Prepare healthy and delicious cuisine
On 12 November, a group of 24 food&travel readers spent a lovely Saturday afternoon with renowned Peranakan chef Philip Chia at food&travel’s cooking studio, where he taught participants how to prepare three healthy yet delicious dishes using Royal Umbrella Akitakomachi Sushi Rice, Fortune Tau Kwa with Omega, and Golden Circle Canola Oil.
Chef Philip understands that the upcoming festive season can be a time for excessiveness with endless rounds of roasts, cakes and alcohol at dinner parties and gatherings, which can leave one starting the New Year feeling bloated and sluggish. As such, he specially created healthy yet hearty recipes that would allow our readers to indulge without feeling guilty.
The afternoon began with chef Philip demonstrating how to prepare a scrumptious rice dish: “Tai-meshi”, also known as Red Snapper Fillet on Sushi Rice. The healthy and no-fuss dish began with a simple preparation of the sushi rice: chef washed and soaked the rice for 20 minutes prior to cooking, thereafter, he prepared the dashi stock and cooked the rice with it. After the rice was cooked, he proceeded to place the fish fillet in the rice cooker – on top of the rice – and cooked it for another 5 minutes. Once the fish was cooked, chef portioned out the dish for the participants to try. All the samples were wiped out in seconds and many of them raved about the wonderful demonstration conducted by chef.
One of the participants, Lee Siang, adored the dish, “This dish is light yet full of flavour. I love how chef combined these ingredients, turning an ordinary rice dish into one that is so delicious, and delightful to eat.”
Next, chef Philip proceeded to demonstrate how to prepare the other two dishes that the participants will be preparing on their own as well: Beancurd Omelette with Fresh Salad, and Beancurd with Flavoured Sushi Rice.
Erica quips, “I think chef Eric is a great instructor, as he gives very clear instructions, and makes it easy for the average person to understand kitchen techniques.”
After the hands-on workshop ended, most of the participants stayed back to mingle, as well as to get cooking tips from chef Philip. We would like to thank chef Philip for his time and for sharing his knowledge with the participants, as well as to Topseller for working with us to make this event possible. We hope you enjoyed the session as much as we did! Organised by