Cooking classes, I always enjoy going to them. There's always something to learn from the chefs or teachers. (Or sometimes to see the Chef in person after we heard so much about them, or watch them on TV!) So when I got an invite to attend a cooking class with Chef Eric Teo, I gladly accepted the invitation!
Most of us who watch lots of TV would have watch Chef Eric on cooking shows. The way he sometimes makes his 'disciple' cry on TV, you expect him to be fierce. At the cooking class, he was not what I call, 'his tv personality mode', he was so funny and entertaining. Looking at the photo above, you can imagine ya?
Chef Eric happens to be also the brand ambassador for Yit Hong Pte Ltd.
Yit Hong? I just found out that they have been the main distributor of canned food products from Narcissus and Ma Ling in Singapore, Malaysia and Brunei since 1954.
One thing about attending cooking classes is that everything is prepared for you! No washing up after that too! The class was held at ToTT Cooking Studio at Bukit Timah.
Have you seen these glass bottles of mushroom at the supermarket?
I have, but never bought them because I did not know what to do with them. I just found out from this session that they are ready to eat! Open the glass bottles and you can eat it straight from the bottle!
They have 5 different mushrooms with 6 different flavours. Eat it on its own, with porridge, rice, noodles or use it as ingredients in your cooking. That evening, we used it in our dishes.
Chef Eric was humorous. Before the class started, he said he usually cook dishes from fresh ingredients, this is one of the rare times you can catch him cooking using ingredients from bottles and canned food. Well, you are the brand ambassador, so you got to use them right? LOL..
Anyway, we were shown how to cook 3 dishes. These 3 dishes are recipes that Chef Eric has prepared and it's available on a limited edition desk calendar that I will give out to a few of you all.
The dishes in the calendar that we prepared were:
- XO King Scallop with Spicy Golden Mushrooms & Crispy Rice Crackers
- Pork Luncheon Meat Bruchetta
- Mini Ham and Cheese Pizza with Assorted Mushrooms
The recipe that serves two:
1 Bottle of YIFON Spicy Golden Mushrooms, drained
6 pieces of King Scallops
6 pieces of already prepared Rice Crackers
1 tbsp of XO Sauce
1 stalk of julienne spring onions
1 piece of sliced red chili
1/4 tsp of sesame oil
1. Heat up pan over medium to high heat with a little oil.
2. Pan-fry scallops for 30 seconds on each side, add in the XO sauce give it a good stir.
3. Remove the scallops from the pan and keep the leftover XO sauce 'residue' from the pan.
4. Pour in the YIFON Spicy Mushrooms, chilli and sesame oil into the same pan and stir for about 30 seconds.
5. Assemble YIFON Spicy Mushrooms with scallops and rice crackers, sprinkle with spring onions and serve.
Hint: Scallops come in different sizes, the 30 seconds is the usual time used to cook scallops. Use your hand to feel the scallops if you want a perfectly cooked scallop. Scallops are usually soft and when you feel the scallops with your hand and it has kind of 'harden' up slightly, it's about ready, add in the XO sauce and you can set it aside.
Hint: You do not need to clean the pan after taking the scallops. The leftover XO sauce from pan frying the scallops is superb stuff. It gives the mushroom extra fragrance.
You would probably not plate your food at home, but if you are preparing it as a special meal, plate them up. Nicely plated food makes you feel good even before tasting it!
The above, Chef Eric's example of how to do it.
This is my replication. Looks equally good?
It doesn't take much time to prepare. Chef Eric said use the freshest seafood and your meal will come out well even if you can't really cook.
You would probably like say, wah... "like that also can". Luncheon Meat Bruchetta!
If you entertain people at home like we do quite often, this will probably save you lots of slogging in the kitchen!
Here's the recipe:
1 Can of Ma Ling Pork Luncheon Meat
1 Roll of sliced baguette
4 hard boiled quail eggs
30g of cherry tomatoes
30g of shallots
20g of sweet basil leaves
30g of diced pineapples
2 tbsp of olive oil
1 pinch of black crushed pepper
1 pinch of salt
1. Slice Ma Ling Pork Luncheon Meat into the size of your sliced baguette and pan-fry both sides till they are crispy (or how you like it).
2. Put the sliced baguettes in the oven for 3 minutes to make it crispy.
3. Halve the quail eggs and cherry tomatoes. Mix them with the sliced shallots, chopped basil leaves and pineapples with the seasoning.
4. Assemble and serve immediately.
Did you notice something? Chef Eric was without his trademark red glasses!
He was arranging the baguette to be toasted in the oven. Don't you love biting into a crunchy baguette?
How many of you have been eating Ma Ling luncheon meat since young?
For those who need visuals to see how thick and the size of the luncheon meat to cut.
Chef had a little oil on his pan, I totally did not use any oil on mine. ;-)
Above, Chef Eric's sample on how it's done.
Mine's looking quite good too right? If you hate onions or shallots, just omit it.
Tip: Simple stuff that you can prepare for yourself or for parties at home. Quick and simple starter for those who arrive early.
I feel if you have kids at home, this is a good bonding time with the kids in the kitchen!
It won't go wrong, just that it might get real real messy!
Here's the recipe:
1 Bottle of YIFON Assorted Mushrooms, drained
2 pieces of pizza crust
3 tbsp of tomato sauce
10g of diced red onions
30g of turkey ham
5g of salad leaves
1/4 tsp of olive oil
1 pinch of salt
1 pinch of pepper
1. Pre-heat oven to 180 degree, bake pizza crust for about 3 minutes. The pizza crust should be golden brown but soft in the center.
2. Spread tomato sauce evenly. Top with YIFON Assorted Mushrooms, salad leaves, ham and cheese.
3. Drizzle olive oil, salt and pepper. Bake for another 5 minutes then serve hot.
These pizza dough were from the freezer sections of the supermarket. Get the brand that you usually buy.
Chef Eric said that if you want a nicer sauce, instead of just tomato sauce, add half amount of tomato paste and half amount of tomato sauce. Add some herbs in it, and it will make a difference.
Don't spread the tomato paste all the way to the sides, leave around 1 cm of tomato paste free zone. That will make it look nicer.
The mushrooms should be drained and put on top of the tomato paste. Add anything you want and the cheese should be on top.
This was Chef Eric's version of it.
My turn to make it. If you want to add seafood like prawns, it's best to gently stir fry them first. If not, leave the prawns on top of the pizza so that it will cook.
I listened to the Chef, have some tomato paste free zone around the sides.
If onions are your nemesis, ban it from your pizza!
I did not waste my luncheon meat from the previous dish! I put them together with my delicious mushrooms. The mushrooms bottle we used was the one with the assorted mushrooms. 3 different kinds of mushroom in it!
Ingredients overflow? Don't worry, gently press it down!
I had the ham, cheese and the prawns on top.
After baking, this is how it looks! Should have put more cheese ya?
Not too shabby looking right?
Really simple dish to prepare too if you are having parties at home.
It's not that expensive too and can be a back-up dish if your other dishes don't turn out the way you want it!
The Yifon Brand range of 'ready to eat' mushrooms!
The next time you walk along the supermarket aisle, pick one up and try.
YIFON Bottled Mushrooms are available in 6 different flavours - YIFON Assorted Mushrooms (containing poku, golden and button mushrooms), YIFON Teatree Mushrooms, YIFON Spicy Nameko Mushrooms, YIFON Bailing Mushrooms, YIFON Spicy Bailing Mushrooms and YIFON Spicy Golden Mushrooms. They are on sale at $1.95 each.
At selected supermarket outlets, if you get 4 bottles of YIFON bottled mushrooms, you can get a limited edition Yit Fong 2012 calendar.
I have 20 copies of calendars to give away. 5 of them are personally signed by Chef Eric Teo as above. There is a recipe for each month of the year. Do you want one of it?
If you do, just drop a comment below telling me which of the 6 flavours you like or you think will like.
Then email me at keropokman @ gmail.com your mailing address so I can post the calendar to you.
The first 5 will get the signed copies.
These calendar have been specially commissioned by Yit Hong Pte Ltd, would you want to 'like' their facebook page? While you are there, why not 'like' my post too? You might win yourself some goodies from Yit Hong. Good luck!
-- 6 Jan 2012 Update: Calendar Giveaway is over --