Hi lovelies,
We attended a cooking session recently at Let's Go Cook Singapore (a division under award-winning Let's Go Tour Singapore www.letsgotoursingapore.com).
My sister and I have been interested in learning how to prepare local dishes and we are glad to have located this company as they taught us how to prepare local dishes with simple steps yet not compromising in taste.
The place is spacious and clean and there is good amount of working space for movement.
Let's Go Cook Singapore prepared everything for us, from ingredients, apron, chef cap, to cleaning and washing at the end of the lesson so that we could focus on learning how to cook the dishes and appreciate our cooking at the end of the lesson. They offered comprehensive and thoughtful services!
We attended a cooking session recently at Let's Go Cook Singapore (a division under award-winning Let's Go Tour Singapore www.letsgotoursingapore.com).
My sister and I have been interested in learning how to prepare local dishes and we are glad to have located this company as they taught us how to prepare local dishes with simple steps yet not compromising in taste.
The place is spacious and clean and there is good amount of working space for movement.
Let's Go Cook Singapore prepared everything for us, from ingredients, apron, chef cap, to cleaning and washing at the end of the lesson so that we could focus on learning how to cook the dishes and appreciate our cooking at the end of the lesson. They offered comprehensive and thoughtful services!
Our instructor was Michelle Alexandria Tan.
The first dish we learnt was a dessert called Kueh Dadar.
For the fillings, it was prepared with 50g of palm sugar, 4 tablespoons of water, 1 pandan leaf, 150g grated coconut.
For the crepe, it was prepared with 80g of plain flour, 1 teaspoon cornflour, 100ml coconut cream, 1 egg (beaten), 1 pinch of salt, 150ml of pandan extract (pandan leaves blended with water and sieved) and stir till a smooth batter is achieved.
After the crepe is done, put some fillings on the crepe, roll and tuck in the edges and it's done! This dessert was easy to prepare and the taste was sweet and delicious!
Next dish we learnt was Chicken Rendang with Nasi Biru.
This dish was prepared with 800g of chicken, 5 tablespoons of cooking oil, 1 cinnamon stick, 5 cloves, 4 star anise, 1 stalk lemongrass (white part only), 200ml coconut milk, 200ml water, 6 kaffir lime leaves, 4 tablespoons toasted grated coconut, 2 tablespoons sugar, 2 tablespoons salt.
For the spice paste, we had to dice 10 shallots, 35g blue ginger, 30g old ginger, 6g yellow ginger, 1 stalk lemongrass (white part only), 6 cloves garlic, 5 candlenuts, 10 dried chilies (soaked in hot water until soft). We had to blend the ingredients till smooth paste and stir-fry it till aromatic.
For Nasi Biru, it was prepared with 40g butterfly blue pea flowers, 400g of rice, 600ml water.
When the rice is almost done, pour the blue water into the rice, mix well and it is ready to be served with the rendang chicken!
I enjoyed the whole cooking process and Michelle was a patient instructor who is also friendly to assist whenever help is needed. Both dishes were manageable, easy to prepare and tasted fantastic! Will recommend this place for people who are interested to learn how to cook local dishes.
Location:
Let's Go Tour Singapore (Head office of Let's Go Cook)
Block 462 Crawford Lane #01-57 Singapore 190462
Do check them out if this interests you!
Love,
Yvonne
This post first appeared on Yvonne And Her Playground Singapore Beauty And Lif, please read the originial post: here
