Saturday - 3rd Jan 2008
Attended this CNY workshop by Chef Yong last Saturday at Cairhill CC. Star of the day's workshop was the Soy Braised Duck w/Chestnuts. Simply delicious... Is their family recipe that pass down from the last 2 generation.
Attended this CNY workshop by Chef Yong last Saturday at Cairhill CC. Star of the day's workshop was the Soy Braised Duck w/Chestnuts. Simply delicious... Is their family recipe that pass down from the last 2 generation.
Our delicious samplings of the day:
Steam Crabmeat w/Sharkfin Melon In Superior Stock
A lovely soup flavoured with dried scallops and crabmeat, served w/sharkfin melon and fresh coriander leaves.
Soy Braised Duck w/Chestnuts
A third generation family recipe that brings out the best of tender braised duck w/herbs and spices in a rich soy gravy and chestnuts. This is keeper!!!
Fried Rice w/Jinhua Ham and Fresh Shrimp
A very simple fried rice that is easy to prepare and yet elegant for an auspicious occasion.
For workshops details & registration, please refer to Chef Yong's Blog: Cook with passion
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