NUH – Les Amis Group Masterclass Cooking Demo
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.
With Award-winning Chef Danny Tan – My Privilege To Learn From Him
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.
Boil Chicken Breast In Water For About 10 Minutes
Once Cooked, Soak The Chicken Breast In Cold Water, Shred & Set Aside
Step 3 – Puree The Cooked Carrots By Blending With Water
Puree The Cooked Carrots By Blending With Water
Prepare The Congee With Chicken Stock. Add Carrot Puree And Blend Until Smooth
Serve The Congee With The Shredded Chicken
The Ingredients – Sea Bass, Fresh Milk, Ginger & Wolfberry
Step 1 – Poach Seabass In Milk And Ginger
Poach Seabass In Milk And Ginger
Step 2 – Soak Wolfberry In Water & Drain
Soak Wolfberry In Water & Drain
Step 3 – When The Seabass Is Cooked, Add In The Wolfberries & Salt To Taste
When The Seabass Is Cooked, Add In The Wolfberries
A Note From Health Resource Centre, National University Cancer Institute, Singapore (NCIS):
The Recipes
Here are the 2 complete recipes:
Recipe for Carrot Congee With Shredded Chicken Breast
Recipe for Poached Seabass In Milk With Ginger & Wolfberry