Thursday, August 2, 2007

Workshops for Aug 2007

Location Date ( Aug)) Course Title
Civil Service Club 01/08/2007 Chef Yong Personal Favourites Menu 4
Marine Parade CC 02/08/2007 Chef Yong Personal Favourites Menu 4
Cairnhill CC 10/08/2007 Mushroom Mania Workshop 1
Cairnhill CC 11/08/2007 Classics Menu 2
Cairnhill CC 11/08/2007 Italian Cuisine Workshop 3
Toa Payoh Central CC 14/08/2007 Italian Cuisine Workshop Menu 5
Cairnhill CC 16/08/2007 Hi Tea Menu Workshop 3
Cairnhill CC 17/08/2007 Special Menu for Passion Card Holders
Cairnhill CC 18/08/2007 Hi Tea Menu Workshop 3
Cairnhill CC 18/08/2007 Epicurean Workshop Menu 1
Serangoon CC 21/08/2007 Japanese Cuisine Workshop 1
Toa Payoh Central CC 28/08/2007 Japanese Cuisine Workshop 1
Civil Service Club 29/08/2007 Chef Yong Personal Favourites Menu 1
Cairnhill CC 30/08/2007 Chef Yong Personal Favourites Menu 2
Cairnhill CC 31/08/07 Japanese Cuisine Workshop 2

Mushrooms Mania with Chef Yong @ The PA CCs

Deep Fried Mushrooms with Truffle Mayonnaise
Delightful crispy pieces of breaded Shitake mushrooms with a truffle oil perfumed mayonnaise dipping sauce.
Creamy Mushroom Soup with Cheese Crouton
Old fashioned cream of mushroom soup made in traditional style with cheese crouton and fresh mushrooms
Flaky Puff Pastry with Porcini Mushrooms, Chicken and Fresh Thyme
One of the most celebrated mushrooms, the earthy porcini is paired with chicken and fresh thyme wrapped in puff pastry. Its an ideal mouth watering snack or party food that makes you craving for more with your glass of white wine….

Classical European Favourites Workshop 2 with Chef Yong @ Cairnhill Kitchen Studio

French Onion Soup with Cheese Crouton
A robust hearty soup made with caramelized onions and chicken stock. An accompanying creamy cheese crouton adds the warmth of this wonderful country style soup.
Wiener Schnitzel Lemon Mustard Mayonnaise
Austrian Style Breaded Pork Cutlets seasoned with mustard and paprika. Crispy and delicious, Chef Yong also introduces a lovely Lemon Mustard Mayonnaise have this dish in between bread or with boiled potatoes.
Peach Melba
The legendary French Chef Auguste Escoffier created this wonderful dessert in honour of a dinner hosted for the late Queen Mother during a state visit to France. Poached peaches topped with vanilla ice cream and raspberry sauce made this simple creation a culinary classic in today’s cooking.
Italian Cuisine Workshop 3 with Chef Yong @ The PA CCs

Flag Salad (Mozzarella, Vine riped Tomatoes and Basil with Olive Oil)
From the island of Capris comes this wonderful salad that has become one of the symbols of Italian cuisine. Learn from Chef Yong how to choose the right type of mozzarella cheese for the salad and the best way to appreciate this simple recipe
Roast Leg of Lamb with Rosemary and Garlic
Tender leg of lamb with lovely rosemary and garlic to awaken your senses to Italian cooking. Let Chef Yong guide u to achieving a series on doneness for your leg of lamb so that there will be something on the plate for everyone and for those who can’t quite take to lamb, Chef Yong will explain the differences between mutton and lamb and the best ways to bring the lamb meat to a delicious mouth watering roast.
Champion Tiramisu
As the name implies, this traditional Italian “pick me up” is not worth its claim if it doesn’t hit u on first bite.The is an unique recipe that hasn’t been found anywhere else since I learnt it from my Pastry Chef @ the Marina Mandarin.Too good to be missed!

Hi Tea Session Workshop 3 with Chef Yong @ The PA CCs

Shrimp on Toast with Wasabi Mayo
HK cafĂ© favourites of delectable pieces of shrimp and sesame coated bread toasts fried to a crisp and serve with Chef Yong’s special Wasabi Mayo
Ham Steak Bun with Emmental Cheese and Balsamic Shallot Jam
Kids will love the contrasts of tastes with savoury ham and cheese against sweet sour shallot jam in between a soft bun. Ideal for snack or lunch boxes and throw in some chips, it’s a perfect tea break snack for all.
Lemon Pistachio Cake
One of my favourite pound cakes for tea, this is a great tea cake to share with friends with nice buttery notes and lovely toasted pistachios. Simple and easy to bake, its deliciously additive too with fresh cream!

Special Menu By Chef Yong @ Cairnhill CC 17th August 2007
Fish fingers with Roasted Garlic and Tomato Dip
A delicious fragrant dip of roasted garlic and fresh tomatoes to go with Chef Yong’s special crispy breaded fish fingers, this fun and exciting recipe is a great add on to all food occasions and once started, its so hard to stop!
Creamy Linguine Pasta with Chicken, Cabbage, Mushrooms and Fresh Thyme
Easy to prepare and whip up, this mouth watering pasta dish is great for one dish meals and kids will fall in love with its creamy taste. For adults, this is a good recipe to learn more about food and wine pairing when u experience on your own on serving the lovely dish with a glass of Chardonnay.
Caramelized Bananas with Rum and Vanilla Ice Cream
One of the best desserts in Chef Yong’s repertoire which u can prepare easily and still taste good. Enjoy the flavours of rum marinated bananas over vanilla ice cream!

Epicurean Delights Workshop 1 with Chef Yong @ The Cairnhill CC Kitchen Studio
Soft Shell Crab with Spicy Mayo on Green Mango Salad
A lovely starter of tempura battered soft shell crab with creamy spicy mayo that goes well with your glass of chilled Champagne or cool crisp Sauvignon Blanc.
Leek and Pumpkin Soup with Seared Scallops
Using Japanese Kobacha pumpkins for its unique sweetness enhanced together with leeks in cooking up a delicious soup with seared scallops, poached prawns and tomatoes. A new world Chardonnay or Semillon will match the soup with elegance.
Grilled Prime NZ Sirloin with with Truffled Mash Potatoes and Glazed Shallots
A full flavoured Prime NZ Sirloin with truffle oil perfumed mash potatoes and a glazed of shallots in port wine. Best paired with an Aussie Carbernet Sauvignon, Syrah or Merlot from the Coonawarra Estate, South Australia, Chef Yong will share some insights to bridge ingredients with wines too.

Chef Yong Personal Favourites Recipe Workshop 1 @ the PA CCs
Mum’s Curry Chicken Recipe
From the Chef’s mother’s kitchen comes an enhanced recipe that has “wow!” many important business and Hollywood celebrities, this fragrant version of our local curry chicken has been cooked from the Mediterranean to the Caribbean, US and even in the Kingdom of Saudi Arabia!
Tauhu Telor with Home Made Kicap Manis
Essentially a simple tofu and omelette dish with a flavourful self invented home made kicap manis recipe. That means the sauce cannot be bought else where but only be taught. Check it out! I always cook this as my comfort food when I miss home during the time overseas.
Punggol Style Seafood Mee Goreng
Memories of childhood experiences with my family on catching an hour and half ride on Bus no 82 or 83 from town to the end of Punggol just to have seafood @ the Old Choon Seng Restaurant. Chubby bubbly Chef Ah Lek helmed at the kitchen then and this recipe represents one of his best creations.

Chef Yong’s Personal Favourites Recipes Workshop 2 @ The PA CCs
Braised Pork with Fermented Yellow Bean Sauce and Mushrooms (Babi Pongteh)
The Peranankans are an important heritage to our culinary identity and working alongside with a Nonya Chef is really an eye opening experience on how their cuisine can be so delicious. There are no shortcuts to it but every effort is worth the recognition after that.This simple stew recipe is one such representation.
Nonya Otak Otak
Another one of the Chef’s Mother signature recipe, this traditional dish created by Chef Yong’s mother who literally made a business out of it for more than 10 years before deciding to call it a day and take it easy. Now, the Chef has inherited this wonderful recipe and made further improvements to it.
Bananas with Gula Melaka, Coconut Cream and Glutinous Rice
A recipe shared by an Indonesian Peranakan, this recipe is similar to that of the Thai Mango with Glutinous Rice but using bananas cooked in palm sugar over glutinous rice and a touch of coconut cream.

Chef Yong’s Personal Favourites Recipes Workshop 4 @ The PA CCs
Beef Rendang
Tender chunks of beef with fragrant spices and cooked with rich coconut milk.
A great stew that it taste better when kept longer so make more and make it early to allow flavours to develop to the fullest!
Spicy Lemon Grass Chicken Patties with Calamansi Pickled Onions
Home cooked dish created by a very innovative Indonesian friend who in turn learnt from his maid. Simple chunks of chicken patties with fragrant lemon grass and other spices, topped with calamansi pickled onions.
Nasi Goreng Belachan Istimewa
Indonesian style fried rice with chili paste and shrimps , cook to a spectacular fragrance, served with fresh belinjo chips and keropok.

Japanese Cuisine Workshop 1 with Chef Yong @ the PA CCs
Steamed soft smooth egg custard with chicken, Japanese Fish Cake and fresh shitake mushrooms.
Ton Katsu with Citrus Dipping Sauce
Crispy panko crumbed pork loin with a citrus dipping sauce. Chef Yong also reveals whats the secret behind those sweet and sour dipping sauces that come with the breaded pork cutlets in Japanese restaurants.
Japanese Pancake with Aduki Red Beans and Taro Ice Cream (Dorayaki)
Great little sweet snacks to go with Yam Ice Cream.
Think of our local ice cream potong and colourful provision shop loti.
Japanese Cuisine Workshop 2 with Chef Yong @ the PA CCs
Japanese Gyoza with Ponzu
A traditional Japanese snack with Chinese origins. Learn how to make the filling with Chef Yong
and a wonderful accompanying Citrus Soy Dipping Sauce.
Teriyaki Chicken
Juicy tender chicken marinated with teriyaki sauce. Let Chef Yong explain how to make a flavourful teriyaki sauce and to upgrade the recipe into a bento box great for take out or office lunches.