Tuesday, November 13, 2007

Basic Tomato Sauce

Basic tomato sauce 基本蕃茄酱
Ingredients 材料:
45g Tomato paste蕃茄糕
400g Chopped can tomatoes, juice reserved 罐头蕃茄,剁碎
300ml Water 水
100ml Olive oil 橄榄油
50g Onion -- finely chopped 大白大葱,剁碎
50g Carrots -- finely chopped 红萝卜, 剁碎
50g Celery -- finely chopped 西芹, 剁碎
1piece Bay leaf 西洋香叶
1 ½ tsp Salt 盐
1tsp Garlic -- finely chopped 蒜头, 剁碎

Preparation Method:

Heat the olive oil in a saucepan. Sauté the garlic until fragrant and add in the onions, carrots, celery and bay leaf. Sauté until fragrant

Stir in the tomato paste and cook for 2 minutes until a bright red colour.

Pour in the chopped tomatoes, juice and water, bring to the boil and simmer for 20minutes.Season with salt.

Cool and chill the tomato sauce. Use as when needed.

Saturday, November 3, 2007

Xmas Pastry Workshop 1 Recipes (Improved Version)

Dear all,

Here are the improved and alternative versions of the recipes from the Xmas Pastry Workshop 1.

Kirschtorte (Bavarian Black Forest Cake)
8 portions

1 no Chocolate Sponge Cake, sliced horizontally into 3 pcs
For The Filling:
2 cans Canned Dark Pitted Cherries, slice into half, drained.
2tbsps Kirsch (cherry liqueur or brandy) or 1tsp kirsch essence
For The Syrup:
100g Sugar
125ml Water
50ml Kirsch (cherry liqueur or brandy) or 2tsps kirsch essence
For The Chocolate Whipped Cream Topping:
5 pcs Gelatine Leaf (~5g)
3tbsps Kirsch (cherry liqueur or brandy) or 1 ½ tsp kirsch essence
600ml Whipping cream
50g Unsweetened Cocoa Powder
50g Icing Sugar
l tsp Vanilla Essence
For Garnish:
200-250g Chocolate Shavings or Chocolate Curls
Canned Dark Pitted or Fresh Cherries

Preparation Method:

1. Mix cherries and kirsch, transfer to a bowl and let it steep for half an hour.

2. In a saucepan combine the sugar and water, bring to a simmer, stirring, and simmer until sugar is dissolved. Remove pan from heat and stir in Kirsch. Let it cool.

3. In small saucepan combine gelatine and Kirsch and let soften 5 minutes or soak gelatine leaves in cold water till soft before adding Kirsch essence if using. Gently heat mixture over low heat or a hot water bath, stirring, until liquid is clear. Remove from heat. In chilled bowl, beat cream until it holds soft peaks, add sugar, cocoa, and vanilla and beat until it holds stiff peaks. Add gelatine mixture in stream, beating, and beat until it holds stiff peaks.

4. Place one layer of cake onto a cardboard round, brush with some of syrup and arrange some cherries over it. Spread some of the whipped cream over cherries and invert second layer of sponge onto cake.

5. Brush with syrup, spread with remaining cherries and top with some more whipped cream, spreading it into an even layer and invert third sponge layer onto cake. Brush top with syrup and spread some whipped cream over top and sides of cake reserving the rest for garnish.

6. Transfer remaining whipped cream to a pastry bag fitted with a large star tip, pipe rosettes decoratively around top and bottom edge of cake and top the rosettes (on top edges of cake) with cherries. Sprinkle top of cake with remaining chocolate shavings and let cake stand, covered and chilled, for at least 3 hours and up to 8 hours.

8 Portions

200g Fresh Blueberries reserve some berries for garnish
70g Sugar
2tbsp Sherry
300ml Whipping Cream
2tbsps Icing Sugar
8 slices Pound Cakes, cut into cubes
200g Instant Custard Powder
500ml Milk
½ tsp Vanilla Essence
Preparation Method:
1. In a medium-sized bowl, place the blueberries; stir in sugar and sherry; with a fork, mash about one-third of the blueberries. Allow the berries to steep in the wine

2. In another bowl, whip cream and icing sugar; set aside. Cut pound cake in 1-inch cubes. Whisk instant custard powder with milk. Stir vanilla into cooled pudding; fold in half of the sweetened whipped cream.

3. In eight parfait or wine glasses, or dessert bowls, arrange alternate layers of cake cubes, sugared blueberries and custard cream, repeating twice. Cover loosely with plastic wrap; chill.

4. Just before serving, top with remaining whipped cream and blueberries. Sprinkle with toasted sliced almonds and top with mint leaves, if desired.

Xmas Fruit Cake

300g Butter, softened to room temperature
300 Sugar
580g Plain flour
20g Baking Powder
5no Eggs, beaten
50ml Rum
350g Mixed Dried Fruits soaked in extra 50 ml of rum
50g Walnuts nuts, coarsely chopped
1tsp Cinnamon Powder
1no Lemon, grated for zest
1 tsp Vanilla Essence
Preparation Method:
1. Heat oven to 160ºC. Beat the butter and sugar for 3mins until very creamy and pale in colour, scraping down the sides of the bowl half way through. Add in the eggs gradually and the rest of the flour slowly until well incorporated.

2. Mix in rum (the mix will look curdled), then add the presoaked mixed dried fruits, nuts, lemon zest, spice and vanilla. Beat together to mix, then stir in the baking powder.

3. Spoon mixture into the tin and smooth the top, Bake for 30 mins, then lower temperature to 140°C and bake a further 40mins, until a skewer inserted in the middle comes out clean. Leave to cool in the tin, then take the cake out of the tin. When completely cold, wrap well in cling film and foil to store until ready to decorate. The cake will keep for several months.

Workshops for November 2007

Location Date ( November 07) Course Title
Siglap CC 02/11/2007 Xmas Roast Turkey Workshop 4
Serangoon CC 06/11/2007 Xmas Roast Beef Workshop 4
Siglap CC 07/11/2007 Xmas Roast Beef Workshop 4
Cairnhill CC 09/11/2007 Xmas Epicurean Workshop 1
Cairnhill CC 10/11/2007 Xmas Roast Pork Workshop 4
Cairhill CC 10/11/2007 Xmas Roast Lamb Workshop 1
Marine Parade CC 12/11/2007 Xmas Roast Pork Workshop 4
Civil Service Club 14/11/2007 Xmas Roast Beef Workshop 4
Siglap CC 15/11/2007 Xmas Whole Fish Fillets Workshop 3
Serangoon CC 16/11/2007 Xmas Roast Turkey Workshop 4
Cairnhill CC 19/11/2007 Xmas Roast Turkey Workshop 4
Serangoon CC 20/11/2007 Xmas Roast Pork Workshop 4
Civil Service Club 21/07/2007 Xmas Whole Fish Fillets Workshop 3
Marine Parade CC 22/11/2007 Xmas Whole Fish Fillets Workshop 3
Cairnhill CC 23/11/2007 Xmas Roast Beef Workshop 1
Cairnhill CC 24/11/2007 Xmas Epicurean Workshop 2
Cairnhill CC 24/11/2007 Xmas Whole Fish Fillets Workshop 3
Toa Payoh Central CC 27/11/2001 Xmas Roast Pork Workshop 1
Siglap CC 28/11/2007 Xmas Honey Baked Ham
Marine Parade CC 29/11/2007 Xmas Pastry Workshop Menu 1
Civil Service Club 30/11/2007 Xmas Roast Pork Workshop 4

Menu Description:
Xmas Roast Turkey Workshop Menu 4
Herb Roasted Turkey with Spicy Sausage Stuffing, Fresh Tomato Salsa
Nothing beats to have made your own turkey for Christmas this year. Start the festive season with a deliciously home made roasted turkey and a Spanish inspired spicy sausage stuffing. A fresh tomato salsa helps to refresh the palates.
Warm Roasted Sweet Potatoes, Pumpkin and Walnuts Salad
Designed to compliment the above roast, this is a great salad that fills, thrills and nothing against your will. Chunks of sweet potatoes and pumpkins are roasted till slightly caramelized and toss with a mustard mayonnaise dressing supplemented with walnuts and spring onions.
Mango and Rum Parfait
A great chilled dessert that can be prepared ahead and served a la minute with a topping of rum marinated fresh mangoes with a quick flambé if desired for an extra measure of excitement!

Epicurean Delights Xmas Workshop 1

Seared Scallop on Roasted Tomato, Rocket Salad with Truffle Oil Vinaigrette
This is one of my private dinner’s favourite starters whereby Mediterranean flavours are created with a wonderful visual presentation enhanced by sensational drizzling of white truffle oil vinaigrette.
Real Champagne Pork ribs
Inspired by Cze Char stalls in Singapore offering a make do version, this is a cranked up version with a glaze for the meaty pork ribs made with a reduction of white wine, offering a more intense flavour than what u will normally get.
Do not waste the left over champagne from your Xmas or New Year’s parties!!
Xmas Fruit Flan with Grand Marnier Flavoured Custard
An more interesting alternative to log cakes for the festive season, with fresh fruits in season used to topping a filling of liquer flavoured custard in a sweet crust tart shell.

Epicurean Delights Xmas Workshop 2
Crepes Au Breton
Smoke Salmon and Sour Cream Crepes with Dill

Savoury crepes with homemade sour cream, smoked salmon and condiments, great starter with champagne or a crisp Sauvignon Blanc or Riesling
Slow Roasted Mustard Crusted Pork Fillet with Tomato Confit
Marinated with a touch of Mediterranean fresh herbs and spices, the gentle roasting keeps the meat wonderfully tender and a confit of tomatoes with fresh thyme and garlic accompanies this mustard crusted pork tenderloin.
Orange and Grape Fruit Compote with Star Anise and Grand Marnier Sabayon
A simple elegant dessert of navel oranges Florida red grapefruit poached in their own juices with spices, topped with an airy Grand Marnier Flavoured Sabayon and freshly chopped mint.

Xmas Roast Lamb Workshop Menu 1

Roast Whole Boneless Chermoula Marinated Lamb Leg with Pumpkin and Balsamic Shallot Jam
Impress your guests by carving an entire slow roasted lamb leg flavoured with aromatic spices accompanied with golden pumpkin chunks and a sweet sour shallot jam
Minted Couscous Salad with Dried Apricots, Pine Nuts and Tomatoes
With some prep work done ahead, this dish can be assembled in less than 10minutes, goes very well with the above roast and is light and healthy too!
Chilled Rose Water Flavoured Lebanese Milk Pudding with Pistachios and Golden Raisins
Much appreciated by Middle Eastern Christians for the festive season, it’s a delightful flavour of milk, nuts and dried fruits with a floral bouquet.

Xmas Roast Beef Workshop Menu 1
Roast Beef with Red Wine Gravy and Root Vegetables
A spectacular piece of meat roast to perfection will certainly delight and impress your guests for the occasion. Chef Yong guides you through frombutchering to fine details of sauce making.
Truffle Oil Flavoured Smashed Potatoes
Lovely for all roasts, savour the flavours of truffles in your favourite mash and let the creaminess be of comfort to your tummy!
Xmas Cherry Jubilee With Vanilla Ice Cream
Sweet cherries perfumed with brandy and spices served with heavenly vanilla Ice cream. A perfect ending for the joyous occasion!!

Xmas Roast Beef Workshop Menu 4
Slow Roasted Premium Beef Sirloin with Bearnaise Sauce, Spring Leaf Salad
Premium NZ Sirloin whole roasted and pair with a home made béarnaise sauce, a traditional French hollandaise sauce with freshly chopped tarragon leaves. An lightly toss spring leaf salad compliments the lovely roast.
Roast Potatoes with Spicy Sausages in Tomato Sauce
Inspired by Spanish style patatas brava, oven roasted potatoes are serve smothered with a rich tomato sauce spiced up with chunks of spicy sausages
Apple and Thyme Tart with Balsamic Syrup and Vanilla Ice Cream
Late harvest apples on puff pastry sheets baked naked and drizzled with balsamic syrup and a scoop of vanilla ice cream. Simple pleasures of fruit, ice cream and a delicious home made balsamic syrup.

Xmas Roast Pork Workshop Menu 1
Roast Pork Loin with Apple Chutney
Tender juicy pork loin with tangy green apple and prune chutney. Good for the weekend brunch and a lazy afternoon.
Cold Potato Salad with Crispy Bacon and Whole Grain Mustard
A classical favourite for all anda great accompaniment to the festive
roast. Chef Yong shares his tips on choosing the right type of potatoes and condiments for a memorable potato salad.
Xmas Wine Jellies with Mango Sauce
A healthy simple dessert to end the festive meal without having to worry about calories and too much heavy on the palate.

Xmas Roast Pork Workshop Menu 4

Corn, Bacon and Porcini Mushroom Chowder
A great soup full of chunky ingredients and lovely flavours of smoked bacon, freshly shucked corn and dried porcinis for that earth taste. Wonderfully good for kids too as they would appreciate the taste of bacon and sweetness of corn.
Slow Roasted Pork Belly with Balsamic Soy Glaze
An entire strip of pork belly marinated with spices and slow roasted to tenderness and a crackling skin. With a slight hint of Asian flavours, this makes it more appealing for all generations in the family and any leftovers can simply be stuffed into a mantou for the next morning’s breakfast.
Baked Potatoes Casserole with Spicy Sausages
A potato ratatouille perfumed with spicy sausages and bell pepper, lightly baked with cheese and baked to perfection. The baked potato casserole can be also eaten as a meal on its own without the above roast.

Xmas Pastry Workshop Menu 1
Quick and Easy Bavarian Black Forest Cake
A classic German Torte with layers of brandy soaked chocolate sponge, fresh whipped cream, marinated cherries and bitter chocolate shavings.
Xmas Brandy Flavoured Fruit Cake
A freshly baked fruit cake topped with marinated dried fruits in a liquor and spiced flavoured batter. One of the best ideas for taking to parties as this cake is relatively stable in our tropical weather with refrigeration.
Chilled Blueberry Trifle
A great individual chilled dessert for all sit down dinners, easy to prepare and serve and is time saving too. This is also a kids delight as proven in the many parties I have done with friends. To make it adult themed, just add in the rum and flambé if u like!

Xmas Honey Baked Ham Menu 1
Honey and Apricot Glazed Baked Ham
The easiest Xmas dish to prepare, u may not believe it but Chef Yong will show u so. Can be done with all sizes of ham.
Warm Potato Salad with Bacon & Quail Eggs
Simple, easy and fuss free with an olive oil based mustard and fresh herb dressing. Excellent accompaniment to many roasts and can be served on other occasions too!
Sticky Date Pudding with Vanilla Ice Cream and Caramel Sauce
Aussie’s Xmas’ favourite after pavlova that can be prepare much ahead and reheated only when required to serve. Even the sauce can be made ahead too! What else?

Xmas Whole Fish Fillet Workshop Menu 3
Pan Seared Prawns, Fennel and Radish Salad with Citrus Dressing
Start this menu with a warm light salad of sautéed fresh prawns on a bed of fennel and radish salad tossed with an orange and lemon flavoured citrus dressing.
Almond Crusted Baked Whole Fish Fillet with Basil Hollandaise Sauce
Whole fillets of premium white dory crowned with a lovely almond flavoured crust, served with with a delicious Basil Hollandaise sauce infused with fresh basil leaves and a touch of lemon
Mediterranean Chicken and Tomatoes Baked Rice
End the meal with this easily prepared comfort dish of Mediterranean style chicken in tomato sauce build into a rice casserole and baked topped with mozzarella cheese and fresh herbs.
A versatile recipe that can be easily converted with potatoes or pasta too!

Venue and Contact No/Person
Ulu Pandan CC 64637333 Tommy
Serangoon CC (The Serangoon)62859632 Angie/Edward/Eric
Marine Parade CC 63464900 Mdm Kua/Lynn
Cairnhill CC 62354315 Rena/Lily
Toa Payoh Central CC62521249 Helen/Mdm Bee
Civil Service Club(Open to Public)63915624 Peggy
Siglap CC 64498040 Eeling/Jenny

Online Registration: www.one.pa.gov.sg (Gourmet Cooking or Modern Living Workshops with Chef Yong)
Contact Email for Brochures: coolchef@hotmail.com

How to register online:
Website: http://www.pa.gov.sg/
Search the respective CC of your choice.
Click “courses” search via calendar and look for “Gourmet Cooking with Chef Yong”
Check that menu written on Remarks column is the same as this brochure
Make registration from there with confirmation through payment via credit card.

Registration Via Any CC nearest to you:
First please go online via the self use computer stations at the CC u are in to look for the course at the other CC’s website.
Note the course code number below workshop title, it should read C2007xxxx
Over the counter, quote the CC of your choice, date of workshop and course code number to the customer service officer. Payment must be done immediately upon registration or transaction will be void.

Important Notice:
*No Phone reservations allowed.
**Registration online without payment after 3 working days may result in your name being automatically delisted from CC’s attendance list. As such, the CC reserves the right to open up the space to the next participant with confirmation through immediate payment. In the event of a fully booked class, admission will be at the discretion of the CC and Instructor.

**Please always check and bring your printed receipt on the day of workshop in case of any discrepancies that may arise. Only valid receipts will be accepted by CCs.