Swensens after library visit

While waiting for the food.....

Amer...as usual...the funny guy

Feasting away....

My well deserved lunch!

Ivy....as usual...acting cute!

Studious Gabriel

Home-made garlic bread & Curry chicken

Yum Yum

So proud of their work :)

Their curry was the best! Amanda & Jollibbee

Best buddies~Nicholas & Glen

Strawberry Shortcake~for your valentine?

Arranging the strawberries

After cutting

Almost ready

Serve it nicely!

Making Rough Puff Pastry

Pounding the rempah for chicken sambal filling

Jing Ming so pleased with his dough....

Busy folding and sealing the edges...

The outcome...only one word to describe...yummy!!

Rolling out....

While waiting for the pastry to be ready.....

Stewing the apples..

Rough Puff Pastry

Easier to make than flaky or puff pastry but has larger flakes and is not as light. It does, however, give a nice crispy crust. Uses include sweet and savoury pies, patties, turnovers and as an alternative pastry for sausage rolls

Ingredients:
9 oz (253 g) plain flour
Pinch of salt
3 oz (84 g) lard or hard vegetable fat
3 oz (84 g) butter or margarine
1 teaspoon lemon juice
Water
Method:
Sieve the flour and salt into a bowl and add the fat, cut into lumps about the size of a walnut. Stir into the flour.
Add the lemon juice and cold water to mix to a stiff dough.
Turn on to a lightly floured board and roll out into an oblong.
Fold one end up, leaving about one-third of the strip to fold down, seal the edges with the rolling pin and give the pastry a half turn.
Continue thus until the pastry has been rolled and folded four times.
If possible leave for an hour before using.
Roll out and use for sweet and savoury pastries.

'O' Levels results release, 12 Jan 2009

The couple :) Congrats on your good results!

Jessie...congrats on getting the course you wanted!

Told the whoever not to take picture this way....my face very round leh...

Proud of you gals!!

Well done, Liping! Top 4NA & 5NA gal in Singapore...

Dear Sec 5NA Food & Nutrition students (2008),

Ms Sim is so proud of all of you!! Am not good with words...just so happy for those who have done well. I really miss those times we spent together in the com lab and yes...i'm so looking forward to the gathering on 7 March :)

Steamboat competition

Erm.....Planting some trees?

New idea for your steamboat stock?

Mummy look alike....

Cheers!

Hao Jian which team do you belong to?

Ivy....where's your apron??

Huat ah....eat ah!!

The winning team gets this.....Yummy!!

Clams and beef......my favourite!!

Hungry....can start already?

Let's present them neatly

To make the annual gathering in the kitchen more interesting, a steamboat competition was held between 2 teams. Each group is given a budget of $50 to spend on their ingredients. The winning team will win a can of Pacific Clams!! The competition is based on the following criteria:

1) Nutritional value/ Value for money / Quantity: 10 m
2) Manipulation: 10 m
3) Teamwork /Organisation: 10 m
4) Product & Presentation: 10 m

Steamboat

Steamboats refer to a variety of dishes eaten throughout East Asia, where ingredients are cooked in a simmering pot of broth at the table. Typical steamboat ingredients include thinly sliced meat, leafy vegetables, mushrooms, tofu, noodles or seafood. The cooked food is either eaten with a dipping sauce, or sometimes as a soup.

2nd cookery lessons with Sec 3~Bread and butter pudding & Bananas in caramel sauce

In this lesson, students learnt two important food preparation processes. They are dextrinisation as seen in the browning of the bread for the Bread and butter pudding and caramelisation in the caramel sauce. Both dishes are very easy to prepare and I personally enjoyed the Bread and butter pudding most.... :)