Page 10 - Newsletter
P. 10
spOtLIGHt Civil ServiCe Club 08
cIntHerveiefwlwiistha leong RCEHCEIFPLEIBSAY LEONG
“Cooking is one of workshops. During my culinary educator’s Rose Herby Soyu Chicken
the simplest and career, I truly enjoy my daily engagement Ingredients:
gratifying of the arts, with my clients and students,” shared Lisa. • 1 large chicken about 1.5 kg
but to cook well and
yet the food is healthy, Her daughter, Olympian Chef, Celian Leong (Season with 4 tbsp Rose wine,
one must love and was formerly from Raffles Hotel and her son 1 tbsp orange Sugar and 1 tbsp
respect food” Cancer Researcher, Caine Leong inspired her chicken seasoning about 30
to explore in depth into today’s healthier minutes+)
Lisa has been a chef and gourmet consultant lifestyle culinary trends and exercise sound • 6 dried Ji Song Rou (wash and use)
for 31 years. She was born and raised in culinary knowledge in her profession. Her Brazil Mushroom
Singapore by her culinary chef grandfather favourite dish is Rose Herby Soyu Chicken. • 6 dried toasted chillies
Aw Yat Sun. • 1 tablespoon rose flower buds
For the upcoming CSC Culinary workshops,
“My passion is in sharing new culinary trends Lisa will be sharing delicious exotic local, Soyu Gravy sauce:
and making healthy food accessible to all traditional, Asian, Thai, TCM gourmet. • 1 cup Tiger brand superior
my students and customers through cooking The dishes will be prepared using modern
demonstrations and conducting educational kitchen appliances and sustainable soya sauce
ingredients. Participants will learn how to • 1/2 cup Tiger brand Ketchup Manis
master techniques of trendy dishes in their
own home kitchen in a fun, relaxing and (Sweet)
educational environment. • 2 tablespoon candied sugar to taste
• 600 ml hot water
Method: Microwave Preparations
(on HIGH mode)
1. Whole chicken, wash and pad dry,
season with (Season with rose wine,
orange sugar and 1 tablespoon
chicken seasoning about
30 minutes+)
2. Put the dried Ji Rou Gu (mushroom),
dried chillies and Rose buds
(pre plum in water) in the deep
microwave casserole. Add in the
Soyu gravy and microwave over
“High“ mode (100%) for
3-4 minutes.
3. Seal well-seasoned chicken in hot
wok thoroughly and place the
chicken into hot gravy with breast
side down. Cover with Micro-wrap.
Microwave for 10 minutes on high
and turn chicken over cook for
another 15 minutes over medium
mode. (Cooking time approximately
about 20 minutes)
Allow standing chicken for
about 10 minutes after cooking
before serving.
For booking of cooking studio: Contact Gek Cheng at 6391 5624 or kuagekcheng@csc.sg
