This is a great opportunity to learn more about Lao cuisine, which is tasty and spicy with an interesting twist. Open your mind to some fresh new flavours.
DurationThis is a great opportunity to learn more about Lao cuisine, which is tasty and spicy with an interesting twist. Open your mind to some fresh new flavours.
Menu:
Stuffed lemongrass skewers, peanut dipping sauce
Tofu in coconut cream, crispy basil and roast chillies
Spicy smoked eggplant dip, local greens
Little Green Kitchen (LGK) is a cooking studio and food consultancy – the brainchild of former lawyer Shalu Asnani to prove that vegetarian food is not boring! LGK offers hands-on cooking classes and bespoke menus through their food consulting, private dining and corporate cooking services.
The passionate foodie’s foray into the world of professional cooking was first born in Beijing at renowned cooking school, The Hutong, where through serendipity she found herself at the helm of their various vegetarian cooking classes.
Inspired and excited, Shalu returned to Singapore in 2011 to set up LGK. Combining the secret family recipes gained from the kitchens of her childhood and her modern take on vegetarian cuisine, LGK offers mouthwatering and healthy vegetarian food spanning a variety of genres; from Asian street food to contemporary Western cuisine. Down-to-earth good food is her motto and eating clean her passion.
Understanding the theory, ingredients and learn the skills and technique in making Indonesian Kueh Lapis cake. Choice of Original, Coffee, Pandan or Prune.
In this class, you will learn how to cook authentic vegetarian Indonesian cuisine. Fresh, spicy and tasty curries and sambals made from scratch using easily available local ingredients.
You are invited to choose a theme before the event: French, Japanese, Italian are always popular. We will provide the ingredients, from fresh meat to vegetables, sauces and oils, herbs and spices - everything you might need to whip up a delicious meal.
Demonstration of each recipe by Chef Julie Yee, followed by hands-on session by participants.
On completion of this unit, learners will have the knowledge and application skills to prepare the various types of Indonesian bumbu (spice blends) to be used in preparing quick, easy and delicious Indonesian dishes.
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