It's the end of July.... something to cherish... something to remember...Read Now
Am I silly?
I put up my dishes in Youtube cos I seldom cook. And I am not surprise that my daughter love it. What an irony !. When I am small, I also crave for my mum's cooking because she seldom cooks.
As work is piling up, I am trying to squeeze time to cook for her.
I cherish every moment with family and I think I always wish to be less involve at work. However, as reality sets in, I need to work hard for a purpose.
I told myself for what ever reason, I will still hope to cook for my family at least twice a month or if not once. her favorite soup and luncheon make her happy and satisfied.
I am lucky to be able to work on what I like and given an opportunity. I will continue to work hard and improve my work quality. In human relation, there's alot to learn from my wellness manager Urise. That's something I may not be very good at and slowly I learn.
Learning and working opportunity arrived, I am thankful I have a chance to be part of Tampines Hub Wellness Centre giving my care to the Seniors in Tampines through baking and baking classes.
I hope to start such classes in my community too....
At the moment, felt thankful I have followers following my classes and I will continue to deliver well-plan classes with improve class experience.
class dated 25June'17
Today attended an interesting Korean rice cake jelly class
Instructor is from Korea call crystal.
Rice flour and bean paste from Korea.
Mm... taste wise I think our Chinese style steam cake taste better.
But I Guess it's individual preference.
However, I like her jelly agar which is stable in SG temperature and do not need fridge/chiller to set.
The jelly with fruits are a good combi for the rice cake.
Bean paste is tasty and same as buttercream, need correct temperature and conditions to pipe.
Overall, it's always nice to attend class to know more ESP understanding another culture and food preferences.
** personally I felt it is abit over steam and turns out dry and hard. I am not sure if its suppose to be like this. As this is the first class in SG today, so its abit chaotic. However, it was not a bad class. I will find ways to research and make it tasty for locals to eat.
At least I understand better why Koreans love rice cake. In chinese food custom, there's lots more to explore and many more nice method that travels from China to Singapore and other countries. Its time I capture it slowly.
Though I hope to attend more classes, I could not do it too often due to work schedule and family commitment. Will definitely try my best to ....
It is difficult to advise which is more important and which is better. Technically using machine is better because I am teaching almost everyday. I will not have the energy to knead by hand all the time. In class I will still demo by hand and in SkillsFuture classes there's hands-on by hand method for everyone as well.
Below I share my way and I included some other methods as well... So... remember to read on and watch the video of other chef and baker.