If you haven’t tried Sri Lankan food, learn some spectacular homestyle dishes. Simple, flavourful and spicy curries with a twist.
DurationIf you haven’t tried Sri Lankan food, learn some spectacular homestyle dishes. Simple, flavourful and spicy curries with a twist.
Menu:
Eggplant moju (Sweet and sour eggplant in spicy tamarind sauce)
Okra in coconut curry
Tempered mushrooms
Coconut sambol
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.
Vegan Cooking class is offered by Food Playground. Food Playground is a hands-on cooking school offering online and in-person cultural cooking classes and corporate team building workshops since 2012.
This course aims to impart skills and abilities to learners in preparation and presentation of noodle dishes. Learners will be able to prepare ingredients and noodle dishes with different types of cooking and flavouring techniques.
They say, someone on a vegan diet has a limited choice of dishes, ingredients and flavours when it comes to Asian cuisines.
Get to learn the properties and uses of 80 common Chinese medicinal herbs for health preservation as well as the preparation of tasty herbal cuisine. This 8-week course will equip the participants with the knowledge to differentiate various common herbs.
This 3-hour programme aims to equip learners with knowledge of the alternative ingredients for vegetarians and plant-based products. They will learn how to prepare the following dishes: Hakka Yam Abacus and Vegetables with a tortilla wrap.
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