Location Date ( Dec 07) Course TitleUlu Pandan CC 01/12/2007 Xmas Honey Baked Ham Workshop Menu 1
Ulu Pandan CC 01/12/2007 Xmas Whole Fish Fillet Workshop Menu 3
Serangoon CC 04/12/2007 Xmas Honey Baked Ham Workshop Menu 1
Cairnhill CC 05/12/2007 Xmas Roast Turkey Workshop Menu 1
Marine Parade CC 06/12/2007 Xmas Roast Beef Workshop Menu 4
Cairnhill CC 07/12/2007 Xmas Whole Fish Fillet Workshop Menu 3
Cairnhill CC 08/12/2007Xmas Honey Baked Ham Workshop Menu 1
Cairnhill CC 08/12/2007 Xmas Roast Beef Workshop Menu 1
Marine Parade CC 13/12/2007 Xmas Honey Baked Ham Workshop Menu 1
Cairnhill CC 14/12/2007 Xmas Honey Baked Ham Workshop Menu 1
Cairnhill CC 15/12/2007 Xmas Roast Beef Workshop Menu 4
Cairnhill CC 15/12/2007 Xmas Whole Fish Fillet Workshop Menu 1
Cairnhill CC 17/12/2007 Xmas Roast Pork Workshop Menu 4
Serangoon CC 18/12/2007 Xmas Whole Fish Fillet Workshop 3
Civil Service Club 19/12/2007 Xmas Honey Baked Ham Workshop Menu 1
Cairnhill CC 21/12/2007 Xmas Roast Pork Workshop Menu 1
Cairnhill CC 22/12/2007 Xmas Pastry Workshop 1
Marine Parade CC 22/12/2007 Xmas Roast Lamb Workshop Menu 1
Menu Description:Xmas Roast Turkey Workshop Menu 1 with Chef Yong @ The PA CCs Roast Turkey with Orange Cranberry MarmaladeTired of the using boring and dry turkey? Let Chef Yong guide you on how to slow roast a turkey to perfection. Besides the usual roast gravy, checkout the wonderful orange cranberry marmalade
Traditional Stuffing with GravyA smoked ham, mushrooms and peppercorn flavoured stuffing that is not just good with turkey, but absolutely wonderful for breakfast the next morning!
Rosemary and Garlic Potatoes With Red Wine VinegarThe perfect way to accompany your Christmas roasts. Red or Yellow skin potatoes are idealwith rosemary and garlic. Add a splash of vinegar for more flavour!
Xmas Roast Lamb Workshop Menu 1
Roast Whole Boneless Chermoula Marinated Lamb Leg with Pumpkin and Balsamic Shallot JamImpress 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 TomatoesWith 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 RaisinsMuch 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 1Roast Beef with Red Wine Gravy and Root VegetablesA 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 PotatoesLovely 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 CreamSweet 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 SaladPremium 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 SauceInspired 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 CreamLate 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 ChutneyTender 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 MustardA classical favourite for all and a 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 SauceA 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 4Corn, Bacon and Porcini Mushroom ChowderA 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 GlazeAn 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 SausagesA 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 1Quick and Easy Bavarian Black Forest CakeA classic German Torte with layers of brandy soaked chocolate sponge, fresh whipped cream, marinated cherries and bitter chocolate shavings.
Xmas Brandy Flavoured Fruit CakeA 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 TrifleA 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 EggsSimple, 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 SauceAussie’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 DressingStart 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 SauceWhole 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 RiceEnd 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/PersonUlu Pandan CC 64637333 TommySerangoon CC (The Serangoon)62859632 Angie/Edward/EricMarine Parade CC 63464900 Mdm Kua/CherieCairnhill CC 62354315 Rena/LilyToa Payoh Central CC62521249 Helen/Mdm BeeCivil Service Club(Open to Public)63915624 PeggySiglap CC 64498040 Eeling/JennyOnline Registration:http://www.one.pa.gov.sg/ (Gourmet Cooking or Modern Living Workshops with Chef Yong)
Contact Email for Brochures:
coolchef@hotmail.comHow 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.
Chaozhou New Year Spring Rolls with Kumquat Sauce
Crispy Prawns Crusted with Salted Egg Yolk
Carrot Cake with XO Sauce
Cold Chicken and Glass Noodle Salad with Sesame Dressing
Walnut Prawns
Braised Pork Ribs with Mantou
Cold Mushroom Salad with Pine Nuts
General Tso’s Chicken
Poached Fish Fillet with Pickled Radish Topping
Cold Poached Chicken with Ginger Spring Onion Confit
Fresh Wheat Noodles with Zha Cai and Sliced Pork
Deep Fried Chicken with Black Vinegar Glaze, Curry Leaves and Fresh Chilies
Saute Shrimp with Crispy Flat Fish,White Chive and Pine Nuts
Double Boiled Fragrant Pears with White Fungus, Red Dates and Mint Infusion
