Salty Fish and Potato Ball Mdm Ng

A Macau Speciality! I especially love the salty fish mixed with my favourite potato. It is a snack for in between meals. Deep fried makes it crispy in the outside and soft in the inside. A savory snack suitable for all ages.
Learn this for Instructor Mdm Ng B.H
Call 6252 2260 to request for this lesson!

Peng Kueh Agar Agar Yeo Lili

Peng Kueh? No No No, this is Agar Agar. Under the many creations of Instructor Yeo Lili, this is one of the Traditional Chinese Kueh Agar Agar which has attracted many to come to learn. There are endless creations which you have yet to learn. Keep an eye for more Agar Agar by Instructor Yeo Lili.

Prawn Curry Chef Sharma

South Indian Cuisine is famous for its Complementary dish of Rice with their Curry or Sambal. One of the very famous dishes is the Prawn Curry. With an abundance of fragrance ingredients such as curry leaf and onion; it brings out the flavour of prawn and also the traditional Indian style.
Request the lesson by Chef Sharma at 9105 5461 or 6252 2260.

Super Moist Chocolat Cake Barry Yeo

Who is the most renowned dessert and cake Chef in Chefs' Warehouse? Chef Barry Yeo it is! Of the many cakes and dessert he taught, one of the cake which is unforgettable by many. The Super Moist Chocolate Cake! The moist and rich chocolate makes the cake; one of the sinful desert. It is one cake you deserve to crave for.
Request the lesson at Chefs’ Warehouse by calling 6252 2260/ 9105 5461

Lor Mee - Chef Chan

Lor Mee a one dish eaten by Hokkiens in Singapore and Malaysia. Traditonal ingredients like Ngo Hiong, Fish Cake, Meat dumplings and Egg makes Lor Mee a typical Chinese one dish. Praised widely by students who learn from him, Chef Chan brings this great recipe to all. Request the lesson by calling 6252 2260.

DUM Aloo Ranu

"DUM" means pressure in Hindi. Dum Aloo is cooking Potatoes under pressure so that the potatoes are soaked in the gravy. It is one of the most popular recipes in North India. Ranu Sharma, our Indian Vegetarian Instructor has a wide knowledge about Indian Vegetarian Cuisine.
Request for her lesson at Chefs’ Warehouse by calling 6252 2260 or 9105 5461

Sushi Course Anita Mui

The first sushi in the world is known as Narezushi where fish is fermented with salt and rice. This method originated from a part in China.

Now, Japan has many types of Sushi, and these are Nigiri-Zushi, Gunkan- Zushi, Maki-Zushi. Favorite in the world is the Salmon Sushi, where the salmon covers the sushi rice. This sushi started when in the 8th Century.

Chef Anita Mui has taught Hands on Sushi lessons in Chefs' Warehouse several times, always back by Popular demand!

On the last day of this month (30th/6), Chef Anita Mui will conduct the Elementary Sushi Course, with Intermediate and Advance Course following the next 2 days.

Not only will student receive a Certificate of Participation, each will also receive a gift for each lesson.

Register yourself at Chefs' Warehouse by calling 6252 2260 or 9105 5461 before the seats are taken.

Mua Chi Mdm Ng

Mua Chi evolves greatly these years. From the Muai Chi we see in "Pasar Malam" to the Taiwan's style Mua Chi which is greatly influenced by the Japanese's Mochi.

However, the Chinese Mua Chi still remains special which its skin softer than the Japanese Mochi.

Learn this snack from Instructor Mdm Ng.B.H

Request it to Chefs' Warehouse at 6252 2260/9105 5461

Bake Rice Chef Wee

Bake rice is one of the every famous casserole cuisine. It has also gain popularity among the youngsters making itself a favorite within the teens. Chicken cutlet, Ginger Chicken, Asparagus and Mushroom, and Salmon Fillet are some Chef’s Wee special. Fried rice with chicken, fish or vegetables with different sauce; top with mozzarella cheese. If you wanna learn more of the baked rice, there should be no one else.

Pudding in Wine Glass Yeo Lili

Pudding usually in a mini bowl or cup; how many have thought of using wine glass. Instructor Yeo Lili did! With a little make up to this simple dessert, she made it become a high class dessert. Little Children loves pudding, but they too will get bored with the same old taste. Mango pudding Mango pudding and still Mango pudding. Learn from Instructor Yeo Lili these rare recipes: Sour sop Pudding and Mango Ice Cream Pudding!

Satay Chef Sharma

Satay originated from Indonesia Java where chunks of meat are poke into bamboo sticks and took to grill. Some believe that Satay was invented by Chinese and some believe from Arabian. But no matter who invented, it was found to be most abundance in Indonesia. Many places in Indonesia have their own secret recipe to a good satay. Singapore’s very own Satay Street located at “Lau Pa Sa” has many famous Satay stores. Chef Sharma very familiar with Singapore Taste conducted Barbeque lessons in Chef Warehouse with a few times as Back By Popular Demand. Learn it from Chef Sharma Now!

Black Forest Cake Barry Yeo

In the May posting, you saw the Fresh Fruit Cake by Chef Barry Yeo. Black Forest Cake is another basic sponge that Chef Barry Yeo teaches. Black Forest Cake originates from Black Forest in German. It is famous for its pastries. Black Forest Cake remains its traditionally extravagant characteristics of the German dessert.
Learn this from Chef Barry Yeo now! Request it to Chefs’ Warehouse at 6252 2260.

Soft Shell Crab Chef Thomas

Tired from removing shell and bones from seafood for your child? Try this:
Soft Shell Crab is a famous Crustacean whereby the entire seafood can be eaten. Do you know that Soft Shell Crab is not born soft shelled?
It goes through a molting process to soften the shell because the hard shell is a hindrance for its growth. Soft Shell Crab (living crabs) has to be eaten with 4 days as a thin layer of shell will start growing back making the shell hard.
Previously we saw the oven grilled lobster by Chef Thomas, Soft Shell Crab is another excellent Crustacean cuisine he brought.

MaPo Tofu

MaPo Tofu came from China Sichuan. Famous for its powerful spiciness, it is one dish which shows the characteristics of the Sichuan Cuisine.
Have you heard of the Legend of MaPo?
Mapo is an Old lady with pockmarked. Once, there was a terrible rainstorm which forces a farmer and his son to shelter at MaPo’s place since all inn is full. MaPo cooked a dish, which was later known as MaPo Tofu for them.
Words spread and the dish became famous.
Wanna learn this from our Chinese Chef Chan? Request it to Chefs’ Warehouse by calling 6252 2260.

CreamCheese Cake Mrs Ranu

One of the healthy diet in people's diet is not using egg in their pastries and cakes. Though EGGs are rich in protein and other nuritional values, it also has the bad reputation of contibuting to high cholesterol. This Cream Cheese Cake made without egg is one Healthy Cheesecake!

Wanna learn this lesson from Instructor Ranu ? Request the lesson by calling Chefs' Warehouse at 6252 2260

Miso Soup, Saba, Cha Soba, Oyako Don

Many foods among the Japanese cuisine are brought from China. This includes Miso Soup and Cha Soba. Japanese later modify the food and make it to a traditional Japanese cuisine. Oyako Don is served together with Cha Soba. Know why it is known as Oyako Don (parent-child donburi)? It is because both chicken and egg are used in this dish. Saba Shioyaki, broiled salted mackeral. All these simple dishes make up the healthy reputation of Japanese cuisine.
* Take Note: Chef Anita Mui will be teaching these 4 dishes in Chefs' Warehouse on 2/7/2008 Wednesday at 11am.

Call Chefs' Warehouse at 6252 2260 to book for the lesson. Limited places as lesson is HANDS ON!

Fried Carrot Cake

In Singapore, there are 2 types of Carrot cake. One is the one that is fried with egg in a wok, another is simply deep frying it and making the outer layer of carrot crispy and inside soft.

Learn from Instructor Mdm Ng B.H this drooling causing dish. :P

Mee Rebus, Mee Siam & Roti John

Mee Rebus and Mee Siam originated from Malays in Singapore as hawkers in the past. Also popular among the Chinese, more varieties of these dishes appear in the market.

Geylang Serai, a Malay populated area in Singapore is famous for their Mee Rebus and Mee Siam. Roti John, a breakfast which have been made into supper for Singaporeans is also among the FAMOUS Geylang Serai dishes.

* TAKE NOTE. Chef Sharma will teach this 3 dishes with 3 fillings for the Roti John on 17th June (Tuesday) at 7.15pm.

To book for the lesson, call Chefs' Warehouse at 6252 2260.

Doughnuts

Do you know that today is the National Doughnut Day initiated by USA?

Doughnuts craze though decreases in madness in Singapore but not the world. Of course, Singaporeans still love this Oily Cake.

* TAKE NOTE: Chef Samuel will be having a Doughnut Special at Chefs Warehouse on Sunday 15th June at 2.30pm.

To book for the class, call Chefs' Warehouse at 6252 2260

Longan Almond

Longan Almond is a popular dessert in Singapore which makes itself into all stores which serves dessert. Make for your love ones this little delight.

Hard Nougat

Almost no one can confirm the origins of Nougats. Some says that they originated from French; some says they originated from Roman. But who cares? The taste is the one that matters! Many types of Nougats are found in the market but the favorite of all is the Hard Nougat wit Nuts. Haven’t learn enough from Barry Yeo? Here is one more recipe!