Showing posts with label Cooking Class. Show all posts
Showing posts with label Cooking Class. Show all posts

Monday 1 April 2013

Okinawan Cuisine By Chef Tadashi Takahashi at La Galerie De Dietrich

About two weeks ago, ShiTing (@ and I were invited by FoodNews to a cooking demo class together with a few food bloggers plus customers who purchased De Dietrich product(s). This cooking demo was conducted by Chef Tadashi Takashi, owner of Hashi Japanese Restaurant on 3 different cuisines using ingredients from Okinawa which were available at Four Seasons Gourmet Market.

The demo kitchen at La Galerie De Dietrich, Cendex Centre


Blanched and Marinate Tuna

Okinawa Mozuku with Tuna
The first demo dish was Okinawa Mozuku with Tuna whereby Chef Tadashi shared with us his tips on handling tuna. He suggested in order for the tuna to absorb the marinade evenly, it would be good if we could blanched the tuna in boiling water then cover it with a layer of kitchen paper towel before putting it into the marinade for better result..

Between Mozuku is a type of "seaweed algae" grown on other seaweed which is a healthy ingredient that contains fiber, mineral, iron, and 18 kinds of Amino acid. So if you are a seaweed lovely, do drop-by Four Seasons Gourmet Market to grab some if you are near Marina Bay Financial Centre Tower 1.


Okinawa Vegetable Tempura
Second dish was something with homely taste which you would fall in love immediately. Chef Tadashi prepared 3 different types of vegetables tempura such as Beni Imo (purple sweet potato), Nigauri (bitter gourd) and Shima Ninjin (carrot) to pair with the Okinawa Sea Salt and Yellow Noodles.

Although the blanched yellow noodles might look plain due to it's soy sauce broth. But after adding in some generous amount of grated ginger, the end result was amazing. It taste so refreshing and had a  rather similar flavour like our Asian "Sweet Potato Soup" that infused with lot of ginger in it.

Recipe Adapted from Chef Tadashi Takahashi

(Serves: 4 | Preparation: 10 minutes | Cooking: 30 minutes)

The Okinawa Nigauri (bitter gourd) has an unique bitter taste and high level of heat-resistant vitamin C which makes it a popular vegetable that is perfect for stir-fry. As a bitter gourd lover, I find eating the fried nigauri with hint of sea salt gives it a better aftertaste, leaving it a sweet scent instead of bitterness.

170g Beni Imo (紅いも, Purple Sweet Potato)
60g Nigauri ( ゴーヤー, Japanese Bitter gourd)
85g Shima Ninjin (Okinawa Carrot)

Tempura Batter
85g Tempura Flour
125ml Cold Water
1/2 Egg (cold)

1. Wrap Beni Imo in Aluminum foil and bake in De Dietrich oven at 180°C (Degree Celsius) for 25 minutes. (depending on size, adjust the timing accordingly)

2. Cut Nigauri and remove the seeds. Cut into small slices.

3. Peel Shima Ninjin's skin and cut into long sticks.

4. To make tempura batter:- First, make sure all the tempura batter ingredients are cold (this will enable a fluffy and crispy batter) before mixing the egg and water. Then slowly stir in the flour and you could add in more flour / water and mix until the batter is able to coat onto the vegetables.

5. Dip the vegetables in the prepared Tempura batter and fry till golden brown. (remember to test the oil with some batter to make sure that it is hot enough to fry the tempura)

6. To go with the vegetable tempura, Chef Tadashi specially prepared some soup broth (using soy sauce, dashi and water) to serve with the springy yellow noodles which was imported from Okinawa too.


Sweet and Juicy Okinawa Pineapple serve with Koorimo’s Chestnut Ice Cream

The last dish was a quick simple dessert which used Okinawa's famous Pineapple. These pineapples have been cultivated on Okinawa as an agricultural product for around a century and if you do visit Okinawan, don't miss out the opportunity to drop by it's famous pineapple plantation at Nago Pineapple Park.

I am always fascinated by Japanese cuisines but yet I find them very difficult to prepare at home perhaps due to the lack of ingredients and etc. Now after Chef Tadashi's demo class, I think preparing simple Japanese cuisines at home is actually not that difficult too.

Lastly I would like to thanks La Galerie De Dietrich, Four Seasons Gourmet Market and Foodnews for the Okinawan Cooking Demo invite.

Sunday 2 September 2012

Culinary Master Class At Waterfall Cafe, Shangri-La Hotel

A few week ago, I was invited to attend a Culinary Master Class by Chef de Cuisine Stephane Cocu at Shangri-La Hotel, Singapore’s new Waterfall Café. This homely and relaxing cafe was officially opened on 19 July 2012 serving savour healthy yet creative dishes inspired by Mediterranean flavours.

Over the years, Chef Stephane's talents have been recognised by many Michelin-starred establishments, such as Le Crayeres in Reims, Restaurant Comme Chez Soi in Brussels and Restaurant Daniel in New York.

Being inspired by Mediterranean culinary philosophy, Chef Stephane crafted a simple menu that embraces the quality of eating well. Immensely passionate about the use of herbs, smoked salts, vinegars and exotic spices, Chef Stephane’s dishes are refreshing and light on the palate.

Above shows the 3 course menu which Chef Stephane had prepared for the Master Class workshop and these dishes are also available at Waterfall Cafe together with other dishes on their menu.

This is their cosy private dining room at Waterfall Cafe, featuring a fully functional show kitchen which is ideal for cooking workshops, small gatherings or corporate retreats.

Being a true advocate of healthy dining, Chef Stephane ensures that all products are sourced from sustainable origins and are free from hormones, pesticides and antibiotics. Here I am sharing 3 recipes of the dishes that we had during the Culinary Master Class workshop which I sure you could also try it out at home using similar ingredients.


A very refreshing starter with using Watermelon, mint leaves and some spices and seasoning that is prepared by Chef Stephane. 

(Serves: 1  | Preparation: 10 minutes )

  • 100g Fresh Tomato
  • 100g Fresh Watermelon
  • 20g Aragula Salad
  • 15g Black Olive(pitted)
  • 10g While Grain Mustard
  • 40g Parmesan Cheese
  • 25g Olive Oil
  • 30g Red Onion(sliced) 5g Fresh Mint
  • 2g Fresh Basil
  • 15g Honey Vinegar

1. Cut watermelon into cubes of 1 cm each. Slice sherry vine tomatoes into quarters. Chop fresh mint. Sliced pitted black olives and red onions.

2. To make the crispy parmesan cheese cracker, begin by preheating oven to 150 degree Celsius. Spread parmesan cheese in a non-stick pan and place it in the oven. Bake parmesan cheese until it becomes a nice, blond colour. Remove it and let it cool so that it will get crispy.

3. In a mixing bowl, throw in watermelon cubes, tomatoes, chopped fresh mint, olives and onions. Season with 10g of honey vinegar, 15g of olive oil, whole grain mustard. Add in salt and pepper as preferred. Set aside for later use.

4. In a soup plate, season arugula salad with the remaining oil and honey vinegar. Line the plate with arugula salad before placing the mixture from step 3 on the salad.

5. Garnish salad with crispy parmesan cheese cracker.

Chef's Tip:
~ If the watermelon is not sweet, you may add hone as preferred.

~ Mint leaves can be replaced by basil according to your preference.


Fresh, succulent Atlantic cod with barley risotto, pequillo peppers, Vadoucan emulsion. This is a unique risotto where Chef Stephane replaced rice with organic barley. 

(Serves: 1   | Preparation: 30 minutes   | Cooking: 10 minutes)

  • 150g Fresh Cod Fish
  • 50g Organic Barley
  • 30g Pequillo Pepper
  • 30cl White Wine
  • 30g White Onion
  • 100g Heavy Cream
  • 100g Milk
  • 5g "Vadouvan" spice blend
  • 5 Tablespoons Olive Oil
  • 1 Tablespoon Butter
  • 1/2 Lime
  • A Zest Orange
  • A Zest Lemon
  • Salt and Pepper

1. Dice white onion into 3mm thick.

2. In a large pot, suet diced onions with 3 tablespoons of olive oil and fresh butter until the onions are tender and colourless.

3. Add barley to pot and suet for 2 minutes. While stirring the mixture, pour in white wine and let it boil until the wine has evaporated completely. Next, cover the mixture with water.

4.Season barley with salt and pepper as preferred. Add a zest of orange and lemon and continue to stir the risotto as it cooks. When the liquid has almost evaporated and risotto is still too "al dente". you can add a bit of water and let it cook again until the barley becomes tender.

5. Boil milk and heavy cream. Add "Vadouvan" spice blend (consists of fenugreek, cumin, onion and garlic), salt and pepper and let it infuse for 30 minutes. The sauce should turn to a strong yellow colour. Add lime juice.

6. Split pequillo pepper into half and remove the seeds. Cut them into triangles and set aside for later use.

7. In a non-stick pan, add 2 tablespoons of olive oil. Using low heat, sear cod fish on one side until it turns dark blond with a crispy exterior. Flip fish over an turn off the flame. Leave fish to cook in the pan for 2 to 3 minutes before removing it.

8. In a pasta bowl, put barley risotto and place fish on top. Spread warm triangular pequillo peppers on fish. Drizzle sauce over the dish ad serve.

Chef's Tip:
~ For a big piece of cod fish, you may slice it into 1cm thick so it cooks better.


As a chocolate lover, I dote this cake flourless cake a lot. I love it's semi-moist texture with a rich chocolate after taste which I would definitely try making some with this recipe soon.

(Serves: 4  | Preparation: 10 minutes | Cooking: 15 minutes)

90g Dark Chocolate
33g Water
50t Sugar
60g Butter
2 Egg

1. Prepare a pot to boil water and sugar.

2. Add chocolate to a mixing bowl and set aside for later use. Dice butter to soften it.

3. When the water and sugar has boiled, pour them into the mixing bowl with chocolate. Stir well until chocolate melts completely. Next, add in butter, bit by bit.

4.Crack an egg into the mixture and stir well. Repeat this step for the other egg.

5. Set the mixture aside so that it gets thick. Meanwhile, pre-heat oven at 160 degree Celsius. Using a brush, oil your pastry ring (or a ramequin, if preferred).

6. Pour the mixture into the pastry ring until it is 2/3 filled and bake it for 15 minutes.

7. Let the cake cool for 5 minutes before you serve it warm with a scoop of bourbon vanilla ice-cream.

Some of the snacks, bread and beverages that are available in the cafe. Love their organic juice and soda too!

A cosy corner which is good choice for an afternoon tea gathering

With a seating capacity of 92, including 24 seats in the al fresco area, Waterfall cafe is open from 6:30 am to 10:30pm daily, except dinner on Sundays. It also serve as an all-day dining cafe starting from breakfast, light snacks, lunch and dinner.

Shangri-La Hotel, Singapore
22 Orange Grove Road
Singapore 258350
Reservation: (65) 6213 4138

Opening Hours: Daily (except Sundays)

~ Breakfast; 6.30am - 11am

~ Light Snacks; 11am - 12pm, 3pm - 6pm

~ Lunch; 12pm - 3pm

~ Dinner; 6pm - 10.30pm