MICROTEACHING 6

Microteaching 6 was special to me becuase it was my team and I who did the teaching. And we also had to make a cake to symbolise the final microteaching session by baking a "birthday" cake which was done beautifully by every group.

The theme was ORIENTAL EXPRESS.

The Dishes were:

• Lontong
• Angku Kueh
• Vadai and Coriandar Chutney
• Birthday cake (decorated with mango)

First up,

LONTONG

Done by Absa and sheema. FULL OF FLAVOUR. YUMMY!!!

ANGKU KUEH

Done by Jia Li and Laura. I have never tried angku kueh before this. I always thought the filling would be overwhelming but Jia li and laura changed my opinion and let's just say "never judge a book by its cover".

VADAI AND CORIANDAR CHUTNEY

Done by me. Okay, so i am not goin to compliment my own dish but according to what others say, it was good. I am glad that you guys liked it.

AND FINALLY,

"BIRTHDAY CAKE"

There is only one word to describe this "BEAUTIFUL".

Thanks to all my classmates who were supportive, hope you had fun and enjoyed all the food!!!!

Thanks to my team who never gave up till we got it right.

Thanks Si Ni for your photos.

THANKS EVERYBODY!!!

MICROTEACHING 5

SEAFOOD

Today's dishes are:

• Sweet and sour Crab
• Grilled Fish in Banana leaf
• Tempura prawns

The most memorable part of this Microteaching was the techniques involved in particular the gutting of fish and shelling of the crab. The last time i remember gutting a fish was in Secondary school and i was reminded that it was not a pleasant experience.


First up:

Grilled Fish in Banana leaf

The best thing i took home from this was the gutting of the fish. I was so proud of myself, cause i would have never in a million years done that on a voluntary basis.

Tempura Prawns

The prawns look fantastic huh!! I really wanted to eat it, but i am allergic to prawns. Oh yeah, saw the garnish, Sheema did an excellent job. That was one of the skills taught to us (creating a fan garnish - Japanese)

Sweet and sour crab

Sheema busy cooking the crab.

You would think that this took like hours and hours to cook? NOPE! It took less than an hour was really simple. My take home skill was the shelling of the crab. Never done it before, it was actually easy to do.

I learnt alot and had fun at the same time.

THANK YOU GROUP 5

MICROTEACHING 4

PROTEIN

Today's dishes are ............

• Ngoh Hiang Recipe with Tofu Cream Sauce
• Egg tarts
• Baked Fish Rice with Cheese

Ngoh Hiang Recipe with Tofu Cream Sauce

Crispy and tasty


EGG TARTS

YUMMY!!!!


Baked Fish Rice with Cheese

The fish, cheese sauce, rice was the perfect mix. Loved it

THANK YOU GROUP 4.