Sunday, March 23, 2008

What We Have Been Cooking Last Week 14-23rd March 2008

Below are the pics from several cooking workshops that we had last week:

From the Chef Yong Personal Favourites Workshops Menu 5:

Ayam Pangang Lemak, Mee Rebus Deluxe, Chilled Strawberry with Sago and Vanilla Ice Cream

From the Steak Chops and More Workshops Menu 5:

Zinger Wings on Lettuce Pineapple Salad, Roasted Spiced Sweet Potato Soup with Crabmeat and Coriander, Lemon Parsley Pork Chops

From the Epicurean Gourmet Workshops Menu 5:

Spiced Crabmeat and Potato Cakes with Tomato Salsa, Worcestershire Asian Braised Pork Ribs Burger, Port Wine Marinated Strawberries with Vanilla Parfait
Bon Appetit!!

Tuesday, March 4, 2008

Return of Ratatouille

The Ratatouille Workshop with Chef Yong @ Cairnhill CC Kitchen Studio
Ratatouille Ala Provence
Most of U have seen the animated version in the cinemas, now its time to catch the real thing. This comforting peasant style vegetable dish sends comfort to many French especially those who stay or have been to Provence in South of France. Originating from the city of Nice where Chef Yong spent five and half years honing his skills from local chefs whenever he steps ashore, it will presented in the same style of cooking and plating as you have watched in the movie. Coincidentally the Chef is also born in the year of the Rat!!

Provencal Grilled Chicken with Rosemary, Lemon and Aioli
To compliment the above Ratatouille, Chef Yong pairs it with a delicious tendon juicy grilled chicken leg, served with Aioli or freshly roasted garlic infused mayonnaise.

Poached Pears in Red Wine with Vanilla Ice Cream and Pistachios
Pears poached in red wine with spices, served with vanilla ice cream and roasted pistachios. Its a great dessert to serve and a great way to clear any leftover red wine used for cooking or merry making purposes.
Cairnhill CC 28th April 2008 1930hrs-2200hrs

Repeating Workshops for March to May 08

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. ]
Cairnhill CC 18th April 1930hrs-2200hrs
Chef Yong’s Personal Favourites Recipes Workshop 3 @ The PA CCs
XO Kueh Pie Tee with condiments
Traditional recipes with a twist! Let Chef Yong share a deluxe version of this recipe enhanced with dried shrimp and Jinhua Ham! Not forgetting tips on where to get your pie tee shells with free delivery thrown in!
Kaffir Lime Leaf Chicken
Tastes as good as it looks, this flavourful spicy dish is excellent with plain rice or Nasi Lemak. For more innovation, use it to stuff roti pratas!
Mum’s Fried Bee Hoon
It’s a simple home cooked dish that I absolutely adored because the way it is prepared. This is one of the best recipes given to me by my mum and I am never tired of the fabulous taste of the noodles created by the Chef’s Mum. A family treasure indeed!
Cairnhill CC 6th June 1930hrs-2200hrs
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.
Cairnhill CC 26th May 1930hrs-2200hrs