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METHOD:PUBLISH
X-WR-CALNAME:Spoonful
X-ORIGINAL-URL:https://spoonful.sg
X-WR-CALDESC:Events for Spoonful
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TZID:Asia/Singapore
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TZOFFSETFROM:+0800
TZOFFSETTO:+0800
TZNAME:+08
DTSTART:20190101T000000
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BEGIN:VEVENT
DTSTART;TZID=Asia/Singapore:20190424T110000
DTEND;TZID=Asia/Singapore:20190424T133000
DTSTAMP:20260517T172014
CREATED:20190226T073730Z
LAST-MODIFIED:20190226T073730Z
UID:8337-1556103600-1556112600@spoonful.sg
SUMMARY:Chinese Dim Sum Class (Sweet Shrimp Symphony)
DESCRIPTION:Welcome to the delicious world of Dim Sum! \nDim Sum is the Cantonese pronunciation of 点心 (diǎn xīn)\, a verb that a thousand years ago\, merely meant to “eat a little something”. A traditional act accompanied by a session of tea drinking\, or yum cha in the teahouses in Southern China\, those yummy little dishes are now enjoyed over a leisure brunch or a light and healthy meal. \n  \nShrimps will be starring in the very first installment of our Dim Sum class. We’d be sharing how to make Har Gao or Shrimp Dumplings (虾饺)\, Pan Fried Crispy Prawn Rolls (香脆虾肉腐皮卷）and Kai Lan with oyster sauce (蚝油芥兰). \n  \nMenu of Cooking\nHar Gao / Shrimp Dumplings (虾饺)\nPan Fried Crispy Prawn Rolls (香脆虾肉腐皮卷）\nKai Lan with oyster sauce (蚝油芥兰) \n  \nClass Schedule \n   – 15 mins introduction and demonstration on dough making\n   – 15 mins hands-on session – attendees practice on making the dough\n   – 15 mins demonstration and practice on making fillings\n   – 15 mins demonstration on making the wrappers and assembling the ingredients\n   – 30 mins hands-on session – attendees practice on the above\n– 15 mins cook the Xiao Long Bao\n   – 30 mins lunchtime and enjoy the dim sum lunch\n\n \n  \n\n\n\n\n\n\n\n  \n  \n  \n  \n  \n  \n  \n  \n  \n  \nMeet our Instructor: \n\n\nCai Li Blakeman\n\n\n  \n  \n  \n  \n  \n  \n  \n  \n  \n  \nA 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. \n  \nImages for Illustrative purposes only \nTERMS & CONDITIONS APPLY
URL:https://spoonful.sg/event/chinese-dim-sum-class-sweet-shrimp-symphony/
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
ATTACH;FMTTYPE=image/jpeg:https://spoonful.sg/wp-content/uploads/2019/02/Har-Gao_header.jpg
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BEGIN:VEVENT
DTSTART;TZID=Asia/Singapore:20190424T110000
DTEND;TZID=Asia/Singapore:20190424T133000
DTSTAMP:20260517T172014
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
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