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WGS 20 Best Chefs “Gastronomic Jam Sessions”

 
The WGS 20 BEST CHEFS “gastronomic Jam Sessions” were one of the main highlights of the entire World Gourmet Summit 2016. It spanned across the whole weekend, with food and wine masterclasses that featured 20 of the world’s best culinary talents. I was thrilled to be invited to attend one of the masterclasses by Lee Kum Kee over the weekend.

The line up of Lee Kum Kee's sauces used for that class.

The line up of Lee Kum Kee’s sauces used on that day.

Representing Chef John See and Michele Ow showed us how to use Lee Kum Kee’s sauces for Asian fusion cooking as well as Chinese traditional home cooked dishes.

Chef John See and Chef Michele Ow.

Chef John See and Chef Michele Ow.

The featured recipes were jiaozi (Chinese dumplings) and French macarons with LKK plum sauce filling. I was super intrigued to taste them.

Chef See demonstrated on making the dumpling dough.

Chef See demonstrated on the process of making the dumpling dough.

After 15 mins, a perfectly smooth, elastic dough is formed.

After 15 mins, a perfectly smooth, elastic dough is formed.

Chef Michele Ow carefully piped the macaronage onto the silpat.

Chef Michele Ow carefully piped the macaronage onto the silpat.

During that one hour, I actually gained some valuable tips I’ve not come across before.
1) To speed dry your macaron shells, place them in a pre-heated oven at 50°C for 8 mins. Now this is definitely something new to me! Normally, the shells need to be dry under a fan or in an air-condition room for an hour before baking. Imagine the amount of time saved using this method. 
2) When making jiaozi filling, make sure to stir and fold the meat in one direction. Treat the meat with TLC and do not overmix. When you overmix the meat, it’ll become tough and dense when cooked.

pork filling.

Pork filling – 80:20 of lean to fat.

3) To achieve smooth jiaozi skin and springy mouthfeel (think al dente), boil them for 3 times. According to Chef See, this is an old traditional Chinese method and it works!

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Time to taste the end products! The dainty little macarons tasted as good as it looked. The addition of LKK plum sauce in the filling worked out perfectly well.

Stunning tower of French macarons with plum sauce filling.

Stunning tower of French macarons with plum sauce filling.

I wish I had taken more pictures to do these jiaozi justice. But I was too busy devoring and popping these juicy meat dumplings (one after another ) into my mouth. Notice the cubes of jelly on the side? They were actually Soy Ginger sauce.

Salivating at the though of it.

Salivating at the though of it.

Chef See was also extremely generous to share his jiaozi recipe + soy ginger jelly cubes with us and I can’t wait to test it out in the kitchen and share with all of my Bear Naked Food fans and readers. Do keep a look out for the recipe post soon!

 

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After the cooking class, I managed to grab Chef See and had a quick chat with him. Having worked at international hotels and establishments, cooked for top celebrities, dignitaries and even our late Minister Mentor, Mr. Lee Kuan Yew, Chef See is incredibly down to earth and laid back.

When asked if he has any valuable tips to share with all home cooks, he replied: “Enjoy the cooking process, making them for your loved ones and with them in mind is the most important. A family that cooks together, eat together, stays together. I couldn’t agree with him more.

The World Gourmet Summit 2016 ends this Sun, 24 Apr. For list of events, visit World Gourmet Summit.

 

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

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Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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