Missed last week’s South Asian cooking? Fret not, we’re bringing another flavourful dish, perfect for your family sungkai. A fragrant pot of Butter Chicken Masala is a classic gravy choice, perfect with toasted bread or a bed of steamed rice.
Workshop Dates: Saturday, 18 May 2019
Duration: 3 hours (1pm-4pm)
Registration Deadline: 17 May 2019
Workshop Fee: BND
Include: Supplies, on-loan equipment and utensils
Venue: The Crust and Crumbs, Jalan Utama Berakas
Recommendation: Bring along your excitement and burning questions on cooking!
By the end of this workshop, you are officially #MadeInBenchLab and will know: 1) the ingredients used in cooking butter chicken masala, 2) the correct techniques in preparing butter chicken masala, 3) how to manage time and be more efficient in the kitchen, and 4) the proper way to plate and garnish the dish.
BenchLab Talented Instructor: Hajah Ernie of Herskitchen. You’ll be learning from a home-based business owner who has brought her love for cooking to different platforms! Figuring out how to cook her favourite dishes from scratch motivated her to share the knowledge with the public. She has also gathered a community of foodies together through her cooking lessons which were held under her business moniker, Herskitchen, as well as loyal customers. Started in 2010, her classes have been popular with food fanatics, seeking for guidance in replicating their favourite delicacies. After being in the industry for a decade, Hajah Ernie now wishes for people to love the craft of food preparation, from the ingredients to the plating on the table, as well as to build their confidence in the kitchen.