YIFON Bottled Mushrooms Cookout with Chef Eric Teo – PLUS 2012 recipe-calender to GIVEAWAY!
Mushrooms have been used for thousands of years both as food and for medicinal purposes. They are low in calories, fat-free, cholesterol-free and very low in sodium, yet they provide important nutrients, including selenium, potassium, riboflavin, niacin, vitamin D and more.
Today, mushrooms are enjoyed for their flavor and texture. They can impart their own flavor to food or take on the flavor of other ingredients. Their flavor normally intensifies during cooking, and their texture holds up well to usual cooking methods, including stir-frying and sauteing. But I have to admit that cooking mushrooms needs some preparation time and with the launch of YIFON’s bottled mushrooms, eating mushrooms can never get easier.
This year, Yit Hong Pte Ltd (Facebook here) has signed on Singapore’s celebrated veteran chef, Eric Teo, as the spokesperson for Yit Hong Pte Ltd. Being the first Singaporean to be appointed president for the Singapore Chef’s Association, Chef Eric brings nearly two decades of culinary experience to Yit Hong Pte Ltd. I am very honored to attend a cooking and dining session with the celebrity chef Eric Teo yesterday.
Chef Eric prepared 3 simple dishes using YIFON Mushrooms and Maling Pork Luncheon Meat (yes, they belong to the same company!) For people who don’t cook, here is the reassurance from Chef Eric: Don’t worry, you can NEVER go wrong with the final product already done!
The first dish: XO Pan seared scallop with YIFON spicy mushrooms and thai crackers. This was the most difficult dish for the night. To know if your scallops are ready, Chef Eric said, use your two fingers to press against the scallops, if the scallops feel bouncy, means it is almost done!
Here’s the recipe for you:
And after the demonstration, it is my turn! Frankly, it is not very easy because I can’t really tell if the scallops are cooked or not. And if the skin turns too black, it is most probably overcooked. The scallops are then mixed with some XO sauce which gave a nice aroma.
And here is my plate of pan seared scallops, just like a mirror image of chef’s creation! It tastes good, the softness of the scallops complement well with the crunchy Thai crackers.
For the second dish, Chef Eric uses the Maling Pork Luncheon Meat as the star product. I am sure everyone of you are very familiar with this label. Chef Eric said he started eating luncheon meat when he was 7 years old and “even ex-president Ong Teng Cheong loves it”.
So this was a pretty straightforward dish – Pork Luncheon Bruchetta. Chef Eric first pan seared the luncheon meat in the non stick pan. Note: you don’t have to add too much oil as the luncheon meat have fatty meat in it already.
Then you can add any other ingredients you like on the toasted bread. This time, we added some eggs, onions, rocket salad, pineapple and tomatoes.
Here’s the recipe for you:
This is my Pork Luncheon Bruchetta. Lovely?
Look, Missuschewy and I having fun in class!
Last dish: PIZZA! Do you love it? Well, I am sure adults and kids love it as we can add our own favourite ingredients and decorate with it. The ready made dough can be bought from the local supermarkets. When spreading the tomato sauce, remember to keep 1cm away from the brim so that the sauce doesn’t overflow. If you are a very cheesy person, add more cheese please!
Here’s the recipe for you:
This is my pizza! I added prawns, ham, pineapple, YIFON assorted mushrooms and some rocket salad! I wish the crust is bigger so that I can add more ingredients!
Chef Eric’s easy going and fun loving personality makes our cooking lesson very enjoyable. And of course, the recipes are so idiot proof that everyone can cook! YIFON Bottled Mushrooms are handpicked from the finest quality of mushrooms and contain no preservatives and artificial colourings. They are also halal certified and can be consumed right from the bottle.
YIFON Bottled Mushrooms are available in 6 different flavours – YIFON Assorted Mushrooms (containing poku, golden and button mushrooms), YIFON Bailing Mushrooms, YIFON Spicy Bailing Mushrooms, YIFON Spicy Golden Mushrooms, YIFON Spicy Golden Mushrooms, YIFON Spicy Nameko Mushrooms and YIFON Teatree Mushrooms.
The new range of YIFON Bottled Mushrooms is available at all major supermarket at $1.95 per bottle. Customers who purchase four bottles of YIFON Bottled Mushrooms in any flavours will also get to walk away with a limited edition Yit Hong 2012 calender. While stock last (selected outlets only).
VOTE FOR ME!
Here comes the exciting part! Yit Hong Pte Ltd is holding a blogger competition and I need abit of help from all you readers. Here’s what you need to do:
1. Click this facebook link (or you can search for “Yit Hong Pte Ltd” on your Facebook)
2. Like “Yit Hong Pte Ltd” facebook page.
3. Find Miss Tam Chiak and like my blog post!
If I win, YOU WILL WIN TOO! You will walk away with fabulous Yit Hong hamper! AND THAT IS NOT ALL!
I have 20 copies of 2012 calender to giveaway to all of you, lovely readers. The calender features 12 innovative and interesting recipes developed by Chef Eric Teo, using Yit Hong products that we all know and love. The recipes are easy to make!
HOW TO WIN the 2012 calender (with recipes)?
Easy, just leave a comment on my blog!
Just drop a comment on my blog and you will stand a chance to win the calender. The first 5 readers will walk away with a LIMITED EDITION 2012 calender autographed by Chef Eric!
Come come! 20 CALENDERS UP FOR GRAB!
Thank you Chef Eric and Yit Hong Pte Ltd!