Oishi!!

This was the second event that I've participated for my CCA- Food Interest Network(FIN). Today we went to Pasir Ris East Community centre to attend a Japanese Culinary Art Workshop. The Chef (Steve) is a Jap, and he owns a Japanese restaurant back in Japan. It's my pleasure to meet him. Haha!Basically he demostrated 3 dishes to us. It's a pity that there's no hands on, but we still got to taste the food.. Let's see:

Cold Tomato Pasta

Personally, I think the sauce is wonderful! The sauce is a mixture of tomatoes, onion, garlic, jalapeno (a green, hot chilli) and salt, soy sauce, olive oil. The key method that makes the sauce taste so heavenly is that they fry the garlic with olive oil until it turns golden brown.

The tomato skin need to be peel off too. Why? According to the chef, tomato skin is not good for digestion and by the way, the nutrients is just below the skin. As for the Pasta, Steve recommended to buy the Barilla brand. Probably it taste better.

Finely Chopped Vegetables with Tuna Carpaccio

Yummy yum isn't it? People who likes to eat raw salmon will definitely heart this dish. Well it's raw tuna (tuna is expensive, so you may replace it with cooked beef or chicken), with sauce that consists of vinegar, olive oil, roast sesame seeds, pepper, wasabi and soy sauce.

I love the way the chef cut the vegetables into strips. The japanese radish, carrot, celery and cress (looks like sprout, but it's green) are made crispy crunchy by soaking them in ice water.

Tofu Tiramisu
Picture can't be uploaded, I also don't know why. Anyway, the picture don't look presentable. A brief description about this is that you do not need to use any oven or stove to cook it, instead it's the fridge. This is one of the simplest desert that we all can try out at home. Ingredients required are a secret. Muahaha!! I lazy to type. Wait till I made it, then invite your over (how long will that be...? hmm...).