Back to the small screen

After an eight year hiatus, it is time to revive what I have been missing out. The location was great and the production crew a great team to work with.

Chef Eric Low''s Galley Has Moved!!

After a year in the Upper Thomson area, we have decided to uproot again as rental prices were getting out of hand and no value added amenities were available in this part of the area. Our move to the Marsiling area might seem to some here as further than before, but honestly how big is Singapore? Besides this new location we are in now has the MRT within a 300m walking distance and multiple trunk services with a 5min ride to Woodlands Interchange, Causeway Point, great selection of supermarkets and a bakery supplies specialist in front of the house across the road and a mere 10mins drive to industrial retail gourmet purveyors like Wang Foong Deli and Charcutiere Products, Fassler Salmon and Seafood Specialists, Fragrance Foodstuffs and Indoguna in Senoko Crescent!!

We have also re-designed out workshop concepts and prices to compliment greater accessibility to the growing number of fans of our workshops and creative recipes.

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



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)

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

( MAGGI No ADDED MSG TOM YUM PASTE and MAGGI Chili Sauce)

• 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)

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.

Menu:

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

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!