Sunday, December 18, 2011

Culinary and Dining Session with Celebrity Chef, Eric Teo!

Thanks to Yit Hong Pte Ltd, I had the chance to cook and dine with Celebrity Chef Eric, at ToTT Store.

Celebrity Chef Eric Teo is also Yit Hong Pte Ltd's brand ambassador. He was there to share with us some cooking tips and recipes!

Very friendly guy indeed. Chef Eric, also the first Singaporean to be appointed president of the Singapore Chef's Association, seen here, giving advices to fellow bloggers.

I was late due to work commitments! Luckily Yit Hong's Business Development Executive, Jacqualine Chan, was there to guide me along. Beside both of us is Chef Eric's wife.

During the cooking session, also learnt that Yit Hong Pte Ltd had launched its ready-to-eat Yifon bottled mushrooms. YIFON bottled mushrooms are the first and only ready-to-eat mushrooms in the market! With the see-through advantage from the glass bottles, you can also see what you get - nothing but fresh, tasty, healthy mushrooms!

YIFON bottled mushrooms are available in a delectable range of five different mushrooms, in six different flavours - YIFON Assorted Mushrooms, YIFON Bailing Mushrooms, YIFON Spicy Bailing Mushrooms, YIFON Spicy Golden Mushrooms, YIFON Spicy Nameko Mushrooms, and YIFON Teatree Mushrooms! No cooking required!

Preparing my first dish! (Serious boh?!)
Credits: Irwin Tan

1st Dish - XO King Scallop with Spicy Golden Mushrooms & Crispy Rice Crackers

YIFON Spicy Golden Mushrooms (170g) , drained
King Scallops - 2 pc
Rice Crackers - 2pc
XO Sauce - 1 tsp
Spring Onions, sliced
Red Chilli, diced
Sesame Oil

1. Heat up wok over medium to high heat with oil
2. Pan-fry scallops for 30 secs on each side, add XO sauce and toss well
3. Separately, mix YIFON Spicy Golden Mushrooms with chilli and sesame oil.
4. Assemble YIFON Spicy Golden Mushrooms with scallops and rice crackers as shown, sprinkle spring onions and serve.

Bloggers busy snapping pictures. (I'm the only noob not using DSLR) Lol.
Credits: Irwin Tan

Parenting Blogger, Edmond with his kid..

Yit Hong Pte Ltd Managing Director, Mr Ted Ngo with Chef Eric.
Says Mr Ngo, " YIFON Bottled Mushrooms are handpicked only from the finest quality of mushrooms, that is why YIFON Bottled Mushrooms contain no preservatives and artificial colourings, our mushrooms are healthy, halal-certified, delectably flavoured and can be consumed right from the bottle."

Chef Eric getting us ready for the next dish!

Busy,engrossed in preparing the next dish...

Almost equally sliced french baguette...

Here's the 2nd dish, Pork Luncheon Meat Bruchetta! Making using of Maling Pork Luncheon Meat!

1. Maling Pork Luncheon Meat - 2 slices
2. French Baguette, Sliced - 2 pcs
3. Quail Eggs, hard-boiled and halved - 4
4. Red Cherry Tomatoes, halved
5. Shallot, sliced
6. Sweet Basil Leaves
7. Pineapples, diced

1. Olive Oil , 2tbsp
2. Black Crushed Pepper, 1 pinch
3. Salt, 1 pinch

1. Slice Maling Pork Luncheon Meat. Pan-fry until both sides are crisp and brown. Set Aside
2. Toast slice baguettes for 3 mins.
3. Mix hard boiled eggs, pineapples, tomatoes, sweet basil leaves, shallots and seasonings.
4. Top toasted baguette with luncheon meat and above mixture. Serve

Jacqualine together with her husband, Jia Nian

The 3rd dish! Getting ready!

Ingredients "GAO GAO"

Chef Eric putting in the cheddar cheese...

Done! Ready to be baked! Chef Eric's masterpiece!

Okay, I'm good to go!

Serious, Serious, Serious. Hahha.
Credits: Irwin Tan

Main ingredients, prawns (cooked by Jacqualine), YIFON Assorted Mushrooms, Ham!

And not forgetting the cheddar cheese!

Had made use of YIFON Assorted Mushrooms in my pizza!

Baking in process...

My Pizza! Woo Hoo! The "simi mawu" Pizza! (Hokkien, everything also have)


1. YIFON Assorted Mushrooms, drained (1/2 bottle)
2. Pizza Crust
3. Tomato Sauce
4. Red Onions, diced
5. Turkey Ham
6. Cheddar Cheese
7. Maling Pork Luncheon Meat, diced
8. Prawns
9. Olive oil
10. Salt
11. Pepper

1. Pre-heat oven to 180 degree Celsius, bake pizza crust for 3 mins. The pizza crust should be golden brown, but soft in the center.
2. Spread tomato sauce evenly, top with YIFON Assorted Mushrooms, ham, prawn, cheese, Maling Pork Luncheon Meat.
3. Drizzle olive oil, salt and pepper. Bake for another 7 mins then serve hot.

You know, most of the top chef in the world are dominated by the guys. * Erm Hem*
Haha. Seen here with keropokman (Philip) and Jia Nian.
Credits: Irwin Tan

Chef Eric signing on the calendars!

Chef Eric with myself
Credits: Irwin Tan

Thanks Yit Hong Pte Ltd and Chef Eric for this wonderful experience!
Credits: Irwin Tan


sgfoodonfoot said...

Nice blog post. It was fun.

Ellena | Cuisine Paradise said...

Great write-up :) Guess i have miss out all the fun :( But nvm you guys have done a great job! Good luck!

kevinskh said...

Hello Derrick and Ellena! Thanks! Haha.