I had my introduction to a Masterclass Cooking Demo last month. I enjoyed it and decided to go for another demo. This last demo was led by Chef Danny Tan, the award-winning chef from Casa Verde, a casual Italian restaurant within the Les Amis Group.
This series of five Masterclass Cooking Demo started in April and was organised by the good people from NUHS (National University Health System), NCIS (National University Cancer Institute, Singapore) and NUH (National University Hospital) with great support from the Les Amis Group. Each of the demo menu was proposed by the Chefs from the Les Amis Group and vetted by the hospital’s dietetics team.
Conditioning therapy (chemotherapy and/or radiation) results, amongst other side effects, in the loss of appetites. Creating healthy and delicious foods for cancer patients’ diet and nutrition needs are critical for their road to recovery.
Step 3 – Puree The Cooked Carrots By Blending With Water
Step 1 – Poach Seabass In Milk And Ginger
Step 2 – Soak Wolfberry In Water & Drain
Step 3 – When The Seabass Is Cooked, Add In The Wolfberries & Salt To Taste
A Note From Health Resource Centre, National University Cancer Institute, Singapore (NCIS):
Here are the 2 complete recipes: