Tuesday, July 14, 2015

Strawberry Shortcake Hands-on Class



Class Date 27 JULY (Mon) 12:00- It's full hands on class and you will bake and assemble this most loved by Japanese cake . To sign up, log on to www.koinu.com.sg

Tuesday, March 31, 2015

Hands On Japanese Bento Class @ Shermay's Cooking School


I will be teaching at Shermay's Cooking School on 4 April Saturday.
 It's hands on bento class and you will make 2 sets of bento; one for Children and one set for Adult. Here is the menu;
The first picture is bento for children which includes
Yuzu daikon radish pickles, simmered potato with butter and soysauce, boiled egg seasoned with soysauce and dashi stock, broccori with sesame mayonnaise, cherry tomato

and Prawn hamburger pate with cheese center and blanched sweet peas
Also you will make boiled egg into cute shapes

And this is for adults..What in the box are
stir fried capsicum with spicy garlic sauce, spring onion eggroll, simmered dry tofu or Kouyadoufu and cucumber with plum vinegor.
Main dish for the bento is Rice malt and salt marinated deep fried chicken or we call it Karaage.
I have designed this class for those who are willing to cook healthy lunch and those who want to know what is the basic skills and dishes for bento in my country.

It's going to be the final repeat for the class so please sign up to start your Spring with starting bento making..

Log in to
Shermay's Cooking School

Tuesday, February 10, 2015

Hokkaido Beef Class @ Shermay's Cooking School

I will be teaching Hokkaido Beef Class at Shermay's Cooking School on 14 Feb 2015.
In the class, 4 Hokkaido Beef dishes and 2 salad dishes will be taught.
 Here is the  menu ; Hokkaido Beef Steak with Black garlic butter soysauce
Hokkaido Beef Hamburger steak with onion, apple soysauce sauce .
Mizuna, Tofu, Sprout and lotus curl salad with Mandarin orange and Yuzukosyo or green chilli and Yuzu paste dressing
Japanese style Hokkaido beef Tataki Roast beef with Homemade Ponzu Soysauce and spicy grated radish
Hokkaido Beef Steam Shabushabu with Sesame dipping sauce
Daikon radish and shiso salad with sour plum and bonito dressing
 We are taking pre-order for the Hokkaido beef.
 It comes in frozen form that you can keep the beef in the freezer until Lunar New Year.
 And the price for the beef is more affordable than normal market price so please make sure you order in advance when signing up for the class as there are only limited quantity we could sell this premium Japanese beef. .

Friday, January 16, 2015

Oyakodon set class


I will be teaching Menu B on 24 Jan (Sat) 10am. It's going to be a 3.5hrs class. Here is the menu Oyakodon-Chicken, onion and egg on rice Braised Peck chye (Or Xiao bai cai), shiitake mushroom in yuzu kosyo dashi stock Cucumber, wakame seaweed with sanbaisu sour soysauce with ginger juice and Clear tofu soup with yuzu zest To sign-up please visit www.koinu.com.sg

Monday, January 12, 2015

Chinese New Year Treats Class @ Shermay's Cooking School

I will be sharing my Baked Treats for Chinese New Year at Shermay's Cooking School  on 8 Feb 2015.
It's about treats go well with tea, that has New Year Flavor with Japanese twist.
To create the menu, I have dropped in so many local confectionery shops in Singapore and also my friends helped me a lot to make me understand the local taste more deeply.
I hope that I could make the class suitable for those who want to include something new but not too strange in your Lunar New Year Treats.
So here are the treats I will be teaching;
Kinako and Peanut Crumble Sable : I love anything with crumbles especially when it comes with only crumbles.
 Because of  Sudakitou or Japanese fine light brown sugar  that melts in mouth gorgeously it has become the 1st cookie listed my favorites cookie in this year.
Disc : Sable base with egg white and almond circle with Jam from Albert et Menes.
It sounds a bit troublesome and it rather is. BUT I must say it is worth the work.
Engadiner : It's my mother's specialty though her version takes almond and single layer of butter cookie base. Here I use dry apricot to give a slight zing to the rich honey caramel and lots of walnut.
It's a best friend of Green tea or Pu erh tea .
Sesame and Cheese Sacristain : This is a savory pie, which is made from Pate Feuillete rapide or express puff pastry. I believe this would be a great break having this between sweet treats. 
Kokuto Brown Sugar Castella Cake : I am going to use Okinawan Raw Brown sugar to make this traditional moist cake.
You can't see it from this picture but you will find light brown sugar bits on the bottom of the cake that is a wonderful accent for the tender texture of the sponge cake part.
Bonus recipe 1 : Banana and Jasmine tea cake. It was such a wonderful discovery that strong banana flavor can match Jasmine flavor so very well.
It's not your ordinary banana bread (though I love banana bread for normal occasion but not for festive season . I hope you agree )

Bpmis recipe 2 : Lavender Milky Butter Cookie. I made once lavender milk gelato , since then lavender+milk is my eternal loving combo.
 Now it's in cookie form and I am happy with it as always.

It is going to be a demo style. You will have the recipes, lots of food tasting and bring back a take home box filled with these baked treats.

Hope to see you at the School !!!!




Wednesday, January 7, 2015

Happy New Year !! 2015


Happy New Year !!

It had been an obligation for me to prepare Osechi Ryori or Japanese traditional new year dishes when I was working in the professional kitchen about 5 years ago.

 Since I left there, I got indecisive every year end wondering

  "To prepare or not to prepare Osechi for the next year."

I have good reasons to feel that way. Here are why;

  First of all, it is not easy to source all the Japanese ingredients and they are marked up before new year.

 Secondly , it is really a time consuming ritual .

Thirdly , we have a massive feast during Christmas season.

 Nevertheless I always end up with being stuck in the kitchen every year end since it's the only chance I can modify my Osechi dishes as well as it's the only chance I can share my tradition with my non Japanese family and friends.

 So it's not a complete set but I made it all in time.

There are 3 essential dishes that I MUST prepare no matter how troublesome they are to cook.

 1 Kuromame Slow cook sweet black bean -It's 10 hrs work

 2 GomameCandied anchovy -for this year I mixed roasted peanuts and used maple sugar instead of       white sugar. It was nice

3 Kouhaku NamasuWhite daikon radish and carrot sweet pickles.

Other than those, I put Kurikinton(Sweet Potato and sweet chestnut)and Tatakigobo(burdock pickles with sesame seed)

This is the 2nd tier of Osechi boxes

  • Simmered Tiger Prawn in White sesame paste
  • Herring Roe
  • Grilled white miso marinated sierra
  • Soy and yuzu grilled salmon
  • Red(I know it's pink but it's called red as red and white is considered happy color combination)and white fishcake
  • Sweet egg and tofu roll-that was not so great. I will use fish cake for this dish for the next year



3 Tier of Osechi box

  •  Braised CHicken and root vegetables


We had the osechi dishes with Zouni soup.
The style differs from the regions.

 I follow my mother's style, whose mother is from good old Tokyo.
 It's clear tofu soy sauce soup with grilled rice cake.

 Every dish has meaning and we have to enjoy each dish
 wishing for good luck, for being diligent, for longevity and prosperity.

 I am now relieved and happy as I have taken a load off my mind .
 At the same time, I feel it's going to be another great year as I had all the Osechi dishes.

 Wishing you all a prosperous year !!

By the way, before enjoying new year dishes, we traditionally have Soba buckwheat noodles on new year's eve..

Wednesday, December 3, 2014

Classes in December @ Atelier Koinu


I would like to update on some upcoming cooking classes held at Atelier Koinu

 9 Dec 09:30- (3.5Hrs)
Menu:
Cold Udon noodles with walnut dipping sauce/Hot Udon with Sweet Tofu Puff and Wakame Seaweed/Kuzukiri-Arrowroot jelly strips with Japanese Kokuto raw brown sugar syrup/Tricolor roasted Japanese tea agar jelly with Tofu mochi dumplings ($145)

23Dec09:30-(3.5Hrs)
Menu:
Simmered Chicken drumstick with hard boiled egg in Sweet sour soysauce broth
Spinach, carrot and shiitake with sesame tofu "Shiraae" sauce
Deep fried egg plant with sweet miso "Dengaku"sauce

To register visit our website
www.koinu.com.sg