n\nMapo Tofu\n  \n  \n  \n\n\n  \n\n\n\n  \n  \n\n  \n\nSichuan Dry-Fried Green Beans\n  \n  \n  \n  \n  \n  \n  \n  \n  \n  \nWhat’s included in the ticket fee \nClass fee\, ingredients\, apron on loan\, recipe \n\n\n\n\nAbout the Instructor:\n\nCai Li Blakeman\n\n\n  \n  \n  \n  \n  \n  \n  \n  \n  \n  \nCai 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. \nPrior 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. \n  \n*Images are for reference only \nTERMS & CONDITIONS APPLY
URL:https://spoonful.sg/event/sichuan-cuisine-cooking-class-24-apr/
LOCATION:Origins of Food\, One Farrer Hotel & Spa\, 1 FARRER PARK STATION ROAD SINGAPORE 217562 (FARRER PARK MRT EXIT C / NEXT TO TAXI STAND)\, Singapore\, 217562\, Singapore
CATEGORIES:Featured Spoonful Workshop Events,Spoonful Workshops
ATTACH;FMTTYPE=image/jpeg:https://spoonful.sg/wp-content/uploads/2018/08/Spoonful-SG-SiChuan-Cooking-Class-Poached-Chicken-in-Sichuan-Chili-Oil4.jpg
END:VEVENT
END:VCALENDAR