Chinese New Year Cooking Demo @ ToTT by Chef Eric Low

Last Sunday, I was invited by OpenRice (Singapore) to attend their first cooking demo class with ToTT (Tools of the Trade) on the Chinese New Year Workshop - Good Fortune, conducted by Chef Eric Low. Despite of the gloomy and raining weather, all participants were still very excited about the class and everyone were also eager to pick up some tips and cooking skill from Chef Eric.

The three hours cooking class was indeed a fun and fruitful one with Chef Eric whom is humorous and knowledgeable with his answers during the class. Although there was no hands-on but Chef Eric makes every little details visible thru two big TV screen in front of the class where we could get a good view of the ingredients plus steps during cooking process.

{Mobile Post} Braised Duck With Sea Cucumber

Counting down......2 more days to Chinese Lunar New Year! Everyone is so excited and today (1 day before the eve of Lunar New Year) almost all the wet markets, supermarkets and etc will be operating on 24 hours for last minutes shopping. And you would be able to see big crowds of people around grabbing for food, ingredients, beverages and etc to store up for the approaching New Year feast.

Osmanthus Chestnut Cake - 桂花马蹄糕

A few days back during our trip to Chinatown, I saw a stall selling Osmanthus Chestnut Cake (桂花马蹄糕) at a price of S$8.50 per box which gave me a shock. The price that they are selling per box is more than enough to replicate 3 similar boxes if you know how to make it at home. Although my recipe here might not be as authentic when compared to those sold outside in the shop but at least this is not a difficult dessert which you could do it at home for your guests or as a New Year gifts.