Chef Yong’s Personal Favourites Recipes Workshop 6 @ The PA CCs厨师精选特串( 06)
Due to popular requests and a culinary repertoire built over 17 years of cooking experience both in local and international working stints, Chef Yong brings to you a collection of his personal favourite recipes garnered from past experiences and family heritage.
Kaffir Lime Flavour Shrimp and Pork Balls with Sweet Chilli Sauce
Fantastic starter of deep fried mince pork and shrimp balls with a twist of flavours and crunchy water chestnuts in between and served with an aromatic green mango and coriander salad.
My Gado Gado
Yes, my very own version, the way I like it, more creative, more jazzy and fancy. Of course the sauce is also the attraction of why it is such a popular salad each time I put it out to private dinner parties.
Laksa Deluxe
Mum’s recipe, best in my own terms with a great combination of dried shrimps, fresh spices in a rich creamy broth. Tasting is believing, no need to say more. Just come and try lah!
Venue /Contact /Date /Time
Ulu Pandan CC/ 64637333 / 14/06/08 / 1430hrs-1630hrs
Serangoon CC/ 62859632 / 28/05/08 / 1930hrs-2200hrs
Marine Parade CC / 63464900 / 29/05/08 / 1930hrs-2200hrs
Cairnhill CC / 62354315 / 31/05/08 / 1030hrs-1300hrs
Tampines West CC / 63915607 / 02/06/08 / 1930hrs-2200hrs
Siglap CC / 64498040 / 01/06/08 / 1030hrs-1300hrs
Please register online where possible.
How to register online:
Website: www.one.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.
Due to popular requests and a culinary repertoire built over 17 years of cooking experience both in local and international working stints, Chef Yong brings to you a collection of his personal favourite recipes garnered from past experiences and family heritage.
Kaffir Lime Flavour Shrimp and Pork Balls with Sweet Chilli Sauce
Fantastic starter of deep fried mince pork and shrimp balls with a twist of flavours and crunchy water chestnuts in between and served with an aromatic green mango and coriander salad.
My Gado Gado
Yes, my very own version, the way I like it, more creative, more jazzy and fancy. Of course the sauce is also the attraction of why it is such a popular salad each time I put it out to private dinner parties.
Laksa Deluxe
Mum’s recipe, best in my own terms with a great combination of dried shrimps, fresh spices in a rich creamy broth. Tasting is believing, no need to say more. Just come and try lah!
Venue /Contact /Date /Time
Ulu Pandan CC/ 64637333 / 14/06/08 / 1430hrs-1630hrs
Serangoon CC/ 62859632 / 28/05/08 / 1930hrs-2200hrs
Marine Parade CC / 63464900 / 29/05/08 / 1930hrs-2200hrs
Cairnhill CC / 62354315 / 31/05/08 / 1030hrs-1300hrs
Tampines West CC / 63915607 / 02/06/08 / 1930hrs-2200hrs
Siglap CC / 64498040 / 01/06/08 / 1030hrs-1300hrs
Please register online where possible.
How to register online:
Website: www.one.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.
Epicurean Delights Workshop 4 with Chef Yong @ Cairnhill CC Kitchen Studio
A Gourmet Adventure inspired series of epicurean delights featuring premium recipes by Chef Yong garnered from years of serving State Dignitaries and Hollywood Celebrities in Europe and America. Fine cooking need not be complicated or difficult but rather can a great experience to be your own gourmet chef when you entertain the next round. Learn a tip or two from Chef Yong on Food and Wine Pairing too! Come to see and experience new tastes and sensations!
A Gourmet Adventure inspired series of epicurean delights featuring premium recipes by Chef Yong garnered from years of serving State Dignitaries and Hollywood Celebrities in Europe and America. Fine cooking need not be complicated or difficult but rather can a great experience to be your own gourmet chef when you entertain the next round. Learn a tip or two from Chef Yong on Food and Wine Pairing too! Come to see and experience new tastes and sensations!
Seared Tuna with Balsamic Soy Dressing
Fresh Tuna crusted with spices and lightly seared. A lovely balsamic dressed bed of salad greens provide an ideal backdrop to the sliced tuna. For sashimi lovers, this couldn’t be better to experience cross cultural flavours.
Fresh Tuna crusted with spices and lightly seared. A lovely balsamic dressed bed of salad greens provide an ideal backdrop to the sliced tuna. For sashimi lovers, this couldn’t be better to experience cross cultural flavours.
Cold Spaghetti with Spinach and Miso Marinated Roasted Pork
Refreshingly good for a hot weather days, this Japanese inspired recipe is easy to prepare and delivers great appeal on the palates. A sesame soy dressing provides harmony between the noodles, spinach and roast pork.
Umeboshi Jelly
Japanese Plum wine flavoured jellies with a twist. Widely appreciated as the perfect light dessert to end a heavy meal,, this dessert can also be served with sorbet and fresh fruits.
Venue: Cairnhill CC Kitchen Studio
Date: 24th May 2008
Time: 1400hrs-1630hrs
Limited to 40 participants per session only!
*Please note that the course fees for this workshop will be different from regular workshops.
Kindly enquire at the counter or call 62354315 for more information.
How to register online:
Website: www.one.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.
Refreshingly good for a hot weather days, this Japanese inspired recipe is easy to prepare and delivers great appeal on the palates. A sesame soy dressing provides harmony between the noodles, spinach and roast pork.
Umeboshi Jelly
Japanese Plum wine flavoured jellies with a twist. Widely appreciated as the perfect light dessert to end a heavy meal,, this dessert can also be served with sorbet and fresh fruits.
Venue: Cairnhill CC Kitchen Studio
Date: 24th May 2008
Time: 1400hrs-1630hrs
Limited to 40 participants per session only!
*Please note that the course fees for this workshop will be different from regular workshops.
Kindly enquire at the counter or call 62354315 for more information.
How to register online:
Website: www.one.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.
Epicurean Delights Workshop 6 with Chef Yong @ Cairnhill CC Kitchen Studio
A Gourmet Adventure inspired series of epicurean delights featuring premium recipes by Chef Yong garnered from years of serving State Dignitaries and Hollywood Celebrities in Europe and America. Fine cooking need not be complicated or difficult but rather can a great experience to be your own gourmet chef when you entertain the next round. Learn a tip or two from Chef Yong on Food and Wine Pairing too! Come to see and experience new tastes and sensations!
Tonpei Yaki
A sensational omelet stuffed with paper thin sliced pork and fresh cabbage , Tonkatsu Sauce and Mayo. This is a great recipe for DIY parties where condiments can be pre-prepared and easily assembled.
Sashimi Grade Seared Salmon on Somen Noodles with Pumpkin Seed Pesto
Inspired by a visit to one of the modern Japanese themed restaurants in Los Angeles, this was a delicious main course of fresh salmon lightly spiced and seared, served on a bed of cold somen noodles and a nutty aromatic sauce of pumpkin seed pesto.
Green Tea Tiramisu
A Gourmet Adventure inspired series of epicurean delights featuring premium recipes by Chef Yong garnered from years of serving State Dignitaries and Hollywood Celebrities in Europe and America. Fine cooking need not be complicated or difficult but rather can a great experience to be your own gourmet chef when you entertain the next round. Learn a tip or two from Chef Yong on Food and Wine Pairing too! Come to see and experience new tastes and sensations!
Tonpei Yaki
A sensational omelet stuffed with paper thin sliced pork and fresh cabbage , Tonkatsu Sauce and Mayo. This is a great recipe for DIY parties where condiments can be pre-prepared and easily assembled.
Sashimi Grade Seared Salmon on Somen Noodles with Pumpkin Seed Pesto
Inspired by a visit to one of the modern Japanese themed restaurants in Los Angeles, this was a delicious main course of fresh salmon lightly spiced and seared, served on a bed of cold somen noodles and a nutty aromatic sauce of pumpkin seed pesto.
Green Tea Tiramisu
Borrowing an idea from the Italian’s classic coffee flavoured Tiramisu, this interesting version is non alcoholic but carries the subtleness of bitter fragrant green tea dabbed sponge fingers and a osmanthus infused marscarpone cheese mousse.
Venue: Cairnhill CC Kitchen Studio
Date: 24th May 2008
Time: 1030hrs-1300hrs
Limited to 40 participants per session only.Class is confirmed and filling fast!!
*Please note that the course fees for this workshop will be different from regular workshops.
Kindly enquire at the counter or call 62354315 for more information.
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.
Date: 24th May 2008
Time: 1030hrs-1300hrs
Limited to 40 participants per session only.Class is confirmed and filling fast!!
*Please note that the course fees for this workshop will be different from regular workshops.
Kindly enquire at the counter or call 62354315 for more information.
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.
