Women

Kitchen Insider (Part 4) - On making home-cooked food party-ready

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- Foods That Cause Miscarriage
- Signs Proving You Have Boy Pregnancy

On raising kids to be adventurous foodies

Bruce Lim, owner, chef’s table; host, Tablescapes on Asian food channel

Description: Bruce Lim, owner, chef’s table; host, Tablescapes on Asian food channel

Bruce Lim, owner, chef’s table; host, Tablescapes on Asian food channel

“As a chef and as a parent, I love cooking everything from scratch. Cooking at home and at my own pace is therapeutic for me. For my sons Myles and Brandon, I started them out on their culinary journey pretty early. As soon as they were old enough to eat solid food, I’d mix spices and herbs into their bowls of porridge – ingredients like cinnamon, curry powder, fresh cilantro, and other things most kids don’t usually like. At a young age, they were introduced to those exotic and uncommon flavors. As a result, my kids aren’t picky eaters; they’ll eat anything!”

On making home-cooked food party-ready

Sharlene Tan, food stylist

Description: Sharlene Tan, Food Stylist

Sharlene Tan, Food Stylist

“Skip the metal chafing dishes and opt for pretty ceramic plates. Think of a theme and a color palette – if you want a fresh, springtime feel, use colors like yellow, orange, and green. If you’re going for a country look, get plates and placemats to fit. You can also do a classic black and white theme: Use white plates then keep the rest of the décor black. Use an interesting variety of plates to make your buffet table and spread more interesting. Read food magazines like Yummy to get innovative ideas on how to present your food. For appetizers and desserts, do single-serve portions. Buy small ramekins or use small wine glasses to put salad or layer tiramisu in. for small servings of appetizers or desserts, you can use Chinese spoons lined up on a long, rectangular plate for an effortlessly elegant look”.

On working with fondant

Jackie Ang-Po, chef and owner, Fleur De Lys Patisserie; Certified Wilton method instructor

Description: Jackie Ang-Po, chef and owner, Fleur De Lys Patisserie

Jackie Ang-Po, chef and owner, Fleur De Lys Patisserie

“For beginners, working with fondant in humid weather is a big plus. Humidity makes fondant softer and more pliable, so it’s easier to roll out and doesn’t dry right away. Rain, on the other hand, makes fondant sticky and too wet. The glucose and glycerine in fondant are hygroscopic ingredients which mean they get moisture. During the rainy season, it’s best to work in an air conditioned room. Purchase packs of silica gel (available at hardware stores like True Value or Ace Hardware) and place them containers that hold your cake decorations”.

On making homemade bread

Myke ‘Tatung’ sarthou, chef and owner, chef tatung’s

Description: Myke ‘Tatung’ sarthou, chef and owner, chef tatung’s

Myke ‘Tatung’ sarthou, chef and owner, chef tatung’s

“Learn to take your sweet time when making bread. I started baking bread when I was much younger, but seldom did I get it right. I did understand the procedure, but I just couldn’t stop myself from meddling with its natural fermentation process. I would be impatient and shape or bake the dough before it fermented or proofed properly. Always remember: Give your dough enough time to rest and develop flavor. One thing I learned to do later on was to prepare the dough a night before and refrigerate it overnight, or even for an entire day. Sleep the excitement away. Take the dough out of the refrigerator at least two hours before you intend to bake, and make sure you shape and let it rise one last time before it hits the oven”.

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