March 21st, 2011

Poke

The smart summers night wedding


With the groom


I think it was 5 or 6 years ago when I first met C. We met through the triathlon group that I used to train with and even after I stopped, we still kept in touch. Our typical meet up is over lunch during the weekday - usually when he gets a craving for the Bedok camp 'cheng tng' :P He'll swing by my office to pick me up and we'll catch up while we drive over, then over lunch and back.

More than a year ago, he told me secretly that he was planning to propose to his then-girlfriend T. I was completely excited for him though I've never met her but he always spoke to fondly of her. He asked me for proposal ideas and we were discussing it for awhile. Then one fine day, he text to say that he did it! And she said yes of course. I was so happy for him. The day I received his wedding invite, I was excited and looking forward to attending it. It does make a difference, attending a wedding of someone whom you truly care about.

The wedding happened over the weekend. It was great. It was very personal and small unlike the typical Chinese wedding dinners that are huge and you don't know anyone. I had a lovely time catching up with friends, food was unique and fantastic and the lychee martini cake (from Pine Garden I believe) was absolutely delightful!

I do love and enjoy attending weddings, when they are the ones of close friends. It is heartwarming to share in the joy and to give your sincere blessings in person. And to the lovely couple, congrats once again :)

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Poke

Hands-on cooking class


My masterpiece - snow cod fish!


I don't know if it is a true sign of age that B.T and I have gotten progressively (more) domesticated over the last year or so. I was interested in cooking at a young age but stopped for awhile and I guess, now that I have someone to cook for and one that shares the same interest, I have been on a cooking roll. I like experimenting on my own but it's also helpful to gather some cool tips from professional chefs themselves.

Last year, we attended a cooking demo class at ToTT and it was a lot of fun watching a professional chef in action. This time around, we attended a hands-on session which we both enjoyed a lot.

We learnt how to create a simple heirloom tomato salad spiced up with the use of a siphon to create an avocado espuma, did a main dish of snow cod and watch the chef create ice cream - fresh! Our favorite part was the actual hands-on where we had access to the wonderful array of equipment at the studio including temperature thermometers to monitor the temperature of the oil. Most of the ingredients were semi-prepared i.e. we didn't need to cry peeling onions and merely chopped/minced them. We also didn't need to worry about washing up as there were assistants to help clear up the dirty utensils. Bliss. Now if only I had an elf at home to assist me while I cook!

For the hands-on part, we had to cook our own fish. We tried to remember what he said and he'll walk around to guide and help as well. My cod fish turned out nicely which made me very happy and tasted good. The only problem was that I was saving the fish to enjoy it later that evening as I was still rather full, but forgot to bring the box back -_- *sobs.

It was also interesting learning cooking tips from the chef -

1) When you break an asparagus, it automatically breaks at the point which separates the good part from the bad!

2) When cooking fish like cod, always cook it skin facing downwards, do not move it around and do not flip it! Omg. I've been doing it all wrongly! We were taught to use our fingers to press firmly on the fish so that we'll know when it's cooked! We were all a bit cowardly and started yelping whenever the oil splattered around -_-

I think these are some interesting tips that you can't learn from recipe books so it's definitely a nice takeway from the class. I also like the fact that they are generous with the ingredients and everyone will have a full portion of each course - salad, mains, dessert. So it's almost like paying for a meal at a restaurant except that you have a lot more fun by cooking it yourself, learning cool stuff and getting to play with all the cool equipment.

If you are keen to join in a class at ToTT, do check out their variety of hands-on/demo classes, details available online here. ToTT invites professional renowned chefs to teach at ToTT and impart precious knowledge to the students. You can choose to watch a demo class and get to taste yummy full sized samples - i.e. come with an empty stomach, OR, do a hands-on class like we did, cook some of your food, enjoy it in class or bring them home in boxes. I'm currently eyeing the macarons class and another class or two!


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