The recipes in this beginner course are carefully chosen so as to allow student to understand and absorb the skill which we emphasize in that particular lesson.
Cost: HK$900 per person per 3-hours lesson, ingredient included. Class size:
Minimum 2, maximum 6 students in one class. Availability of space is by first come first serve. Last minute application won't be accepted.
Class schedule: From 7pm to 10pm.Application for all the evening sessions in 2010 has already closed, except for the class on 18 Nov 2010. Starting from 2011, our evening class will only be available in form of private class. Please come back for our updated schedule in mid December 2010, thanks.
Lesson 1:
| Demonstration | Sweet and sour pork with pineapple and peppers |
| Practical | Stir fry beef with seasonal gourd, water chestnuts and preserved fungus |
| Practical | Yeung Chau Chow Fann/Egg fried rice with bbq pork, shrimp, peas and spring onion |
| Date of lesson | - |
Lesson 2:
| Demonstration | Salt and pepper squid with chili and garlic |
| Practical | Singaporean stir fry rice noodle with bbq pork, shrimp and assorted vegetables |
| Practical | Fujian style stir fry wheat noodles with pork, shrimp, cabbage and assorted vegetables |
| Date of lesson | - |
Lesson 3:
| Demonstration | Hot and sour soup with bamboo shoot, pork, wood-ear fungus |
| Practical | Braised fresh wheat noodles, cabbage, pork, shitaki mushroom with soy sauce |
| Practical | Stir fry fish fillet in Szechuan style sweet spicy sauce |
| Date of lesson | - |
Lesson 4
| Demonstration | Crispy chicken steak with lemon sauce |
| Practical | Pork chop and onion in Hong Kong special fruity sauce |
| Practical | Chow Mein/Pan fried noodle with beef, onion, peppers in fermented black bean and garlic sauce |
| Date of lesson | - |
Lesson 5:
| Demonstration | Sizzling eggplant and fish fillet in fermented broad bean sauce |
| Practical | Braised mung bean vermicelli with pork and eggplant in spicy sauce |
| Practical | Chicken and celery stir fry with chili garlic bean sauce |
| Date of lesson | - |
Lesson 6:
| Demonstration | Ma Po Tofu/Braised diced tofu with minced pork in Szechuan sauce |
| Practical | Stir fry beef, firm tofu, peppers and bamboo shoot with mixed bean sauce |
| Practical | Home style tofu/Braised deep fried tofu, pork, bamboo shoot with fermented broad bean sauce |
| Date of lesson | - |
Notice:1. The ending time for each cooking session may vary with the number of students in the class.
2. If you want to take away the food which you prepare, please bring some food containers.
3. Advance registration is required by email.
Flat B, 1/F., Lee Kwan Building, 40-46 Argyle Street, Mongkok, Kowloon, Hong Kong (Mongkok MTR D2 exit)Office Hours: By appointment only. Application will only be accepted in form of email. Without making appointment, visitors will not be admitted.
(852) 2381 0132
[email protected] (Please add us to your contact, as sometimes our emails will be blocked by certain mail servers)
http://www.cookery.com.hk
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