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SOCIAL ACTIVITIES CIVIL SERVICE CLUB 34
BFOEAOUDTY
BAKING WITH 1 2
CHEF AMY LEE
Thinking what to bake this festive season?
Explore making savoury delights and sweet
pastries to treat your family and guests.
Danish or passionfruit cream. Participants will also celebrations. In this workshop, you will
Discover the know-how to make freshly experience how to put on fine finishing touches be taught to prepare a soft elastic dough
baked Danish pastries. Participants will get to the eclairs, chocolate glazing, piping Italian and encase a juicy chicken cabbage filling
a chance to network with others when they meringue and garnishing with fresh berries. within. They will be cooked in 3 different
work in groups to produce an assortment ways: boiled & served in soup, steamed, and
of sweet & savoury Danish Bear Claws filled Date: Sunday, 6 Dec ’15 pan-fried with web-like crispy base.
with custard, cinnamon raisin roll, cheese Fees: Member $60, Public Officer $65, Guest $68
vegetable danish and spicy otah. Register By: 30 Nov ’15 Date: Sunday, 17 Jan ’16
Fees: Member $60, Public Officer $65,
Date: Sunday, 22 Nov ’15 Festive CNY Cookies Guest $68
Fees: Member $55, Public Officer $60, If you are getting sick of sweets during the Register By: 11 Jan ’16
Guest $63 festive season, then moulded kuih bangkit is
Register By: 16 Nov ’15 certainly a pleaser. Learn the tricks to achieve Auspicious CNY Goodies
the correct consistency of the dough in order to Making Fa Gao is a great way to usher in
Delights of “Savoury Kueh” enjoy a light and melt-in-the-mouth. Taste the the Lunar New Year as they symbolise
Relive memories of the past with two salted crispy yolk cookie. prosperity. They are unconventional as
selection of Savoury Kueh. Kuih Bakar we incorporate various starchy vegetable
Berlauk is a miniature stove-cooked Date: Sunday, 20 Dec ’15 puree into the batter and steam them to
coconut savoury pancake filled with Fees: Member $50, Public Officer $55, Guest $58 split into perfect quarters. Different groups
aromatic curry fried minced chicken, Register By: 14 Dec ’15 will attempt different recipes to produce
topped with shallots, spring onion different flavours, namely, pumpkin, yam,
and chillies. Pulot Keladi - These are Pau Making chestnut and sweet potato.
more popular Malaysian snacks which Master the art of making chicken pau and liu-sa
have a layer of steamed glutinous rice pau. With healthy wholemeal pau, chicken filling Steamed kuih lapis, the colourful 9 layer
accompanied with yam cake. is prepared in sweet dark sauce that will drench Kueh is an excellent alternative to the
the pau after steaming. Savour molten custard baked variety for CNY. You will learn to
Date: Sunday, 29 Nov ’15 filling oozing out of liu-sa pau. produce a batter that can be steamed to
Fees: Member $55, Public Officer $60, a familiar soft texture. You will acquire
Guest $63 Date: Sunday, 3 Jan ’16 skills to steam each layer with the correct
Register By: 23 Nov ’15 Fee: Member $50, Public Officer $55, Guest $58 amount of batter, prepare your moulds and
Register By: 28 Dec ’15 many other tips to ensure success.
Designer Eclairs
Searching for an alternative to logcakes this Guo Tie Date: Sunday, 24 Jan ’16
coming Christmas season? Impress your Guo Tie are filled with juicy meat and vegetable. Fees: Member $45, Public Officer $50,
family with designer eclairs. Learn to bake These potstickers are found on the table
eclairs, fill them with chocolate mousse frequently in the Northen China during any Guest $53
Register By: 18 Jan ’16
34 For all the above courses:
Venue: Club CSC @ Tessensohn
Time: 2pm – 5pm
Contact: Gek Cheng at 6391 5624 or
kuagekcheng@csc.sg
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