Page 30 - CSC Newsletter

food Civil ServiCe Club 28

taNtalIse

tHe tasteBuds

wheTheR yoU aRe Looking To iMpRoVe yoUR
CULinaRy skiLLs oR iMpRess LoVed ones,
Food These woRkshops aRe a gReaT way To LeaRn
deLiCioUs ReCipes whiLe haVing FUn!

CHeF erIC S PerSonal With an impressive culinary repertoire built

FavourITe over 17 years, chef eric Low brings to you a
collection of his favourite recipes amassed
ReCipes woRkshops from past experiences and his familys
legacies.

Workshop 1 Workshop 2
Wow your family and friends with a splendid and truly international peranakan cuisine is acclaimed for its bold favours and meticulous
curry chicken recipe, frst developed by chef erics mother and then attention to detail. babi pongteh is a deceptively simple dish but
cooked everywhere from the mediterranean, the caribbean, Us and to there are no shortcuts to culinary excellence. the nonya otak otak, is
the Kingdom of saudi Arabia. Youll also learn to prepare tauhu telor a much-loved recipe from chef erics mother and further improvised by
with homemade kicap manis, a simple yet incredibly tasty dish. to whet the chef himself. the workshop ends on a sweet note with the delicious
your appetite further, a punggol style seafood mee goreng is also on combination of bananas, gula melaka, coconut cream and glutinous rice.
the menu, an interpretation by chef eric based on the dish cooked by
the now-defunct seafood restaurants on punggol road. date: Friday, 21 mar 14
register by: 14 mar 14
date: Friday, 14 mar 14
register by: 7 mar 14

Steaks and Chops Hot Favourites
broaden your knowledge of Western cuisine in this workshop. scones diversity is the spice of life. if you are thinking of ways to spice up
are versatile, great as a starter or quick breakfast option. Learn to bake classic favourites, discover tasty secrets in this workshop with chef
tasty sun-dried tomatoes and panner cheese olive scones with chef eric. eric. tangy tomato salsa is added to classic crispy prawns with wasabi
For the main course, prepare a tasty dish of tender beef cheeks in red mayo for a refreshing touch. Also learn to make chicken noodle soup
wine sauce on pesto mash. Finish on a sweet note with crème caramel, from scratch, without using canned soups as well as a favourful baked
a classic French dessert, lovingly made from scratch. rice with smoked bacon and mushrooms a hot favourite with kids!

date: Wednesday, 12 mar 14 date: Wednesday, 19 mar 14
register by: 4 mar 14 register by: 12 mar 14

For the above workshops:
Time: 7.30pm 10pm
venue: club csc @ tessensohn
Fees: member $38, members Guest/public offcer $42
Contact: Gek cheng at 6391 5624 or kuagekcheng@csc.sg