Pictures Backlog 2009

Dear culinary frens,
Here are the huge backlog of pics from the workshops that we have been doing since the last posting in May. Please take your time to savour the lovely pictures.

If u are a new visitor here looking to join quality cooking classes or workshops in Singapore @ the various PA Community Centres, u can email me to get the latest schedules and directions on how to register for them.

May 2009

 

 Mystery Basket Workshop Menu 3

1. Flaky Curry Chicken Strudel with Tangy Pineapple Salsa
2. Five Spiced Duck in Wraps with Marinated Cucumbers, Spring Onions and Hoisin Sauce
3. Hong Kong Style Sausage Baked Rice with Mozzerella Cheese Crust

Chef Yong Personal Favourites Workshop Menu 10

1. 
   
    Crispy Chicken with Pineapple Sauce
2. 
   
    Spicy Assam Prawns with Fresh Coriander
3. 
   
   Chilled Avocado with Sago Gula Melaka

June 2009

Japanese Cuisine Workshop Menu 5

1. 
   
   Yakitori with Japanese 7Spice Powder
2. 
   
   Dashi Flavoured Baked Rice with Spinach and Bacon
3. 
   
   Crepes with Mango and Vanilla Lime Ice Cream

Italian Pasta Workshop Menu 2

1. 
   
   Linguine Alfredo Sauce
2. 
   
   Spaghetti with Smoked Bacon and  Mushrooms in White Wine Sauce
3. 
   
   Lasagne Al Forno

Mystery Basket Workshop Menu 4

1. 
   
   Panfried Pork and Aspragus Roll with Plum and Honey Date Wine Reduction
2. 
   
   Steam Chicken with White Chives and Black Fungus on Yin Yang Glutinous Rice, Crispy Flat Fish
3. 
   
   Chilled Mango Soup with Wolfberry Wine Marinated Lychee Compote 

Aug 2009

Chef Yong Personal Favourites Workshop Menu 12

1. 
   
   Nasi Goreng Kampung
2. 
   
   Ayam Rendang
3. 
   
   Ubi Bingka with Gula Melaka and Durian Mousse

More Pics will be posted soon!

Spice Paste (Rempah) Recipe

Spice Paste: 香料
200g Shallots 葱仔
90g Lemon Grass 葱茅
80g Galangal 蓝姜
30g Garlic 蒜头
40g Ginger 老姜
4g Turmeric Powder 黄姜粉
10g Belachan Powder/Maggi Belachan Granules 巴啦煎
50g Buah Keras (candlenuts)

Preparation Method:
Blend all ingredients for spice paste together. Reserve desired amount and freeze the rest of the spice paste till the next use.

Workshop Schedules for April 2009

Dear Culinary Frens,
Below are the happenings at the various CCs across the month of April, not to be missed especially are the new Mystery Menu Series happening in Cairnhill CC.

Chef Yong Personal Favourites Menu 2 Featuring:

A)Braised Pork with Bamboo Shoots and Fermented Bean Sauce (Babi Pongteh)
B)Nonya Otak Otak
C)Caramelised Bananas with Glutinous Rice
Cairnhill CC 03/04/09 Friday 1930hrs-2200hrs
Sengkang CC 01/04/03 Wednesday 1930hrs-2200hrs

Mystery Basket Culinary Adventures Workshop Menu 1 Featuring:

A) Asparagus Soup With Homemade Shrimp Dumpling (Siew Mai)
B) Pan Roasted Pork Chops with Lemon Grass Soy Reduction, accompanied with Braised ChineseBurdock (Huai Shan) in Superior Stock, Sauté Assorted Mushrooms with Spring Onions
C) Double Boiled Nashi Pear and Snow Fungus in Osmanthus (Gui Hua) Syrup with Chinese Wolfberries
Cairnhill CC 62354315 Saturday 04/04/03 1030hrs-1300hrs

Mystery Basket Culinary Adventures Workshop Menu 2 Featuring:

A) Panfried Salmon Fillet on Spring Greens Hazelnut Butter Citrus Emulsion
B) Spaghetti Cooked with Morel and King Oyster Mushrooms Fresh Soya Beans and Truffle Oil
C) Oven Baked Simple Pear Tart with Port Wine Syrup, Emmental Cheese Shavings and Toasted Almonds
Cairnhill CC 62354315 Saturday 11/04/09 1400hrs-1630hrs

Hot Favourites 7 with Chef Yong (The Asian Pasta Class)

A) Sauteed Spaghetti Pasta with XO Sauce
B) Linguine Pasta with Zha Jiang Sauce
C) Fettucine Pasta “Surf and Turf” Red Curry Sauce
Ulu Pandan CC 64637333 Saturday 25/04/09 1030hrs - 1300hrs
Serangoon CC 62859632 Tuesday 14/04/09 1930hrs - 2200hrs
Marine Parade CC 63464900 Thursday 16/04/09 1930hrs - 2200hrs
Cairnhill CC 62354315 Saturday 11/04/09 1030hrs - 1300hrs
Tampines West CC 67837910 Monday 13/04/09 1930hrs - 2200hrs
Siglap CC 64498040 Sunday 26/04/09 1030hrs - 1300hrs
Pasir Ris East 65842798 Tuesday 07/04/09 1030hrs - 1300hrs
Sengkang CC 63124302 Wednesday 22/04/09 1930hrs - 1300hrs

Epicurean Delights Workshop 11 with Chef Yong
A) Charsiew Flavoured Duck Breast with Spring Onion and Cucumber Crepes
B) Wine Poached Fish Filet with Crispy Garlic and Truffle Soy Sauce
C) Caramelised Lychees with Lychee Liquer and Vanilla Ice Cream
Marine Parade CC 6346490 Thursday 02/04/03 1930hrs-2200hrs
Siglap CC 64498040 Sunday 12/04/09 1030hrs - 1300hrs
Serangoon CC 62859632 Friday 24/04/09 1930hrs - 2200hrs

Classical European Favourites Workshop 2
A) French Onion Soup with Cheese Crouton
B) Wiener Schnitzel Lemon Mustard Mayonnaise
C) Peach Melba
Cairnhill CC 62354315 Friday 17/04/09 1930hrs-2200hrs

Classical European Favourites Workshop 3
A) Cauliflower Soup with Mushroom and Thyme Crostini
B) Lyonnaise Salad
C) Shrimp and Sausage Paella
Cairnhill CC Saturday 18/04/09 1400hrs-1630hrs
Ulu Pandan CC Saturday 25/04//091430hrs-1700hrs
Marine Parade CC Thursday 30/04/09 1930hrs-2200hrs

Please refer to below for guide to online registration.
Remember u earn double bonus points for your Passion Cards with every online registration

How to register online:
Website: http://www.one.pa.gov.sg/

1. Search the respective CC of your choice.
   
2. 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.

Registration Via Any CC nearest to you:

1. 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.
   
2. Note the course code number below workshop title, it should read C2007xxxx
3. Over the counter, quote the CC of your choice, date of workshop and course code number to the customer service officer.


4. 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.

If u require specific brochures for certain workshops please email me via coolchef@gmail.com

About Chef Eric Low (Chef Yong):

• Fully Certified Professional Chef with qualifications from SHATEC and Culinary Institute of America (CIA) post graduate studiesFull Time practising Chef in R&D for the world’s largest food and beverage companyOne of the only few Singaporean Chefs to have work in Mediterranean, Europe, Middle East, Asia, US and Carribbean during the course of career development.
  
• Member of jury for Awards of Excellence, World Gourmet Summit (WGS) Singapore 2009
  
• Advisory Chef to at Sunrice Globalchefs Academy, SPRING Singapore and WDA Government initiated projects for the F&B industry


• Ex Team Members of the Singapore National Culinary Team for international competitions in 1998.

About the Chef Eric’s PA Workshops:

· Informative, Educational, Practical and Inspirational

· Interactive Tasting Sessions and Discussions· Post Workshop Advice and Communication with Email

· Over 3000 participants in Chef Eric’s network and the numbers are still growing!

· More than 540 workshops done since 2002, more than 23900 attendances have been recorded!!

· More than 100 over complimentary feedback from students since the first workshop in 2002!!

·If u have friends, family members, colleagues and neighbours who love cooking or have a passion for food, please help to forward this enewsletter to them or have them add on to my broadcasting list via coolchef@gmail.com

Culinary Workshops for Mar 2009

Dear Workshop Frens,

Following a month hiatus of cooking workshops in February, it is time to join us again from March to May 2009 as we bring to you a series of new workshops and repeats of the past years’ favourites for those who have missed them as well as new participants who have joined us from 2008. Are you ready?

If u had gone through Xmas 2008 Festive Menus and CNY 2009 Festive Menus with me, I am sure many of you here have had the chance to learn new ideas, culinary techniques and experience new ingredients. Same can be expected from the up coming workshops again. The new menus for Mar-May 2009 are ready and dates have been finalized with the respective CCs. For 2009, we try to do menus according to various known food seasons throughout the year. I hope everyone will be able to make it to some of the up coming classes below. Looking forward to receiving your support once again!

Culinary regards
Chef Eric Low

Up Coming New Workshops in Focus: March 09
Available this month in:

Epicurean Workshop Menu 11 Featuring:
A) Charsiew Flavoured Duck Breast with Spring Onion and Cucumber Crepes
B) Wine Poached Fish Filet with Crispy Garlic and Truffle Soy Sauce
C) Caramelised Lychees with Lychee Liquer and Vanilla Ice cream
Ulu Pandan CC 14/03/09 Saturday 1030-1300
Cairnhill CC 21/03/09 Saturday 1030-1300

Chef Yong Personal Favourites Workshop Menu 9 Featuring:

A) Salt & Pepper Prawn with Crispy Garlic Topping
B) Pork Ribs with Malt Chinkiang Vinegar Glaze
C) Ginger Chicken & Mushroom Baked Rice
Cairnhill CC 07/03/09 Saturday 1030-1300
Tampines West CC 23/03/09 Monday 1930-2200
Serangoon CC 24/03/09 Tuesday 1930-2200
Marine Parade CC 26/03/09 Thursday 1930-2200
Ulu Pandan CC 28/03/09 Saturday 1030-1300
Pasir Ris East CC 15/03/09 Sunday 1030-1300
Siglap CC 29/03/09 Sunday 1030-1300

Up Coming Repeating Workshops in Focus: March 09
Available this month in:

American Dream Workshop Menu 1 Featuring:
A) BBQ Smokey Orange Flavour Pork Rib
B) Home Made Spicy Wedges with Honey Mustard Dipping Sauce
C) Real Coleslaw with Pickles
Sengkang CC 11/03/09 Wednesday 1930-2200
Cairnhill CC 20/03/09 Friday 1930-2200
Pasir Ris East 17/03/09 Tuesday 1930-2200

American Dream Workshop Menu 2 Featuring:

A) Caesar Salad with Crispy Bacon and Herbed Croutons
B) New York Style Buffalo Wings with Coriander Dip
C) Pacific Dory with Coriander and Green Chili Salsa
Pasir Ris East CC 03/03/09 Tuesday 1930-2200
Marine Parade CC 05/03/09 Thursday 1930-2200
Cairnhill CC 07/03/09 Saturday 1400-1630
Tampines West CC 09/03/09 Monday 1930-2200

Chef Yong Personal Favourites Recipe Workshop 1 Featuring:
A) Mum’s Curry Chicken Recipe
B) Tauhu Telor with Home Made Kicap Manis
C) Punggol Style Seafood Mee Goreng
Serangoon CC 10/03/09 Tuesday 1930-2200
Sengkang CC 18/03/09 Wednesday 1930-2200
Cairnhill CC 20/03/09 Friday 1930-2200

Chef Yong’s Personal Favourites Recipes Workshop 4 Featuring:
A) Beef Rendang
B) Spicy Lemon Grass Chicken Patties with Calamansi Pickled Onions
C) Nasi Goreng Belachan Istimewa
Sengkang CC 25/03/09 Wednesday 1930-2200
Cairnhill CC 27/03/09 Friday 1930-2200
Ulu Pandan CC 28/03/09 Saturday 1400-1700

Epicurean Delights Workshop 7

A) Chilled Tofu with XO Sauce, Crispy Ginger
B) Chili Crab Spaghetti
C) Stuffed Chicken Leg with Porcini Mushrooms and Pistachio Nuts, Port Wine Sauce
Siglap CC 01/03/09 Sunday 1030-1300
Cairnhill CC 13/03/09 Friday 1930-2200
Ulu Pandan CC 14/03/09 Saturday 1430-1700

Marine Parade CC 19/03/09 Thursday 1930-2200

Italian Pasta Workshop 1 with Italian Sauces

A) Pasta Amatriciana (Bacon, Onion, Fresh Tomato Sauce, Parmesan Cheese
B) Linguine ala Vongole Bianco (Fresh Clams, Garlic, Olive Oil and White Wine)
C) Penne with Smoked Salmon and Zucchini (Smoked Salmon, Zuchini, Fresh Cream, Parmesan Cheese and Herbs)
Tampines West CC 30/03/09 Monday 1930-2200
Pasir Ris East CC 31/03/09 Tuesday 19300-2200

Please refer to below for guide to online registration. Remember u earn double bonus points for your Passion Cards with every online registration

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.

For pictures of the recipes cooked in the recent workshops, please click here.

If u require specific brochures for certain workshops please email me via coolchef@gmail.com

About Chef Eric Low (Chef Yong):
· Fully Certified Professional Chef with qualifications from SHATEC and Culinary Institute of America (CIA) post graduate studies
· Full Time practicing Chef in R&D for the world’s largest food and beverage company
· One of the only few Singaporean Chefs to have work in Mediterranean, Europe, Middle East, Asia, US and Carribbean during the course of career development
· Member of jury for Awards of Excellence, World Gourmet Summit (WGS) Singapore 2009
· Advisory Chef to at Sunrice Globalchefs Academy, SPRING Singapore and WDA Government initiated projects for the F&B industry
Ex Team Members of the Singapore National Culinary Team for international competitions in 1998.
About the Chef Eric’s PA Workshops:
· Informative, Educational, Practical and Inspirational
· Interactive Tasting Sessions and Discussions
· Post Workshop Advice and Communication with Email
· Over 3000 participants in Chef Eric’s network and the numbers are still growing!
· More than 540 workshops done since 2002, more than 23900 attendances have been recorded!!
· More than 100 over complimentary feedback from students since the first workshop in 2002!!
·

If u have friends, family members, colleagues and neighbours who love cooking or have a passion for food, please help to forward this enewsletter to them or have them add on to my broadcasting list via coolchef@gmail.com

January Chinese New Year Workshops

Chinese New Year Workshop Menu 9 Featuring:

Claypot Fish Fillets with Basil Leaves and Dried Chilies
Home Made XO Sauce Stewed Mee Pok
Chilled Black Glutinous Rice with Fresh Mango and Yam Coconut Ice Cream

02/01/09 @ Cairnhill CC 1930hrs-2200hrs(Almost Fully Booked)

Chinese New Year Workshop Menu 4 Featuring:

Braised Sharks Fin Melon Soup with Crabmeat
Soy Braised Duck with Chestnuts
Fried Rice with Bacon and Kailan

o3/01/09 @ Cairnhill CC 1400hrs-1630hrs (Almost Fully Booked)

Chinese New Year Workshop Menu 15 Featuring:

Crabmeat Corn and Winter Melon Soup with Jinhua Ham
Deep Fried Hae Cho With Kumquat Confit
Cold Poached Chicken with Soy Chili Dressing

07/01@ Ulu Pandan CC 1930hrs-2200hrs (Almost Fully Booked)
10/01/09 @ Cairnhill CC 1400hrs-1630hrs (Confirmed)
11/01/09 @ Siglap CC 1030hrs-1300hrs (Confirmed)
13/01/09 @ Serangoon CC 1930hrs-2200hrs (Fully Booked)
15/01/09 @ Marine Parade CC 1930hrs-2200hrs (Confirmed)
18/01/09 @ Siglap CC 1030hrs-1300hrs (Confirmed)

Chinese New Year Workshop Menu 6 Featuring
Chinese Tofu and Seafood Chowder
Sweet and Sour Pork with Fuji Apples
Poached Fish Fillet with Ginger and Spring Onion Confit
16/01/09 @ Cairnhill CC 1930hrs-2200hrs (Confirmed)

Chinese New Year Workshop Yuan Xiao Jie Menu 1 Featuring:
Steam Chicken with Jinhua Ham and Mushrooms on Lotus Leave
Poached Fish Fillet with Sichua Pickled Vegetables, Red Dates and Glutinous Rice Wine Broth
Home Made Tang Yuan in Ginger Broth

31/01/09 @ Cairnhill CC 1400hrs-1630hrs (Confirmed)

Chinese New Year Workshop Yuan Xiao Jie Menu 2 Featuring:
Spring Rolls with Shredded Pork, Yam and Black Fungus
Soy Braise Chicken with Rose Wine and Ginger Spring Onion Confit
Chaozhou Yam Cake with XO Sauce and Condiments

31/01/09 @ Cairnhill CC 1030hrs-1300hrs (Almost Fully Booked)
01/02/09 @ Siglap CC 1030hrs-1300hrs (Confirmed)
02/02/09 @ Tampines West CC 1930hrs-2200hrs (Available)
03/02/09 @ Serangoon CC 1930hrs-2200hrs (Confirmed)
05/02/09 @ Marine Parade CC 1930hrs-2200hrs (5 Pax More to Confirm)
06/02/09 @ Ulu Pandan CC 1930hrs-2200hrs (Almost Fully Booked)
08/02/09 @ Pasir Ris East CC 1030hrs-1300hrs (5 PAx More to Confirm)

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.