Page 39 - Newsletter

fOOd civil Service club 37

COOkiNG JAPANeSe CuiSiNe
WORkShOPS by Chef
by Chef eRiC TAKAShi nAKAyA

Japanese cuisine is one of the most beloved cuisines in Singapore.
Hoping to make the upcoming Chinese New Year dinner a Learn from Chef Takashi Nakaya on how to prepare authentic and
memorable one for your loved ones? Chef Eric Low, our resident favourful dishes. While you are at it, immerse yourself in the rich
chef, is here once more to impart his impressive culinary wisdom. and interesting Japanese culture!
Cook irresistible dishes that your family and friends will come back
for seconds! Cooking Class 1
Introducing the California Roll. Make a mouth-watering sushi roll
with crab meat, avocado and cucumber. Then, create your own
Hand Roll Sushi with just thin sheets of roasted seaweed, rice and
other fllings. Another menu mainstay is the Chawanmushi, which
is an egg custard appetiser. Master these three dishes and become
a bona fde Japanese chef.
Chinese New Year Menu 12 Chinese New Year Menu 3
This auspicious three-course Learn to create meals that Date: Sunday, 8 Mar 15
meal comprises three dishes: have their roots in different Register By: 2 Mar 15
Chaozhou New Year Spring heritages. First up is the Prawn
Rolls with Kumquat Sauce; Paste Chicken with Lime Chilli
Crispy Prawns Crusted with Dipping Sauce, a must-have
Salted Egg Yolk; and Traditional dish for the Lunar New Year
Chaozhou Radish Cake. All three gathering. The Teochew Braised Cooking Class 2
dishes will be wildly popular as Pork Belly with Yam is a dish The Kara-Age Fried Chicken boasts a golden exterior and a crispiness
they are a departure from the braised in superior soy sauce that makes your loved ones come back for more. Balance the deep-
usual dishes! and fermented red taro paste. fried chicken with something cold, healthy and equally delicious:
The Red Rice Congee with Spinach with Sesame. End this workshop by learning how to
Date: Wednesday, 7 Jan 15 Dried Scallop and Condiments make Miso Soup, said to be one of the few dishes that refect the
Register By: 2 Jan 15 is a nutritious congee made with contrasting features of the four seasons.
three types of rice grains. Create
fond memories with this menu! Date: Sunday, 22 Mar 15
Register By: 16 Mar 15
Date: Wednesday, 28 Jan 15
Register By: 21 Jan 15

Chinese New Year Menu 4
Learn to make the refreshing Cooking Class 3
Fresh Crabmeat with Sharks Learn to stir-fry the ever-popular Pork Ginger. Next, whip up a bowl
Fin Melon in Superior Broth, a of Potato Salad, the perfect accompaniment to any cuisines. Lastly,
soup favoured with crabmeat Chinese New Year Menu 9 the Soup Udon with Chicken is a healthy bowl of thick, al dente
and dried scallops, and served noodles that appeals to gourmands of all ages.
with sharks fin melon and Learn to cook three dishes
coriander leaves. Next is the that pay tribute to traditions. Date: Sunday, 12 Apr 15
The Claypot Fish Fillet with
Traditional Soy Braised Duck Dried Chillies and Thai Sweet Register By: 6 Apr 15
with Teochew Tau Kwa, which Basil is inspired by a chef s
follows a third-generation
family recipe. Capping off the culinary adventure in Shanghai.
line-up is the Fried Rice with The Stewed Mee Pok with
Homemade XO Sauce and Fresh
Jinhua Ham, Fresh Shrimp and Prawns is made with Chef Erics Cooking Class 4
Beijing Cabbage, a simple yet special XO sauce. Finally, end During this workshop, you will get to make the aromatic Ton-Jiru,
elegant dish. also known as pork soup. Then, you will move on to making Onigiri,
the gourmet experience with a Japanese rice ball wrapped in seaweed. Also, cap off your meal
the Sweetened Black Glutinous with the Salad With Vinegar Sauce to make it a healthy one!
Date: Wednesday, 14 Jan 15 Rice with Attap Chee and Vanilla
Register By: 7 Jan 15
Ice Cream. Date: Sunday, 26 Apr 15
Register By: 20 Apr 15
Date: Wednesday, 4 Feb 15
Register By: 28 Jan 15

For all the above courses
Time: 7.30pm 10pm For the above courses:
Venue: Club CSC @ Tessensohn Time: 2pm 4.30pm
Fees: Member $36, Members Guest/Public Offcer $40 Venue: Club CSC @ Tessensohn
Contact: Gek Cheng at 6391 5624 or kuagekcheng@csc.sg
Fees: Member $20, Members Guest/Public Offcer $24
Contact: Gek Cheng at 6391 5624 or kuagekcheng@csc.sg