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