Tag Archives: Tsp

Smart Kitchen Cooking Workshop with Philips

Smart Kitchen Cooking Workshop with Philips 12
My team (myself and Jennifer Khoo of chasingfooddreams.com) with Celebrity Chef Marina Mustafa

At recent I was invited to a smart kitchen cooking workshop at Philips Centre with Celebrity Chef Marina Mustafa and I was put into a great task, a hands-on cooking over 4 recipes. I thought the day at the workshop would be a nightmare but it was one of the most fun and less stress session as cooking was put to ease as ABC !

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Mini Pizza Pockets at Leggo’s Junior Chef Challenge 2013

Kids Showcase Talent in Cooking Competition

Leggo's Junior Chef Challenge4
Mini Pizza Pockets

Leggo’s, the number one brand for authentic pasta sauces in Australia under the mother company Simplot, organized a fun-packed cooking competition called “Leggo’s Junior Chef Challenge” for kids aged ten to fifteen. Themed “Pasta Bake,” the young participants whipped up scrumptious dishes using only Leggo’s range of pasta bake sauces namely Ricotta & Spinach and Creamy Tomato & Mozzarella at Young Chefs® Academy (YCA) at Desa Sri Hartamas.

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Luscious Szechuan Wontons by Master Chef Thye Yoon Kong Zing Grand Mellennium KL

Szechuan style hot and sour wanton Master Chef Thye Yoon Kong
Szechuan Style Hot and Sour Wontons

A MASTERCLASS ! At The Epicure Malaysia recently Master Chef Thye Yoon Kong of Zing located at Grand Mellennium Kuala Lumpur demostrates how to make the classic Chinese Dim Sum – Szechuan style hot and sour wontons. The room was 3/4 full, participants were very focus while waiting patiently for the wontons making. I loved wanton, it was eaten even when I was a little boy. It was the ladies favourite dish making in the kitchen. It always come with the egg noodles “wontons noodle” soup and served warm.

Chef Thye Yoon Kong specialising in Dim Sum, introduced larger size of wontons during the class. It was like dumplings. Every wanton skin is filled with 30gm of solid seasoned minced chicken, chuncks of shrimps and chopped mushroom. What make this wontons so delightful? it was the special made sauce recipe created by chef himself, the Szechuan hot and sour sauce. It was very flavourful and tasty. One was truly not enough, maybe a few, it was that good.

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Lemon Meringue Tarlets


Lemon Meringue Tarlets

For the Crust:

¾ cup (180 mL) cold butter; cut into ½-inch (1.2 cm) pieces
2 cups (475 mL) all-purpose flour
¼ cup (60 mL) granulated sugar
¼ tsp (1.2 mL) salt
? cup (80 mL) ice water

For the Filling:

2 cups (475 mL) water
1 cup (240 mL) granulated sugar
½ cup (120 mL) cornstarch
5 egg yolks, beaten
¼ cup (60 mL) butter
¾ cup (180 mL) fresh lemon juice
1 tbsp (15 mL) lemon zest
1 tsp (5 mL) vanilla extract

For the Meringue:

5 egg whites, room temperature
½ tsp (2.5 mL) cream of tartar
¼ tsp (1.2 mL) salt
½ tsp (2.5 mL) vanilla extract
¾ cup (180 mL) granulated sugar

For the Crust: Make sure all ingredients are as cold as possible. Using a food processor or pastry cutter and a large bowl, combine the butter, flour, sugar and salt. Process or cut in until the mixture resembles coarse meal and begins to clump together. Sprinkle with water, let rest 30 seconds and then either process very briefly or cut in with about 15 strokes of the pastry cutter, just until the dough begins to stick together and come away from the sides of the bowl. Turn onto a lightly floured work surface and press together to form a disk. Wrap in plastic and chill for at least 20 minutes.

To roll out tartlet dough, slice the dough into 6 pieces. On lightly floured surface, roll each circle of dough into a 5 inch disk. Stack the disks, separated by pieces of plastic wrap, on a plate, and refrigerate for 30 minutes.To bake the dough, position rack in oven to the centre of oven and preheat to 350ºF (180ºC). Place the disks of dough, evenly spaced, on a baking sheet and bake for 20 to 25 minutes, until golden brown. Cool completely.

To finish tartlets, first place oven rack in the upper third of the oven and increase heat to 425ºF.

Divide the lemon filling equally among the disks, mounding it in the centre and leaving a 1-inch border all the way around.
Spoon the meringue decoratively over each tartlet, right to the edges, in dramatic swirling peaks. Return tartlets to oven and bake for about 5 minutes, until the meringue is golden brown.

Preheat oven to 350ºF (180ºC). Line the crust with foil and fill with metal pie weights or dried beans. Bake for 20 to 25 minutes. Carefully remove the foil and continue baking for 10 to 15 minutes, until golden. Cool completely before filling.

For the Filling: Bring the water to a boil in a large, heavy saucepan. Remove from the heat and let rest 5 minutes. Whisk the sugar and cornstarch together. Add the mixture gradually to the hot water, whisking until completely incorporated.

Return to the heat and cook over medium heat, whisking constantly until the mixture comes to a boil. The mixture will be very thick. Add about 1 cup (240 mL) of the hot mixture to the beaten egg yolks, whisking until smooth. Whisking vigorously, add the warmed yolks to the pot and continue cooking, stirring constantly, until mixture comes to a boil. Remove from the heat and stir in butter until incorporated. Add the lemon juice, zest and vanilla, stirring until combined. Pour into the prepared crust. Cover with plastic wrap to prevent a skin from forming on the surface, and cool to room temperature.

For the Meringue: Preheat the oven to 375ºF (190ºC). Using an electric mixer beat the egg whites with the cream of tartar, salt and vanilla extract until soft peaks form. Add the sugar gradually, beating until it forms stiff, glossy peaks. Pile onto the cooled pie, bringing the meringue all the way over to the edge of the crust to seal it completely. Bake for 15 to 20 minutes, or until golden. Cool on a rack. Serve within 6 hours to avoid a soggy crust.








I am now very hungry waiting for my next challenge, as fears had been overcome!

Big Boys Oven

A Simple Egg Dish

I love eggs and could not have enough of them. In this post I would like to introduce an egg white dish. A lot of people don’t like them and some will try avoid them but I really love them. Eggs can be done by, boiling them and even stir fry them. For egg white, I prefer to boil them in a low temperature oil. by doing this you will end up having crunchy cooked egg white.


Once the egg white is cook and done, drained and set them aside. Then stir fry fresh prawns, scallops, carrot, a pinch of salt, white pepper and chinese wine. Once done, stir in the cooked egg white and serve.


6 egg whites
150gm large prawns
50gm scallops
10 slices carrot
1 Tsp osyter sauce
1 tsp chinese wine
a pinch of salt
cooking oil

Do try this simple recipe of mine and I am sure you will love it and your guests too!

From me, Steven Cheng

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