A real life experience write up by a blogger on her experience during the cooking workshop.
Read sweetsourspicy blog on her experience in Flavours Of Singapore workshop.
Dear All,
These are the dates for our Open Registration Cooking Workshops for 2013. We have included new menus which are sure to whet your appetite. Our new menus which are already online are Dim Sum Specials, Asian High Tea, Singapore Favourites 1, Asian Streetfood.
Go to “Open Registration Workshop” or “Open Inschrijving” to book. See you there!
Workshops Year 2013
- 26 January, Saturday 1500-1900 hours : Singapore Streetfood 1 €63 pp
- 17 February, Sunday, 1500-1900 hours : Thai Delights 1 €63 pp
- 24 February, Sunday, 1300-1600 hours : Asian High Tea €59 pp * new menu
- 9 March, Saturday 1300-1600 hours : Dim Sum Specials €59 pp * new menu
- 23 March , Saturday 1500-1900 hours: Singapore Streetfood 2 €63 pp
- 13 April, saturday 1500-1900 hours : Singapore Streetfood 1 €63 pp ( few places left)
- 27 April, Saturday 1500-1900 hours : Singapore Favourites 1 €63 pp * new menu (few places left)
- 12 May , Sunday 1500-1900 hours : Singapore Streetfood 2 €63 pp
- 1 June, Saturday 1500-1900 hours : Singapore Streetfood 2 €63 pp
- 30 June, Sunday 1300-1700 hours: Dim Sum Specials €59 pp (few places left)
- 18 August, Sunday 1500-1900 hours: Singapore Streetfood 1 €63 pp
- 31 August, Saturday 1500-1900 hours: Asian Streetfood €59 pp *new menu new date soon
Description of the menus:
ASIAN HIGH TEA
Menu: Kuih Pie Tee, Lo Ma Gai, Pancakes with Crispy Duck, Sago Gula Melaka
Is there anything more satisfying than cooking your very own Asian High Tea? Once you learn these delicious food, surprise your family and friends and invite them to your own homemade yummy treats. They will love it! An opportunity not to be missed as these treats are either sold in restaurants and Kuih Pie Tee is not even available in The Netherlands. Learn these 5 Asian High Tea recipes: Kuih Pie Tee also known as Top Hats a Nonya Kuih delicacy with crisp elegant mould skin and fresh vegetarian fillings. This recipe can also be served as Hors d’oeuvre in a party. Then we will continue to make Lo Ma Gai a classic savoury dim sum dish. Lo Ma Gai is also called steamed sticky rice filled with chicken and wrap in lotus leaf. Then we proceed with making Pancakes with Crispy Duck. Make your own dough, roll and cook your pancake with the crispy duck. Last but not least, Sago Gula Melaka which is a dessert sago pudding with coconut and sweet caramel like syrup. Come on, join us and after cooking, we can savour these yummy treats! Note: There are chicken, duck and vegetables in this menu.
DIM SUM SPECIALS
Menu: Har Gow, Siew Mai, Fried Wontons, Vegetarian Dumpling, Bapao
Dim Sum refers to small bite-sized Chinese food. In our special workshop menu, we have included 5 favourites like, Har Gow a steamed shrimp dumplings that are transparent, smooth and delicious. Siew Mai a traditional chinese dumpling in which we use chicken as fillings. Fried Wontons, a crispy fried dumpling which is so addictive. Once you taste it, you will want more. Next is Vegetarian Dumpling and the last is Bapao , a steam silky bun filled with red bean paste.
Note: There are shrimp/prawn, chicken, vegetables in this menu.
SINGAPORE FAVOURITES 1
Menu: Hainanese Chicken Rice, Soup, Vegetables, Prawn Fritters, Coconut Pudding
The main dish is a popular food among Singaporeans, the Hainanese Chicken rice. It is a dish of chinese origin. Hainanese chicken rice is often considered as the “national dish” of Singapore. This dish is served with side dishes such as soup and vegetables. As appetizer you’ll learn to make cucur udang which is prawn fritters and for dessert a typical local coconut pudding. A workshop not to be missed!
Note: There are chicken and prawn in this menu.
SINGAPORE STREETFOOD 1
Menu: Singapore Chili Crab, Curry Puff, Seafood Horfun Noodles, Kuih Bakar.
Food and eating is a national pastime in Singapore. And Singapore is famous for its food. Seeking out those popular dishes from Singapore and cook it yourself? In this menu, you will learn to cook the famous talked about national dish Singapore Chili Crab, Seafood Horfun Noodles in thick gravy, the all time local favourite snack pastry Curry Puff filled with potatoes and last but not least for dessert an oven baked traditional Singapore Malay Kuih Bakar (loosely translated as “baked cake”). Don’t miss this mouth watering food!
Note: There are seafood in this menu. The crab in the dish Singapore Chili Crab cannot be substituted. There is no pork in this menu.
SINGAPORE STREETFOOD 2
Menu: Otak-Otak, Kuih Dadar, Roti Kirai/Jala, Coriander Chicken Curry with spiced lime yoghurt.
When we think of street food or hawker food or food court in Singapore it’s all about good food and Singapore is known as a food paradise. In this menu, you will learn how to make the famous local food known as Otak-Otak which is made of fish and spices wrap in banana leaf a secret recipe, Roti Kirai or Roti Jala “net bread”, a special Coriander Chicken Curry with spiced lime yoghurt and for the sweet ending Kuih Dadar, a soft rolled pandan crepe filled with sweet coconut. It’s addictively delicious!
Note: There is fish in the ingredients for Otak-Otak. This cannot be substituted. If you are a vegetarian and can take seafood, the Coriander Chicken Curry can be replaced with seafood or vegetarian substitutes. There is no pork in this menu.
ASIAN STREETFOOD
Menu: Vietnamese Spring Roll, Singapore Laksa Noodles, Thai Pandan Chicken, Coconut & Tapioca Pearl with Mango
Food is one of the most enjoyable treats for travellers in Asia. Look no further as we bring to you the culinary journey in Asia right here with 4 interesting dishes which you can learn at the workshop. From fresh Vietnamese spring rolls, popular delicious coconut spice broth Singapore Laksa noodles , Thai marinated chicken wrap in pandan (screwpine) leaf and the exotic Malaysian coconut tapioca pearls with mango.
A culinary adventure of 4 beautiful countries in one menu. A big feast on a table which you can surprise your family and friends.
Note: There are prawns, seafood, dried shrimps and chicken in this menu.
Cooking workshops menu August- December 2012 for Open Registrations.
We are pleased to announce our new menus as of February. Presenting to you 3 SINGAPORE STREET FOOD Menus. Due to increasing demand in Feb, we have added an extra date in February for our Open Registrations.
Our new menu is available for Open Registrations, Groups and Company Bookings.
These menus are already on our Online Booking Calendar for Open Registration bookings.
Singapore Streetfood 1 < 28 AUGUST, 18 NOVEMBER Open Registration>
Food and eating is a national pastime in Singapore. And Singapore is famous for its food.
Seeking out those popular dishes from Singapore and cook it yourself? In this menu, you will learn to cook the famous talked about national dish Singapore Chili Crab, Seafood Horfun Noodles in thick gravy, the all time local favourite snack pastry Curry Puff filled with potatoes and last but not least for dessert an oven baked traditional Singapore Malay Kuih Bakar (loosely translated as “baked cake”). Don’t miss this mouth watering food!
Singapore Chili Crab , Curry Puff , Seafood Horfun Noodles , Kuih Bakar
Singapore Chili Crab
Singapore Streetfood 2 < 28 OCTOBER, 9 DECEMBER Open Registration>
When we think of street food or hawker food or food court in Singapore it’s all about good food and Singapore is known as a food paradise. In this menu, you will learn how to make the famous local food known as Otak-Otak which is made of fish and spices wrap in banana leaf a secret recipe, Roti Kirai or Roti Jala “net bread”, a special Coriander Chicken Curry with spiced lime yoghurt and for the sweet ending Kuih Dadar, a soft rolled pandan crepe filled with sweet coconut. It’s addictively delicious!
Otak -Otak , Kuih Dadar , Roti Kirai/Jala , Coriander Chicken Curry with spiced lime yoghurt
Otak-Otak ( Fish & Spices wrap in banana leaf )
The face behind Flavours Of Singapore is Rosie G. (1975) a Singaporean currently living in The Netherlands.
Rosie G.
Flavours Of Singapore started in the beginning of 2010 and is the host of the first authentic Singapore Cooking Workshop in The Netherlands. Rosie G. is the initiator of this unique concept, as she brings the Singapore kitchen to The Netherlands to introduce the true Flavours Of Singapore. Rosie succeeded big-time. With interesting and cozy workshops Rosie stole the heart of the people in Netherlands. Her enthusiastic style of coaching combined with her great knowledge of Asian food, the Singapore kitchen in particular, makes every workshop a fantastic experience.
Rosies passion for Singapore food did not just stop at cooking: Previously, she owned the locally popular Rosie’s Nasi Padang back in Singapore. With her background of having mothers that are great cooks who went to cooking courses at a young age and later on got involved in food business, it was those motivation and tips in cooking that got Rosie interested in food and cooking at a young age.
After spending some time in her career in sales and marketing, Rosie decided to stop her work and became an entrepreneur to pursue her ambition and passion in the food business. She first started in Singapore and combined with her knowledge in cooking and food business Rosie took her experiences to Amsterdam. When she came to The Netherlands 4 years ago she saw that Asian cooking was different than back in Asia. She also discovered that Singapore kitchen is not so much known in The Netherlands.
Rosie opened her own cooking workshops 2 years ago in 2010. Every day she shares her passion for food with anyone who is interested. She teaches the public to cook authentic Asian food, pass her knowledge about Singapore food and encourages people not to be afraid to cook Asian food from scratch. Rosie has taught not only Dutch people but French, Brazilian, Asians, Indonesians, Americans, British etc.
Until today, Rosie is busy giving cooking workshops, doing cooking demonstrations to the public, involves in projects given by companies, appear in festivals and events and sometimes when she is free, she’s in her kitchen making new recipes for her recipe website www.foodrecipes.eu
11/11/2011
It was a great weather to start the festival. From 22-25 September 2011, Taste Of Amsterdam the biggest culinary event in The Netherlands was held yearly at Amstelpark in Amsterdam. Beautiful white tents, marques, props and tiptoply organized, there were Small Producers Market, The Wine Theather, The Beer Theater, Restaurants, Foodie Market etc, beautiful pop up carts and delicious food tastings, the event attracted more than 20,000 visitors during the 4 days festival.
It was buzzing everyday from the start of the day till midnight. It felt like a party park. The park seems to come alive, people interacting with each other, lots of food tastings, drink tastings and with a common goal in mind- FOOD!
It was a foodies galore! Everyone was in good spirits. The restaurants were busy and food was sold out. It was not just any food but unique small producers, ethnic food that you will think, hey I have not seen this potato chips before and it tasted very good.
Well, we were here at the festival and Rosie G. from Flavours Of Singapore was at the Small Producers stand promoting Singapore food and her cooking workshops. She is based in Amsterdam and has been diligently promoting Singapore food and teaching how to cook better in terms of Asian cooking for the last 2 years.
Flavours Of Singapore was at the stand promoting homemade pastes, cakes and food tastings during the festival. See our video for more of Taste Of Amsterdam and Flavours Of Singapore.
Cheers!