My attention was drawn to a wall poster carrying the catchy title “Masterclass Cooking Demo.” What surprised me somewhat was the location where the poster was placed – outside the library at Level 10 of the new NUH Medical Centre. Level 10 is for patients with the big “C”.
The Les Amis Group was the other surprise. In better times, the flagship Les Amis was a favourite restaurant of mine. But what has the Group, with its rich food offerings, got to do with Level 10?
To find out more, I registered my place for the 21st October Demo by Galvin Lim, the Group’s Executive Chef. He was friendly, humble and engaging – a true ambassador for the Les Amis Group’s tagline “by friends for friends”.
I learnt that Galvin was going to show the participants, how he can put a special twist to two of his best-selling dishes to create healthy and delicious food suitable for cancer patients. He has chosen these two for the Demo:
I am using the following six photos to illustrate the master chef’s method of preparing my own favourite here first: the Foie Gras Custard.
Step 1 – Blend the foie gras with lukewarm chicken stock.
Step 2 – Add the rest of the ingredients (cream, milk, eggs) and mix well.
Step 3 – Season with salt and pepper. Strain the mixture (for a smoother texture).
Step 4 – Steam at 95 degrees Celcius for 30 minutes (in a steam oven or traditional steaming). Tip: Avoid over-steaming to preserve a smooth texture.
Step 5 – Add truffle jus and a dash of truffle oil. Ready to serve!
Step 6 – Savor the foie gras custard. I added this obvious step:-)
My next post will feature Executive Chef Galvin Lim’s Oven Baked Salmon With Watercress.
And here’s the full recipe for the Foie Gras Custard – courtesy from the good people at NUHS (National University Health System), NCIS (National University Cancer Institute, Singapore), NUH (National University Hospital) and the Les Amis Group.
The Foie Gras Custard Recipe:
A Note From Health Resource Centre, National University Cancer Institute, Singapore (NCIS):