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AIFA( Ayase International Friendship Association ) was established in 1998 to promote mutual understanding between Ayase citizens and foreign residents through various events and activities and enrich our community by respecting one another's cultures and different values. For further details, see "Link( facebook & AIFA)" |
to "Hiroko's group activities"
Kimchi Cooking Class
Date:Friday December 16, 2016
10:00~13:30
Place:Cooking Room, 1st floor
Ayase Community Center
Fees : ¥2,000
Introduction to
Korean Culture
Date:Saturday November 27, 2016
13:00~15:00
Place:Audio-visual room, 3rd floor
Ayase Community Center
Professional Chef's
Indian Cooking Workshop
Date:Wednesday August 24, 2016
10:30~13:30
Place:Ayase Nanbu-fureai-kaikan
Fees : ¥2,500
Bon Dance Party
Date:Saturday August 6, 2016
13:00~16:30
Place:Ayase Community Center,
3rd floor
Place:Cooking Room 1F, Ayase Nanbu-Fureai-Kaikan
10:30 demonstration
11:30 start cooking 12:30 lunch time 13:30 clearing the table
Papad, Achaar(pickles)
Professional Chef, ALI RAHMAT's demonstration of making two kinds of curry began.
you'd better add some milk, or lots of onions, yoghurt, or fresh cream. When adding fresh cream, you should do it finally.
Then you'll find your curry to have a richer taste.
In India, they eat curry for every meal. Today we use boneless chicken thighs, but Indian people usually use bone-in chicken thighs in order to make the most of the stock from chicken and bones. Actually in order to prepare good soup stock, they use the whole chicken; head, skin, bones, legs, etc.
The most important part of making curry is to stir-fry ingredients until they become golden. Pour a little water before they've burnt.
After we cleared the table, brief closing addresses were made by AIFA staff and Ali
, and we participants thanked Ali for today's cooking workshop by saying "Shukriya!." meaning 'Thank you.'
100 cc cooking oil / 600 g chicken thigh / 1 and 1/2 onions / 1 tomato / 40 g grated garlic / 40 g grated ginger / 1/2 tsp cumin whole / 2 tsps salt / 1/2 tsp red chilli powder / 1 and 1/2 turmeric powder / 4 tsps coriander powder / 4 tsps cumin powder / proper amount of water
thighs should be cut into proper sizes for ease of eating. When the color of the onions has changed like this, add chicken thighs, mix them lightly and continue stir-frying until they are well blended.