Classes

Cook your way to lunch!
Classes are held the second Saturday of every month from 9 a.m. to 12 p.m. and will include instruction on a main dish and a dessert. Just call us at 312-555-3333 to reserve a spot for yourself or for a group and be prepared to enjoy your creation after class! Refer to our sidebar for a schedule of classes. Instruction provided by resident chef Wan Peton Haris.

Cost = $75/person, covers all ingredients and materials
Location = The Hibiscus' test kitchen
Class size = 2 - 12 students
Payment = cash/check/credit card. Due upon enrollment.
Cancellation = 48 hours' notice
Instructor = Chef Wan Peton Haris, executive chef, "The Hibiscus"

Description of dishes (in alphabetical order)
Bobochacha - Cubed yam and sweet potatoes in coconut milk.

Chendol - a dessert of coconut milk, palm sugar and red bean.

Chinese Rojak - A salad made of yam, mango, pineapple, kangkong, bean sprouts, Chinese fried bread (You Tiow) )with a rich peanut shrimp sauce.

Chok -
Cantonese rice porridge (congee) comes in different varieties. Kai Chok is chicken porridge, Yu Pin Chok is fish porridge, Zhu Yok Chok is pork porridge.

Goreng Pisang - Deep fried banana in a batter.

Hainanese Chicken Rice -
Boiled chicken served with rice (cooked in chicken broth and spices) cucumber and chili sauce. Served with soup on the side.

Ice Kachang - A mountain of shredded ice on a bed of agar-agar, atap seeds and doused with colorful syrup and evaporated milk.

Kway Chup - Pork, deep fried bean curd served with rice noodle sheets cooked in a dark soya soup with chili sauce.

Laksa -
A thick, white rice noodle served with fish cake, bean sprouts, cucumber and green onions in a gravy made of coconut milk, curry and spices.

Mee Siam - Thin white rice noodle served in a spicy sourish sweet soup with tao pok (deep fried bean curd), eggs, prawns and Chinese chives.

Murtabak - Indian pan fried bread stuffed with minced mutton, potatoes and onions served with a curry dipping.

Nasi Lemak -
Rice steamed with coconut milk with deep-fried fish , sambal ikan bilis (anchovies), eggs, cucmber and otak otak ( Malay fish cake).

Prawn noodles-
A thick, yellow noodle dish cooked in prawn broth with chili, green onions, fish balls, pork and vegetables. Served with a side of fresh cut chilli in light soy sauce.

Pulut Hitam - Black rice porridge with coconut milk.

Red Bean soup - Soup made of red beans with a tinge of orange flavor.

Satay -
Marinated chicken, mutton and pork on sticks grilled over fire served with peanut sauce, compressed rice (ketupat), cucumber and onion.

Tao Huay - Soft sweet bean curd served hot in a syrup.

Tahu Goreng - Fried bean curd served with cucumber, bean sprouts in a rich peanut shrimp sauce.

Tao Suan - A sticky glue transparent soup with shelled gren beans served with You Char Kway (Chinese deep fried bread).

You Hee Eng Chye -
Cuttle fish with Kangkong (a very popular vegetable in Southeast Asia) in a sweet spicy sauce with peanuts.

Yong Tau Foo - A selection of vegetables and meat stuffed with fish and served either dried with sauces or in a soup with separate sauces.