Culinary Workshops with Chef Eric Low: September Workshops Menus Pictures

Wednesday, September 24, 2008

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

What Past Participants Say About the Workshops

Hi Chef Yong

It was my first time attending your cooking workshop. Thumbs up for a great evening at Marine Parade Community Club.

I was a baking & cooking co-ordinator for several instructors at private studios. I have to say your workshop is just great. You make the dishes simple yet tasty & delicious, ingredients easily available at the wet market. The delivery of the know-how, clear & straight to the point. Also, the many cooking tips and not forgetting the generous portion for food sampling.

I look forward to attending more of your workshops, Professional Chef.

Beng Choo
3rd Aug 2007

Dear Chef Yong
It was a most delicious curry sampling for me this morning! The tau-hu telor was good and spongy; and not oily like the restaurant type and the mee goreng was quite addictive! I bought the sambal paste from Auntie to try cooking kang kong with, but would like to have the recipe you offered for the sambal making.

Thank you
Regards
Gek Hua
22nd July 2007

Dear Chef Yong,
Thank you for the interesting workshop and the savoury food today. I personally like the idea of adding tomato paste to the chicken curry as it adds a new dimension to the traditional recipe, both in terms of flavour and creativity :) As for the Punggol Mee Goreng, do you think you can forward me the recipe for the sambal chilli paste, please? Thinking of doing a hands-on next weekend to put what I've learnt in class to practice... Thank you and all the best! Best Regards,Siew Siew
21st July 2007

Hello Chef
i attended your workshop at Toa Payoh Central CC . My son enjoyed the food i brought back for him to taste. He too commented the food was delicious. I wanted to cook but I need your sambal chilli recipe. Could you please email me and thank you again.
Regards,Karen Tan
21st July 2007

Hello Chef , I've just attended your cooking class and I wish to be on your Mailing list.PS: the food is GREAT! (: Thank You and God Bless
Lim Siew GekSaturday 30th June 2007

Dear Chef,I attended your last class at cainhill last Saturday morning. The dishes were very yummy. Which civil service club are you teaching? I check there were a few.Regards
Jennifer AngMonday 25th June 2007

Hi ChefI enjoyed your Italian cooking class on 23 June (Sat) morning. The pasta and grilled chicken were simply yummy! I also enjoyed the tomato based sauce which was served with the grilled chicken. Would appreciate if you could let me have the recipe for the tomato sauce.Hope to attend more of your classes in future. Will be checking out your blog for updates.Thank you.
Lisa.Sunday 24th June 2007

Dear Chef, I have enjoyed your cooking classes and my family are always looking forward for your class. The Pasta Carbonara was so.........so delicious and the best I ever tested in Singapore. Cheers Yik Huey 23rd April 2007

Dear Chef A very happy, healthy and successful new year to you and your family.I have attended all your Chinese New Year workshops (menu #4 to #9) and I am impressed - you make cooking seem so easy and your recipes are yummy.Thanks for sharing.I have prepared some of the recipes for my family renunion dinner and received rave reviews - "yummilicious, refreshing change, taste good and look good..." In fact many relatives are asking for recipes of the cereal prawns, xo meepok,braised duck and black glutinous rice.I am in the midst of sorting out your recipes and would appreciate if you will send me the brochures/pdf files on menu 4 to 7 for my file.Thanks again.With kind regardsLynda LowWednesday, February 28, 2007

Dear Chef, I am Carmen from Colombia. I took some cooking lessons in Marine Parade last year and enjoyed them very much with my friend Zuleyca from Argentina. I am leaving Singapore next week. I'm going to England. I will miss your lessons a lot. Congratulations for your great work. I hope my friend Zuleyca can continued having this lessons. Thanks a lot for your information and all the best for you and your family. Kind regards Carmen 29th May 2006

Hi Chef, Thanks for sharing all your interesting recipes with us. Looking forward to all your upcoming interesting recipes. Glad to note that there is a menu focusing on "Hi Tea session" as I do love to invite friends for some simple delights of such. I must say that I enjoyed and love all your Italian pasta classes. It is really good and fantastic. Thanks again to your passion in food and willingly share with us all the interesting recipes. I truly learned and enjoyed most of your classes that I attended. You are simply the BEST! Regards, Puihun 8th July 2006

Dear Chef, What a lovely Tiramisu that was. Heavenly! The lamb and the salad were fantastic, too. Regards, Kay Parkinson June 28th 2006

Culinary Workshops with Chef Eric Low

Wednesday, September 24, 2008

September Workshops Menus Pictures

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