Basic Tomato Sauce Recipe

Below is the Basic Tomato Sauce Recipe request by many of u here:

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 or 600g Fresh Tomatoes diced
300ml Water 水
150ml Extra Virgin 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.

December 2008 Workshops

Below are the scheduled workshops @ the various PA CCs for the month of December:

Xmas Whole Fish Fillet Workshop Menu 4 Featuring:
Prawn and Avocado Cocktail with Homemade 1000 Island Dressing

Pan Fried Fish Fillet with Pine Nut and Basil Pesto
Rosemary and Banana Tarte Tartin with Vanilla Ice Cream

06/12/08 Saturday 1030hrs-1300hrs @ Cairnhill CC (Confirmed)

07/12/08 Sunday 1030hrs-1300hrs @ Siglap CC (Fully Booked)

14/12/08 Sunday 1030hrs-1300hrs @ Pasir Ris East CC (7 Pax more to confirm)

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

11/12/08 Thursday 1930-2200hrs @ Marine Parade CC (3 pax more to confirm)

10/12/08 Wednesday 1930hrs-2200hrs@ Serangoon CC (Confirmed)

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 Vanil

13-12-2008 Saturday 1300hrs-1630hrs @ Ulu Pandan CC (Almost Fully Booked! Only 2 seats left!)

Chinese New Year Festive Menu 7 Workshop featuring:
Seared Albacore Tuna Raw Fish Salad with Peanut Lime Dressing
Soy Braised Pork Ribs with Balsamic Vinegar and Roasted Pumpkins
Duo of Shitake Mushrooms on Broccoli with Truffle Oil

26/12/2008 Friday 1930hrs-2200hrs @ Cairnhill CC (Available)

Chinese New Year Workshop Menu 10 Featuring:

Chilled Mushroom Salad with Pine Nuts and Truffle Oil
General Tso's Chicken
Poached Fish Fillet with Pickeld Radish Topping

12/12/2008 Friday 1930hrs-2200hrs @ Cairnhill CC (Confirmed)

Chinese New Year Festive Menu 11 Workshop featuring:

Cold Chicken and Glass Noodle Salad with Sesame Dressing
Walnut Prawns
Braised Pork Ribs with Mantou

19/12/2008 Friday 1930hrs-2200hrs @ Cairnhill CC (Available)

Chinese New Year Festive Menu 12 Workshop featuring:
Chaozhou Spring Rolls with Kumquat Sauce
Crispy Prawns Crusted with Salted Egg Yolk
Carrot Cake with XO Sauce

15/12/2008 Monday 1930hrs-2200hrs @ Tampines West CC (3 pax more to confirm)20/12/2008 Saturday 1400hrs-1630hrs @ Cairnhill CC (Confirmed)

Chinese New Year Festive Menu 13 Workshop featuring:

Crispy Rojak Chicken with Green Apple and Mango Salad
Braised Luffa with Shrimps, Crabmeat and Dried Scallops
Sa Cha Sauce Fried Rice with Crispy Silver Bait

16/12/2008 Tuesday 1930hrs-2200hrs @ Serangoon CC (Confirmed)

18/12/2008 Wednesday 1930hrs-2200hrs @ Marine Parade CC (Available)

20/12/2008 Saturday 1030hrs-1300hrs @ Cairnhill CC (Confirmed Filling Fast)

1/12/2008 Sunday 1030hrs-1300hrs @ Siglap CC (Available)

22/12/2008 Monday 1930hrs-2200hrs @Tampines West CC (Available)

23/12/2008 Tuesday 1930hrs-2200hrs @ Pasir Ris East CC (Available)

Chinese New Year Festive Menu 14 Workshop featuring:

Home made Char Siew on Marinated Cucumbers
Wine Broth Poached Fish Fillet with Fermented Black Bean Sauce and Dried Orange Peel
Yuzu Jellies with Vanilla Ice Cream and Red Bean Topping
30/12/2008 Tuesday 1930hrs-2200hrs @ Pasir Ris East CC (Available)

Chinese New Year Epicurean Menu Workshop 1

Fish Maw Soup
Coffee Pork Ribs on Roasted Pineapple
Wok Fried Prawns with Crispy Soy Bean Crumbs and Curry Leaves
17/12/2008 Wednesday 1930hrs-2200hrs @ Serangoon CC (Almost Fully Booked) 27/12/2008 Saturday 1430hrs-1700hrs @ Ulu Pandan CC (Available)
03/01/2008 Saturday 1030hrs-1300hrs @ Cairnhill CC (Almost fully Booked!)

Please register online where possible.

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.