Cook Like a Pro Series (Chinese Cuisine)

Course Overview

This course is ideal for individuals who are interested in learning traditional Chinese cuisine. You will learn the fundamental techniques and skills required to create authentic Chinese cuisine and you will develop a deep understanding of the ingredients and flavors of each recipe. This course will showcase a variety of classic Chinese dishes, including stir-fries, soups, dumplings, and noodle dishes. Whether you are a beginner or an experienced cook, this course will provide you with the knowledge and confidence to create spectacular Chinese dishes at home.

Learning Outcomes

Master fundamental techniques for traditional Chinese cuisine
Acquire the skills required to create authentic Chinese dishes
Develop a deeper understanding of ingredients and flavors in Chinese recipes
Learn the preparation of a variety of classic Chinese dishes, including stir-fries, soups, dumplings, and noodle dishes
Develop the ability to create spectacular Chinese dishes at home with confidence

About Reliance College

Reliance College, which was established in the early 1980s, is a trailblazer in the field of tourism and hospitality education, turning out highly regarded professionals on a global scale. We've come to realize over the years that this is a vibrant, quickly expanding field that needs leaders with our same level of assurance, expertise, and enthusiasm. Offering a curriculum that combines essential management abilities with highly skilled practical training, we are committed to developing the next generation of hospitality industry leaders.

Who Should Join this Course?

Enthusiastic home cooks
Beginners in cooking
Experienced cooks
Food enthusiasts
Those interested in cultural culinary exploration
Those wanting to hone their skills in Chinese cuisine

What You Will Learn

Session 1 (Saturday)

18th May 2024 - (10pm-3pm)

Homemade Mapo Tofu: A classic Sichuan dish featuring soft tofu set in a spicy, pungent sauce made with fermented broad bean paste, minced meat, and Sichuan peppercorns. This dish is known for its bold flavors, including a unique numbing spice.
Yong Chow Fried Rice: A variation of Yangzhou fried rice, this dish combines cooked rice stir-fried with ingredients such as peas, carrots, scrambled eggs, and small shrimp or diced ham. It's known for its colorful presentation and savory taste.
Chicken Manchurian: A popular Indo-Chinese dish consisting of crispy fried chicken pieces coated in a thick, sweet and spicy sauce. Typically, the sauce is made with a combination of soy sauce, cornstarch, onions, and bell peppers.
Old Coconut Chicken Soup: A nourishing soup made with chicken slowly simmered in a broth enriched with old coconut, which provides a sweet and nutty flavor. This soup is often believed to have medicinal properties, helping to boost health and vitality.

Session 2 (Sunday)

19th May 2024 - (10am-3pm)

Wantan Mee with Char Siew Chicken: A popular Malaysian noodle dish featuring thin egg noodles served with succulent slices of char siew (barbecued) chicken and dumplings (wantans) in a savory broth or with a soy sauce dressing.
Chic Dumpling: Likely a stylish or modern take on traditional dumplings, possibly involving innovative ingredients or presentation. Without more context, it could refer to a variety of dumpling styles, creatively enhanced.
Homemade Broth: A fundamental cooking ingredient made by simmering meat, bones, vegetables, and herbs in water for several hours to extract flavors, resulting in a nutritious and flavorful liquid used as the base for soups and sauces.
Pickle Green Chili: Spicy and tangy green chillies that have been pickled in a vinegar-based solution, often used as a condiment or side dish to add zest to meals, particularly in Asian cuisines.
Chic Kut Teh: This is a playful and trendy version of "Bak Kut Teh," a herbal soup popular in Malaysia and Singapore that traditionally includesribs simmered in a complex broth of herbs and spices.
Yau Char Kwai with Kaya: A common Southeast Asian snack or breakfast item consisting of Yau Char Kwai (deep-fried dough sticks) served with Kaya, a sweet and creamy spread made from coconut milk, eggs, and sugar, flavored with pandan.

Chef Profile

Puon Swee Kent
Chef & Lecturer (Reliance College)

With a culinary journey steeped in tradition and a
commitment to excellence, Chef Kent is a distinguished expert in Chinese Cuisine. Graduating with honors from the prestigious Le Gordon Blue, he has seamlessly merged the artistry of western and Asian cuisine with the rich tapestry of local flavors. Chef Kent embarked on his culinary experience through his working adventure in top-notch hotels. This exposure has ignited his passion for the culinary arts and laid the foundation for a remarkable career. He has shared his knowledge and expertise by teaching at renowned culinary schools for almost 9 years. His passion, talent, and unwavering dedication to the culinary craft ensure that each dish he creates is nothing short of culinary magic.