Panasonic Cooking Workshop at Onaka Restaurant

Attended the Panasonic cooking workshop on Sunday at Onaka, along with the other finalists of the Best Cooking Blog under Singapore Blog Awards. It was really interesting to hear the chefs share “secret” info about food and microwave cooking.

Thanks to Panasonic Singapore and Onaka, we were scheduled to learn modern cooking techniques using the microwave, blender and rice cooker. Not to mention wholesome ingredients that day, since Onaka focuses on eating healthily with natural and selected organic ingredients.

I was a little late because church ended late. Thankfully they were only beginning to start the demo when I reached. Quickly squeezed into the 2nd row ;p

And blend! 🙂

 Voila!

I was surprised that they could do this traditional snack treat using only microwave! I had wanted to try making some yam cake, but always procrastinate because I was lazy to steam it! Hahaha. Maybe I can try this recipe some time later.

This is my favourite! Love potatoes lol. Konbu shio is a kind of seasoning made from kelp. Seems like the healthy version of MSG or seasoning cubes.

Recipe:
Ingredients
– 300g minced chicken
– 60g fresh mushroom, sliced
– 100g English celery, diced
– 200g edamame bean
– 150g white onion, chopped coarsely
– 3 garlic, minced
– 1 tsp salt, brown sugar, coarse black pepper
– 2 tbsp plain flour
– 4 tbsp water
– 1 tbsp Konbu shio
– 1 kg potato

Method
1. Cook onion, garlic and oil in a 2L oven proof casserole dish on 1000W, or High power for 5 mins, stir in between. Do not cover with lid.

2. Add chicken, salt, sugar and black pepper, cook on 600W or Medium power for 3 mins, uncovered.

3. Add mixed veg, mushroom and celery. Cook 600W or Medium power for 3 mins, covered with lid.

4. Stir in flour mixture (plain flour, water and konbu shio), cook on 1000W or High power for 2 mins, covered. Leave aside.

5. Cook potato with 3 tbsp water on 1000W or High power for 15 – 16 mins, covered, turn over at half the time and continue cooking.

6. Peel potato skin, mash potatoes with fork or blend.

7. Add 2 tbsp milk, 3 tsp melted butter, 1/2 tsp black pepper, 1/4 tsp salt and 1 egg. Mix well. Spread 1/2  of the potato over the cooked chicken.

8. Sprinkle 1/2 of cheese on top, follow by remaining mashed potato.

9. Sprinkle remaining cheese and paprika.

10. Preheat oven at 200C till hot. Bake at 200C for 30 mins, till surface is golden brown.
 

To be honest, I am quite afraid of egg puddings, including Chawanmushi, because of that “eggy” smell. I tried a little of this egg pudding, and then I fell in love with it -_- LOL.

I might try this at home again!

I appreciate they ended the workshop with a sweet and tarty treat! I quite like the crispy spring roll skin. The chef shared that the spring roll skin is able to create the crispy taste, minus the unhealthy trans fat, compared to puff pastry / filo pastry.

Recipe:
Ingredients
– 3 green apples
– 30g raisins
– 90g soft brown sugar
– 30g butter
– 1 tsp lemon juice
– 60ml water
– 1/4 tsp cinnamon powder
– 1 1/2 tbsp cornflour (dilute with 1 1/2 tbsp water)

Method
1. Cook apples, raisins, sugar, cinnamon powder and water on High power for 10 mins, covered. Stir in between.

2. Stir in butter, lemon juice and cornflour. Cook on High power for 1 and 1/2 mins, covered. Leave to cool.

3. Wrap 2 tbsp of apple filling in the spring roll skin. Fold into a samosa shape.

4. Preheat oven at 200C till hot. Bake for 10 mins.

5. Egg wash baked pastry, bake for another 5 mins.

As part of our challenge for the Best Cooking Blog, we will be blogging on our cooking, using some Panasonic appliances. Keep a lookout here for more recipes to come 🙂

Thanks to Panasonic Singapore, OMY.SG, and Onaka Restaurant for this feature!