Asian Cooking Workshop (Online)
Wednesday, December 2nd
Time 10:30 am -1:00 pm
In this workshop we will cover:
Hot, spicy and mild curries and chutneys from Malaysia, Sri Lanka and India. We will come to know the difference between the curries and curry powder of each country.
Recipes covered :
Indian Food
Muglai chicken (mild) and mango chutney.
Sri Lankan Food
Fish curry and coconut chutney.
Malaysian Food
Egg and potato Curry, and red radish preserve.
All the ingredients including herbs and spices will be provided.
The cooking will be enough for a family meal. There are two options to get cooking supplies:
1. Instructor will directly deliver the supplies to the participant's house (subject to your approval).
2. Participants can collect the supplies from the instructor's house.