NCIS: Les Amis Group Masterclass Cooking Demo By Michael Suyanto
Last year I attended two masterclass cooking demos by chefs from the Les Amis Group – one by Galvin Lim, the Group’s Executive Chef and the other by Danny Tan, the award-winning chef from Casa Verde, a casual Italian restaurant within the group. I was impressed by how each chef can put a special twist to two of his best-selling dishes to create healthy and delicious food suitable for cancer patients.
So when the good people at the Health Resource Centre @ NCIS (National University Cancer Institute, Singapore) opened its invitation for its first 2015 Masterclass Cooking Demo, I signed on right away.
With Head Chef Michael Suyanto of Les Amis’s Bistro Du Vin
Head Chef Michael Suyanto from Les Amis’s Bistro Du Vin (French Cuisine) was an instant hit with the class. He hailed from Indonesia and he charmed us with his affable smiles and his relaxed and fun attitude towards cooking and answering the numerous questions thrown at him. Like Chefs Galvin and Danny before him, Michael was a true ambassador for the Les Amis Group and its tagline “by friends for friends”.
I subscribe to the maxim that healthy good can be made tasty too. Or is it tasty food can be made healthy too! Like previous masterclass demo dishes, the following two dishes carry this endorsement:
A Note From Health Resource Centre, National University Cancer Institute, Singapore (NCIS):
Heat Up The Soup Pot, Add In Olive Oil …Onions & Garlic
Step 2 & 3. Add In the carrots followed by the rest of the vegetables and stir. Deglaze with chicken stock and bring to boil and simmer till the vegetables are cooked.
Add In The Carrots & The Other Vegetables. Stir, Deglaze With Chicken Stock. Cook till Soft.
Step 4. Add in the herbs and season with salt and pepper. Upon serving add pesto as desired.
Add In The Herbs And Seasonings. Add Pesto As Desired
II. Roasted Cod Fish With Pumpkin Puree And Asparagus
“Cod fish is a good source of protein and omega-3 which is known to be protective against heart disease. The fish is nicely paired with the sweetness of the pumpkin. Pumpkin is a good source of carotenoids which is a potent antioxidant.” ~ Ms. Esther Lin, Dietician, NUH
Step 1. Heat up a pot, add in olive oil and add in the pumpkin.
Heat Pot, Add In Olive Oil & The Pumpkin
Step 2 & 3. Deglaze with chicken stock and simmer till pumpkin is cooked. Blend the pumpkin to make a puree.
Deglaze With Chicken Stock, Simmer Pumpkin Until Soft. Make Pumpkin Puree
Step 4 & 5. Pan fry the asparagus until it’s cooked and set it aside. Season the fish and pan fry it till it’s cooked.
Pan Fry The Asparagus & The Seasoned Fish Separately
Step 5 (continued). Place the puree on the plate, followed by the fish and asparagus.
Place The Puree On The Plate, Followed By The Fish & Asparagus
Here are the two complete recipes:
Provencal Soup With Pesto Recipe
Recipe for Provencal Soup With Pesto
Roasted Cod Fish With Pumpkin Puree And Asparagus Recipe
And here’s the web link to the Les Amis class recipes: