Wednesday, September 22, 2010

Chef Eric Low's Galley

Finally I could get some of the pics up for the recent workshops done in my private galley (kitchen). The rational behind calling it a galley is the reflection of my yachting days where although kitchens which are known as galleys on board the megayachts are considerably smaller than hotels and restaurants, nonetheless they are not any less functional than the ones on land based properties. It is all about plannning and installing the right stuff than u need within an arms length such that u could simultaneously execute mulitple cooking methods of cooking without running from point A to B.

Enjoy the pics!!

The Dry Kitchen for misc-en-place and explanation of recipes

Seared Tuna

Sunday, August 15, 2010

Workshop Pics of menus done recently @ the PA CCs

Peoples Association Presents Teochew Memories Workshop Menu 3 with Chef Eric Low @ The PA CCs 潮州风味精选 3

Sauté Scallops with White Chives and Crispy Flat Fish 带子炒韭皇菜
Chaozhou Old Street Hawker’s Fried Kway Teow 潮州老街炒果条

Chef Yong’s Personal Favourites Recipes Workshop 15 @ The PA CCs厨师精选特串(15)

Sulawesi Mango & Fresh Tuna Salad
Opor Ayam
Basko Urat (chicken)

Saturday, May 29, 2010

Lam Soon 60th Anniversary Cooking Marathon Workshops

Dear culinary frens,

Lam Soon is celebrating their 60th anniversary with a cooking marathon from 4-6 June. Cooking round the clock, there will be several program highlights and cooking workshops. As Lam Soon has always been a co-sponsor of MAGGI workshops, I will be doing to workshops during the marathon using products from Lam Soon and MAGGI. Each workshop has 4 recipes and each of the recipes is designed for easy preparation in less than 1 hour. Chef tips will be given and there will be two sessions with the same menu.

Workshop Menu:

• Linguine Pasta with Fresh Prawns and Black Pepper Sauce

(MAGGI NO ADDED MSG Concentrated Chicken Stock, Maggi Oyster Sauce and Naturel Organic Pasta)

• Braised Chicken with Cordycep Flowers and Morel Mushrooms on Flavoured Brown Rice

(YANG SHENG LE Cordyceps Concentrated Herbal Soup and Naturel Brown Rice)

• Pan Seared Chilled Norwegian Salmon with Mango Lime Chili Salsa


• Sweet Potato Salad with Smoked Turkey Breast and Dried Cranberries

(Using US Smoked Turkey Breast and Naturel Extra Virgin Olive Oil)

Date: 5th June.

First session is 1400hrs-1600hrs

Second session is 1615 to 1815hrs.
Venue: Marine Parade Courtyard @ Blk 87 opposite Parkway Parade.

Fee: $30per pax (Tasting portions included)

Registration: Please revert to me by 4th June with your name, contact number and number of seats that u are booking for. U can pay cash or cheque on the spot or send to the following address:
Blk 87, Zion Road
#17-174 S(160087)
Attn: Chef Eric Low Khee Yong

Each session is limited to 20 seats only!!!

Getting There
Bus Service :
SBS Transit : 15, 31, 36, 43, 48, 76, 135, 196, 196e, 197, 401
SMRT : 853, 966
Nearest Train Service: Eunos MRT Station (EW7)

Sunday, May 16, 2010

Norwegian Salmon Workshops with NIE

Sharing with all here pics of the Norwegian Salmon Workshop Menu 1 done with graduating Home Econs teachers from NIE.
  1. Asian Style Salmon Patties with Mango Salsa
  2. Sichimi Togarashi Marinated Salmon on Bonito Flavoured Rice with Gingko Nuts and Fresh Soya Beans
  3. Honey Roasted Comice Pears with Vanilla Ice Cream