Sunday, December 28, 2008

What I have been doing for the year 2008

Certified Professional Service Graduation Day

Trainer: Ms Felicia Teo

1. Working part-time in F & B

2. Complete my study in hospitality course conducted by Strategic Management

3. Finished Certified Professional Service Course conducted by NTUC

4. Also Customer Relation Management Course conducted by NTUC

5. Still pursuing Food Preparation conducted by SCI - Singapore Culinary Institute will be graduate in Feb 2009

Chinese version of Mrs Lee Cookbook

Mrs Lee - Nyonya Cuisine

Mrs Lee - Straits Heritage Cuisine

These 2 cookbooks are selling @ S$9.95 per book @ Popular bookshop, better grab it whilst stock last.

Wednesday, October 08, 2008

Happy Now by Karen Yeo

I wanted to buy this book longtime since last year, at last, today i travel all the way to Verve Bar & Bistro, meet Karen Yeo personally, she even signed the book for me.

She recommend me to try cooking the Rendang chicken, must be her favourite dish.

Its a well-written book with ingredients illustration and also guide to measurements, what i like about its the illustrations, something you dun find it common in a cookbook.

Curry chicken
Rendang Chicken
Lamb Rendang
Dark Soya Sauce chicken
Braised Pork Ribs
Sweet & Sour Pork chops

Ketchup Prawns
Sambal Sotong
Assam Fish
Tomato Fish

Lemak Vegetables
Sambal Kang Kong
Chilli Brinjal
Sweet Potato Leaves
Beansprouts with salted fish
Ladies fingers

Rice & noodles:
Fried Rice
Mee Siam
Mee Goreng

This Book is available thru online

Saturday, September 20, 2008

Olden Tasty Treats, Romancing with Cakes, Fly me to the Moon, Simple Cooking (chinese)

20% discount for these 4 cookbooks

Got these 4 cookbooks from Popular Singapore, the 3 cookbooks are written by malaysian cooks, while last cookbook is translated into chinese, was written by a japanese home-economic teacher in japanese language.

Tuesday, September 16, 2008

Cooking from A to Z, The Best Of Asian Cooking

2 Cookbooks just arrived from Better World Books

Being a graduate student in biochemistry at Princeton, Patricia Yeo turned her creativity and passion to the kitchen, where she earns a rare 3 stars from The New York Times for her food at the restaurant AZ. She lets us into her secrets of 'fusion home cooking', bringing the world's boldest ingredients together with ease, light, appealing recipes, forget everything about 'serious food' and discover the joy from a new talent who's got the whole food world talking in this extra-ordinary cookbook.

John Mitchell was born and raised in England, had his first taste of genuine Asian food upon arrival in Singapore in 1962, since then he has travelled extensively throughout Asia exploring the food scene with nothing but more than a pleasant pastime, specializing in many varoius regional cuisine for the last 16 yrs, Mr Mitchell had made his home in Hong Kong.

The Best of Asian Cooking were recipes of Asia's leading professional chefs and talented amateur cooks, offer delicious dishes from countries like, Pakistan, Malaysia, Hong Kong, Vietnam, Philippines, India, Taiwan, Thailand, Sri Lanka, Indonesia, Japan, Singapore, Burma, Korea, etc.

Wednesday, September 03, 2008

Sensational Confessions

By the look of the name, it does not give u a hint tat its a book of recipes prepared by Changi Hospital's Dietetic & Catering team.

Reading thru this book, make me think of the olden day recipes maybe already lost in generations, as during the time some of the generations do not penned down their recipes or keep records, so when i buy this book, i find its a treasure to me, i like to collect recipes, at time practise on them.

1. Fish fillet, Vegetable Rolls with coriander sauce
2. Special Duck Curry
3. Oven-Baked Prawn Treasure on Toast
4. Fragrant Savoury Brown rice
5. Green Papaya Soup with White Fungus
6. Fried Mackerel Fish Head with Caramelised Onions & Chilli
7. Baguette Mushroom Pizza
8. Vietnamese Fruit Rolls with Sesame Mango Sauce
9. Chicken Picatta
10. Szechuan Chop
11. Raspberry Yoghurt Cheesecake
12. Sauteed Beef with Aussie Pears & Greens
13. Skinny Strudel
14. Berry Special Carrot Bread
15. Spinach & Mushroom Lasagne
16. Yogi Chicken
17. Spicy Thai Chilli Fish
18. Speckled Rainbow Jelly
19. Golden Almond Tofu Scrolls
20. Zen Sandwich
21. Seafood Pancake
22. Beef Sirloin Bundles with Wolfberry Sauce
23. Crunchy Jumbles
24. Honeydew Bubur Cha-cha
25. Thai Belachan Olive Rice
26. Green Fire Prawns
27. Green Mango Salad
28. Cold Zesty Tofu
29. Spicy Winged Bean Salad
30. Braised Duck with Lotus Root & Yam
31. Lemongrass Nasi Lemak
32. Salsa Grilled Chicken
33. Green Tea & Wolfberry Essence
34. Seaweed Garden Rolls with Konpoy Sauce
35. Zesty Pork Ribs
36. Baked Louisiana-san Fish

(available from Kinokuniya @ taka S$33.43)

Tuesday, July 08, 2008

New Wave Asian by Sri Owen

Its have over 150 dazzling recipes for today's cook

Soups and one-bowl meals

Snacks and Starters

Fried Dishes

Satays, Grills and Barbecues

Curries and Long-cooked dishes


Rice, Noodles and Pulses

Some Basic Recipes

Sweet Dishes

Monday, July 07, 2008

Curry Flavour by Patsie Cheong

Just got this book from Popular West Mall @ discount price of $9.90 (U.P. $12.90)
this book was on promotion from 4/7/08 to 20/7/08.

Its comprise of Malaysia, Indonesia, India, Thailand Curry Flavour.

Inside the cookbook, got a brief introduction of Patsie Cheong operating a cooking centre in Petaling Jaya named Gobests Food Cooking Centre, she had train students from various part of the country.

Introduction of Basic Curry Paste on:
Malaysian Curry Paste
Malaysian Sambal Paste
Indonesian Curry Paste
Indonesian Sambal Paste
Indian Curry Paste
Indian Kurma Curry Paste
Thai Chill in Fish Sauce Paste
Thai Spicy Chilli Paste

Good to know more abt ingredient on various kind of curry paste.