Wednesday, September 24, 2008

Workshops in OCtober 2008

Xmas workshops will begin from mid October onwards with the Xmas Epicurean Gourmet Menu 3, the Roast Turkey Workshops Menu 5 and the crispy crackling Roast Pork Workshop Menu 5 at various CCs. The recipes are easy to manage and ingredients can be sourced rather easily too.
As seats are limited in each session the crowd response often unpredictable, please do your sign ups soon to avoid last minute disappointments as most new menus will not have repeat classes due the tight flow of available dates. Some of the workshops are in fact already confirmed and the numbers should also pick as we get closer to the dates.

Menus in October:
Xmas Workshops Epicurean Menu 3 Featuring:
Home Made Baba Ganoush on Toast with Fresh Prawns
Osso Bucco Style Braised Pork Ribs on Sauteed Spinach and Chick Peas
Molten Lava Chocolate Cake with Vanilla Ice Cream
09/10/08 Thursday 1930hrs-2200hrs @ MARINE PARADE CC (C0NFIRMED)
22/11/08 Saturday 1400-1630hrs @ CAIRNHILL CC

Chef Yong Personal Favourites Workshop Menu 5 Featuring:
Mee Rebus Deluxe
Ayam Pangang Lemak
Chilled Strawberry with Sago and Vanilla Ice Cream
11/10/08 Saturday 1400-1630hrs @ CAIRNHILL CC

Chef Yong Personal Favourites Workshop Menu 8 Featuring:
Mee Siam
Assam Fish Curry
Steam Tapioca with Coconut Milk
08/10/08 Wednesday 1930-2200hrs @ SERANGOON CC (Almost Fully Booked!)
11/10/08 Saturday 1030-1300hrs @ CAIRNHILL CC (Fully Booked!)
19/10/08 Sunday 1030-1300hrs @ PASIR RIS EAST CC

Xmas Roast Turkey Workshop Menu 5 Featuring:
Herb Roasted Turkey with Salsa Guacamole
Home Made Chicken Cheese Sausages
Cinnamon Spice Churros with Hot Chocolate Sauce
12/10/08 Sunday 1030-1300hrs @ SIGLAP CC (Confirmed)
13/10/08 Monday 1930-2200hrs @ TAMPINES WEST CC (Fully Booked!)
14/10/08 Tuesday 1930-2200hrs @ PASIR RIS EAST CC (Confirmed)
15/10/08 Wednesday 1930-2200hrs @ SERANGOON CC (Confirmed)

16/10/08 Thursday 1930-2200hrs @ MARINE PARADE CC
18/10/08 Saturday 1030-2200hrs @ CAIRNHILL CC (Fully Booked!)
08/11/08 Saturday 1430-1700hrs @ ULU PANDAN CC (Confirmed)

Xmas Roast Turkey Workshop Menu 3 Featuring:
Roast Turkey with Asia Spices
Crabmeat Fried Rice with Jin Hua Ham
Chilled Mango and Pomelo Dessert with Sago
24/10/08 Friday 1930-2200hrs @ CAIRNHILL CC (Fully Booked!)

Xmas Roast Pork Workshop Menu 5 Featuring:
Seafood Salad with Egg Tofu with Home Made Miso Ginger Dressing
Slow Roasted Pork Belly with Japanese Tartare Sauce
Wasabi Mash Potatoes
18/10/08 Saturday 1430hrs-1700hrs @ ULU PANDAN CC (Confirmed)
20/10/08 Monday 1930-2200hrs @ TAMPINES WEST CC
21/10/08 Tuesday 1930-2200hrs @ PASIR RIS EAST CC
22/10/08 Wednesday 1930-2200hrs @ SERANGOON CC
23/10/08 Thursday 1930-2200hrs @ MARINE PARADE CC
25/10/08 Saturday 1030-1300hrs @ CAIRNHILL CC (Almost Fully Booked!)
26/10/08 Sunday 1030-1300hrs @ SIGLAP CC

Xmas Epicurean Menu Workshop 1 Featuring:
Seared Scallops on Roasted Tomatoes, Rocket Salad and Truffle Oil Vinaigrette
Real Champagne Pork Ribs
Xmas Fruit Flan with Grand Marnier Flavoured Custard

25/10/08 Saturday 1400-1700hrs @ CAIRNHILL CC (Confirmed)
As seats are limited for each location, please register early to avoid disappointment. (

September Workshops Menus Pictures

Below are the pictures of the recipes cooked for the workshop menus in September 2008:

Epicurean Gourmet Workshop Menu 10 Featuring:

Lettuce Wrapped Prawns with Crispy You Tiao and Kumquat Oil
Wok Fried Hor Fun with Pork Slices and Sarcha Sauce with Hon Shimeji Mushrooms
Grandpa’s Yam Paste with Gingko Nuts

Thai Cuisine Workshop Menu 1 Featuring:

Green Mango Salad with Fresh Prawns
Grilled Chicken with Son In Law Eggs
Stir Fried Tanghoon with Seafood (Pad Woonsen Talay)

Chef Yong Personal Favourites Recipes Workshop Menu 8 Featuring:

Mum's Mee Siam
Assam Fish Curry
Steamed Tapioca with Coconut Milk

Sunday, September 7, 2008

True Essence of Learning

On Teachers Day (1st September) last week, in the 5.5 years that I have been doing these workshops, I recieved for the first time a complimentary email with appreciation from a participant who regarded me as a teacher that has made a big turnaround for her life. She has validated my efforts to pass on skills and knowledge to as many people as I can so that culinary arts and food will have a greater meaning in your lives.

I am grateful and must also not forget those who have in the past years written complimentary emails after each workshop, some of which have been posted here on the sidebars of the blog. But this special letter deserves a special mention from me not about myself but about this lady who wrote in. In her email below, she has clearly demonstrated the true essence of learning and in the process of attending the workshops, haveing also benifited from a great deal of knowledge and education about food that has help to turn her life around in a positive way. Hence I would like share it with all here so that the next time you come for future classes, you too can be inspired to learn more and add value to your time spent with greater sucess by practising your cooking skills at leisure.

Learning is process that should not be restricted by fear and similarity. These two factors are the biggest obstacles to the growth of your knowledge and skills, a great chef from the US once have ever told me during my time in CIA. "Treading in unchartered waters expands your horizon further and builds up a higher level of self confidence for future challenges". These were also the words from another great chef whom that I have work with, left behind when we parted ways.
Below is the extract from the email of the studen that I mentioned above:

Dearest Chef

I can’t go on attending your classes, without letting you know how it has affected my life. When it comes to cooking, I'm great.... at nothing. I’ll be migrating to Perth next year to take care of my children and the thought cooking only instant noodles and canned food for them really makes me miserable. I’m ever so grateful for your decision to teach and pass on your great skills, knowledge and recipes. I’m sure I’m not alone when I say that you’ve transformed your students to a better woman, daughter, wife, mom, neighbour. The joy of preparing a scrumptious meal for our loved ones, and being rewarded with the same joy and love from those eating them… priceless… and all the credit goes to you, Chef ! My husband now looks at me with open admiration after tasting the dishes I’ve learnt from you. This ‘handicapped’ feeling I once had, is now replaced with exhilaration and completeness. Someone said : ‘There’s one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will.’ Finally, I’ve upgraded to the previous kind. Thank you once again for sharing your amazing talent with us, Chef !

May God keep you healthy and strong and bless you richly in all areas of your life !
Gratefully yours,
Julia Ling
Via email on 1st September 2008

I am sure she is not alone here and I know quite a number of you people reading this blog here are on the same track with her, Congratulations too! and I will certainly continue to put out interesting recipes to share with all here in the network for the future workshops.

Chef Eric Low