Page 23 - CSC Newsletter

food:

Healthy Lifestyle Cooking
With Chef Lisa

ENGAGE in some culinary fun whipping up delicious locally-produced dishes in the below community-based workshops!

• Century Egg Nai Bai Stewed • Sugary Egg Puffs
• HK Style Steamed Sea Bass • Thai Steamed Sea bass
• Omelet Meat Parcels • Shrimp Sauce Nai Bai
Date: Friday, 2 Aug 13 Date: Thursday, 29 Aug 13
Time: 7pm 9.30pm Time: 7pm 9.30pm

For the above workshops:
place: Club CSC @ Tessensohn
Fee: Member $12, Public Officer/Guest $15
(A goodie bag will be given)
Contact: Gek Cheng at 63915624 or kuagekcheng@csc.sg
register By: 1st-come-1st-serve basis
• Egg Sambal
• Cincalok Promfet
• Shrooms of Greens
Date: Sunday, 18 Aug 13
Time: 2pm 4.30pm

Supported by

• Sea Bass With Sautéed Shrooms
• Xiao Bai Lohan Stew
• Buttermilk Egg Sponge
Date: Friday, 23 Aug 13
Time: 7pm 9.30pm

Lisa Leong is a chef with 28 years
experience. She is a gourmet consultant
to supermarkets, product/chef advisor to
companies, leading food critic, advisor to
• Steam Egg Custard local and foreign bakeries (Bakers Oven
• Fried Fish & Veggie Hotpot Industry), certified trainer who has been
• Egg Puff Muffin invited to places like Hong Kong or Vietnam
Date: Sunday, 25 Aug 13 to conduct courses and judge competitions.
Time: 2pm 4.30pm

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