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Join Nisha and Semhar from our Cooks Collective for this cooking workshop and learn how to cook the Singaporean dish Ayam Masak Lemak (Coconut Chicken Curry).
This delicious chicken dish is made with rich coconut milk and cili padi (bird’s eye chilli). It’s a versatile and easy dish that works for week night meals and dinner parties with friends! Nisha will also offer some tips for cooking tasty rice.
Please note: this recipe uses chicken and is gluten-free. It’s a bit spicy but you can always reduce the chili to your taste.
What to expect:
During this 2-hour workshop your tutor will:
Describe the ingredients in the dish and give you tips about where to purchase them locally.
Share their stories about their experiences cooking and their recipe with tips and demonstration on how to cook the dish. Participants will have a go at cooking parts of the recipe.
Provide you with a printed recipe card so you can make the dish at home.
Finish the workshop with a meal to share (if time allows) or to take home. Please bring a takeaway container if you wish to take your serving home!
Class size:
Each workshop has a maximum of 12 participants.
Date and Time:
5.30 - 7.30pm Wednesday 11 November
Please arrive at 5.25pm, ready for a 5.30pm sharp start. The workshop will finish at 7.30pm
Venue:
Climate Action Campus, 24 Cowlishaw Street, Avonside (best entrance for carparking).
Kitchen building is a short walk from the Cowlishaw Street entrance, turn left and it is the building with a large mural of a whale painted on it with a small porch outside. Look out for the signboard reading “Cooks Collective Cooking Class“.
Workshops:
This workshop is part of a series of 5 cooking classes showcasing Nepali, Afghan, Singaporean, Eritrean and Palestinian cuisines. Tutors are multicultural women from the Cooks Collective, sharing their traditional recipes and cooking tips. Check out our other workshops! If you miss out, please stay tuned as we hope to offer 5 workshops every school term from February 2027.
Join Nisha and Semhar from our Cooks Collective for this cooking workshop and learn how to cook the Singaporean dish Ayam Masak Lemak (Coconut Chicken Curry).
This delicious chicken dish is made with rich coconut milk and cili padi (bird’s eye chilli). It’s a versatile and easy dish that works for week night meals and dinner parties with friends! Nisha will also offer some tips for cooking tasty rice.
Please note: this recipe uses chicken and is gluten-free. It’s a bit spicy but you can always reduce the chili to your taste.
What to expect:
During this 2-hour workshop your tutor will:
Describe the ingredients in the dish and give you tips about where to purchase them locally.
Share their stories about their experiences cooking and their recipe with tips and demonstration on how to cook the dish. Participants will have a go at cooking parts of the recipe.
Provide you with a printed recipe card so you can make the dish at home.
Finish the workshop with a meal to share (if time allows) or to take home. Please bring a takeaway container if you wish to take your serving home!
Class size:
Each workshop has a maximum of 12 participants.
Date and Time:
5.30 - 7.30pm Wednesday 11 November
Please arrive at 5.25pm, ready for a 5.30pm sharp start. The workshop will finish at 7.30pm
Venue:
Climate Action Campus, 24 Cowlishaw Street, Avonside (best entrance for carparking).
Kitchen building is a short walk from the Cowlishaw Street entrance, turn left and it is the building with a large mural of a whale painted on it with a small porch outside. Look out for the signboard reading “Cooks Collective Cooking Class“.
Workshops:
This workshop is part of a series of 5 cooking classes showcasing Nepali, Afghan, Singaporean, Eritrean and Palestinian cuisines. Tutors are multicultural women from the Cooks Collective, sharing their traditional recipes and cooking tips. Check out our other workshops! If you miss out, please stay tuned as we hope to offer 5 workshops every school term from February 2027.