tag:peatix.com,2011:1 2021-11-17T13:45:21+08:00 Peatix The Eureka Cooking Lab tag:peatix.com,2014:event-30910 2014-03-15T15:00:00SGT 2014-03-15T15:00:00SGT

15th Mar 2014 @ 3pm to 6.30pmS$125 (exclude 7% GST)Demo cum Food TastingSTEAMINGOne of the oldest culinary techniques in the Chinese kitchen. Food is cooked in hot steam; hence there is little contact between the food and water. Steaming imparts a moist texture to food, retaining the meat juices and most of the food nutrients in dishes. With steaming, food is seldom burnt or becomes dry.In this class, Chef David shall focus on:1. Traditional Cantonese Steamed Fish2. Zhejiang Pan-fried Steamed Fish3. Braised Pork Belly with Yam4. Steamed Pig’s Liver in Superior StockDEEP-FRYINGDeep-frying is where food is cooked by submerging in boiling fat. Due to the high temperature and high heat conduction, the food is sealed and cooked quickly.There are basically 3 different methods:1. Direct Deep-frying2. Frying in Low Heat3. Deep-frying in BatterIn this segment, Chef David will be covering 3 highly sought after recipes that uses the method of deep frying:-- Deep-fried Nam Yu Pork Stripes- Oil-braised Fish- Cantonese Prawn RollApart from the above 7 dishes, Chef David will also be sharing with participants 2 bonus recipes:-Mayonnaise DipFive-spice Salt Dip