Culinary Workshops with Chef Eric Low

Back to the small screen

2011-11-29T23:37:00.000-08:00

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.

What an early Chinese New Year!

2011-11-06T22:58:00.000-08:00

CNY 2012 comes early next year with two leap months in the subsequent calender. As such we are overlapping the new Chinese New Year menus with on-going Xmas workshops to ensure that the regulars here have ample time to create new menu ideas for their respective CNY gatherings during the festive season. As usual we will also re-run some of the past popular menus at different locations. This is the best time for all those who missed out the menus from the previous years CNY workshops.

Chef Eric Low's Xmas 2011 Workshops @ the PA CCs

2011-11-06T22:40:00.000-08:00

Christmas is coming again!! We have some great new selections on menus and new CC locations. We are also repeated some of the past popular Xmas menus at selected locations. Registration details please go to http://www.one.pa.gov.sg/, select the choice of your CC and search via calendar date for the preferred choice of workshop.

Chef Eric Low''s Galley Has Moved!!

2011-11-06T22:32:00.000-08:00

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 Gally

2010-09-22T07:29:00.000-07:00

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

2010-08-15T08:00:00.000-07:00

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

2010-05-29T01:58:00.000-07:00

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

2010-05-16T09:41:00.000-07:00

Sharing with all here pics of the Norwegian Salmon Workshop Menu 1 done with graduating Home Econs teachers from NIE.

Menu:

Asian Style Salmon Patties with Mango Salsa
Sichimi Togarashi Marinated Salmon on Bonito Flavoured Rice with Gingko Nuts and Fresh Soya Beans
Honey Roasted Comice Pears with Vanilla Ice Cream

Pictures Backlog 2009

2009-08-29T07:17:00.000-07:00

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

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

Chef Yong Personal Favourites Workshop Menu 10

Crispy Chicken with Pineapple Sauce
Spicy Assam Prawns with Fresh Coriander
Chilled Avocado with Sago Gula Melaka

June 2009

Japanese Cuisine Workshop Menu 5

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

Italian Pasta Workshop Menu 2

Linguine Alfredo Sauce
Spaghetti with Smoked Bacon and Mushrooms in White Wine Sauce
Lasagne Al Forno

Mystery Basket Workshop Menu 4

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

Aug 2009

Chef Yong Personal Favourites Workshop Menu 12

Nasi Goreng Kampung
Ayam Rendang
Ubi Bingka with Gula Melaka and Durian Mousse

More Pics will be posted soon!

Spice Paste (Rempah) Recipe

2009-05-20T09:55:00.000-07:00

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

2009-04-04T02:33:00.000-07:00

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/

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.

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.

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

2009-02-20T23:38:00.000-08:00

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

2009-01-21T06:05:00.000-08:00

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.

Basic Tomato Sauce Recipe

2008-12-07T06:47:00.000-08:00

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

2008-12-06T07:05:00.000-08:00

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.

November 2008 Workshops

2008-11-07T16:32:00.000-08:00

Below are the scheduled workshops @ the various PA CCs for the month of November.

Xmas Epicurean Menu Workshop 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 Vanilla Ice Cream
22/11/08 Saturday 1030hrs-1300hrs @ CAIRNHILL CC ( Almost Fully Booked!)
13/12/08 Saturday 1400hrs-1630hrs@ CAIRNHILL CC (Available)

Xmas Epicurean Menu Workshop 1 Featuring:)Pics in the next blog below

Seared Scallops on Roasted Tomatoes, Rocket Salad and Truffle Oil Vinaigrette

Real Champagne Pork Ribs

Xmas Fruit Flan with Grand Marnier Flavoured Custard

30/11/08 Sunday 1030hrs-1300hrs @ Pasir Ris East CC (Available)

Xmas Roast Turkey Workshop Menu 5 Featuring:
Herb Roasted Turkey with Salsa Guacamole
Home Made Chicken Cheese Sausages
Cinnamon Spice Churros with Hot Chocolate Sauce
08/11/08 Saturday 1430-1700hrs @ ULU PANDAN CC (Almost Fully Booked!)
05/11/08 Friday 1930hrs-2200hrs @ CAIRNHILL CC (Available)

Xmas Honey Baked Ham Workshop Menu 2 Featuring:

Sausage and Red Skin Potato Salad
Honey Baked Ham Steak with Lignon Berry Sauce
Warm Classic Carrot Cake with Cream Cheese Frosting
13/12/08 Saturday 1030hrs-1300hrs @ Ulu Pandan CC (Confirmed)
17/11/08 Monday 1930hrs-2200hrs @ Tampines West CC ( 4 pax more to confirm)
18/11/08 Tuesday 1930hrs-2200hrs @ Pasir Ris East CC (Confirmed)
19/11/08 Wednesday 1930hrs-2200hrs @ Serangoon CC (Confirmed Filling Fast)
20/11/08 Thursday 1930hrs-2200hrs @ Marine Parade CC (Almost Fully Booked)
22/11/08 Saturday 1400hrs-1630hrs @ Cairnhill CC (Confirmed Filling Fast)
23/11/08 Sunday 1030hrs-1300hrs @ Siglap CC ( 10pax more to confirm)

Xmas Pastry Workshop 2008 Featuring:

Cherry Macaroon- A wonderful warm dessert with kirsch marinated cherries covered with a baked meringue.'
Chocolate Rum and Raisin Pudding
Bunuelos with Amaretto Custard
15/11/08 Saturday 1030hrs-1300hrs @ Cairnhill CC Almost Fully Booked)
16/11/08 Sunday 1030hrs-1300hrs @ Pasir Ris East CC ( 6 pax more to confirm)
03/12/08 Wednesday 1930hrs-2200hrs @ Serangoon CC (Available)
04/12/08 Thursday 1930hrs-2200hrs @ Marine Parade CC (Available)

Xmas Roast Beef Workshop Menu 3 Featuring:
Rocket Salad with Poached Pear and Grilled Bacon, Balsamic Dressing
Roast Whole Miso Marinated Beef Strip Loin with Roasted Pumpkin and Braised Onions
Chilled Strawberry Sago with Vanilla Ice Cream
21/11/08 Friday 1930hrs-2200hrs @ Cairnhill CC (Available)

Xmas Roast Beef Workshop Menu 5 Featuring:

Tortilla Mexicano with Romesco Sauce
Fennel Potato Soup with Smoked Salmon and Boursin Cheese Crostini
Slow Roasted Premium Beef Sirloin with Truffle Mushroom Sauce
09/11/08 Sunday 1030hrs-1300hrs Siglap CC (Confirmed Filling Fast)
25/11/08 Tuesday 1930hrs-2200hrs @ Pasir Ris East CC
26/11/08 Wedesday 1930hrs-2200hrs @ Serangoon CC (Available)
27/11/08 Thursday 1930hrs-2200hrs @ Marine Parade CC(Available)
29/11/08 Saturday 1030hrs-1300hrs @ Cairnhill CC (Confirmed)

Xmas Whole Fish Fillet Workshop Menu 3 Featuring:
Pan Seared Prawns, Fennel and Radish Salad with Citrus Dressing
Almond Crusted Baked Whole Fish Fillet with Béarnaise Sauce
Mediterranean Chicken and Tomatoes Baked Rice
29/11/08 Satuday 1400hrs-1630hrs @ Cairnhill CC (Confirmed)

Xmas Honey Baked Ham Menu 1 Featuring:

Honey and Apricot Glazed Baked Ham
Warm Potato Salad with Bacon & Quail Eggs
Sticky Date Pudding with Vanilla Ice Cream and Caramel Sauce
28/11/08 Friday 1930hrs-2200hrs @ Cairnhill CC (Confirmed)

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
12/11/08 Wednesday 1930hrs-2200hrs @ Serangoon CC (Available)
13/11/08 Thursday 1930hrs-2200hrs @ Marine Parade CC ( 4 pax more to confirm) 24/11/08 Monday 1930hrs-2200hrs @ Tampines West CC (Available)
06/12/08 Saturday 1030hrs-1300hrs @ Cairnhill CC (Available)
07/12/08 Sunday 1030hrs-1300hrs @ Siglap CC (Available)
14/12/08 Sunday 1030hrs-1300hrs @ Pasir Ris East CC

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 or Modern Livng Series with Chef Yong”
Check that menu written on Remarks column is the same as posted

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.

Email Address Required Again

2008-11-04T06:38:00.001-08:00

Coolchef2@hotmail.com to Coolchef18@hotmail.com accounts have been blocked !

This special message goes out to all workshop participants who have been receiving the regular workshops broadcasts from my email accounts via MSN Hotmail. Participants who received their messages from coolchef2-coolchef18@hotmail.com email accounts, please note that the accounts have been experiencing technical problems in the last two weeks hence no broadcasts could be done.
I request from all participants reading here that if u want to still stay in the workshop updates network,please email me your address again if u have not received any broadcasts in the last two weeks. Last broadcast was done on 26th October. The address to write to is coolchef@gmail.com.

I will post the November workshops schedule here shortly.

Workshops in OCtober 2008

2008-09-24T07:27:00.000-07:00

Xmas workshops will begin from mid October onwards with the Xmas Epicurean Gourmet Menu 3, the Roast Turkey Workshops Menu 5 and the crispy crackling Roast Pork Workshop Menu 5 at various CCs. The recipes are easy to manage and ingredients can be sourced rather easily too.
As seats are limited in each session the crowd response often unpredictable, please do your sign ups soon to avoid last minute disappointments as most new menus will not have repeat classes due the tight flow of available dates. Some of the workshops are in fact already confirmed and the numbers should also pick as we get closer to the dates.

Menus in October:
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 Vanilla Ice Cream

09/10/08 Thursday 1930hrs-2200hrs @ MARINE PARADE CC (C0NFIRMED)
22/11/08 Saturday 1400-1630hrs @ CAIRNHILL CC

Chef Yong Personal Favourites Workshop Menu 5 Featuring:
Mee Rebus Deluxe
Ayam Pangang Lemak
Chilled Strawberry with Sago and Vanilla Ice Cream
11/10/08 Saturday 1400-1630hrs @ CAIRNHILL CC

Chef Yong Personal Favourites Workshop Menu 8 Featuring:
Mee Siam
Assam Fish Curry
Steam Tapioca with Coconut Milk
08/10/08 Wednesday 1930-2200hrs @ SERANGOON CC (Almost Fully Booked!)
11/10/08 Saturday 1030-1300hrs @ CAIRNHILL CC (Fully Booked!)
19/10/08 Sunday 1030-1300hrs @ PASIR RIS EAST CC

Xmas Roast Turkey Workshop Menu 5 Featuring:
Herb Roasted Turkey with Salsa Guacamole
Home Made Chicken Cheese Sausages
Cinnamon Spice Churros with Hot Chocolate Sauce

12/10/08 Sunday 1030-1300hrs @ SIGLAP CC (Confirmed)
13/10/08 Monday 1930-2200hrs @ TAMPINES WEST CC (Fully Booked!)
14/10/08 Tuesday 1930-2200hrs @ PASIR RIS EAST CC (Confirmed)
15/10/08 Wednesday 1930-2200hrs @ SERANGOON CC (Confirmed)
16/10/08 Thursday 1930-2200hrs @ MARINE PARADE CC
18/10/08 Saturday 1030-2200hrs @ CAIRNHILL CC (Fully Booked!)
08/11/08 Saturday 1430-1700hrs @ ULU PANDAN CC (Confirmed)

Xmas Roast Turkey Workshop Menu 3 Featuring:
Roast Turkey with Asia Spices
Crabmeat Fried Rice with Jin Hua Ham
Chilled Mango and Pomelo Dessert with Sago

24/10/08 Friday 1930-2200hrs @ CAIRNHILL CC (Fully Booked!)

Xmas Roast Pork Workshop Menu 5 Featuring:
Seafood Salad with Egg Tofu with Home Made Miso Ginger Dressing
Slow Roasted Pork Belly with Japanese Tartare Sauce
Wasabi Mash Potatoes

18/10/08 Saturday 1430hrs-1700hrs @ ULU PANDAN CC (Confirmed)
20/10/08 Monday 1930-2200hrs @ TAMPINES WEST CC
21/10/08 Tuesday 1930-2200hrs @ PASIR RIS EAST CC
22/10/08 Wednesday 1930-2200hrs @ SERANGOON CC
23/10/08 Thursday 1930-2200hrs @ MARINE PARADE CC
25/10/08 Saturday 1030-1300hrs @ CAIRNHILL CC (Almost Fully Booked!)
26/10/08 Sunday 1030-1300hrs @ SIGLAP CC

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

25/10/08 Saturday 1400-1700hrs @ CAIRNHILL CC (Confirmed)

As seats are limited for each location, please register early to avoid disappointment. (http://www.one.pa.gov.sg/)

September Workshops Menus Pictures

2008-09-24T05:50:00.000-07:00

Below are the pictures of the recipes cooked for the workshop menus in September 2008:

Epicurean Gourmet Workshop Menu 10 Featuring:

Lettuce Wrapped Prawns with Crispy You Tiao and Kumquat Oil

Wok Fried Hor Fun with Pork Slices and Sarcha Sauce with Hon Shimeji Mushrooms

Grandpa’s Yam Paste with Gingko Nuts

Thai Cuisine Workshop Menu 1 Featuring:

Green Mango Salad with Fresh Prawns

Grilled Chicken with Son In Law Eggs

Stir Fried Tanghoon with Seafood (Pad Woonsen Talay)

Chef Yong Personal Favourites Recipes Workshop Menu 8 Featuring:

Mum's Mee Siam

Assam Fish Curry

Steamed Tapioca with Coconut Milk

True Essence of Learning

2008-09-07T08:57:00.000-07:00

On Teachers Day (1st September) last week, in the 5.5 years that I have been doing these workshops, I recieved for the first time a complimentary email with appreciation from a participant who regarded me as a teacher that has made a big turnaround for her life. She has validated my efforts to pass on skills and knowledge to as many people as I can so that culinary arts and food will have a greater meaning in your lives.

I am grateful and must also not forget those who have in the past years written complimentary emails after each workshop, some of which have been posted here on the sidebars of the blog. But this special letter deserves a special mention from me not about myself but about this lady who wrote in. In her email below, she has clearly demonstrated the true essence of learning and in the process of attending the workshops, haveing also benifited from a great deal of knowledge and education about food that has help to turn her life around in a positive way. Hence I would like share it with all here so that the next time you come for future classes, you too can be inspired to learn more and add value to your time spent with greater sucess by practising your cooking skills at leisure.

Learning is process that should not be restricted by fear and similarity. These two factors are the biggest obstacles to the growth of your knowledge and skills, a great chef from the US once have ever told me during my time in CIA. "Treading in unchartered waters expands your horizon further and builds up a higher level of self confidence for future challenges". These were also the words from another great chef whom that I have work with, left behind when we parted ways.
Below is the extract from the email of the studen that I mentioned above:

Dearest Chef

I can’t go on attending your classes, without letting you know how it has affected my life. When it comes to cooking, I'm great.... at nothing. I’ll be migrating to Perth next year to take care of my children and the thought cooking only instant noodles and canned food for them really makes me miserable. I’m ever so grateful for your decision to teach and pass on your great skills, knowledge and recipes. I’m sure I’m not alone when I say that you’ve transformed your students to a better woman, daughter, wife, mom, neighbour. The joy of preparing a scrumptious meal for our loved ones, and being rewarded with the same joy and love from those eating them… priceless… and all the credit goes to you, Chef ! My husband now looks at me with open admiration after tasting the dishes I’ve learnt from you. This ‘handicapped’ feeling I once had, is now replaced with exhilaration and completeness. Someone said : ‘There’s one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will.’ Finally, I’ve upgraded to the previous kind. Thank you once again for sharing your amazing talent with us, Chef !

May God keep you healthy and strong and bless you richly in all areas of your life !
Gratefully yours,
Julia Ling
Via email on 1st September 2008

I am sure she is not alone here and I know quite a number of you people reading this blog here are on the same track with her, Congratulations too! and I will certainly continue to put out interesting recipes to share with all here in the network for the future workshops.

Chef Eric Low

Workshops in August 2008

2008-07-30T09:16:00.000-07:00

Coming up in the month of August 08, we will schedule the following workshops. Please email me via coolchef@hotmail.com if u would like to subscribe to the mailing list or to recieve the workshop brochures with pictures.

Chef Yong Personal Favourites Workshop Menu 2 Featuring:
Braised Pork with Fermented Soy Bean, Bamboo Shoots and Mushrooms (Babi Pongteh)
Nonya Otak Otak
Steamed Glutinous Rice with Bananas with Gula Melaka
Cairnhill CC Tel 62354315, 1st Aug 2008 Friday, 1930hrs-2200hrs

Singapore Culinary Series Hainanese Favourites Workshops Featuring:

Hainanese Ah Kor Pork Chops
Hainanese Chicken Rice
Hainanese Lamb Stew
Cairnhill CC Tel: 62354315, 2nd August 2008, 1030hrs-1300hrs (FULLY BOOKED!)
Siglap CC Tel: 644898040, 3rd August 2008, 1030hrs-1300hrs (Confirmed)
Serangoon CC Tel: 62859632, 19th August 2008, 1930hrs-2200hrs (FULLY BOOKED!)
Ulu Pandan CC Tel: 64637333, 23rd August 2008, 1030hrs-1300hrs (Fully Booked!!)
Note: This workshop was also fully booked at Marine Parade, Cairnhill (1st round) and Geylang Serai CCs last month.

Steak Chops and More Workshop Menu 6 Featuring:
Pear and Cranberry Salad with Hazelnuts
Roasted Cherry Tomato Soup with Mozzarella Cheese
Casserole Baked Chicken Chops with Creamy Mushrooms
Tampines West CC Tel: 67837910, 4th Aug 2008 1930hrs-2200hrs (4pax more required to confirmed, closing date 2nd August)

Epicurean Workshop Menu 9 Featuring:

Diced Chicken with Pine Nuts and Asparagus in Pie Tee Shell
Spaghetti with Goma Sauce and Tempura of Soft Shell Crab
Home Made Crepes with Chilled Fresh Durian Mousse
Serangoon CC, Tel: 62859632, 5th August 2008 1930hrs-2200hrs (Almost Fully Booked)
Marine Parade CC, Tel: 63464900, 7th August 2008 1930hrs-2200hrs (Confirmed)

Cairnhill CC, Tel 62354315, 30th August 2008 1030hrs-1300hrs (Confirmed)

Japanese Cuisine Workshop Menu 2 Featuring:

Gyoza with Ponzu Dipping Sauce
Teriyaki Chicken
Stir Fried Udon Noodles
Pasir Ris East CC, Tel: 65842798, 12th August 2008 1930hrs-2200hrs (Fully Booked)

Mushroom Mania Workshop Menu 1 Featuring:
Deep Fried Mushrooms with Truffle Mayo
Wild Mushroom Soup
Baked Puff Pastry with Porcini Mushrooms, Chicken and Thyme Stuffing
Cairnhill CC Tel: 62354315, 15th August 2008 1930hrs-2200hrs, (Confirmed)
Tampines West CC Tel: 67837910, 21st August 2008 1930hrs-2200hrs (Available)
Marine Parade CC Tel: 63464900, 28th August 2008 1930hrs-2200hrs (Available)

Thai Cuisine Workshop Menu 6 Featuring:

Thai Squid Cakes with Pineapple Salsa
Grilled Beef Salad
Fried Rice with Pineapple and Pork Floss
Cairnhill CC, Tel 62354315, 16th August 2008, 1030hrs-1300hrs (Confirmed)
Siglap CC, Tel 644898040, 31st August 2008, 1030hrs-1300hrs (Available)
Marine Parade CC Tel: 63464900, 11th September 2008 1930hrs-2200hrs (Available)
Ulu Pandan CC Tel: 64637333, 20th September 2008, 1030hrs-1300hrs (Available)
Serangoon CC, Tel: 62859632, 24th September 2008 1930hrs-2200hrs (Available)

Epicurean Gourmet Workshop Menu 5 Featuring:

Spicy Crab and Potato Cakes with Fresh Tomato Salsa
Worcestershire Sauce Braised Pork Ribs Asian Burger
Chilled Strawberries Parfait
Cairnhill CC Tel: 62354315, 16th August 2008 1400hrs-1630hrs, (Confirmed)

Vietnamese Cuisine Workshop Menu1 Featuring:
Traditional Pho Bo (Beef Kway Teow Soup)
Chicken and Jackfruit Salad with Pomelo
Vietnamese Style Seafood Cakes with Dipping Sauce
Cairnhill CC Tel: 62354315, 22nd August 2008 1930hrs-2200hrs, (Confirmed)
Tampines West CC Tel: 67837910, 25th August 2008 1930hrs-2200hrs (Available)
Serangoon CC, Tel: 62859632, 26th August 2008 1930hrs-2200hrs (Available)

Vietnamese Cuisine Workshop Menu 2 Featuring:
Crabmeat and Asparagus Soup With Yew Char Kway(Sup Cua)
Vietnamese Summer Rolls with Dipping Sauce
Lemon Grass Pork Chops
Cairnhill CC Tel: 62354315, 29th August 2008 1930hrs-2200hrs, (Available)

Hot Favourites Workshop Menu 1 Featuring
Battered Fish Fillets with Home Made Tartare Sauce
Spicy Home Made Fries with Mint Yoghurt Dip
Green Mango Slaw
Cairnhill CC Tel: 62354315, 30th August 2008 1400hrs-1630hrs, (Confirmed)
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.

Workshops in July 2008

2008-06-22T07:19:00.000-07:00

Coming up in the month of July 08, we will schedule the following workshops. Please email me via coolchef@hotmail.com if u would like to subscribe to the mailing list or to recieve the workshop brochures with pictures.

Italian Cuisine Workshop 3 with Chef Yong @ The PA CCs
One of the three roots of western cooking, Italian foods delivers warmth, comfort and humility through its peasant characteristics. A country with a huge wealth of culinary traditions from different regions, Chef Yong share experiences of regional Italian cooking after spending four summer seasons soaking up Italian culture and hospitality.
Flag Salad (Mozzarella, Vine riped Tomatoes and Basil with Olive Oil)
From the island of Capris comes this wonderful salad that has become one of the symbols of Italian cuisine. Learn from Chef Yong how to choose the right type of mozzarella cheese for the salad and the best way to appreciate this simple recipe.
Roast Leg of Lamb with Rosemary and Garlic
Tender leg of lamb with lovely rosemary and garlic to awaken your senses to Italian cooking. For those who can’t quite take to lamb, Chef Yong will explain the differences between mutton and lamb and the best ways to bring the lamb meat to a delicious mouth watering roast.
Champion Tiramisu
As the name implies, this traditional Italian “pick me up” is not worth its claim if it doesn’t hit u on first bite.The is an unique recipe that hasn’t been found anywhere else since I learnt it from my Pastry Chef @ the Marina Mandarin.Too good to be missed!

Venue/ Contact/ Date/ Time
Serangoon CC/ 62859632/ 23/07/08/ 1930hrs-2200hrs
Tampines West CC/ 67837910/ 21/07/08/ 1930hrs-2200hrs

Italian Cuisine Workshop 1 with Chef Yong @ The PA CCs
One of the three roots of western cooking, Italian foods delivers warmth, comfort and humility through its peasant characteristics. A country with a huge wealth of culinary traditions from different regions, Chef Yong share experiences of regional Italian cooking after spending four summer seasons soaking up Italian culture and hospitality.
Bruschetta Pomodoro
A delightful healthy starter of ripe tomatoes with olive oil, garlic and fresh basil on crusty toasted baugette. Simple flavours with lovely dimensions. Good as starters or for just simply light snacking.
Spaghetti Marinara Cartoccio
One of the lighter versions of pasta from south Italy, this is a delicious mix of seafood like clams, squid, shrimp and baby scallops with home made tomato sauce. Learn from Chef Yong how to make pasta “al dente” true to the bite, the way Italians just simply love it to be!!
Escalope of Pork Piccata with Lemon Caper Sauce
Enjoy thin slices of pork escalope in a light parmesan cheese and egg batter with a tangy lemon caper sauce. This is one of the best main courses to be found mainly in northern and central Italy. Easily to prepare, sure to impress.

Venue/ Contact/ Date/ Time
Serangoon CC/ 62859632/ 15/07/08/ 1930hrs-2200hrs
Cairnhill CC/ 62354315/ 12/07/08/ 1400hrs-1630hrs
Tampines West/ 67837910/ 07/07/08/ 1930hrs-2200hrs

Epicurean Delights Workshop 8 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!

Seafood in Filo Pastry with Mushroom Truffle Sauce
Fantastic hot appetizer that goes very well with your bubbly champagnes and white wines. A mixtures of fresh and smoked seafood encased in filo pastry, baked to perfection and serve on a bed of foamy truffle mushroom sauce.
Slow Roasted Pork Fillet with Caramelized Pineapples, Ginger Sweet Potato Mash
Cuban style roast pork fillet with a nice rub of fragrant spices and gently roasted to tender juiciness, complimented with a carmelised pineapples and a comforting sweet potatoes and ginger mash.
Mix Fruit Compote with Grand Marnier Sabayon
A selection of fresh fruits in season, poached in white wine and the flavourful liquid is weaved into a sabayon mixture over the poached fruits, served with a touch of orange flavoured liqueur.

Venue: Cairnhill CC Kitchen Studio
Date: 12th July 2008
Time: 1030hrs-1300hrs
Limited to 42 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.

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!

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.
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: 11th July 2008
Time: 1930 -2200hrs
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.

Epicurean Delights Workshop 3 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!

Tempura Prawns with XO Mayo and Mango Tomato Salsa
A daring combination of succulent prawns in a crispy batter toss with brandy laden mayo and topped with a mind blowing spicy mango and tomato salsa. Fresh coriander leaves provide a breath refresher.
Guinness Stout Ribs with Green Apple and Red Cabbage Salad
Another round of alcohol flavoured recipe with Guinness providing flavour and character to the meaty pork ribs, the green apple salad helps in alternating between the sensations of sweet and sour.
Porcini and Seafood Risotto
A mix of shrimps, crabmeat and scallops with dried ceps mushrooms (porcini) cooked in its own stock with short grain rice. Grated Parmesan Cheese provide familiarity and a dash of truffle oil propels the sensation to a new high.

Venue: Cairnhill CC Kitchen Studio
Date: 05/07/08
Time: 1400hrs-1700hrs
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.

Steak and Chops and More 3 with Chef Yong @ The PA CCs
Beyond the scope of Western food as we know in Singapore from hawker centres and food courts, Chef Yong shares many other steaks, meat chops and side dishes ideas in this popular series of workshops that are designed to educate and for you to experience with. Not to be missed especially for meat lovers.

Grilled Sirloin Steaks with Fresh Herb Butter.
Meat lovers should not miss this session especially if you have attended the earlier ones last year. Brought back by popularity, let Chef Yong demonstrate the another interesting idea to go with your steaks .
Roasted Pumpkin, Green Beans and Onions with Balsamic Syrup
Tired of the usual vegetables, why not checkout a roasted pumpkin with onions and a splash of balsamic syrup? The flavour and sweetness of these two vegetables are brought to new dimensions with this classical Italian vinegar.
Jacket Potatoes with Condiments
Everybody’s favourite style of doing potatoes. Learn how to make crispy bacon for its topping and let Chef Yong share a new twist to the sour cream topping to make it all the more interesting about it.
Venue/ Contact/ Date/ Time
Tampines West CC/ 67837910/ 31/07/08/ 1930hrs-2200hrs

Steak and Chops and More 6 with Chef Yong @ The PA CCs
Beyond the scope of Western food as we know in Singapore from hawker centres and food courts, Chef Yong shares many other steaks, meat chops and side dishes ideas in this popular series of workshops that are designed to educate and for you to experience with. Not to be missed especially for meat lovers.

Pear Hazelnut and Dried Cranberry Salad
A lovely fruit and nut salad that cleanses the palate as a refreshing starter. Crunchy pears are toss in a yoghurt dressing with roasted hazelnuts and dried cranberries.
It’s also a great party pot luck item to take with during the festive season.
Roasted Cherry Tomatoes Soup with Chick Peas, Mozzarella Cheese Crostini
Flavours from both sides of the Mediterranean are captured in this hearty soup. It can be served hot or cold and its rich flavoured of slow roasted cherry tomato compliments many types of different side accompaniments.
Casserole Baked Chicken Chops with Creamy Mushrooms
Oven baked boneless chicken leg pieces on sautéed vegetables and topped with a rustic mushroom sauce. Easy to prepare for dinner parties and can be reheated easily if guests are late.
Venue/ Contact/ Date/ Time
Ulu Pandan CC/ 64637333/ 24/07/08/ 1930hrs-2200hrs
Serangoon CC (The Serangoon)/ 62859632/ 16/07/08/ 1930hrs-2200hrs
Marine Parade CC/ 63464900/ 10/07/08/ 1930hrs-2200hrs
Cairnhill CC 62354315/ 05/07/08/ 1030hrs-1300hrs
Tampines West CC/ 67837910/ 04/08/08/ 1930hrs-2200hrs
Siglap CC/ 64498040/ 13/07/08/ 1030hrs-1300hrs

Chef Yong’s Personal Favourites Recipes Workshop 2 @ The PA 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.
Braised Pork with Fermented Yellow Bean Sauce and Mushrooms (Babi Pongteh)
The Peranankans are an important heritage to our culinary identity and working alongside with a Nonya Chef is really an eye opening experience on how their cuisine can be so delicious. There are no shortcuts to it but every effort is worth the recognition after that.This simple stew recipe is one such representation.
Nonya Otak Otak
Another one of the Chef’s Mother signature recipe, this traditional dish created by Chef Yong’s mother who literally made a business out of it for more than 10 years before deciding to call it a day and take it easy. Now, the Chef has inherited this wonderful recipe and made further improvements to it.
Bananas with Gula Melaka, Coconut Cream and Glutinous Rice
A recipe shared by an Indonesian Peranakan, this recipe is similar to that of the Thai Mango with Glutinous Rice but using bananas cooked in palm sugar over glutinous rice and a touch of coconut cream.
Venue/ Contact/ Date/ Time
Serangoon CC (The Serangoon)/ 62859632/ 01/07/08/ 1930hrs-2200hrs
Cairnhill CC/ 62354315/ 01/08/08/ 1930hrs-2200hrs

Chef Yong’s Personal Favourites Recipes Workshop 7 @ The PA 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.

Cold Spicy Soba Noodles with Soy Garlic Chili Dressing
I absolutely adore cold noodles of any kind given our tropical sunny climate here. Not only it’s easy to make, it’s lovingly refreshing too with cool cucumber slivers and a spicy soy chili dressing. Give me more!
Poached Fish Fillet with Taiwanese Crispy Bean Crumbs
Cannot miss this favourite dish of mine if u have not tasted it before. I have a weakness for these wonderful soy bean crumbs contrasting on anything that is plain or soft.
Three Cups Chicken
I was first captivated by this dish on its delicious aroma as one lifts the clay pot lid to release its steam. A Taiwanese classic, it is fragrant with equal amounts of wine, soy and sesame oil. This dish is further enhanced with the addition of ginger, dried chilies and fresh Thai Basil.
Venue/ Contact/ Date/ Time
Ulu Pandan CC/ 64637333/ 19/07/08/ 1130hrs-1400hrs
Serangoon CC (The Serangoon)/ 62859632/ 17/06/08/ 1930hrs-2200hrs
Marine Parade CC/63464900/ 18/07/08/ 1930hrs-2200hrs
Cairnhill CC/ 62354315/ 28/06/08/ 1030hrs-1300hrs
Tampines West CC/ 67837910/ 03/07/08/ 1930hrs-2200hrs
Siglap CC/ 64498040/ 29/06/08/ 1930hrs-2200hrs

Chef Yong’s Personal Favourites Recipes Workshop 3 @ The PA 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.

XO Kueh Pie Tee with condiments
Traditional recipes with a twist! Let Chef Yong share a deluxe version of this recipe enhanced with dried shrimp and Jinhua Ham! Not forgetting tips on where to get your pie tee shells with free delivery thrown in!
Kaffir Lime Leaf Chicken
Tastes as good as it looks, this flavourful spicy dish is excellent with plain rice or Nasi Lemak. For more innovation, use it to stuff roti pratas!
Mum’s Fried Bee Hoon
It’s a simple home cooked dish that I absolutely adored because the way it is prepared. This is one of the best recipes given to me by my mum and I am never tired of the fabulous taste of the noodles created by the Chef’s Mum. A family treasure indeed!
Venue/Contact/Date/Time
Cairnhill CC/ 62354315/ 27/06/08 1930hrs-2200hrs

What we have been cooking in the month of May 08

2008-05-09T17:37:00.000-07:00

Italian Pasta Workshop 4 with Chef Yong @ the PA CCs

Cold Pasta Salad with Smoke Salmon and Fresh Dill

Spaghetti with Crabmeat and Asparagus

Mac and Cheese

Cooking Workshops May 2008

2008-05-07T07:46:00.000-07:00

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.

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!

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.

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.

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

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.

What we have been cooking in the month of April 08

2008-04-22T07:30:00.000-07:00

Fellow Foodies, here are the pics of what we have had in focus this month:

Japanese Cuisine Workshop Menu 6

Agedashi Tofu in Ginger Radish Soy Broth

Grilled Pork Rolls with Enoki Mushrooms

Japanese Miso Braised Chicken with Soft Boiled Egg on Rice (Oyakodon)

Classics European Workshop Menu 3

Lyonnaise Salad

Creamy Cauliflower Soup with Parmesan Cheese and Mushroom Crostini

Spicy Sausage and Shrimp Paella

What We Have Been Cooking Last Week 14-23rd March 2008

2008-03-23T05:09:00.001-07:00

Below are the pics from several cooking workshops that we had last week:

From the Chef Yong Personal Favourites Workshops Menu 5:

Ayam Pangang Lemak, Mee Rebus Deluxe, Chilled Strawberry with Sago and Vanilla Ice Cream

From the Steak Chops and More Workshops Menu 5:

Zinger Wings on Lettuce Pineapple Salad, Roasted Spiced Sweet Potato Soup with Crabmeat and Coriander, Lemon Parsley Pork Chops

From the Epicurean Gourmet Workshops Menu 5:

Spiced Crabmeat and Potato Cakes with Tomato Salsa, Worcestershire Asian Braised Pork Ribs Burger, Port Wine Marinated Strawberries with Vanilla Parfait

Bon Appetit!!

Return of Ratatouille

2008-03-04T05:55:00.000-08:00

The Ratatouille Workshop with Chef Yong @ Cairnhill CC Kitchen Studio

Ratatouille Ala Provence

Most of U have seen the animated version in the cinemas, now its time to catch the real thing. This comforting peasant style vegetable dish sends comfort to many French especially those who stay or have been to Provence in South of France. Originating from the city of Nice where Chef Yong spent five and half years honing his skills from local chefs whenever he steps ashore, it will presented in the same style of cooking and plating as you have watched in the movie. Coincidentally the Chef is also born in the year of the Rat!!

Provencal Grilled Chicken with Rosemary, Lemon and Aioli

To compliment the above Ratatouille, Chef Yong pairs it with a delicious tendon juicy grilled chicken leg, served with Aioli or freshly roasted garlic infused mayonnaise.

Poached Pears in Red Wine with Vanilla Ice Cream and Pistachios

Pears poached in red wine with spices, served with vanilla ice cream and roasted pistachios. Its a great dessert to serve and a great way to clear any leftover red wine used for cooking or merry making purposes.

Cairnhill CC 28th April 2008 1930hrs-2200hrs

Repeating Workshops for March to May 08

2008-03-04T02:14:00.000-08:00

Chef Yong’s Personal Favourites Recipes Workshop 4 @ The PA CCs

Beef Rendang

Tender chunks of beef with fragrant spices and cooked with rich coconut milk.A great stew that it taste better when kept longer so make more and make it early to allow flavours to develop to the fullest!

Spicy Lemon Grass Chicken Patties with Calamansi Pickled Onions

Home cooked dish created by a very innovative Indonesian friend who in turn learnt from his maid. Simple chunks of chicken patties with fragrant lemon grass and other spices, topped with calamansi pickled onions.

Nasi Goreng Belachan Istimewa

Indonesian style fried rice with chili paste and shrimps , cook to a spectacular fragrance, served with fresh belinjo chips and keropok. ]

Cairnhill CC 18th April 1930hrs-2200hrs

Chef Yong’s Personal Favourites Recipes Workshop 3 @ The PA CCs

XO Kueh Pie Tee with condiments
Traditional recipes with a twist! Let Chef Yong share a deluxe version of this recipe enhanced with dried shrimp and Jinhua Ham! Not forgetting tips on where to get your pie tee shells with free delivery thrown in!
Kaffir Lime Leaf Chicken
Tastes as good as it looks, this flavourful spicy dish is excellent with plain rice or Nasi Lemak. For more innovation, use it to stuff roti pratas!
Mum’s Fried Bee Hoon
It’s a simple home cooked dish that I absolutely adored because the way it is prepared. This is one of the best recipes given to me by my mum and I am never tired of the fabulous taste of the noodles created by the Chef’s Mum. A family treasure indeed!

Cairnhill CC 6th June 1930hrs-2200hrs

Chef Yong’s Personal Favourites Recipes Workshop 2 @ The PA CCs

Braised Pork with Fermented Yellow Bean Sauce and Mushrooms (Babi Pongteh)

The Peranankans are an important heritage to our culinary identity and working alongside with a Nonya Chef is really an eye opening experience on how their cuisine can be so delicious. There are no shortcuts to it but every effort is worth the recognition after that.This simple stew recipe is one such representation.

Nonya Otak Otak

Another one of the Chef’s Mother signature recipe, this traditional dish created by Chef Yong’s mother who literally made a business out of it for more than 10 years before deciding to call it a day and take it easy. Now, the Chef has inherited this wonderful recipe and made further improvements to it.

Bananas with Gula Melaka, Coconut Cream and Glutinous Rice

A recipe shared by an Indonesian Peranakan, this recipe is similar to that of the Thai Mango with Glutinous Rice but using bananas cooked in palm sugar over glutinous rice and a touch of coconut cream.

Cairnhill CC 26th May 1930hrs-2200hrs

2008-02-26T06:21:00.000-08:00

Steak and Chops and More 5 with Chef Yong @ The PA CCs
Beyond the scope of Western food as we know in Singapore from hawker centres and food courts, Chef Yong shares many other steaks, meat chops and side dishes ideas in this popular series of workshops that are designed to educate and for you to experience with. Not to be missed especially for meat lovers.
Zinger Glazed Hot Wings on Pineapple and Lettuce Salad
Great as beer bites and nibbles or as a fun party finger food. Can also be served as a starter alternated with crispy refreshingly lettuce and sweet pineapple chunks.
Spicy Roasted Sweet Potato Soup with Crabmeat and Fresh Coriander.
A lightly spiced soup made with roasted sweet potatoes with a touch of Thai Red Curry flavours, served with a touch of crabmeat and fresh coriander leaves. Deliciously warm and comforting, it can be enjoyed as a snack too.

Lemon Parsley Pork Chops
Thick juicy cuts of pork loin marinated with Dijon Mustard and spices, pan roasted to a lovely doneness. A freshly made lemon parsley topping crowns the delicious flavourful meat complimenting it with herbaceous and citrus fragrances.
Venue /Contact / Date / Time
Ulu Pandan CC 64637333/ 29/03/08 / 1130hrs-1400hrs
Serangoon CC (The Serangoon) / 62859632 / 01/04/08 / 1930hrs-2200hrs
Marine Parade CC / 63464900 / 20/03/08 /1930hrs-2200hrs
Cairnhill CC / 62354315 / 22/03/08 / 1400hrs-1630hrs
Tampines West CC / 67837910 / 14/04/08 / 1930hrs-2200hrs
Toa Payoh Central CC / 62521249 / 19/03/08 / 1930hrs-2200hrs
Siglap CC / 64498040 / 23/03/08 / 1030hrs-1300hrs

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.

Pasta Cooking

2008-02-26T05:47:00.000-08:00

Italian Pasta Workshop 4 with Chef Yong @ the PA CCs
Learn how to create different kinds of pasta with different kinds of sauces the true Italian way. Most important let Chef Yong show u the authentic and right way to cook your pasta the way Italians do. Al dente style with simple sauces and lots of satisfaction Cold Pasta Salad with Smoked Salmon and Fresh Dill
Have your pasta in a different way with a Scandinavian influence of smoked salmon, fresh dill and other condiments. It’s a great salad for parties and gatherings and holds up well in our local weather.
Spaghetti with Crabmeat and Asparagus
Lightly tossed pasta with olive oil and white wine, crowned with crabmeat and fresh asparagus in season. It is one of my favourite pasta recipes when fresh asparagus are in season and the combination of crabmeat and black pepper in absolutely fabulous! Mac and Cheese
America’s favourite of macaroni pasta baked in a cheese sauce lightly spiced with nutmeg. It’s a kids delight and a great base to fill with other ingredients as desired but simply on its own is pure divine!

Venue / Contact / Date / Time
Serangoon CC / 62859632 09/05/08 / 1930hrs-2200hrs
Tampines West CC / 67837910 / 05/05/08 / 1930hrs-2200hrs
Cairnhill CC /62354315 / 05/04/08 / 1400hrs-1630hrs or 02/05/08 / 1930hrs-2200hrs
Marine Parade CC / 63464900 / 08/05/08 / 1930hrs-2200hrs
Ulu Pandan CC / 64637333 / 1130hrs-1400hrs
Siglap CC / 64495462 / 04/05/08 / 1030hrs-1300hrs

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.

Japanese Cuisine Workshops

2008-02-19T06:04:00.000-08:00

Japanese Cuisine Workshop 6 with Chef Yong @ the PA CCs
Featuring the cuisine from the Land of the Rising Sun, Chef Yong showcases various Japanese dishes focusing on the simplicity of ingredients and techniques. From appetizers to snacks to main dishes and desserts, come and experience what can be cooked to be enjoyed based on Japanese ingredients available at our local supermarkets.

Agedashi Tofu in Ginger Radish Soy Broth
It’s a dish of simplicity yet with refined elegance of lightly deep fried silken tofu pieces with a flavourful broth of bonito, superior soy and garnishes. Grilled Pork Rolls with Enoki Mushrooms
Great sake accompanying side dish for sake or a fantastic idea the next round of steamboat and table top BBQ. Wafer thin sliced pork is used to rolled up a bunch of enoki mushrooms before a quick sear on the pan with a teriyaki style glaze.
Japanese Miso Braised Chicken with Soft Boiled Egg on Rice (Oyakodon)
Universal appealing dish of a delicious runny mixture of egg, caramelized onions and tender chicken cook in soy, wine and dashi over short grain rice.

Venue/Contact/ Date/ Time
Ulu Pandan CC/ 64637333/ 12/04/08/ 1030hrs-1300hrs

Serangoon CC (The Serangoon)/ 62859632/ 30/04/08/ 1930hrs-2200hrs
Marine Parade CC/ 63464900/ 17/04/08/ 1930hrs-2200hrs
Cairnhill CC/ 62354315/ 19/04/08/ 1030hrs-1300hrs or 04/04/08/ 1930hrs-2200hrs
Siglap CC/ 64498040/ 20/04/08/ 1030hrs-1300hrs

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.

Epicurean Cooking Workshops

2008-02-16T04:39:00.000-08:00

Epicurean Delights Workshop 5 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!

Spiced Crab and Potato Cakes with Cold Tomato Salsa
Fresh crabmeat enhanced with spices banded together with herbs and mustard, fried to a crispy crust and served with a chilled homemade tomato salsa. Worcestershire Pork Ribs Burger with Pickled Ginger
Prime Meaty Soft Bone Pork Ribs braised to tenderness with meat falling off the bone, savoured in a hot steamed bun with condiments and garnishes. An absolute new dinning sensation inspired by one of Chef Yong’s well known chef friends. Port Wine Marinated Strawberries with Vanilla Parfait

Fresh Summer Strawberries steep in spiced port wine reduction and freshly whipped Vanilla Parfait.

Venue: Cairnhill CC Kitchen Studio
Date: 22th March 2008
Time: 1030hrs-1300hrs
Limited to 50 participants per session only!

Venue: Ulu Pandan CC Date: 1st March 2008
Time: 1030hrs-1300hrs Limited to 25 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: 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.

Classical European Favourite Workshops

2008-02-16T04:21:00.000-08:00

Classical European Favourites Workshop 3 with Chef Yong@ The PA CCs
A collection of continental Europe’s best selection of traditional dishes learnt during my apprenticeship. Lots of fond memories for me to cook the following recipes again:

Cauliflower Soup with Mushroom and Thyme Crostini
A simple hot starter of crispy baguette topped with fresh mushrooms enriched with truffle oil and a spread of herb cream cheese. It is fantastically great to go with a simple homemade cauliflower soup.

Lyonnaise Salad
France most celebrated salad of bacon and eggs with a red wine and mustard flavoured vinaigrette. Ideally it can be a meal of its own yet it can also fit into a casual menu as a course by itself.

Shrimp and Sausage Paella
One of the many different versions of Spain’s most famous rice recipe cooked with fresh shrimps, spicy sausages and a saffron flavour chicken broth. It’s aromatic fragrance and colourful presentation makes it a great dish for parties and pot luck sessions.

Venue/ Contact/ Date/ Time
Ulu Pandan CC/ 64637333/ 1400hrs-1630hrs
Serangoon CC (The Serangoon)/ 62859632/ 16/04/08/ 1930hrs-2200hrs
Marine Parade CC/ 63464900/ 03/04/08/ 1930hrs-2200hrs
Cairnhill CC/ 62354315/ 05/04/08/ 1030hrs-1300hrs
Siglap CC/ 64498040/ 06/04/08/ 1030hrs-1300hrs

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.

Chef Yong Personal Favourites Recipes Workshop Menu 5

2008-02-16T03:39:00.000-08:00

Chef Yong’s Personal Favourites Recipes Workshop 5 @ The PA 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.

Ayam Panggang Lemak
Grilled Chicken with Spicy Coconut Sauce
Rich, fragrant, aromatic and absolutely delicious on its own or steamed rice. It’s a wonderful dish that holds up well in taste even for long parties.The sensational coconut enriched sauce keeps the meat moist with an enchanting burst of flavours on the palate.Mee Rebus Deluxe
Too often we get thick starchy watered down versions of this great dish that truly represents a fusion of Malay spices and Chinese ingredients. To enjoy the best of it, let Chef Yong guide u through the sensation of a deliciously prepared gravy that provides a nostalgic taste.Strawberries Sago with Vanilla Ice Cream
Simple, straight forward and easy to make, yet sensationally seductive on the palate with creamy vanilla ice cream, fresh strawberries puree and little sago pearls providing a tickle to the smoothness of taste.

Venue/ Contact/ Date/ Time
Ulu Pandan CC/ 64637333/ 01/03/08/ 1400hrs-1630hrs
Serangoon CC(The Serangoon)/ 62859632/ 18/03/08/ 1930hrs-2200hrs
Marine Parade CC/ 63464900/ 28/02/08/ 1930hrs-2200hrs
Cairnhill CC/ 62354315/ 29/02/08/1930hrs-2200hrs or 15/03/08/ 1400hrs-1630hrs

Toa Payoh Central CC/ 62521249/ 21/05/08/ 1930hrs-2200hrs
Siglap CC/ 64498040/ 02/03/08/ 1930hrs-2200hrs

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.

CNY Yuan Xiao Jie Special Menu Workshop

2008-01-23T08:23:00.000-08:00

Chinese New Year Workshop Yuan Xiao Jie 元宵节 Special Menu by Chef Yong @ The PA CCs
Yuan Xiao Jie or Chap Goh Mei refers to the closure of festivities of the spring festival by most families with another reunion dinner. Join Chef Yong in this special segment of light healthy dishes to mark the end of Lunar New Year Celebrations which falls on 21st of Feb this year. Limited to selected locations only

Steam Chicken with Jinhua Ham and Mushrooms
A delicious combination of tender wine drizzled chicken laced with shitake mushrooms and Jinhua ham steamed on lotus leaf.
Poached Fish Fillet with Red Dates, Pickled Vegetables and Ginger Soy Broth
Another great dish of poached fish fillets with a mouth watering topping on a flavourful dashi soy broth. A must have on the dinner table with universal appeal.
Traditional Hand Made Chaozhou Red Bean Dumplings (Tang Yuan) in Ginger Red Date Syrup
Learn how to hand make traditional teochew Ah Balling or tang yuan from the Chef’s mother with red bean or your own desired filling. Have these lovely handcrafted dumplings in a sweetened ginger broth that helps to aid digestion.

Venue /Contact /Date /Time
Serangoon CC (The Serangoon) / 62859632/ 18/02/2008/ 1930hrs-2200hrs
Marine Parade CC /63464900/ 14/02/2008/ 1930hrs-2200hrs
Cairnhill CC/ 62354315 /16/02/2008 1030hrs-1300hrs or 1400hrs-1630hrs
Siglap CC/ 64498040/ 17/02/2008/ 1030hrs-1300hrs

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.

CNY Menu 12

2007-12-20T04:59:00.000-08:00

Chinese New Year Menu 12 @ The PA CCs with Chef Yong
A time to cook, celebrate and enjoy one of the most important festivals in Singapore, Chinese New Year is a time where traditional recipes are in focus and festive delights prevail. Chef Yong brings to you a series of modern Chinese flavours with traditional touches for this year’s CNY cookout.

Chaozhou New Year Spring Rolls with Kumquat Sauce
One of Chef Yong’s heritage recipes, this is a interesting breakaway from the conventional vegetables filled spring rolls that can get pretty messy if not done properly. Chaozhou spring rolls are easier to prepare and taste as good if not better.
Crispy Prawns Crusted with Salted Egg Yolk
Another modern Chinese Cuisine dish that is loved by many. This is a great recipe of crispy shelled prawns in a delicious sauce of salted egg yolks. Absolutely sensational and addictive.
Carrot Cake with XO Sauce
Homemade carrot cake with homemade XO sauce. Mother and son will team up to showcase this fantastic recipe that has been a must have for every festive season. Carrot cake lovers should not miss this great opportunity to learn two delicious recipes in one go.

Venue /Contact /Date /Time
Ulu Pandan CC 64637333 (Tommy/Shuang Chun)
02/02/2008 1430hrs-1700hrs
Serangoon CC (The Serangoon) 62859632 (Angie/Edward/Eric)
22/01/2008 1930hrs-2200hrs
Marine Parade CC 63464900 (Mdm Kua/Cherie)
24/01/2008 1930hrs-2200hrs
Cairnhill CC62354315 (Rena/Lily/Nicole)

12/01/2008 1400hrs-1630hrs
26/01/2008 1030hrs-1300hrs
Toa Payoh Central CC 62521249 (Helen/Mdm Bee)
29/01/2008 1930hrs-2200hrs
Civil Service Club (Open to Public) 63915624 (Peggy)
30/01/2008 1930hrs-2200hrs
Siglap CC 64498040 (Jenny/Ee Ling)
27/01/2008 1030hrs-1300hrs

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.

CNY Menu 11

2007-12-15T17:38:00.000-08:00

Chinese New Year Menu 11 @ The PA CCs with Chef Yong
A time to cook, celebrate and enjoy one of the most important festivals in Singapore, Chinese New Year is a time where traditional recipes are in focus and festive delights prevail. Chef Yong brings to you a series of modern Chinese flavours with traditional touches for this year’s CNY cookout.
Cold Chicken and Glass Noodle Salad with Sesame Dressing
Finely shredded chicken slivers on a bed of cold mung bean noodles and shredded cucumber, drizzled with a nutty creamy homemade sesame dressing. One of the best dishes to prepare if u often play host during the festive season.

Walnut Prawns
Modern Chinese Cuisine of Crispy Fresh Prawns coated with a creamy wine flavoured mayonnaise and topped with honeyed walnuts. Its another great crowd pleaser recipe to have in your collection.
Braised Pork Ribs with Mantou
A delicious braise of meaty pork ribs slow cooked in a special sauce to a loving tenderness that allows the meat to fall off the bone. Serve this special dish with some Mantou that will readily soak up the delicious sauce.

Venue /Contact /Date /Time
Ulu Pandan CC 64637333 (Tommy/Shuang Chun)
02/02/2008 1130hrs-1400hrs
Serangoon CC (The Serangoon) 62859632 (Angie/Edward/Eric)
13/01/2008 1000hrs-1230hrs
Marine Parade CC 63464900 (Cherie/Mdm Kua)
17/01/2008 1930hrs-2200hrs
Cairnhill CC 62354315 (Rena/Lily/Nicole)

19/01/2008 1030hrs-1300hrs

26/01/2008 1400hrs-16300hrs
Toa Payoh Central CC 62521249 (Helen/Mdm Bee)
20/01/2008 1030hrs-1300hrs
Civil Service Club (Open to Public) 63915607 (Peggy)
23/01/2008 1930hrs-2200hrs
Siglap CC 64498040 (Jenny/Ee Ling)
05/01/2008 1400hrs-1630hrs

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.

CNY Menu 10

2007-12-15T17:26:00.000-08:00

Chinese New Year Menu 10 @ The PA CCs with Chef Yong
A time to cook, celebrate and enjoy one of the most important festivals in Singapore, Chinese New Year is a time where traditional recipes are in focus and festive delights prevail. Chef Yong brings to you a series of modern Chinese flavours with traditional touches for this year’s CNY cookout.

Cold Mushroom Salad with Pine Nuts
Start your Luna New Year Menu with this classic Shanghainese delicious cold appetizer of various mushrooms in a light soy dressing with pine nuts. It is simple, healthy and easy to prepare.
General Tso’s Chicken
Basically a sweet and sour chicken dish initially thought to be part of Hunanese cuisine. Interestingly this dish does not exist in traditional Chinese cuisine but was so popularized by immigrant Chinese chefs in America that the rest of the world started to catch on with it. It is a must try.
Poached Fish Fillet with Pickled Radish Topping
One of Chef Yong’s favourite recipe, this is a great tasting dish as the topping of pickled radish is a recipe that pairs well with many different types of fishes. Chef Yong shares a different recipe of having the fish fillets poached in a wine flavoured stock than the usual steaming method.

Venue /Contact /Date /Time
Ulu Pandan CC 64637333 (Tommy/Shuang Chun)
01/02/2008 1930hrs-2200hrs
Serangoon CC (The Serangoon) 62859632 (Angie/Edward/Eric)
08/01/2008 1930hrs-2200hrs
Marine Parade CC 63464900 (Mdm Kua/Cherie)
10/01/2008 1930hrs-2200hrs
Cairnhill CC 62354315 (Rena/Lily/Nicole)
12/01/2008 1030hrs-1300hrs or 19/01/2008 1930hrs-2200hrs
Toa Payoh Central CC 62521249 (Mdm Bee/Helen)
15/01/2008 1930hrs-2200hrs
Civil Service Club (Open to Public) 63915624 (Peggy)
16/01/2008 1930hrs-2200hrs
Siglap CC 64498040 (Jenny/Ee Ling)
05/01/2008 1030hrs-1300hrs
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.

CNY Menu 9

2007-12-07T17:09:00.000-08:00

Chinese New Year Menu 9 @ The PA CCs with Chef Yong
Claypot Fish Fillet with Dried Chilies and Thai Sweet Basil
Impress your guests with the sensational aromas of this claypot dish beautifully inspired by one of Chef Yong’s culinary adventures in Shanghai.
Stewed Mee Pok with Home Made XO sauce and Fresh Prawns
Traditional Teochew Mee Pok with Chef Yong’s specially created XO sauce and Fresh Prawns. Not to be missed if u want to learn the secrets to this fantastic dish.
Sweetened Black Glutinous Rice with Fresh Mangoes and Yam Coconut Ice Cream
A satisfying indulgence for all with fragrance of black glutinous rice and mango cubes with creamy yam and coconut flavoured ice cream

Venue/Contact/Date/Time

Cairnhill CC/62354315/25/01/2008/1930hrs-2200hrs

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.

CNY Menu 8

2007-12-07T08:23:00.000-08:00

Chinese New Year Menu 8 @ The PA CCs with Chef Yong
Cereal Crusted Prawns with Dried Chilies and Curry Leaves
Chef’s Yong special version of local cereal prawns minus the shells that make it a lot more enjoyable. Plus the chef share some tips on how to make the recipe tastier.
Cold Poached Chicken with Ginger Spring Onion Confit
Easy to prepare, beautifully presented and mouth watering delicious to taste. One of Chef Yong’s signature Chinese dishes!
Fresh Wheat Noodles with Zha Cai and Sliced Pork
Forget about getting all messed up trying to fry a big pot of noodles. Try out this much easier recipe that is healthier and can be prepared in advance.

Venue /Contact /Date /Time
Cairnhill CC 62354315
18/01/20081930hrs-2200hrs

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.

CNY Menu 7

2007-12-07T07:44:00.000-08:00

Chinese New Year Menu 7 @The PA CCs with Chef Yong

Seared Albacore Tuna Raw Fish Salad with Peanut Lime Dressing
A modern Fai Cai Yu Sheng salad with a new sensation of flavours yet living it up to its traditional meanings. Perfect with seared tuna or salmon, the creamy lime peanut dressing is a refreshing change complimented with a colourful green papaya salad.
Soy Braised Pork Ribs with Balsamic Vinegar and Roasted Australian Pumpkins
Slow cooked pork ribs in spices and soy that are melt in the mouth tender with a dash of Balsamic Vinegar served with five spice roasted Australia Pumpkins. Absolutely fabulous and wonderful!!

Duo of Shitake and Bailing Mushrooms on Broccoli With Truffle Oil
Two kinds of mushrooms braised in traditional oyster sauce elevated to elegance with the drizzle of truffle oil and Five Year Shaoxing Huatiao Wine.

Venue /Contact /Date /Time

Cairnhill CC /62354315
11/08/08 /1930hrs-2200hrs
28/01/2008 /1930hrs-2200hrs

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.

CNY Menu 6

2007-12-03T08:58:00.001-08:00

Chinese New Year Workshop Menu 6 @ The PA CCs with Chef Yong
A time to cook, celebrate and enjoy one of the most important festivals in Singapore, Chinese New Year is a time where traditional recipes are in focus and festive delights prevail. Chef Yong brings to you a series of modern Chinese flavours with traditional touches forthis year’s CNY cookout.

Deep Fried Chicken with Black Vinegar Glaze, Curry Leaves and Fresh Chilies
Tired of the usually plain boiled or roasted chicken on the table? Checkout this wonderful recipe by Chef Yong enhanced with aromatic curry leaves. Easy to prepare yet stunningly impressive!!
Saute Shrimp with Crispy Flat Fish,White Chive and Pine Nuts
A must have for every new year with an auspicious meaning, the ingredients in this recipe also contribute nutritiously to our well being for health.
Double Boiled Fragrant Pears with White Fungus, Red Dates and Mint Infusion
A sweet ending to all festive dinning,this is a light dessert with an auspicious meaning that helps to aid digestion and improve vitality from all the festive celebrations.

Venue /Contact /Date /Time
Cairnhill CC /62354315 /21/01/2008 /1930hrs-2200hrs

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.

CNY Menu 5

2007-12-03T08:44:00.000-08:00

Chinese New Year Workshop Menu 5 with Chef Yong @ The PA CCs
A time to cook, celebrate and enjoy one of the most important festivals in Singapore, Chinese New Year is a time where traditional recipes are in focus and festive delights prevail. Chef Yong brings to you a series of modern Chinese flavours with traditional touches for this year’s
CNY cookout.

Malt Glazed Five Spice Roast Pork Shoulder with Spicy Soy Bean Salad
Fragrant roast pork marinated with wine and fermented red bean curd (nam yee) for flavour, roasted to perfection, served with a tantilising fresh Japanese Soy Bean Salad
Crispy Shanghainese Style Fish Fillets with Pine Nuts
A new year must start with having fish in its menu symbolysing plentiful and bountiful harvests. One of Chef Yong’s specialities, check out this lovely recipe of crispy fish filets in sweet and sour sauce with pine nuts.
Saute Water Chestnuts withLotus Roots and Fresh Lily Bulbs on Crispy Noodles
A simple vegetarian stir fry that harmonises the sweetness of fresh lily bulbs with crunchy lotus roots in a light oyster sauce over crispy fresh egg noodles.

Venue/ Contact /Date /Time
Cairnhill CC /62354315 /14/01/2008 /1930hrs-2200hrs

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.

CNY Menu 4

2007-12-03T08:16:00.000-08:00

Chinese New Year Workshop Menu 4 @ The PA CCs with Chef Yong
A time to cook, celebrate and enjoy one of the most important festivals in Singapore, Chinese New Year is a time where traditional recipes are in focus and festive delights prevail. Chef Yong brings to you a series of modern Chinese flavours with traditional touches for this year’s
CNY cookout.
Steam Crabmeat with Sharksfin Melon In Superior Stock
A lovely soup flavoured with dried scallops and crabmeat, served with sharksfin melon and fresh coriander leaves.
Soy Braised Duck with Mushrooms and Chestnuts
A third generation family recipe that brings out the best of tender braised duck with herbs and spices in a rich mushroom soy gravy and fresh chestnuts.

Fried Rice with Jinhua Ham, Fresh Shrimp and Beijing Cabbage
A east west version of fried rice that is easy to prepare, simple yet elegant for an auspicious occasion.

Venue/ Contact /Date /Time
Cairnhill CC /62354315 07/01/2008 /1930hrs-2200hrs

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.

Workshops for December 2007

2007-12-01T17:40:00.000-08:00

Location Date ( Dec 07) Course Title
Ulu Pandan CC 01/12/2007 Xmas Honey Baked Ham Workshop Menu 1
Ulu Pandan CC 01/12/2007 Xmas Whole Fish Fillet Workshop Menu 3
Serangoon CC 04/12/2007 Xmas Honey Baked Ham Workshop Menu 1
Cairnhill CC 05/12/2007 Xmas Roast Turkey Workshop Menu 1
Marine Parade CC 06/12/2007 Xmas Roast Beef Workshop Menu 4
Cairnhill CC 07/12/2007 Xmas Whole Fish Fillet Workshop Menu 3
Cairnhill CC 08/12/2007Xmas Honey Baked Ham Workshop Menu 1
Cairnhill CC 08/12/2007 Xmas Roast Beef Workshop Menu 1
Marine Parade CC 13/12/2007 Xmas Honey Baked Ham Workshop Menu 1
Cairnhill CC 14/12/2007 Xmas Honey Baked Ham Workshop Menu 1
Cairnhill CC 15/12/2007 Xmas Roast Beef Workshop Menu 4
Cairnhill CC 15/12/2007 Xmas Whole Fish Fillet Workshop Menu 1
Cairnhill CC 17/12/2007 Xmas Roast Pork Workshop Menu 4
Serangoon CC 18/12/2007 Xmas Whole Fish Fillet Workshop 3
Civil Service Club 19/12/2007 Xmas Honey Baked Ham Workshop Menu 1
Cairnhill CC 21/12/2007 Xmas Roast Pork Workshop Menu 1
Cairnhill CC 22/12/2007 Xmas Pastry Workshop 1
Marine Parade CC 22/12/2007 Xmas Roast Lamb Workshop Menu 1

Menu Description:
Xmas Roast Turkey Workshop Menu 1 with Chef Yong @ The PA CCs
Roast Turkey with Orange Cranberry Marmalade
Tired of the using boring and dry turkey? Let Chef Yong guide you on how to slow roast a turkey to perfection. Besides the usual roast gravy, checkout the wonderful orange cranberry marmalade
Traditional Stuffing with Gravy
A smoked ham, mushrooms and peppercorn flavoured stuffing that is not just good with turkey, but absolutely wonderful for breakfast the next morning!
Rosemary and Garlic Potatoes With Red Wine Vinegar
The perfect way to accompany your Christmas roasts. Red or Yellow skin potatoes are idealwith rosemary and garlic. Add a splash of vinegar for more flavour!

Xmas Roast Lamb Workshop Menu 1
Roast Whole Boneless Chermoula Marinated Lamb Leg with Pumpkin and Balsamic Shallot Jam
Impress your guests by carving an entire slow roasted lamb leg flavoured with aromatic spices accompanied with golden pumpkin chunks and a sweet sour shallot jam
Minted Couscous Salad with Dried Apricots, Pine Nuts and Tomatoes
With some prep work done ahead, this dish can be assembled in less than 10minutes, goes very well with the above roast and is light and healthy too!
Chilled Rose Water Flavoured Lebanese Milk Pudding with Pistachios and Golden Raisins
Much appreciated by Middle Eastern Christians for the festive season, it’s a delightful flavour of milk, nuts and dried fruits with a floral bouquet.

Xmas Roast Beef Workshop Menu 1
Roast Beef with Red Wine Gravy and Root Vegetables
A spectacular piece of meat roast to perfection will certainly delight and impress your guests for the occasion. Chef Yong guides you through frombutchering to fine details of sauce making.
Truffle Oil Flavoured Smashed Potatoes
Lovely for all roasts, savour the flavours of truffles in your favourite mash and let the creaminess be of comfort to your tummy!
Xmas Cherry Jubilee With Vanilla Ice Cream
Sweet cherries perfumed with brandy and spices served with heavenly vanilla Ice cream. A perfect ending for the joyous occasion!!

Xmas Roast Beef Workshop Menu 4
Slow Roasted Premium Beef Sirloin with Bearnaise Sauce, Spring Leaf Salad
Premium NZ Sirloin whole roasted and pair with a home made béarnaise sauce, a traditional French hollandaise sauce with freshly chopped tarragon leaves. An lightly toss spring leaf salad compliments the lovely roast.
Roast Potatoes with Spicy Sausages in Tomato Sauce
Inspired by Spanish style patatas brava, oven roasted potatoes are serve smothered with a rich tomato sauce spiced up with chunks of spicy sausages
Apple and Thyme Tart with Balsamic Syrup and Vanilla Ice Cream
Late harvest apples on puff pastry sheets baked naked and drizzled with balsamic syrup and a scoop of vanilla ice cream. Simple pleasures of fruit, ice cream and a delicious home made balsamic syrup.

Xmas Roast Pork Workshop Menu 1

Roast Pork Loin with Apple Chutney
Tender juicy pork loin with tangy green apple and prune chutney. Good for the weekend brunch and a lazy afternoon.
Cold Potato Salad with Crispy Bacon and Whole Grain Mustard
A classical favourite for all and a great accompaniment to the festive roast. Chef Yong shares his tips on choosing the right type of potatoes and condiments for a memorable potato salad.
Xmas Wine Jellies with Mango Sauce
A healthy simple dessert to end the festive meal without having to worry about calories and too much heavy on the palate.

Xmas Roast Pork Workshop Menu 4
Corn, Bacon and Porcini Mushroom Chowder
A great soup full of chunky ingredients and lovely flavours of smoked bacon, freshly shucked corn and dried porcinis for that earth taste. Wonderfully good for kids too as they would appreciate the taste of bacon and sweetness of corn.
Slow Roasted Pork Belly with Balsamic Soy Glaze
An entire strip of pork belly marinated with spices and slow roasted to tenderness and a crackling skin. With a slight hint of Asian flavours, this makes it more appealing for all generations in the family and any leftovers can simply be stuffed into a mantou for the next morning’s breakfast.
Baked Potatoes Casserole with Spicy Sausages
A potato ratatouille perfumed with spicy sausages and bell pepper, lightly baked with cheese and baked to perfection. The baked potato casserole can be also eaten as a meal on its own without the above roast.

Xmas Pastry Workshop Menu 1
Quick and Easy Bavarian Black Forest Cake
A classic German Torte with layers of brandy soaked chocolate sponge, fresh whipped cream, marinated cherries and bitter chocolate shavings.
Xmas Brandy Flavoured Fruit Cake
A freshly baked fruit cake topped with marinated dried fruits in a liquor and spiced flavoured batter. One of the best ideas for taking to parties as this cake is relatively stable in our tropical weather with refrigeration.
Chilled Blueberry Trifle
A great individual chilled dessert for all sit down dinners, easy to prepare and serve and is time saving too. This is also a kids delight as proven in the many parties I have done with friends. To make it adult themed, just add in the rum and flambé if u like!

Xmas Honey Baked Ham Menu 1

Honey and Apricot Glazed Baked Ham The easiest Xmas dish to prepare, u may not believe it but Chef Yong will show u so. Can be done with all sizes of ham.
Warm Potato Salad with Bacon & Quail Eggs
Simple, easy and fuss free with an olive oil based mustard and fresh herb dressing. Excellent accompaniment to many roasts and can be served on other occasions too!
Sticky Date Pudding with Vanilla Ice Cream and Caramel Sauce
Aussie’s Xmas’ favourite after pavlova that can be prepare much ahead and reheated only when required to serve. Even the sauce can be made ahead too! What else?

Xmas Whole Fish Fillet Workshop Menu 3

Pan Seared Prawns, Fennel and Radish Salad with Citrus Dressing
Start this menu with a warm light salad of sautéed fresh prawns on a bed of fennel and radish salad tossed with an orange and lemon flavoured citrus dressing.
Almond Crusted Baked Whole Fish Fillet with Basil Hollandaise Sauce
Whole fillets of premium white dory crowned with a lovely almond flavoured crust, served with with a delicious Basil Hollandaise sauce infused with fresh basil leaves and a touch of lemon
Mediterranean Chicken and Tomatoes Baked Rice
End the meal with this easily prepared comfort dish of Mediterranean style chicken in tomato sauce build into a rice casserole and baked topped with mozzarella cheese and fresh herbs.A versatile recipe that can be easily converted with potatoes or pasta too!

Venue and Contact No/Person
Ulu Pandan CC 64637333 Tommy
Serangoon CC (The Serangoon)62859632 Angie/Edward/Eric
Marine Parade CC 63464900 Mdm Kua/Cherie
Cairnhill CC 62354315 Rena/Lily
Toa Payoh Central CC62521249 Helen/Mdm Bee
Civil Service Club(Open to Public)63915624 Peggy
Siglap CC 64498040 Eeling/Jenny

Online Registration:
http://www.one.pa.gov.sg/ (Gourmet Cooking or Modern Living Workshops with Chef Yong)
Contact Email for Brochures: coolchef@hotmail.com

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.

Basic Tomato Sauce

2007-11-13T06:46:00.000-08:00

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
300ml Water 水
100ml 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.

Xmas Pastry Workshop 1 Recipes (Improved Version)

2007-11-03T18:08:00.000-07:00

Dear all,

Here are the improved and alternative versions of the recipes from the Xmas Pastry Workshop 1.

Kirschtorte (Bavarian Black Forest Cake)
8 portions
Ingredients:
1 no Chocolate Sponge Cake, sliced horizontally into 3 pcs
For The Filling:
2 cans Canned Dark Pitted Cherries, slice into half, drained.
2tbsps Kirsch (cherry liqueur or brandy) or 1tsp kirsch essence
For The Syrup:
100g Sugar
125ml Water
50ml Kirsch (cherry liqueur or brandy) or 2tsps kirsch essence
For The Chocolate Whipped Cream Topping:
5 pcs Gelatine Leaf (~5g)
3tbsps Kirsch (cherry liqueur or brandy) or 1 ½ tsp kirsch essence
600ml Whipping cream
50g Unsweetened Cocoa Powder
50g Icing Sugar
l tsp Vanilla Essence
For Garnish:
200-250g Chocolate Shavings or Chocolate Curls
Canned Dark Pitted or Fresh Cherries

Preparation Method:

1. Mix cherries and kirsch, transfer to a bowl and let it steep for half an hour.

2. In a saucepan combine the sugar and water, bring to a simmer, stirring, and simmer until sugar is dissolved. Remove pan from heat and stir in Kirsch. Let it cool.

3. In small saucepan combine gelatine and Kirsch and let soften 5 minutes or soak gelatine leaves in cold water till soft before adding Kirsch essence if using. Gently heat mixture over low heat or a hot water bath, stirring, until liquid is clear. Remove from heat. In chilled bowl, beat cream until it holds soft peaks, add sugar, cocoa, and vanilla and beat until it holds stiff peaks. Add gelatine mixture in stream, beating, and beat until it holds stiff peaks.

4. Place one layer of cake onto a cardboard round, brush with some of syrup and arrange some cherries over it. Spread some of the whipped cream over cherries and invert second layer of sponge onto cake.

5. Brush with syrup, spread with remaining cherries and top with some more whipped cream, spreading it into an even layer and invert third sponge layer onto cake. Brush top with syrup and spread some whipped cream over top and sides of cake reserving the rest for garnish.

6. Transfer remaining whipped cream to a pastry bag fitted with a large star tip, pipe rosettes decoratively around top and bottom edge of cake and top the rosettes (on top edges of cake) with cherries. Sprinkle top of cake with remaining chocolate shavings and let cake stand, covered and chilled, for at least 3 hours and up to 8 hours.

INDIVIDUAL BLUEBERRY TRIFLES
8 Portions
Ingredients:
200g Fresh Blueberries reserve some berries for garnish
70g Sugar
2tbsp Sherry
300ml Whipping Cream
2tbsps Icing Sugar
8 slices Pound Cakes, cut into cubes
200g Instant Custard Powder
500ml Milk
½ tsp Vanilla Essence
Preparation Method:
1. In a medium-sized bowl, place the blueberries; stir in sugar and sherry; with a fork, mash about one-third of the blueberries. Allow the berries to steep in the wine

2. In another bowl, whip cream and icing sugar; set aside. Cut pound cake in 1-inch cubes. Whisk instant custard powder with milk. Stir vanilla into cooled pudding; fold in half of the sweetened whipped cream.

3. In eight parfait or wine glasses, or dessert bowls, arrange alternate layers of cake cubes, sugared blueberries and custard cream, repeating twice. Cover loosely with plastic wrap; chill.

4. Just before serving, top with remaining whipped cream and blueberries. Sprinkle with toasted sliced almonds and top with mint leaves, if desired.

Xmas Fruit Cake
Ingredients:
300g Butter, softened to room temperature
300 Sugar
580g Plain flour
20g Baking Powder
5no Eggs, beaten
50ml Rum
350g Mixed Dried Fruits soaked in extra 50 ml of rum
50g Walnuts nuts, coarsely chopped
1tsp Cinnamon Powder
1no Lemon, grated for zest
1 tsp Vanilla Essence
Preparation Method:
1. Heat oven to 160ºC. Beat the butter and sugar for 3mins until very creamy and pale in colour, scraping down the sides of the bowl half way through. Add in the eggs gradually and the rest of the flour slowly until well incorporated.

2. Mix in rum (the mix will look curdled), then add the presoaked mixed dried fruits, nuts, lemon zest, spice and vanilla. Beat together to mix, then stir in the baking powder.

3. Spoon mixture into the tin and smooth the top, Bake for 30 mins, then lower temperature to 140°C and bake a further 40mins, until a skewer inserted in the middle comes out clean. Leave to cool in the tin, then take the cake out of the tin. When completely cold, wrap well in cling film and foil to store until ready to decorate. The cake will keep for several months.

Workshops for November 2007

2007-11-03T10:05:00.000-07:00

Location Date ( November 07) Course Title
Siglap CC 02/11/2007 Xmas Roast Turkey Workshop 4
Serangoon CC 06/11/2007 Xmas Roast Beef Workshop 4
Siglap CC 07/11/2007 Xmas Roast Beef Workshop 4
Cairnhill CC 09/11/2007 Xmas Epicurean Workshop 1
Cairnhill CC 10/11/2007 Xmas Roast Pork Workshop 4
Cairhill CC 10/11/2007 Xmas Roast Lamb Workshop 1
Marine Parade CC 12/11/2007 Xmas Roast Pork Workshop 4
Civil Service Club 14/11/2007 Xmas Roast Beef Workshop 4
Siglap CC 15/11/2007 Xmas Whole Fish Fillets Workshop 3
Serangoon CC 16/11/2007 Xmas Roast Turkey Workshop 4
Cairnhill CC 19/11/2007 Xmas Roast Turkey Workshop 4
Serangoon CC 20/11/2007 Xmas Roast Pork Workshop 4
Civil Service Club 21/07/2007 Xmas Whole Fish Fillets Workshop 3
Marine Parade CC 22/11/2007 Xmas Whole Fish Fillets Workshop 3
Cairnhill CC 23/11/2007 Xmas Roast Beef Workshop 1
Cairnhill CC 24/11/2007 Xmas Epicurean Workshop 2
Cairnhill CC 24/11/2007 Xmas Whole Fish Fillets Workshop 3
Toa Payoh Central CC 27/11/2001 Xmas Roast Pork Workshop 1
Siglap CC 28/11/2007 Xmas Honey Baked Ham
Marine Parade CC 29/11/2007 Xmas Pastry Workshop Menu 1
Civil Service Club 30/11/2007 Xmas Roast Pork Workshop 4

Menu Description:
Xmas Roast Turkey Workshop Menu 4
Herb Roasted Turkey with Spicy Sausage Stuffing, Fresh Tomato Salsa
Nothing beats to have made your own turkey for Christmas this year. Start the festive season with a deliciously home made roasted turkey and a Spanish inspired spicy sausage stuffing. A fresh tomato salsa helps to refresh the palates.
Warm Roasted Sweet Potatoes, Pumpkin and Walnuts Salad
Designed to compliment the above roast, this is a great salad that fills, thrills and nothing against your will. Chunks of sweet potatoes and pumpkins are roasted till slightly caramelized and toss with a mustard mayonnaise dressing supplemented with walnuts and spring onions.
Mango and Rum Parfait
A great chilled dessert that can be prepared ahead and served a la minute with a topping of rum marinated fresh mangoes with a quick flambé if desired for an extra measure of excitement!

Epicurean Delights Xmas Workshop 1

Seared Scallop on Roasted Tomato, Rocket Salad with Truffle Oil Vinaigrette
This is one of my private dinner’s favourite starters whereby Mediterranean flavours are created with a wonderful visual presentation enhanced by sensational drizzling of white truffle oil vinaigrette.
Real Champagne Pork ribs
Inspired by Cze Char stalls in Singapore offering a make do version, this is a cranked up version with a glaze for the meaty pork ribs made with a reduction of white wine, offering a more intense flavour than what u will normally get.
Do not waste the left over champagne from your Xmas or New Year’s parties!!
Xmas Fruit Flan with Grand Marnier Flavoured Custard
An more interesting alternative to log cakes for the festive season, with fresh fruits in season used to topping a filling of liquer flavoured custard in a sweet crust tart shell.

Epicurean Delights Xmas Workshop 2
Crepes Au Breton
Smoke Salmon and Sour Cream Crepes with Dill
Savoury crepes with homemade sour cream, smoked salmon and condiments, great starter with champagne or a crisp Sauvignon Blanc or Riesling
Slow Roasted Mustard Crusted Pork Fillet with Tomato Confit
Marinated with a touch of Mediterranean fresh herbs and spices, the gentle roasting keeps the meat wonderfully tender and a confit of tomatoes with fresh thyme and garlic accompanies this mustard crusted pork tenderloin.
Orange and Grape Fruit Compote with Star Anise and Grand Marnier Sabayon
A simple elegant dessert of navel oranges Florida red grapefruit poached in their own juices with spices, topped with an airy Grand Marnier Flavoured Sabayon and freshly chopped mint.

Xmas Roast Lamb Workshop Menu 1

Roast Whole Boneless Chermoula Marinated Lamb Leg with Pumpkin and Balsamic Shallot Jam
Impress your guests by carving an entire slow roasted lamb leg flavoured with aromatic spices accompanied with golden pumpkin chunks and a sweet sour shallot jam
Minted Couscous Salad with Dried Apricots, Pine Nuts and Tomatoes
With some prep work done ahead, this dish can be assembled in less than 10minutes, goes very well with the above roast and is light and healthy too!
Chilled Rose Water Flavoured Lebanese Milk Pudding with Pistachios and Golden Raisins
Much appreciated by Middle Eastern Christians for the festive season, it’s a delightful flavour of milk, nuts and dried fruits with a floral bouquet.

Xmas Roast Beef Workshop Menu 1
Roast Beef with Red Wine Gravy and Root Vegetables
A spectacular piece of meat roast to perfection will certainly delight and impress your guests for the occasion. Chef Yong guides you through frombutchering to fine details of sauce making.
Truffle Oil Flavoured Smashed Potatoes
Lovely for all roasts, savour the flavours of truffles in your favourite mash and let the creaminess be of comfort to your tummy!
Xmas Cherry Jubilee With Vanilla Ice Cream
Sweet cherries perfumed with brandy and spices served with heavenly vanilla Ice cream. A perfect ending for the joyous occasion!!

Xmas Roast Beef Workshop Menu 4

Slow Roasted Premium Beef Sirloin with Bearnaise Sauce, Spring Leaf Salad
Premium NZ Sirloin whole roasted and pair with a home made béarnaise sauce, a traditional French hollandaise sauce with freshly chopped tarragon leaves. An lightly toss spring leaf salad compliments the lovely roast.
Roast Potatoes with Spicy Sausages in Tomato Sauce
Inspired by Spanish style patatas brava, oven roasted potatoes are serve smothered with a rich tomato sauce spiced up with chunks of spicy sausages
Apple and Thyme Tart with Balsamic Syrup and Vanilla Ice Cream
Late harvest apples on puff pastry sheets baked naked and drizzled with balsamic syrup and a scoop of vanilla ice cream. Simple pleasures of fruit, ice cream and a delicious home made balsamic syrup.

Xmas Roast Pork Workshop Menu 1
Roast Pork Loin with Apple Chutney
Tender juicy pork loin with tangy green apple and prune chutney. Good for the weekend brunch and a lazy afternoon.
Cold Potato Salad with Crispy Bacon and Whole Grain Mustard
A classical favourite for all anda great accompaniment to the festive
roast. Chef Yong shares his tips on choosing the right type of potatoes and condiments for a memorable potato salad.
Xmas Wine Jellies with Mango Sauce
A healthy simple dessert to end the festive meal without having to worry about calories and too much heavy on the palate.

Xmas Roast Pork Workshop Menu 4

Corn, Bacon and Porcini Mushroom Chowder
A great soup full of chunky ingredients and lovely flavours of smoked bacon, freshly shucked corn and dried porcinis for that earth taste. Wonderfully good for kids too as they would appreciate the taste of bacon and sweetness of corn.
Slow Roasted Pork Belly with Balsamic Soy Glaze
An entire strip of pork belly marinated with spices and slow roasted to tenderness and a crackling skin. With a slight hint of Asian flavours, this makes it more appealing for all generations in the family and any leftovers can simply be stuffed into a mantou for the next morning’s breakfast.
Baked Potatoes Casserole with Spicy Sausages
A potato ratatouille perfumed with spicy sausages and bell pepper, lightly baked with cheese and baked to perfection. The baked potato casserole can be also eaten as a meal on its own without the above roast.

Xmas Pastry Workshop Menu 1
Quick and Easy Bavarian Black Forest Cake
A classic German Torte with layers of brandy soaked chocolate sponge, fresh whipped cream, marinated cherries and bitter chocolate shavings.
Xmas Brandy Flavoured Fruit Cake
A freshly baked fruit cake topped with marinated dried fruits in a liquor and spiced flavoured batter. One of the best ideas for taking to parties as this cake is relatively stable in our tropical weather with refrigeration.
Chilled Blueberry Trifle
A great individual chilled dessert for all sit down dinners, easy to prepare and serve and is time saving too. This is also a kids delight as proven in the many parties I have done with friends. To make it adult themed, just add in the rum and flambé if u like!

Xmas Honey Baked Ham Menu 1
Honey and Apricot Glazed Baked Ham
The easiest Xmas dish to prepare, u may not believe it but Chef Yong will show u so. Can be done with all sizes of ham.
Warm Potato Salad with Bacon & Quail Eggs
Simple, easy and fuss free with an olive oil based mustard and fresh herb dressing. Excellent accompaniment to many roasts and can be served on other occasions too!
Sticky Date Pudding with Vanilla Ice Cream and Caramel Sauce
Aussie’s Xmas’ favourite after pavlova that can be prepare much ahead and reheated only when required to serve. Even the sauce can be made ahead too! What else?

Xmas Whole Fish Fillet Workshop Menu 3
Pan Seared Prawns, Fennel and Radish Salad with Citrus Dressing
Start this menu with a warm light salad of sautéed fresh prawns on a bed of fennel and radish salad tossed with an orange and lemon flavoured citrus dressing.
Almond Crusted Baked Whole Fish Fillet with Basil Hollandaise Sauce
Whole fillets of premium white dory crowned with a lovely almond flavoured crust, served with with a delicious Basil Hollandaise sauce infused with fresh basil leaves and a touch of lemon
Mediterranean Chicken and Tomatoes Baked Rice
End the meal with this easily prepared comfort dish of Mediterranean style chicken in tomato sauce build into a rice casserole and baked topped with mozzarella cheese and fresh herbs.
A versatile recipe that can be easily converted with potatoes or pasta too!

Venue and Contact No/Person
Ulu Pandan CC 64637333 Tommy
Serangoon CC (The Serangoon)62859632 Angie/Edward/Eric
Marine Parade CC 63464900 Mdm Kua/Lynn
Cairnhill CC 62354315 Rena/Lily
Toa Payoh Central CC62521249 Helen/Mdm Bee
Civil Service Club(Open to Public)63915624 Peggy
Siglap CC 64498040 Eeling/Jenny

Online Registration: www.one.pa.gov.sg (Gourmet Cooking or Modern Living Workshops with Chef Yong)
Contact Email for Brochures: coolchef@hotmail.com

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.

Workshops For October 2007

2007-09-21T18:31:00.000-07:00

Location/Date (October 2007)/Course Title
Marine Parade CC 11/10/2007 Hot Favourites Menu 5
Cairnhill CC 05/10/2007 Italian Pasta Workshop Menu 2
Cairnhill CC 06/10/2007 Japanese Cuisine Workshop 5
Cairnhill CC 06/10/2007 The Ratatouille Workshop
Toa Payoh Central CC 09/10/2007 Japanese Cuisine Workshop Menu 5
Civil Service Club 10/10/2007 Hot Favourites Menu 5
Ulu Pandan CC 11/10/2007 Hot Favourites Menu 5
Serangoon CC 19/10/2007 Xmas Pastry Workshop 1
Siglap CC 20/10/2007 Xmas Roast Pork Workshop Menu 4
Siglap CC 20/10/2007 Japanese Cuisine Workshop Menu 5
Serangoon CC 23/10/2007 Hot Favourites Menu 5
Civil Service Club 24/10/2007 Xmas Roast Turkey Workshop 1
Marine Parade CC 25/10/2007 Vietnamese Cuisine Workshop 3
Cairnhill CC 26/10/2007 Xmas Workshop Whole Fish Fillet Menu 1
Cairnhill CC 27/10/2007 Xmas Roast Turkey Workshop 4
Cairnhill CC 27/10/2007 Xmas Pastry Workshop 1
Toa Payoh Central CC 30/10/2007 Xmas Roast Turkey Workshop Menu 1
Cairnhill CC 31/10/2007 Xmas Roast Turkey Workshop Menu 1
For more information on registration, please visit www.pa.gov.sg
To subscribe on my mailing list for the regular updates, workshop schedules and brochures, please email me via coolchef@hotmail.com

Workshops Menus:
Xmas Roast Turkey Workshop Menu 4 with Chef Yong @ The PA CCs

Herb Roasted Turkey with Spicy Sausage Stuffing, Fresh Tomato Salsa
Nothing beats to have made your own turkey for Christmas this year. Start the festive season with a deliciously home made roasted turkey and a Spanish inspired spicy sausage stuffing. A fresh tomato salsa helps to refresh the palates.
Warm Roasted Sweet Potatoes, Pumpkin and Walnuts Salad
Designed to compliment the above roast, this is a great salad that fills, thrills and nothing against your will. Chunks of sweet potatoes and pumpkins are roasted till slightly caramelized and toss with a mustard mayonnaise dressing supplemented with walnuts and spring onions
Mango and Rum Parfait
A great chilled dessert that can be prepared ahead and served a la minute with a topping of rum marinated fresh mangoes with a quick flambé if desired for an extra measure of excitement!

Xmas Roast Turkey Workshop Menu 1 with Chef Yong @ The PA CCs

Roast Turkey with Orange Cranberry Marmalade
Tired of the using boring and dry turkey? Let Chef Yong guide you on how to slow roast a turkey to perfection. Besides the usual roast gravy, checkout the wonderful orange cranberry marmalade
Traditional Stuffing with Gravy
A smoked ham, mushrooms and peppercorn flavoured stuffing that is not just good with turkey, but absolutely wonderful for breakfast the next morning!
Rosemary and Garlic Potatoes With Red Wine Vinegar
The perfect way to accompany your Christmas roasts. Red or Yellow skin potatoes are ideal
with rosemary and garlic. Add a splash of vinegar for more flavour!

Xmas Roast Pork Workshop Menu 4 with Chef Yong @ The PA CCs
Corn, Bacon and Porcini Mushroom Chowder
A great soup full of chunky ingredients and lovely flavours of smoked bacon, freshly shucked corn and dried porcinis for that earth taste. Wonderfully good for kids too as they would appreciate the taste of bacon and sweetness of corn.
Slow Roasted Pork Belly with Balsamic Soy Glaze
An entire strip of pork belly marinated with spices and slow roasted to tenderness and a crackling skin. With a slight hint of Asian flavours, this makes it more appealing for all generations in the family and any leftovers can simply be stuffed into a mantou for the next morning’s breakfast
Baked Potatoes Casserole with Spicy Sausages
A potato ratatouille perfumed with spicy sausages and bell pepper, lightly baked with cheese and baked to perfection. The baked potato casserole an be also eaten as a meal on its own without the above roast.

Xmas Pastry Workshop with Chef Yong @ The PA CCs

Quick and Easy Bavarian Black Forest Cake
A classic German Torte with layers of brandy soaked chocolate sponge, fresh whipped cream, marinated cherries and bitter chocolate shavings.
Xmas Brandy Flavoured Fruit Cake
A freshly baked fruit cake topped with marinated dried fruits in a liquor and spiced flavoured batter. One of the best ideas for taking to parties as this cake is relatively stable in our tropical weather with refrigeration.
Chilled Blueberry Trifle
A great individual chilled dessert for all sit down dinners, easy to prepare and serve and is time saving too. This is also a kids delight as proven in the many parties I have done with friends. To make it adult themed, just add in the rum and flambé if u like!

The Ratatouille Workshop with Chef Yong @ Cairnhill CC Kitchen Studio

Ratatouille Ala Provence
Most of U have seen the animated version in the cinemas, now its time to catch the real thing. This comforting peasant style vegetable dish sends comfort to many French especially those who stay or have been to Provence in South of France. Originating from the city of Nice where Chef Yong spent five and half years honing his skills from local chefs whenever he steps ashore, it will presented in the same style of cooking and plating as you have watched in the movie. Coincidentally the Chef is also born in the year of the Rat!!
Provencal Grilled Chicken with Rosemary, Lemon and Aioli
To compliment the above Ratatouille, Chef Yong pairs it with a delicious tendon juicy grilled chicken leg, served with Aioli or freshly roasted garlic infused mayonnaise.
Poached Pears in Red Wine with Vanilla Ice Cream and Pistachios
Pears poached in red wine with spices, served with vanilla ice cream and roasted pistachios. Its a great dessert to serve and a great way to clear any leftover red wine used for cooking or merry making purposes.

Japanese Cuisine Workshop 5 with Chef Yong @ the PA CCs

Japanese Style Bacon and Spinach Baked Rice
Oozing creamy bites of sautéed bacon with fresh shitake mushrooms and spinach in a dashi flavoured rice gratinated with mozzarella cheese.
Yakitori
Skewers of soy marinated chicken and Japanese Scallions grilled to perfection with juicy sensations. A dash of sichimi togarashi (Japanese seven spice powder) elevates the taste profile to a new level of appreciation.
Crepes with Mango and Vanilla Lime Ice Cream
A delicious parcel filled with mango and caramel sauce topped with creamy vanilla lime ice cream. Very addictive, very seductive!

Hot Favourites 5 with Chef Yong @ the PA CCs

Garlic Peppered Prawns with Vanilla Balsamic Drizzle
One of Chef Yong’s specialties that marries lightly battered prawns sautéed with garlic and pepper and a touch of vanilla balsamic syrup. Great as a tapas dish or something to start with for dinner menus.
Fish Fillet with Sicilian Style Stew Tomatoes and Pine Nuts
A delicate stew of fresh dory fillets with a light brothy sauce of tomatoes, pine nuts and a touch of white wine. A generous sprinkling of fresh basil livens up the dish with a side accompaniment of roast potatoes.
Pears with Almond and Honey Greek Yoghurt
Poached pears with Greek yoghurt and mint, soothed with honey and crunchy almond flakes, a sweet indulgence with pleasant textures and refreshing notes.

Vietnamese Cuisine Workshop 3 with Chef Yong @ The PA CCs (Refer to previous blog for pics)
Caramelised Prawns with Salad and Fresh Herbs
The recipe was inspired by one of America’s most successful Vietnamese born architect –turned Chef, Charles Phan who is the Chef owner of *The Slanted Door Restaurant in San Francisco. Plump juicy shrimps with a soy caramel glaze; serve on a bed of salad greens and fresh basil and coriander leaves. A fantastic starter for a planned dinner menu or just simply served with plain steamed rice.
Crispy Fish Fillet with Tamarind Sauce
I tried this dish in Ho Chi Minh City and my Vietnamese Chef friend was kind enough to share the recipe with me when he was invited to our Lion City as a guest chef. A wonderful sauce made with tamarind paste, lemon grass, ginger and chillies, it is simply fantastic with most seafood recipes.
Rice Soup with Minced Pork and Mushrooms
Often regarded as an alternative comfort food to Soup Pho, a simple rice soup can be served in a big way with refreshing herbs, enhanced by high quality fish sauce and fragrant aromatics like garlic oil and pickles. Perfect way to start or end the day.

Italian Pasta 2 Workshop Featuring:

Spaghetti Pasta with Bacon, Mushrooms in WhiteWine Sauce

Looking for a healthy alternative? Why not check out this light pasta dish made wit, bacon fruity olive oil, white wine and flavoured with fresh herbs!!

Lasagne Al Forno

Watch how Chef Yong demonstrates the best way to cook a hearty bolognese sauce to complement noodle or baked pasta. Learn how to make a simple yet healthy lasagne without much fuss.

Fettucine Pasta with Alfredo Sauce
An Northern Italian classic pasta recipe made with fresh chicken, green peas, Parmesan Cheese and finish with cream.

Workshops for September 2007

2007-09-04T07:43:00.000-07:00

Location/Date ( Sept)/Course Title
Cairnhill CC 01/09/2007 Vietnamese Cuisine Workshop 3
Marine Parade CC 06/09/2007 Hi Tea Session Workshop 3
Toa Payoh Central CC 11/09/2007 Classics Menu 2
Civil Service Club 12/09/2007 Hi Tea Session Workshop 3
Cainrhill CC 14/09/2007 Sweet Treats Workshop 1
Cairnhill CC 15/09/2007 Epicurean Workshop Menu 4
Cairnhill CC 15/09/2007 Japanese Cuisine Workshop 3
Serangoon CC 18/09/2007 Hi Tea Session Workshop 3
Marine Parade CC 20/09/2007 Japanese Cuisine Workshop 5
Siglap CC 21/09/2007 Hi Tea Session Workshop 3
Serangoon CC22/09/2007 Pasta Workshop 2
Ulu Pandan CC 22/09/2007 Japanese Cuisine Workshop 5
Toa Payoh Central CC 25/09/2007 Hot Favourites Workshop Menu 5
Civil Service Club 26/09/2007 Japanese Cuisine Workshop 5
Cairnhill CC 28/09/2007 The Ratatouille Workshop
Cainrhill CC 29/09/2007 Hot Favourites Workshop Menu 5
Cainrhill CC 29/09/2007 Hot Favourites Workshop Menu 2

Workshop Menus:
Vietnamese Cuisine Workshop 3 with Chef Yong @ The PA CCs

Caramelised Prawns with Salad and Fresh Herbs
The recipe was inspired by one of America’s most successful Vietnamese born architect –turned Chef, Charles Phan who is the Chef owner of *The Slanted Door Restaurant in San Francisco. Plump juicy shrimps with a soy caramel glaze; serve on a bed of salad greens and fresh basil and coriander leaves. A fantastic starter for a planned dinner menu or just simply served with plain steamed rice.
Crispy Fish Fillet with Tamarind Sauce
I tried this dish in Ho Chi Minh City and my Vietnamese Chef friend was kind enough to share the recipe with me when he was invited to our Lion City as a guest chef. A wonderful sauce made with tamarind paste, lemon grass, ginger and chillies, it is simply fantastic with most seafood recipes.
Rice Soup with Minced Pork and Mushrooms
Often regarded as an alternative comfort food to Soup Pho, a simple rice soup can be served in a big way with refreshing herbs, enhanced by high quality fish sauce and fragrant aromatics like garlic oil and pickles. Perfect way to start or end the day.

Hot Favourites 5 with Chef Yong @ the PA CCs

Garlic Peppered Prawns with Vanilla Balsamic Drizzle
One of Chef Yong’s specialties that marries lightly battered prawns sautéed with garlic and pepper and a touch of vanilla balsamic syrup. Great as a tapas dish or something to start with for dinner menus.

Fish Fillet with Sicilian Style Stew Tomatoes and pine nuts
A delicate stew of fresh dory fillets with a light brothy sauce of tomatoes, pine nuts and a touch of white wine. A generous sprinkling of fresh basil livens up the dish with a side accompaniment of roast potatoes.

Pears with Almond and Honey Greek Yoghurt
Poached pears with Greek yoghurt and mint, soothed with honey and crunchy almond flakes, a sweet indulgence with pleasant textures and refreshing notes.

Italian Pasta Workshop 2 with Italian Sauces and Chef Yong @ the PA CCs
Pasta with Alfredo Sauce
An Northern Italian classic pasta recipe made with fresh chicken, green peas, Parmesan Cheese and finish with cream.

Lasagne Al Forno

Watch how Chef Yong demonstrates the best way to cook a hearty bolognese sauce to complement noodle or baked pasta. Learn how to make a simple yet healthy lasagne without much fuss.

Pasta with Bacon, Mushrooms in White Wine Sauce

Looking for a healthy alternative? Why not check out this light pasta dish made wit, bacon fruity olive oil, white wine and flavoured with fresh herbs!!

Japanese Cuisine Workshop 3 with Chef Yong @ The PA CCs

Chilled Tofu With Tomato and Soy Vinagrette

Have this delightful healthy appetizer for your next Japanese menu when uentertain again. Sun riped tomatoes are tossed in a sesame soy dressing that accompanies this nutritious
starter.

Prawn, Fish and Vegetable Tempura
Ever wonder how they get it so nice and crispy? Its not too difficult at all and all u need is the right ingredients and a little patience as u watch Chef Yong demonstrates this popular Japanese recipe.

Soboro Rice with Condiments
Not only this recipe can be served as a meal on its own, Chef Yong explains how to cook the various toppings for this one bowl meal which is great for kids to bring to school. Its also a great second course as a filler after tempura.

Epicurean Delights Workshop 4 with Chef Yong @ Cairnhill CC Kitchen Studio

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.

Japanese Cuisine Workshop 5 with Chef Yong @ the PA CCs

Japanese Style Bacon and Spinach Baked Rice
Oozing creamy bites of sautéed bacon with fresh shitake mushrooms and spinach in a dashi flavoured rice gratinated with mozzarella cheese.

Yakitori
Skewers of soy marinated chicken and Japanese Scallions grilled to perfection with juicy sensations. A dash of sichimi togarashi (Japanese seven spice powder) elevates the taste profile to a new level of appreciation.

Crepes with Mango and Vanilla Lime Ice Cream
A delicious parcel filled with mango and caramel sauce topped with creamy vanilla lime ice cream. Very addictive, very seductive!

Hot Favourites 2 with Chef Yong @ the PA CCs

Crispy Prawns with Wasabi Mayo and Tomato Salsa日式明虾沙拉酱
The latest trendy way to enjoy prawns with Chef’s Yong’s Wasabi Mayo and a simple salad. Enjoy!

Country Chicken Noodle Soup 西式家乡鸡丝面汤
Comfort food that appeals to all without much explanation needed. Chef Yong shares some sound advice to make a good noodle soup so that you would never have to depend on canned soups anymore.

Baked Rice with Smoked Bacon & Mushrooms 芝士培跟鲜菇饭
Creamy gratinated flavoured rice with bacon, mushrooms and cheese.
Make it on your menu when u need a quick fix especially for kids!

Workshops for Aug 2007

2007-08-02T09:26:00.000-07:00

Location Date ( Aug)) Course Title
Civil Service Club 01/08/2007 Chef Yong Personal Favourites Menu 4
Marine Parade CC 02/08/2007 Chef Yong Personal Favourites Menu 4
Cairnhill CC 10/08/2007 Mushroom Mania Workshop 1
Cairnhill CC 11/08/2007 Classics Menu 2
Cairnhill CC 11/08/2007 Italian Cuisine Workshop 3
Toa Payoh Central CC 14/08/2007 Italian Cuisine Workshop Menu 5
Cairnhill CC 16/08/2007 Hi Tea Menu Workshop 3
Cairnhill CC 17/08/2007 Special Menu for Passion Card Holders
Cairnhill CC 18/08/2007 Hi Tea Menu Workshop 3
Cairnhill CC 18/08/2007 Epicurean Workshop Menu 1
Serangoon CC 21/08/2007 Japanese Cuisine Workshop 1
Toa Payoh Central CC 28/08/2007 Japanese Cuisine Workshop 1
Civil Service Club 29/08/2007 Chef Yong Personal Favourites Menu 1
Cairnhill CC 30/08/2007 Chef Yong Personal Favourites Menu 2
Cairnhill CC 31/08/07 Japanese Cuisine Workshop 2

Menus:
Mushrooms Mania with Chef Yong @ The PA CCs

Deep Fried Mushrooms with Truffle Mayonnaise
Delightful crispy pieces of breaded Shitake mushrooms with a truffle oil perfumed mayonnaise dipping sauce.
Creamy Mushroom Soup with Cheese Crouton
Old fashioned cream of mushroom soup made in traditional style with cheese crouton and fresh mushrooms
Flaky Puff Pastry with Porcini Mushrooms, Chicken and Fresh Thyme
One of the most celebrated mushrooms, the earthy porcini is paired with chicken and fresh thyme wrapped in puff pastry. Its an ideal mouth watering snack or party food that makes you craving for more with your glass of white wine….

Classical European Favourites Workshop 2 with Chef Yong @ Cairnhill Kitchen Studio

French Onion Soup with Cheese Crouton
A robust hearty soup made with caramelized onions and chicken stock. An accompanying creamy cheese crouton adds the warmth of this wonderful country style soup.
Wiener Schnitzel Lemon Mustard Mayonnaise
Austrian Style Breaded Pork Cutlets seasoned with mustard and paprika. Crispy and delicious, Chef Yong also introduces a lovely Lemon Mustard Mayonnaise have this dish in between bread or with boiled potatoes.
Peach Melba
The legendary French Chef Auguste Escoffier created this wonderful dessert in honour of a dinner hosted for the late Queen Mother during a state visit to France. Poached peaches topped with vanilla ice cream and raspberry sauce made this simple creation a culinary classic in today’s cooking.

Italian Cuisine Workshop 3 with Chef Yong @ The PA CCs

Flag Salad (Mozzarella, Vine riped Tomatoes and Basil with Olive Oil)
From the island of Capris comes this wonderful salad that has become one of the symbols of Italian cuisine. Learn from Chef Yong how to choose the right type of mozzarella cheese for the salad and the best way to appreciate this simple recipe
Roast Leg of Lamb with Rosemary and Garlic
Tender leg of lamb with lovely rosemary and garlic to awaken your senses to Italian cooking. Let Chef Yong guide u to achieving a series on doneness for your leg of lamb so that there will be something on the plate for everyone and for those who can’t quite take to lamb, Chef Yong will explain the differences between mutton and lamb and the best ways to bring the lamb meat to a delicious mouth watering roast.
Champion Tiramisu
As the name implies, this traditional Italian “pick me up” is not worth its claim if it doesn’t hit u on first bite.The is an unique recipe that hasn’t been found anywhere else since I learnt it from my Pastry Chef @ the Marina Mandarin.Too good to be missed!

Hi Tea Session Workshop 3 with Chef Yong @ The PA CCs

Shrimp on Toast with Wasabi Mayo
HK café favourites of delectable pieces of shrimp and sesame coated bread toasts fried to a crisp and serve with Chef Yong’s special Wasabi Mayo
Ham Steak Bun with Emmental Cheese and Balsamic Shallot Jam
Kids will love the contrasts of tastes with savoury ham and cheese against sweet sour shallot jam in between a soft bun. Ideal for snack or lunch boxes and throw in some chips, it’s a perfect tea break snack for all.
Lemon Pistachio Cake
One of my favourite pound cakes for tea, this is a great tea cake to share with friends with nice buttery notes and lovely toasted pistachios. Simple and easy to bake, its deliciously additive too with fresh cream!

Special Menu By Chef Yong @ Cairnhill CC 17th August 2007
Fish fingers with Roasted Garlic and Tomato Dip
A delicious fragrant dip of roasted garlic and fresh tomatoes to go with Chef Yong’s special crispy breaded fish fingers, this fun and exciting recipe is a great add on to all food occasions and once started, its so hard to stop!
Creamy Linguine Pasta with Chicken, Cabbage, Mushrooms and Fresh Thyme
Easy to prepare and whip up, this mouth watering pasta dish is great for one dish meals and kids will fall in love with its creamy taste. For adults, this is a good recipe to learn more about food and wine pairing when u experience on your own on serving the lovely dish with a glass of Chardonnay.
Caramelized Bananas with Rum and Vanilla Ice Cream
One of the best desserts in Chef Yong’s repertoire which u can prepare easily and still taste good. Enjoy the flavours of rum marinated bananas over vanilla ice cream!

Epicurean Delights Workshop 1 with Chef Yong @ The Cairnhill CC Kitchen Studio

Soft Shell Crab with Spicy Mayo on Green Mango Salad
A lovely starter of tempura battered soft shell crab with creamy spicy mayo that goes well with your glass of chilled Champagne or cool crisp Sauvignon Blanc.
Leek and Pumpkin Soup with Seared Scallops
Using Japanese Kobacha pumpkins for its unique sweetness enhanced together with leeks in cooking up a delicious soup with seared scallops, poached prawns and tomatoes. A new world Chardonnay or Semillon will match the soup with elegance.
Grilled Prime NZ Sirloin with with Truffled Mash Potatoes and Glazed Shallots
A full flavoured Prime NZ Sirloin with truffle oil perfumed mash potatoes and a glazed of shallots in port wine. Best paired with an Aussie Carbernet Sauvignon, Syrah or Merlot from the Coonawarra Estate, South Australia, Chef Yong will share some insights to bridge ingredients with wines too.

Chef Yong Personal Favourites Recipe Workshop 1 @ the PA CCs
Mum’s Curry Chicken Recipe
From the Chef’s mother’s kitchen comes an enhanced recipe that has “wow!” many important business and Hollywood celebrities, this fragrant version of our local curry chicken has been cooked from the Mediterranean to the Caribbean, US and even in the Kingdom of Saudi Arabia!
Tauhu Telor with Home Made Kicap Manis
Essentially a simple tofu and omelette dish with a flavourful self invented home made kicap manis recipe. That means the sauce cannot be bought else where but only be taught. Check it out! I always cook this as my comfort food when I miss home during the time overseas.
Punggol Style Seafood Mee Goreng
Memories of childhood experiences with my family on catching an hour and half ride on Bus no 82 or 83 from town to the end of Punggol just to have seafood @ the Old Choon Seng Restaurant. Chubby bubbly Chef Ah Lek helmed at the kitchen then and this recipe represents one of his best creations.

Chef Yong’s Personal Favourites Recipes Workshop 2 @ The PA CCs

Braised Pork with Fermented Yellow Bean Sauce and Mushrooms (Babi Pongteh)
The Peranankans are an important heritage to our culinary identity and working alongside with a Nonya Chef is really an eye opening experience on how their cuisine can be so delicious. There are no shortcuts to it but every effort is worth the recognition after that.This simple stew recipe is one such representation.
Nonya Otak Otak
Another one of the Chef’s Mother signature recipe, this traditional dish created by Chef Yong’s mother who literally made a business out of it for more than 10 years before deciding to call it a day and take it easy. Now, the Chef has inherited this wonderful recipe and made further improvements to it.
Bananas with Gula Melaka, Coconut Cream and Glutinous Rice
A recipe shared by an Indonesian Peranakan, this recipe is similar to that of the Thai Mango with Glutinous Rice but using bananas cooked in palm sugar over glutinous rice and a touch of coconut cream.

Chef Yong’s Personal Favourites Recipes Workshop 4 @ The PA CCs
Beef Rendang
Tender chunks of beef with fragrant spices and cooked with rich coconut milk.
A great stew that it taste better when kept longer so make more and make it early to allow flavours to develop to the fullest!
Spicy Lemon Grass Chicken Patties with Calamansi Pickled Onions
Home cooked dish created by a very innovative Indonesian friend who in turn learnt from his maid. Simple chunks of chicken patties with fragrant lemon grass and other spices, topped with calamansi pickled onions.
Nasi Goreng Belachan Istimewa
Indonesian style fried rice with chili paste and shrimps , cook to a spectacular fragrance, served with fresh belinjo chips and keropok.

Japanese Cuisine Workshop 1 with Chef Yong @ the PA CCs

Chawanmushi
Steamed soft smooth egg custard with chicken, Japanese Fish Cake and fresh shitake mushrooms.
Ton Katsu with Citrus Dipping Sauce
Crispy panko crumbed pork loin with a citrus dipping sauce. Chef Yong also reveals whats the secret behind those sweet and sour dipping sauces that come with the breaded pork cutlets in Japanese restaurants.
Japanese Pancake with Aduki Red Beans and Taro Ice Cream (Dorayaki)
Great little sweet snacks to go with Yam Ice Cream.
Think of our local ice cream potong and colourful provision shop loti.

Japanese Cuisine Workshop 2 with Chef Yong @ the PA CCs

Japanese Gyoza with Ponzu
A traditional Japanese snack with Chinese origins. Learn how to make the filling with Chef Yong
and a wonderful accompanying Citrus Soy Dipping Sauce.

Teriyaki Chicken
Juicy tender chicken marinated with teriyaki sauce. Let Chef Yong explain how to make a flavourful teriyaki sauce and to upgrade the recipe into a bento box great for take out or office lunches.

Workshops Schedule for July 2007

2007-07-15T01:52:00.000-07:00

Location /Date ( July) /Course Title
Siglap CC 01/07/2007 Special Demo Menu for Open House
Marine Parade CC 05/07/2007 Steak Chops and More Workshop Menu 4
Toa Payoh Central CC 06/07/2007 Steak Chops and More Workshop Menu 4
Toa Payoh Central CC 07/07/2007 Italian Cuisine Workshop Menu 2
Cairnhill CC 14/07/07 Italian Cuisine Workshop Menu 5
Toa Payoh Central CC 17/07/07 Chef Yong Personal Favourites Menu 4
Marine Parade CC 19/07/07 Italian Cuisine Workshop Menu 5
Serangoon CC 20/07/07 Steak Chops and More Workshop Menu 1
Toa Payoh Central CC 21/07/07 Chef Yong Personal Favourites Menu 1
Ulu Pandan CC 21/07/07 Chef Yong Personal Favourites Menu 4
Civil Service Club 25/07/07 Steak and Chops Menu 1
Cairnhill CC 27/07/07 Italian Pasta Workshop Menu 1
Cairnhill CC 28/07/07 Chef Yong Personal Favourites Menu 4
Cairnhill CC 28/07/07 Epicurean Workshop Menu 3

Chef Yong’s Personal Favourites Recipes Workshop 4 @ The PA CCs
Beef Rendang
Tender chunks of beef with fragrant spices and cooked with rich coconut milk.
A great stew that it taste better when kept longer so make more and make it early to allow flavours to develop to the fullest!
Spicy Lemon Grass Chicken Patties with Calamansi Pickled Onions
Home cooked dish created by a very innovative Indonesian friend who in turn learnt from his maid. Simple chunks of chicken patties with fragrant lemon grass and other spices, topped with calamansi pickled onions.
Nasi Goreng Belachan Istimewa
Indonesian style fried rice with chili paste and shrimps , cook to a spectacular fragrance, served with fresh belinjo chips and keropok.

Italian Cuisine Workshop 5 with Chef Yong @ The PA CCs
Zucchini and Calamari Fritters with Cold Tomato Coulis
A delightful starter that has hot and cold sensations of crispy calamari and zucchini with a freshly home made tomato coulis. Be enticed to go for a second round!!
Pork Escalope with Marsala Wine Sauce
Tender Pork Loin with a Marsala Wine Reduction and sautéed mushrooms. This is a great recipe that is easy to make and any left over marsala wine can be used in tiramisu or served with coffee.
Fettucine with Sun Dried Tomatoes and Pine Nut Sauce
A light healthy olive oil based pasta recipe that can be served either warm or cold. Ideally serve with some fresh grated parmesan cheese and fresh chopped parsley.

Steak and Chops and More 4 with Chef Yong @ The PA CCs
Beyond the scope of Western food as we know in Singapore from hawker centres and food courts, Chef Yong shares many other steaks, meat chops and side dishes ideas in this popular series of workshops that are designed to educate and for you to experience with. Not to be missed especially for meat lovers.
Asparagus Soup with Fresh Parmesan and Croutons
A widely appreciated seasonal vegetable, asparagus has natural affinity for shaved Parmesan Cheese and all things salty due to its natural sweetness. As a soup, it compliments well with many different garnishes and can be appreciated either cold or hot.
Parmesan & Herb Crusted Chicken Chop with Romesco Sauce
Tender boneless leg meat is marinated with mustard and garlic, dusted with Parmesan and fresh herbs flavoured flour mix and deep fried to a nice golden brown. A wonderful smoked peppers flavoured Romesco Sauce elevates the palate sensations a new level of pleasure and discovery.
Smoked Salmon and Leeks Risotto
Short grain rice cooked with stock and cream to a lovely rich comforting texture before being infused with diced pieces of smoked salmon and a generous sprinkling of Parmesan Cheese and fresh dill.

Chef Yong Personal Favourites Recipe Workshop 1 @ the PA 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.
Mum’s Curry Chicken Recipe
From the Chef’s mother’s kitchen comes an enhanced recipe that has “wow!” many important business and Hollywood celebrities, this fragrant version of our local curry chicken has been cooked from the Mediterranean to the Caribbean, US and even in the Kingdom of Saudi Arabia.
Tauhu Telor with Home Made Kicap Manis

Essentially a simple tofu and omelette dish with a flavourful self invented home made kicap manis recipe. That means the sauce cannot be bought else where but only be taught. Check it out! I always cook this as my comfort food when I miss home during the time overseas.
Punggol Style Seafood Mee Goreng
Memories of childhood experiences with my family on catching an hour and half ride on Bus no 82 or 83 from town to the end of Punggol just to have seafood @ the Old Choon Seng Restaurant. Chubby bubbly Chef Ah Lek helmed at the kitchen then and this recipe represents one of his best creations.

Steak, Chops and More Workshop 1 with Chef Yong @ The PA CCs

In these series of workshops, the focus is on cooking chops and steaks from different types of meat. While you may be using similar cuts of meat for each round, Chef Yong introduces different sauces and toppings plus delicious side dishes to help you plan a menu for your cookout at home
Pork Chops with gravy ala Hainanese Ah Kor style
Remember how our enterprising Hainanese Ah Kors's would set up stalls selling their own little version of Western Style pork chops using British influenced sauces after years of working in Raffles Hotel and The Singapore Cricket Club? Check out how to make these sauces from Chef Yong whose mentor is one of Singapore's most famous Hainanese Chefs!
Baked Potato Skins
A perfect starter or snack for your nextcocktail party. Learn how to choose the right type of potatoes for this recipe and the varieties of toppings and fillings that
can be used.
Chunky Boston Clam Chowder
A heart warming soup made from Fresh Clams, enhanced with white wine and winter root vegetables.

Epicurean Delights Workshop 3 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! daring combination of succulent prawns in a crispy batter toss with brandy laden mayo and topped with a mind blowing spicy mango and tomato salsa. Fresh coriander leaves provide a breath refresher.

Tempura Prawns with XO Mayo and Mango Tomato Salsa

A daring combination of succulent prawns in a crispy batter toss with brandy laden mayo and topped with a mind blowing spicy mango and tomato salsa. Fresh coriander leaves provide a breath refresher.
Guinness Stout Ribs with Green Apple and Red Cabbage Salad
Another round of alcohol flavoured recipe with Guinness providing flavour and character to the meaty pork ribs, the green apple salad helps in alternating between the sensations of sweet and sour.

Porcini and Seafood Risotto
A mix of shrimps, crabmeat and scallops with dried ceps mushrooms (porcini) cooked in its own stock with short grain rice. Grated Parmesan Cheese provide familiarity and a dash of truffle oil propels the sensation to a new high.

Welcome to My Blog!

2007-07-15T01:30:00.000-07:00

Dear fellow blog reader,

If u are a new visitor or have accidently stumbled on to this blog with cooking and eating as your passion, u may want to check out whats in store for you here. I am a professionally trained chef in multi disciplines based in Singapore that enjoy cooking as much as a profession or hobby and have a passion for wine and dine irregardless of status quo. I enjoy sharing my knowledge and learning from others too hence I run leisure cooking sessions @ various Peoples Association Community Clubs as a visiting guest chef instructor since 2002. Please also visit my other blog www.culinarywizard.blogspot.com for articles that i have posted since September 2006.

To facilitate new visitors and easier references to all workshop monthly schedules , I am starting the new blog here for everyone to have easier access on information pertaining to the on going, new and upcoming workshops at various locations in Singapore. In case u are not on the regular mailing lists or do not have access to email, you can always visit here to have the latest updates.

Happy cooking and reading.....

Culinary Regards

Chef Yong