Alpha Updates #3

27 Apr 08

We return to Lai Yien's place in Toa Payoh, and everyone was excited to meet again, but I sensed that there was an ulterior motive.

The menu was sent out to the participants long ago, and I suspected that the crowd was lured, by, something called, The Mushroom Soup. The highly acclaimed and much raved about mushroom soup was on the menu today, which some say it can give some restaurants out there a run for their money! The other dishes - Dory Fish and Potato Salad made the meal complete!

But there's no secret, as friends gathered around to watch and learn from the master chefs. And for the benefit of those who were not there, here are the receipes:

Dory Fish – western & chinese style

Ingredients:
Dory fish

(Western style)
Add:
1. Basil
2. Oregano
3. Shredded pasley
4. Black pepper
5. White pepper
6. Olive oil
7. Dash of brandy
8. Garlic (optional)

Either steam, microwave and covered with paper towel over it, or oven-bake.
Ready to serve.

(Chinese style)
Add:
1. Light soya sauce
2. Sesame oil
3. Lemon juice
4. Chilli flakes
5. Chinese Hua Tiao wine

Either steam, microwave and covered with paper towel over it, or oven-bake.
Ready to serve.

Mushroom Soup

Ingredients:
Water x 2 cups
White button mushroom (cut)
Brown meadow mushroom (cut)
Portobello mushroom (cut)
Garlic x 2 cloves
White onions x 2
Butter
Chicken stock cube

1. Heat frying pan until you see the ‘steam’
2. Add butter
3. Fry garlic and onion with butter using low heat
4. Add mushroom, chicken stock cube, water and boil
5. Pull the boil mushroom to the blender and blend
6. Add pure cream into the blended mushroom and boil (Cream add upon preference)
7. Add starch to boil(1 tablespoon of flour with half cup water)
8. Add a slice of kraft Cheese to thicken the soup (optional)
9. Ready to serve

Potato Salad

Ingredients:
Russled potatoes (can also use purple or golden potatoes)
Water
Japanese mayo
Japanese cucumber (remove the centre part when cut into small slices, throw into a bowl of ice water to maintain crunchiness)
Carrot
White pepper (for fragrance)
Black pepper (for appearance)
Bacon, cut & fried

1. Boil half pot of water
2. Add potatoes including skin
3. Cook till soft
4. Remove from water
5. Remove the skin when cool
6. Cut into smaller pieces
7. Add Japanese mayo (or sour cream)
8. Mash the potatoes together with the mayo
9. Add sliced Japanese cucumber
10. Add carrot
11. Add pepper (more white than black)
12. Add bacon bits
13. Mix well using spoon or fork
14. Ready to serve