have picked the favourites of many for this baking class. Most Singaporeans would have grown up eating the "Bengali" or "Sarabat stall" type of large triangular yellow curry puffs. The Sugee cake is a perennial favourite for many, especially during the festive seasons. The Pandan cupcake with the gula Melaka icing.........hmmmm come and attend the class!
Walking around an Asian wet market can be a fascinating
experience, full of tantalising sights, sounds, smells and
new tastes to discover. However, it can also be daunting
to those who aren’t familiar with the heaps of produce on
display. This book, featuring some 40 Asian ingredients,
will shed light on those attractive bunches of leaves and
soil-dusted root vegetables, and act as a practical guide to
how they can be used to whip up scrumptious dishes.
This practical guide features 40 ingredients found in
the markets of South East Asia, each illustrated for easy
reference and identification. Discover the amazing benefits
of these herbs, spices and other ingredients, and learn
how they can be used in the home kitchen or prepared
as a natural remedy. Also included is a small collection of
recipes for scrumptious snacks, drinks and main dishes.
If you like potatoes or tomatoes, you will enjoy this simple dish. One of my personal favourite ways of eating this is by sprinkling some grated cheddar cheese over the roasted potatoes and then dipping the potatoes in the sauce. The cheddar cheese would have melted due to the heat and the potatoes will be simply yummy! You can serve the sauce separately as a dip too.
This is a perfect party food, and you can crumb the cheese well in advance and fry it just before the guests arrive. The tomato jam too can be done at least one week in advance. I am sure you will enjoy every bite and leave nothing on the plate. The fritters will be crispy on the outside with melting soft goat’s cheese inside.
On 6th June 2014, a group of about 18 students from the Coleman College attended a 2-hour motivation talk by me. The students are pursuing their Advanced Diploma in Hospitality and Tourism and were very interested to learn about how I became a chef and all the things I am doing currently as part of my career.
Though she had never stood next to me and taught me how to cook, I have learnt from her –“if a meal taste right then the recipe should be right”; “cook with fondness for the person whom you are cooking for and if you don’t want to cook, don’t cook!” My mother spoke with her fingers and cooked with her knowing fingertips. She never used recipes and so cooking is probably in her DNA, as it is in mine and all my siblings too.
I found Tokyo almost brand new – you know what I mean? It is so clean! And I did not come across signboards that show “no littering”! I hardly found any graffiti; no rubbish on the pathways and did not see any dustbins overflowing with garbage. Though I saw a number of people walking their dogs, there was no dog poop anywhere.
People clear their table after a meal at most eating outlets. I barely saw anyone eating on the go. I saw some well-dressed staff, probably in management levels, cleaning the signboards or glass doors in or outside their offices. I saw shop owners sweeping the sidewalks and streets outside their shop.
She welcomed me with a warm friendly smile and spoke exceptionally excellent English. I say “English” because she was the only person who spoke perfect English during my trip to Tokyo this time. Ayuko is an English Language teacher at the local university. She then became a trained professional cook specializing in Kaiseki (traditional Japanese multi-course meal). Ayuko’s cooking classes are held in a cosy room in a neighbourhood library, full of books on Japanese cuisine, culture and history. She takes pride as one of the very few culinary instructors who offers vegetarian courses in Japan!