Upcoming courses in June & July
Blend Oreo Biscuits in a mixer into a paste. Add the melted butter and mix well. Press into the base of a 20cm spring form baking pan.
Wash pork/lamb ribs. Put all ingredients into a slow cooker and let it simmer till soft. Can cook in a wok also.
Cut open the box used to seal up the soft taufu (white)
Saute garlic and onion until aromatic, add in minced pork and tomatoes. Add in salt & pepper and fish sauce to taste. Thicken with cornstarch. Keep aside for later use
Cut River Fish so that it lies on its belly. Blend together ‘Ingredients A’. Steam the fish using high heat for 5 minutes…
Mix rice flour and cornflour with water to form a smooth batter. Heat pan over medium heat, sauté shallots and dried shrimps until aromatic
Heat 3 tablespoons cooking oil in a wok to fry minced garlic and sliced onions till fragrant.
Coat prawns with corn flour and deep fry till they change colour.
Season foie gras with salt and pepper. Rub the white peach with five spices powder and brown sugar. Sear the foie gras in a hot pan for approximately 2 minutes on each side or till it turns crispy outside and moist in the inside
Cut long beans and brinjals into short lengths. Deep fry in hot oil until half cooked.