Culinary Adventures in the Month of Auguest 2008

August CALENDAR

September CALENDAR

Authentic Chinese Restaurant Cooking – Demo Class

Learn authentic Chinese restaurant cooking from Chef Keong. He has years of experience having worked in Marriott, Hyatt Hotels, private clubs and restaurants. He also has teaching experience, having taught in private clubs and culinary schools, and has proven to be a very popular and well liked teacher, passionate, sincere and enthusiastic about his craft.  He is well known for being very exact and precise in his recipes so that you will be successful everytime you try the dishes in your own kitchen. From the very first lesson, you will learn from him to select and season the right wok to purchasing, cutting and preparing the fresh ingredients. We guarantee you that you will have a most enjoyable and rewarding time with Chef Keong.

Wednesday/Aug 6/7pm-9.30pm/$50

Steamed Chicken with Fresh Prawn Paste (Ba Fa Zheng Gai)
Chef Keong will show you the way to debone whole chicken, and topped with prawn paste,
steamed and deep fried, restaurant style.

Brandy Salt Prawns (Siu Zhao Gok Har)
Simple to do, yet tasty!

Malaysian Salted Shrimp Chicken (Hum Ha Wee Gai Boh)
Very popular dish in Malaysia, using chincalok to cook chicken. Simply yummy.

Wednesday/Aug 13/7pm-9.30pm/$50

Steamed Chicken with Ginger (Keong Yeong Wat Gai)
A popular restaurant dish, that appeals to both young and old.

Seaweed Beancurd Prawn (Zi Choi Meng Har Tong)
An impressive dish to delight your guests! Prawns with Squid Paste wrapped with
beancurd skin and seaweed, deep fried and coated with sesame seeds

Double-boiled Papaya with Fungus
A soup that is believed to help cool your body system

Wednesday/Aug 20/7pm-9.30pm/$50

Crispy Almond Chicken (Han Yang Soh Gai)
Delicious crispy chicken pieces with almond flakes

Sichuan Stir-Fried Garlic Prawns (Sichuan gong Siu Ming Ha)
Yummy prawns fried in a special sichuan sauce, finger-linking good!

Prawn Seaweed Egg Crepe Roll (Choi Dan Fu Pei Chuen)
A great party dish!

Wednesday/Aug 27/7pm-9.30pm/$50

Spareribs in Special Sauce (Siu Chiap Gok Ju Pai)
Delicious spareribs cooked with Chef Keong’s special sauce.

Crab & Chicken Liver Salted Egg Roll (Hai Siu Fong Gong)
A very popular dish that is still found in some restaurants, eaten on its own or as one of the side dish on the Cold-Dish Platter.

Tofu with Minced Prawns (Ba Fa Zheng Fu)
Another great steamed tofu dish, which is always welcomed at meal times.

Wednesday/Sep 3/7pm-9.30pm/$50

Dried Vegetables with Pork (Mui Choi Kow Yok)
A favourite amongst young and old. Great with porridge and rice

Sweet & Sour Pork (Ko Loh Yok)
Learn the technique to make the crispy pork with a good delicious sauce, in restaurant style.

Panfried Ginger Salmon (Keong Song San Man Yu)
Simple yet delicious

Wednesday/Sep 17/7pm-9.30pm/$50

Steamed Fish Belly with Olives (Lan Kok Zheng)
An unusual way of steaming fish with olives. Great with your rice

Wok Fried Flower Clam, Thai Style (Thai Sek Chao Fa Xing)
Fresh flower clams cooked in delicious thai sauce

Double-Boiled Herbal Pork Muscle (Ba Gek Dou Xhong Dan Ju Yu Guak)
A tasty herbal soup that will delight soup lovers.

Wednesday/Sep 24/7pm-9.30pm/$50

Pan-Fried Honey Butter Salmon (Mak Zhap Ngaw Yao Jin Wah Yu)
Salmon panfried with yummy gravy

Braised Wrapped Cherry Tomatoes (Hong Siu Fan JieXi Zi Tao)
Using cherry tomatoes, minced pork and prawns and a tasty braising sauce to go with it

Spicy & Sweet Prawns on Hotplate (Tik Pan Chao Har)
Guaranteed to please all, come and learn this hotplate dish of prawns cooked with delicious gravy, served piping hot.

Hands-on Tim  Sum Course by professional Tim Sum Chef Yeo Poh Soon

We  are very happy to announce that Chef Yeo Poh Soon will  be conducting a series of exciting lessons on tim Sum at our school! He has a most impressive resume, having worked at  top Tim Sum restaurants such as Tung Lok Restaurant,Jade Palace,Crystal Jade,Spring Court over a period of 20 years.he will be sharing his expertise ,and secrets  and teach you how to prepare dough, roll and thin them to perfection to enclose juicy and tasty filling. Chef Yeo is a gregarious, lively and generous teacher who will share the secrets of tim Sum making with you. We guarantee that you will have a fun and profitable time with him. So hesitate no more! Sign up today to reserve a place in his class!

Monday/Aug 4/1-5pm/$70

Shanghai Xiao Loong Pao
The secrets of the perfect xiao long pao lies in the soft but slightly chewy skin and the
scrumptious, juicy filling. Chef Yeo will share with you the traditional method for
preparing the filling so that the juice bursts happily with each bite! He will also show
you how a short cut method to prepare the filling.

Fried Salad Prawn Roll
Crisp and delicious. This is a great tim sum for your
guests and loved ones.

Hong Kong Baked Polo Pau
This is a great favourite in Hong Kong and has an
attractive ‘pineapple’ skin over the top.

Monday/Aug 4/6.30pm-10.30pm/$70

Deep Fried Prawn Dumpling in Beancurd Skin (Chian Dao Xia)
Fresh prawns wrapped with beancurd skin, make into a triangle shaped dumpling and deep
fried with a special crispy batter.

Steamed Pumpkin Kueh (Jin Kuah Kao)
Authentic pumpkin kueh steamed and pan fried

Mushroom and Chicken Tart (Xian Muo Koo Ji Li Su)
Learn to make the flaky pastry tart and fillings, very similar to our western chicken pie.

Monday/15 Sep/6.30pm-10.00pm/$70

Char Siu Pau
Learn from the expert to make the right pau skin and the fragrant char siew filling

Steamed Carrot Cake
One of chef’s favourite, simple to make, yet very yummy.

Mango Pudding
Always a popular dessert, well loved by both adults and children.

Monday/22 Sep/6.30pm-10.00pm/$70

Steamed Cabbage Seafood Roll (Chun Ba Hai Xian Chuen)
Fresh seafood wrapped in white cabbage and steamed

Steamed Cake (Ma Lai Ko)
A traditional steamed healthy cake

Steamed Pancake with Red Bean Paste (Tou Sa Jian Ruan Pin)
Sweet pancake wrapped in red bean paste, steamed and panfried

Monday/29 Sep/6.30pm-10.00pm/$70

Panfried Chives Delight (Xian Jian Jiu Chye Guo)
A most delicious savoury dumpling, filled with green chives, prawn, chicken and mushroom, steamed and panfried.

Fragrant Onion Pancake (Xiang Shu Chung Yu Pin)
Learn the technique to make this flaky pancake, baked with fragrant spring onions

Crispy Golden Tofu (Huang Jin Chui Pi Tofu)
Get the best tips to fry this tofu delight that is crispy on the outside, yet soft on the inside

Local Favourites

Tuesday 30 Sep/7-9.30pm/$50

Nasi lemak
Whole set. Learn to make the fragrant rice, scrumptious chilly, crispy ikan bilis, and peanuts and serve it with a special belachan omelette, sliced cucumber and learn how to pack the whole set in banana leaf, the traditional way!

Otak otak
Fresh fish, seasoned with spices and then grilled to perfection is always a hit and for a sweet and traditional ending,

Kueh Sarlat
This green and white combination was Chef Judy's late grandma and aunt's favourite. A thick, satisfying pandan kaya layer is steamed together with glutinous rice. Learn how to give the rice the traditional 'stamp' of the nonyas using blue flowers picked from Nature's bounty!

Popular Cakes & Pastries from the Bakery (Demo) by Chef Judy Koh

These are cakes made with fruits of the season sold at our Café Pralet and very popular with our customers. Learn the secrets of making them with Chef Judy herself!

Lychee Martini
This cake ,elegantly decorated, with flambe lychees and naturally sweetened with white chocolate has won the hearts of our customers.

Chempedak Mousse Cake
We guarantee that you will love this! Not too overpowering , sandwiched between layers of soft sponge,and proudly made with our Asian local fruit!

Mango Almond Tart
Who can resist slices of sweet mango sprinkled with golden almond flakes on a layer of light cream and encased in a crisp almond base?

Restaurant Desserts - Demo by Chef Judy

Tues 02 Sep/7-10pm/$50

When you have guests coming to your home, what better way to impress and make them remember your hospitality by serving them restaurant style desserts you can make and prepare at home. Let Chef Judy take you step by step in the preparation and get tips like how to prepare them in advance.

Baked Baby Ice Cream Alaska with Liqueured Apricots - These are served with flaming brandy sauce. A stunning dessert where homemade ice cream is paired with apricots coated with egg white and baked ! A brandy sauce is served with it and set on fire!

Cappucino Chocolate Stonehenge Splendour - This is a very impressive dessert and easy to make. You will learn how to make a quick cappuccino mousse and surround it with chocolate pieces so it resembles the famous stongehenge in England!

Lemongrass fruity jelly with passion fruit sauce - Light and refreshing jelly that is light and exciting on the palate and appealing visually. This is a great fusion dessert that serves as a great sweet ending to a meal

Grand Marnier Flambe bananas - Simple but yet delicious and Grand Marnier is set alight on the dessert plate.

Hands-on Pau Making -Char Siu, Chicken and Longevity Pau By Chef Judy Koh

Thur 14 Aug/6.30-10.30pm/$80

Learn the secrets behind soft and fine textured paus

No premixed flours or excessive use of chemicals

Pick up tips on how to pleat and shape the paus

Learn the techniques of shaping and colouring of attractive 3-D longevity paus
How to prepare and cook the tasty char siu filling and special chicken filling
Get tips on how to store and make paus in advance
Know what takes place in a pau factor

Hands-on Chocolate Cakes by Chef Judy

Friday/Aug 15/1-5pm/$80, Friday/Sep 05/1-5pm/$80

These are fabulous desserts which will impress all your guests.

Molten Cake –learn the secrets of how to prepare lovely chocolate cakes which when cut, ooze a rich and sensuous chocolate sauce. Very impresssive and Irresistible!!!

Flourless Chocolate Cake – light and airy with a delicious filling.

Velvet Chocolate Cake – finger licking good

Caffe Pralet

Thursday 4 Sep/7-9.30pm/$50

Due to repeated requests from her students, Chef Judy will be sharing the following recipes of items that have been selling very well in her cafe

Oreo Cheesecake
This light and satisfying cheesecake, with our favourite crushed Oreo biscuits is a hit with everyone!

Egg white biscotti
Low calorie and completely oil-less, these nut filled, thin and crisp Italian delight is a joy to eat.

Rich Chocolate Fudge Cake
This is not the starchy, hoon kueh version of chocolate fudge but made of solid, French couverture chocolate. Finger licking food!

Meals in Minutes

Tuesday 16 Sep/7-9.30pm/$50

Men and women in the 20th century live such busy and hectic lives. We hold full time jobs, tend to our families and are hard pressed for time to prepare healthy and wholesome meals! Chef Judy herself has and is still going through the same path...and wishes to share with you some healthy, easy- to- cook, balanced dishes which she enjoys whipping up for herself and two kids. So whether you are a single mum or dad, or a parent who wish to prepare healthy meals for your family, we welcome you to this down to earth, no frills cooking class with Chef Judy Koh!

Western Chicken Stew
this is a hearty and satisfying one dish meal loaded with carrot chunks, tasty chicken and potatoes. Fast and easy to prepare

Grilled Fish, Italian style
Served on a bed of pasta, this attractive dish is appetizing and makes a well balanced meal.

Japanese Tofu, Meat and Miso combo
Cooked with Japanese rice sweet corn niblets, this is a happy and tasty dish

Asian Delight

Let's travel to Japan with Chef Judy as she takes you step by step into the traditions and ways of the Japanese.

Tempura
Learn the secrets of how vegetables and seafood are dipped in a special batter, fried and served with a dipping sauce.

Nabeyaki Udon
A hearty Japanese noodle meal. Egg, chicken and vegetables cooked in a tasty dashi stock make a balanced 1 dish meal.

Katsudon
Very popular are these crisp, golden brown meat cutlets which are served with steamed Japanese rice.

Aagedashi Tofu
Delightful squares of tofu are topped with a sauce and condiments.

Japanese table setting

VENUE FOR ALL LESSONS: Eng Hoon Mansion #01-03/04, 17 Eng Hoon Street, Singapore 169767.
NOTE: Please register before coming.

For registration and enquiries, please call or email us.