The Spice Queen Restaurant
24 & 26 Race Course Road
Tel: 64580572 / 62552440
Cooking School: www.epicureanworld.com.sg
* Discounts on the total bill for September 2009
* Sign up for any 2 classes - 15% Discount
3 classes - 20% Discount
4 classes - 30% Discount
* Cooking classes will be conducted at Spice Queen Restaurant.
September's Cooking Classes..
IT’S NONYA COOKING
The best of the Peranakan dishes put together!
Nasi Ulam (rice dish that contrasts the freshness of herbs with the pungency and strong flavours of ingredients like belacan, dried shrimps etc)
Udang Goreng Chilli Garam (Deep-fried tiger prawns topped with a piquant chilli paste and served with fresh calamansi)
Sambal Jantong Pisang (classic banana flower salad – an almost vanishing dish!)
Wednesday 9th September 2009 7.00 pm – 9.30pm $40.00
Everyone loves Moroccan cuisine, with its exotic combination of North African ingredients and French influences. In this class students will learn some of the popular delicious of Moroccan specialties:
Harira (tomato-based Moroccan soup with chick peas and meat)
Spinach Fatayer (Spinach cylinder type pies stuffed with spinach and other ingredients)
Chicken Tagine With Preserved Lemon and Olives served with Saffron Couscous
Basbousa (Semolina Cakes with Syrup)
Thursday 10th September 2009 7.00pm – 9.30pm $50.00
Time of the year when the festive mood starts. Whether you are preparing for the coming Ramadan festival, Deepavali or Christmas and Chinese New Year, this is the right baking class.
Pineapple Tarts (light, buttery,melt-in-the-mouth pastry laden with home-made pineapple jam)
Traditional Sugee Cake
London Cookies (delicate, whole almond encased cookies covered with chocolate)
With food inflation at seven times higher than standard inflation it's true that we're being hit in the pocket. So how can you save money and still eat well? Recipes that cost peanuts to make but taste like a million dollars!
Chickpeas and Coriander Soup (power packed Mexican soup)
Ratatouille (This attractive famous vegetable stew is made of vegetables and can be served with just bread for a complete meal)
Tomato & Anchovy Quiche (tasty Mediterranean style quiche)
Prune and Dates Loaf (nice nutty wholemeal cake, delicious when cut into thick slices and spread with butter)
Wednesday 16th September 2009 7.00 pm – 9.30 pm $50.00
Now's your chance to make a meal out of all these delicious little appetizers!
Lavash (thin, soft flatbread that is usually served with dips and used for wraps)
Pita Bread (popular pocket breads)
Baba Ganoush (baked eggplant pureed with sesame seed paste, lemon juice , garlic)
Cucumber Feta Dip (the perfect alternative to traditional dip and salsa)
Kalamata Hummus Dip (The flavors of this kalamata olive hummus is addictive)
Falafel (chickpeas patties served and tahini sauce)
Tabouleh (Made with fresh veggies, olive oil and spices, it is one of the most popular aromatic salad)
Thursday 17th September 2009 7.00pm – 9.30pm $50.00
|FESTIVE BAKING TOO
It’s more yummy recipes……… to eat and to give away and maybe sell…..
Ginger Shortbread (light, buttery shortbread with bits of crystallized ginger
Sunflower Seeds and Cornflakes (traditional favorite made healthy with the addition of nutritious sunflower seeds)
Chocolate Marble Cake (two steps old fashioned melted chocolate marble cake)
Saturday 19th September 2009 2.00pm – 5.30pm $50.00
THOSE DAYS – FESTIVE FAVOURITES
The following are forever favourites with everyone. But how many of us have learnt how to make it and preserve the recipes so that the younger generation will carry on with the tradition?
Wajik (steamed glutinous rice, slow cooked with gula Melaka)
Rose Agar Agar (using the traditional agar agar strips)
Black Pepper Murukku (it’s non-stop eating of an addictive snack)
Kueh Ros (very popular light, crispy snack also known as Ros Murukku)
Wednesday 23rd September 2009 7.00 pm – 9.30pm $50.00
|HOW TO MAKE YOUR OWN CURRY POWDER BLEND?
Curry powder has been around for more than four thousand years. It is a blend of spices that originated with the spice trade in Egypt, India, Sumer, and Northeast Africa.
Curry dishes exude the luxurious and exotic aromas of an Indian spice market- sweet, warm, spicy, and savory. In India, every household has its own signature blend of spices that make up their own unique curry powder. Families protect their curry powder recipe with fervor and it is often passed down from generation to generation. If you have tried the packaged curry powder sold on grocery store shelves, you have never really tried curry. Blending your own not only gives you fresher spices but also lets you tailor the blend to your own preferences. Some people prefer a spicier blend, some sweeter, and some like one or another of the spices in the blend to take center stage.
Chef Devagi Sanmugam bares it all!!! Learn the art of choosing the right spices, preparing, grinding, blending and storing! This is the first time such a workshop is being conducted in Singapore and by the Spice Queen herself at the Spice Queen!!
• Basic Madras Curry Powder
• Meat Curry Powder
• Seafood Curry Powder
• Vegetable Curry Powder
• Garam Masala Powder
You will also learn two dishes using the curry powder prepared!!
Wednesday 30th September 2009 7.00 pm – 9.30 pm $100.00