Received an invite from a publisher of Food & Travel Magazine (Singapore) to participate in their Festive Cooking Demo/Class with Chef Bernard Lee at Cilantro Culinary Academy, *click for info* located at USJ Sentral, Subang Jaya nearby Mydin Mall & Summit.
The Class was scheduled to start at 11:00am and finish by 2:30pm but as usual waiting for some late comers to arrive some got lost, not familiar with USJ area and stuck in a 'Saturday busy traffic' bla..bla..bla.
Finally at noon, all 30 of us (I think..or maybe less) were ready with our printed recipes & pen as well as the jovial Chef Bernard, he's so ready to roll up his sleeves and begin the demo class....
How to skin & fillet a salmon..? fuhhh susah woo ;-)
"Listen & Absorb...."
Left: Cold Prawn with Salmon Gravlax on Toast Right: Mince Pie
aha...the youngest & cutest particpant who luvs Pop Cakes so very much!
she just sat in the baby highchair next to her mom during the whole 2-hour session without any complaints
Good Girl...So behave!
Among the three featured recipes, Pop Cakes /Cake Pops of cozlah my luv of all...suweeetttttt gorgeous taste! After this no more Starbucks Cake Pops & can eat more than one YeaY!! ;-)
Chocolate Ganache
500 gm - Dark Chocolate Coverture
450 gm - Cream (boiled)
50gm - Butter
Method:
-Cut the chocolate coverture into small pieces
-Boil up the cream onces its boiled pour it into the chocolate eith the butter
-Constantly stir until the chocolate dissolved and set it at a cool place
Pop Cakes
500gm - Sponge Cake (any sponge cake will do)
As need - Chocolate ganache
(put in the freezer for some time)
* Chocolate ganache ratio depends on the moisture and the type of sponge cake. You may decorate it as you wish by using colour balls, chocolate or candy fruits.
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Hope to try the recipe one of these days or anytime soonest. A big thank you to Cilantro, Chef Bernard & especially the organiser Regent Media for inviting me and the gang ;-)
Nitey nite!
*2 more sleeps before we say goodbye to 2011 and welcome 2012!**
2 comments:
Well this school is very unprofessional n seem like those china style school with no standard at all...
I can sense that too during the cooking demo ;-)
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