Culinary Adventures in the Month of June 2008

June CALENDAR

July 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/2 Jul/7pm-9.30pm/$50

Special Meatball Congee (Sam Gap Dai Chok)

Don’t miss this great opportunity to learn from Chef Keong, who will share with you the secrets to making the best congee, and also  a recipe for the delicious meatball.

Oatmeal Prawns (Mai Pian Xia) – Simply delicious!

Wednesday/9 Jul/7pm-9.30pm/$50

Thai Garlic Spareribs (Xun Tao Za Pai Guak)

Using thai garlic with its distinctive flavour to cook this yummy and tasty spareribs

Thai Fried Prawns with Stink Beans (Thai Sek Chao Dao Chao Har)

Another one of the thai favourites, prawns cooked in thai curry paste

Fragrant Thai Curry Pork (Thai Sek Ga I Zha Hiong Yok)

The secret to this tasty dish lies in the fragrant thai marinade for this fried pork slices.

Wednesday/23 Jul/7pm-9.30pm/$50

Teochew Fish Porridge (Chew Zhao Yu Chiok)

Learn the secret to making this rich and tasty stock to making this delicious teochew. Fish porridge with fresh mackerel.

Braised Chicken Feet with Mushrooms ( Dong Gu Man Gai Geok)

Another local favourite that will surely delight both young and old.

Wednesday/30 Jul/7pm-9.30pm/$50

Oriental Pork Chop (King Dou Guak Wong)

Learn to marinade this pork chop, deep fried and cook with a yummy full flavoured

Sauce.

Steamed Fish Belly in Guilin Sauce (Guilam Jong Zheng Yu Wan)

Simple yet delicious

Butter Prawns (Gu Sek Ngaw Yao Har)

One of Chef Keong’s specialties. Deep fried prawns that tastes so good!

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!

Thursday / 5 June 08 /  6.30-10.30pm / $70

8 Flavoured Vegetable Roll (Pa Pao Chuen)
8 types of vegetables wrapped In beancurd skin and steamed

Buddha’s Palm Tart (Fuo Shuo Su)
Flaky pastry shaped like a buddha’s palm with red bean paste

Almond Dessert (Nan Bei Xin Ren Lu)
Using fresh almonds to grind to a very delicious almond dessert

Monday / 9 June 08 / 1-5pm / $70

Seafood Guo Tie
Always a favourite that you would always order in a tim sum restaurant. Learn to make this for your loved ones.

Onion Pancake
Another tim sum pancake with onion, so simple yet tasty

Durian Pudding
For durian lovers, learn to make this durian pudding restaurant style

Thursday / 12 June 08 /  6.30-10.30pm / $70

Steamed Vegetarian Dumpling (Zhen Su Jiao)
Steamed dumpling with spinach, carrots and mushroom

Flaky Tart with Custard Cream (Mei Ren Yao)
Another unique flaky tart in moon shape filled with custard cream, baked with cashew nut

French Peas Dessert (Wan Tou Huang)
French peas steamed and grind into paste, and set in fridge, eaten as a cold dessert

Thursday / 19 June 08 /  6.30-10.30pm / $70

Sharksfin Dumpling in Superior Stock (Yu Chi Kuan Tang Jiao)
Sharksfin dumpling with dried scallop, prawns and mushrooms, boiled and served in Superior stock

Crispy Popiah Roll with Yam shreds (Chiu Pi Yu Shi Chun Chuen)
Yam shreds, turnips, carrot and mushrooms wrapped and deep fried in popiah skins with a special crispy batter

Flaky tart with red bean paste and sesame seed (Che Ma Shao Pin)
Delicious flaky tart with red bean paste

Thursday / 26 June 08 /  6.30-10.30pm / $70

Lotus Flower Pancake (Nian Hua Pin)
Flaky pancake with red bean paste wrapped in lotus leaf

Fish Meat Dumpling (Yu Rou Shui Jiao)
Fish meat dumpling, boiled in superior stock

Steamed Pork Pau (Kou Bu Li Pau Che)
Steamed pau with minced pork, ginger strips and mushrooms

Day Time Classes : Mondays, 1 – 5pm
Night Time Classes : Thursdays 6.30 – 10.30pm
Fee : $70
All classes are Hands – on.
Monday classes are followed by afternoon tea

Monday/7 Jul/1-5pm/$70

Shanghai Xiao Loong Pao

The secret of the perfect xiao loong 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  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/7 Jul/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 panfried.

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/21 Jul/1-5pm/$70

Har Kow

Learn the secret of how to prepare fresh prawns so that it remains crunchy and tasty.

Char Siu Shou

This is a baked delicacy. A juicy char siu filling is encased in a flaky, melt –in your mouth pastry!

Hong Kong Strawberry dessert

A refreshing fruity dessert with an intriguing red bean filling enclosed in an attractive manner and topped with a piece of succulent strawberry.

Monday/21 Jul/6.30pm-10.30pm/$70

Seafood Sushi Roll (Hai Xian Sou Si Chuan)

Sushi roll deep fried with special crispy batter

Seafood Roll in Superior Stock (Shan Tang Xian Chu Chuan)

Yam and prawn meat in beancurd skin, steamed in superior stock

Almond Beancurd (xin Ren Dou Fu)

Always a favourite dessert amongst the young and old.

Monday/28 Jul/1-5pm/$70

Savoury Dumplings (Hum Swee Kok)

A tasty chicken  filling is encased in a dough  and deep fried

Panfried Vegetable/Meat Pau (Shen Jian Chye Rou Pau)

Another panfried tim sum favourite with vegetable and meat filling.

Egg Tart

This is a baked  pastry that consists of a light and flaky thousand layer pastry and silky smooth egg custard filling.

IN CONJUNCTION WITH THE SINGAPORE FOOD FESTIVAL, CHEF JUDY IS NOW BRINGING BACK ALL HER EVER-POPULAR LOCAL FAVOURITES AND DELIGHTS. SIGN UP EARLY TO AVOID DISAPPOINTMENT!

Monday/28 Jul/6.30pm-10.30pm/$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

Teochew Heritage  by Chef Judy Koh/Tue 1 Jul/7-10pm/$50

A teochew herself, Chef Judy Koh is familiar with the ways and culture of  the Teochews. In this lesson, she will share with you her personal favourites from her family. Back by popular demand!

Teochew Lor Arp (Duck)

Learn the secrets of preparing this aromatic, traditional favourite.

Teochew Png Kueh (Peach shaped glutinous rice kueh)

Students who have tasted our Png Kueh gave us a big thumbs-up.

Au Nee (Teochew Yam dessert) A well loved restaurant dish!

Local Favourites

Tue 8 Jul/6.30-10pm/$80

Have fun learning to flip, roll and make the pastry for these delicious items by Chef Judy

Roti Prata
Learn to make this favourite Indian breakfast Chef Judy’s way. It still tastes as good

Vegetarian curry

Murtabak with Lamb Filling
Learn to make this common dish which is filled with minced lamb and eaten with a curry sauce

Tue 22 Jul/7-10pm/$50

Satay ! Satay !

Guaranteed to please! Chicken, pork or mutton, this is always a delicious favourite, especially when it comes with the tasty, homemade peanut sauce.

Nasi Chicken Briyani

We will show you how to prepare the fragrant rice as well as the healthy and tasty chicken cooked in yoghurt instead of coconut milk..

Ketupat

Learn the art and make your own! We will share with you an easy way of making the ketupats as well as provide you with a detailed diagram of 2 ways of doing the traditional, leaf weaving method!

Tue 29 Jul/7-10pm/$50

Soon Kueh

Learn to make the soft, chewy skin and cook the scrumptious turnip filling!

Chwee Kueh

Soft and topped with a great sweet turnip filling, cooked in the traditional way

Ah Ma’s Special Chilly sauce- A must have !!!!

Chee Cheong Fun

Learn to cook the silky, smooth dough as well as the various fillings, and sauce!

Advanced Sushi Making

Exotic ingredients such as sea urchin, tobiko, natto, salmon roe are used during this lesson. Learn the correct technique and authentic hand movements for making rice balls (shari-dama).

Inari Sushi
Make 6 types of sushi wrapped in Japanese tofu skin.

Gunkan Sushi
Make 8 types of handshaped sushi !

Japanese Soba
Learn how to cook Japanese Soba with cold dressing so that the Soba noodles are just the right bite.

Date & Fees:

Parent - Child Workshop

Creative Cakes for Children

Giant Cupcakes with edible bears - have fun making giant sized cupcakes and decorating with edible bears

Monster cake with colourful monsters - this is cake topped with colourful monsters which you kids will make

Happy Doggie Cookies - Kids have fun making a happy dog cookies by shaping the dough into the ears, nose, eyes and mouth of a dog and arranging them together.

Fee : $80 for parent & child below 12 yrs
$15 for extra child below 12 yrs
Due to space contraints, a maximum of  1 extra child is allowed

Date : 5th June, 10am - 3pm

Pasta Making for Parent & Child

Make your own pasta. Parents and children will have fun creating various types of pasta.

Spinach pasta in Italian sauce
Make your own healthy pasta with a spinach flavour.

Tortellini
These are ring shaped pasta. Children will have fun stuffing the pasta and folding them.

Chocolate Pasta
Not normally found in the supermarket but kids would love this as a dessert.

Fee : $80 for parent & child below 12 yrs
$15 for extra child below 12 yrs
Due to space contraints, a maximum of  1 extra child is allowed

Date : 12th June, 10am - 3pm

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?

Plain and wholesome cakes for the family (Hands-on) by Chef Judy Koh

30th June, 1 – 5pm, $80 (Hands-on)

Sometimes you get tired of mousse and cream cakes and all you want is a good ,wholesome and plain cake that you want to whip up for yourself and your loved ones… Spend an afternoon with Chef Judy making these with great tasting family favourites!

Grandma’s Banana Cake
Sweetened with fragrant,fresh bananas, this will please kids and adults alike!

Fudge Brownies
What makes a perfect brownie? A crisp crunchy top with dense,chewy-moist fudgy interior? A slightly gooey mouth-feel that begs for a glass of milk?Made with real chocolate, this brownie has it all…Serve with ice cream, the family will beg for more!

Café Pralet Carrot Cake with cream cheese topping
This is a great tasting cake made with cornoil and fresh grated carrots, nuts and yummy ingredients! It sells like hotcakes in our café and has a delicious cream cheese topping.

Restaurant Desserts II - Demo by Chef Judy

4th June, 10am – 1pm, $60 (Demo)

Restaurant Desserts II is another impressive selection or desserts created to titillate your tastebuds! During the lesson, you will gather tips as to how to prepare the desserts in advance so that entertaining becomes an enjoyable and stress free process!

Classic Vanilla Crème Brulee - Creamy, silky smooth and totally satisfying, this is a classic French dessert!Chef Judy will show you how to infuse the dessert with real vanilla beans,bake it  to a perfection  and how to  achieve the wonderful,thin,glasslike layer of caramelized sugar. When your spoon breaks through the caramelized surface and meets the creamy custard,the combination explodes with contrasting flavours and textures!!

Mango Sorbet - This is a most refreshing  and light dessert that is non creamy and fat free, Served with fresh mango and crispy leaf tuile, this is easy  and fail proof1

Chilled Lemon Souffle - Served in lemon cups that have been hollowed out, this is a light  and elegant dessert with just the right amount of tangyness.

Bittersweet Chocolate Truffle and Pecan Praline Tart - Intense and velvety smooth, you’ll be lucky to have any leftovers!

Restaurant Desserts - Demo by Chef Judy

Thur 31 Jul/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.

Breakfast Bakes/Sandwiches with Cecilia Hough

Cecilia’s passion for the food and beverage industry was ignited when she first started to work at a catering company during weekends and school holidays. It was obvious just how important food is to everyone, from our daily meals and especially when we celebrate special occasions. Cecilia studied Hotel Management where after she worked in the very busy Holiday Inn Johannesburg International Airport and a very quaint Lanzerac Manor in the heart of the South African winelands. She also worked at Doornbosch Restaurant in Stellenbosch, where she was responsible for developing recipes to best illustrate the fusion of South African and Malay cuisine, traditionally referred to as ‘Cape-Malay’ cuisine. One of the highlights of her career was a two year stint onboard the Queen Elizabeth 2, where she had the opportunity to work with, learn from and teach colleagues from around the word. With menus being tailored to the region of the word the ship would be in at the point of time, she is familiar with cuisines from around the world. Cecilia will be back to teach her wonderful breakfasts and sandwiches. After all breakfast is the most important meal of the day.

“I prefer to invite guests for breakfasts and brunches rather than dinners and lunches.  This allows me to have the rest of the day for myself.  Join me in the pursuit of breakfast happiness.”

Breakfast Bakes – Demo cum Hands-on by Chef Cecilia/Sat 5 Jul/9am-12pm/$70

Baking is not only for birthday parties and for festive occasions.  It can be easy and rewarding to bake your own breakfast bread, quiches, biscuits and muffins.  I like to impress them with breakfast and relax for the rest of the day. 

Condense Milk Bread

At the previous brunch party my guests were awed by this attractive and rich breakfast bread.  The way it is shaped into little pull-away rolls makes it fun to eat.  The dough can be prepared the night before and the bread baked in the morning. 

Crust-less Quiche

This is the quickest quiche you will ever make.  It is completely crust-less.  Make one large quiche and slice it into neat pieces or make individuals.  It is perfect for breakfast, brunch or any time of the day.

Health biscuits

This recipe is shared by my entire family and all their friends.  It is a standard item in everyone’s house.  These biscuits contain sunflower seeds, pumpkin seeds and flax seed and are made of whole wheat flour. Shape it into large chunky biscuits to be dunked into a cup of steaming coffee or into small delicate flowers for your afternoon tea.  Keep it in an airtight container where it will last for weeks.  Mine is always finished within a week!  Perfect and nutritious!

Bacon and Asparagus Muffins

Muffins do not have to be sweet.  These savoury muffins are great for breakfast or brunch. Serve it fresh from the oven with grated cheese. 

Breakfast Sandwiches - Demo cum hands-on by Chef Cecilia

Sat 19 Jul/9am-12pm/$70

If you enjoyed the previous series of breakfast sandwiches and would like to be more daring or are thinking of having a breakfast or brunch party, these new sandwiches will be inspiring.

Monte Cristo Sandwich

This ham and cheese sandwich with a difference.  I will show you how to make mini sandwiches that children will find irresistible. 

Breakfast Hotdogs with Homemade Onion and Tomato Chutney

Ever though of serving gourmet hotdogs for breakfast?  Stuff the sausages with cheese, wrap it in bacon and dress it with tangy, homemade onion and tomato chutney.  The chutney on its own is a winner, as it can be served with fried eggs, potato pancakes and polenta.

Traditional Egg Benedict

Lightly toasted muffins, bacon and perfectly poached eggs which, when the yolks burst, drift into a cloud of buttery hollandaise sauce.

Chef Judy’s Signature Cheesecakes Demo

Thur 3 Jul/7-10pm/$50

Mini Italian Expresso chessecakes

These are designer  petite cheesecakes with a delicious cocoa crust baked with chocolate speckled cheese topped with chocolate covered expresso beans on a bed of silky coffee scented cheese topping.

Extraordinary cheesecake with white chocolate cream cheese topping

Who can resist this baked lemon scented cheesecake with a delicious chocolate cookie crust?

Mandarin Orange Cold Set cheese cake

This is a non-baked cheesecake that does not require the oven .Refreshing and light

Creative Cakes Demo by Chef Judy

Thur 10 Jul/7-10pm/$60

Chocolate Cabbage Cake

Decorated to look like a real cabbage. Present your guests with the prettiest knock-em-dead creation they have ever seen! Aren’t you curious how it’s made? You will be fooled.

Watch our Chef Judy transform white chocolate into realistic looking cabbage leaves. Not only does the cake look good, but it also tastes good. It is high in fibre, moist and not too sweet. In fact, the vegetable, zucchini is added to it, yet it tastes chocolaty and not at all veggie-like.

This Cake was showcased during the last Food & Hotel Asia Exhibition 2006. It grabbed the attention of international magazines such as Pastry and Art Design European magazine, ‘Patissceria’.

Pecan Pie

Absolutely delicious ,crunchy and not too sweet.

Cheesecake (NY)

What’s unusual about this cheesecake (but ypical of New York Cheesecake) is that this rich baked cheesecake has a pastry crust on the bottom AND the sides. Absolutely rich, dense and yummy.

Creative French Cakes With An Asian Twist by Chef Judy Koh

Thur 17 Jul/7-10pm/$50

Don't miss the new Creative French style cakes lesson by Chef Judy. Asian ingredients like rice, black sesame seeds are combined in a very exciting and unusual way. If you are getting tired of the same old mousse cakes, chocolate rolls, etc etc, now is the time to excite jaded palates! And Judy will of course live up to her reputation and present the cakes in a visually exciting and creative way!

Sesame Gateau

Lovers of black sesame will enjoy this black and white sesame cake done in an attractive yin and yang chocolate design.  This is a cake that will excite jaded palates .The mousse is made of fragrant back sesame paste sandwiched with fragrant soft sponge on a crisp bed of toasted sesame praline.

Crisp Rice Tarts

This delicious marriage of western pastry and Asian rice were inspired by boats plying along the river in Thailand’s famous Floating Market.

Steamed Cake in Banana leaf cups

We are familiar with Thai fish otak be intrigued by how Chef Judy makes, steams and decorate  these cakes to  look like these famous otaks…nothing fishy about it,just sweet sensations!

Asian Breads Demo by Chef Judy

Thur 24 Jul/7-10pm/$50

These are breads with Asian ingredients incorporated into western techniques.

Tom Yum Bagguette with Spicy Filling

Hot and spicy tom yum soup is incorporated into this crisp French bread loaf.  Utterly delicious.

Sichuan Cabbage Doughnut

Fried or baked, this popular favourite has a savoury filling of sichuan cabbage, mushrooms and minced meat.

Japanese Bonito Tofu Bread

We incorporate Japanese tofu and bonito into the bread dough for an exciting experience.

Exciting One-Day Hands-On Workshop ON DOUGHNUT Making

Chef Judy /Friday/4 Jul/1-6pm/$100

The current craze on soft, fluffy doughnuts has created quite a buzz in town...with people queuing for hours for them. But why queue, when you can make them yourselves?

Sign up for this exciting class on Designer Doughnuts!( Even if you have gone through Stage one of bread making, there are new things to learn at this class, eg,how to use different types of flours to get the effect we want,the use of different systems of bread making, etc etc...)

Contents of the class:10 different types of Creative Doughnuts:

1. Flower shaped-blueberry cream cheese doughnuts
2. Heart shaped strawberry heart doughnuts
3. Signature Pralet doughnuts-with a delicious chocolate hazelnut crispy filling
4. Japanese wasabe green tea doughnut
5. UFO doughnuts:eye-catching doughnuts shaped like a creature from outerspace
6. Apple cinnanon doughnuts: Yummilicious!!!
7. Mocha red bean doughnuts
8. Savoury Pizza cheese doughnuts- made fragrant with delicious Italian herbs
9. Chocolate Mint doughnuts
10. Healthy Baked low fat doughnuts: Orange scented doughnuts coated with chocolate and nuts. Finger licking good!!!

Hands-on Noodle Making Course by Chef Judy

Friday/11 Jul/6.30-10pm/$80

Have fun learning to make your own fresh noodles from fresh ingredients! These noodles are free of preservatives and chemicals and delicious! And we show you how to prepare the tasty and nutritious stock!  Have fun kneading, cutting and cooking your own noodles on your own or with your loved ones!

Spinach /carrot Noodles

We use fresh spinach or carrot juice and share with you not only how to make the  high fibre noodle but also how to fry it so that your family can have a one-dish ,well balanced meal!

Mee Hoon Kueh

Knead, shape and tear them into pieces and throw them into a pot to boil. Have lots of fun making this popular hawker favourite.

Tasty ikan Bilis and Soya bean stock

All those who tasted our stock gave us a big thumbs-up for its flavourful and nutritious taste!

Japanese green Tea Noodles

Served chilled ,this comes with a delicious Japanese sauce, topped with nori strips and sesame seeds

Hands-on Traditional Mooncakes by Chef Judy

Friday/18 Jul/6.30-10pm/$80

Have fun kneading, shaping and knocking out moon cakes that you make yourself. In this lesson, we share with you all the techniques and secrets of making:

Baked Mooncake

Certainly a must-have item during the mooncake season. Picture yourself and your loved ones under a moonlit night sipping Chinese tea and enjoying luscious pieces of mooncake that YOU made yourself - how romantic can it get?

Teochew Thousand Layer Flaky Yam Mooncake

Learn the secrets of making this delicious item - light and crisp AND we share with you how to make the

Homemade YAM Filling

The good thing about home made fillings is that you can adjust it according to how sweet you want it to be, unlike the commercial ones that tend to be cloyingly sweet.

Lesson also includes demonstration on making of Syrup and Lotus Paste

Demo cum Hands-On Mooncake Special by Chef Judy

Friday/25 Jul/6.30-10pm/$60

Do something new, creative and fun for the coming mooncake festival. You will have hands-on for the Durian Ingots and 3-D Snowskin Piglets:

Nutty Mooncakes

Learn to make these great tasting, nutty mooncakes laden with nuts, ham and other fragrant ingredients.  And not too sweet as well!

3-D Snowskin Cutie Pie Piglets and snowskin mooncakes

These are adorable 3-D piglets (no mould needed) which have got eyes that will melt your hearts, roly poly bodies and curly wurly tails!

Walnut Mooncake

Delicious nuggets of mooncakes studded with walnut pieces and no mould needed too!

Gelato Making Demo by Chef Michael Koh

Saturday/12 July/9am-11am/$65

Chef Michael Koh has done extensive work with both American ice-cream and Italian gelato, having done both formal courses and worked with ice-cream makers from US and Italy. In a recent renowned US course in Pennsylvania, Michael graduated among the top 10percent of class and went on working in creameries there and in Manhattan. Michael has also helped with the set-up of local gelatorias in Singapore.

Participants will get an introduction to the world of homemade gelato with an Asian taste in this workshop. Durian is considered the king of fruits in this part of the world, widely well-loved by its natives. Italian gelato has a proud tradition of over 400 years and yet no self-respecting Italian will place durian as a choice fruit to be crafted into a gelato. At this workshop we will see how this could be done using ingredients easily available. We will also convert another aromatic asian fruit chempedak into a gelato. Finally participants will get to taste a popular local dessert, Chendol as a gelato.

Durian Gelato

This is a perennial favorite. Fragrant, irresistible and absolutely yummy.

Chempedak Gelato

Chempedak is a local fruit that is bound to please! Its fragrance is subtle and teasing.

Chendol Gelato

The right combination of gula melaka and coconut milk make Chendol a very popular local dessert. Here is the chance to 'elevate' this dessert into an award winning gelato!

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.