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Author Archive for Janet

Takoyaki Making Session

Published
by
Janet
on 20 February 2008
in Cuisine Events and Events Calendar
.

Ever watched Takoyaki being made in front of your very eyes? Ever imagined yourself in the place of the person making the Takoyaki you ordered?

What would you say, if we told you we could put you in that place, even if merely for an hour?

Greetings, everyone!

For the month of March, we shine our spotlight on the popular Japanese dumpling, Takoyaki. Translated as grilled or roasted octopus (“tako” - octopus, “yaki” - cook by grilling or roasting), it is often considered as fast food and mainly sold on the streets.

Takoyaki is made of batter, authentically with diced octopus, tempura scraps (tenkasu), pickled ginger, konnyaku and green onion, topped with okonomiya sauce, green layer, mayonnaise, and katsuobushi (fish shavings). In the Kansai region, instead of being eaten as a snack food, takoyaki is eaten as a side dish with a bowl of cooked rice.

Sounds fascinating?

Don’t let this opportunity slip, join us for our Takoyaki making session! With our teaching and guidance, we will provide you the experience of making your own takoyaki balls.

Date: Saturday, 15 March 2008
Time: 10.00am to 11.00am, 11.30am to 12.30pm, 1.00pm to 2.00pm
Venue: IT 5-6-12
Admission: $7 (members); $9 (non-members)

To register, please SMS Ping Ping at 98659990 with your full name, admission number, school, year of study, and contact number (very important!).

Please note that registration and payment is to be done latest by Wednesday, 12 March 2008.

SEAL points will be awarded for participation. See you there!

Ochazuke Making Session

Published
by
Janet
on 17 January 2008
in Cuisine Events and Events Calendar
.

Hi people!

Once again, we’re introducing to you a new dish for this month!

What is ochazuke? Ocha stands for tea while zuke means submerge. Bet you’re getting the hint now?

Ochazuke is a simple Japanese dish made by pouring green tea, dashi or hot water over rice usually topped with savoury toppings. Some of the common toppings of Ochazuke are pickles, seaweed, sesame seeds, salted salmon and wasabi. It’s easy to make and provides a way to make use of your leftover rice as a quick snack also known as Cha-cha gohan.

Hop down to our Ochazuke making session and we will teach you how to make this fantastic yet simple meal to satisfy your empty stomachs!

Interested to know more? Just come down and have a first-hand experience with us. Don’t miss this perfect chance to try it!

Date: Saturday, 26 January 2008
Time: 10.00am to 12.00pm
Venue: IT 5-5-15
Admission: $6 (members); $8 (non-members)

To register: Please SMS Janet at 96780395 or send an email to janet@tpjcg.org with your full name, admission number, school, year of study, and contact number (very important!).

Please note that registration and payment is to be made latest by Friday, 25 January 2008.

SEAL points will be awarded for participation.

Hope to see you there!

Miharu Japanese Restaurant Outing

Published
by
Janet
on 6 January 2008
in Cuisine Events and Events Calendar
.

Hello everybody!

We’re having an outing for all you members to get together and enjoy special, unique or simply delicious Japanese cuisine. It also serves as an opportunity for new members to know more about our club and for current members to catch up with each other.

Craving for Japanese ramen? Come join us! We will be visiting a famous 100 percent authentic Sapporo Ramen shop by the name of “Miharu”. The noodles are wildly popular in Japan and has caused a stir among the local Japanese community.

Date: Saturday, 19 January 2008
Time: 10.30am (The restaurant’s last order for their first time slot is 2pm)
Venue: City Hall MRT (control station)
Budget: $15++ (most main courses); $20++ (additional dishes)
Group limit: Maximum 10 participants for the day

To register, please SMS Justin at 90290148 or send an email with the following details to icydragon777@hotmail.com with your full name and contact number (very important!).

Registration closes on Wednesday, 16 January 2008.

Please note that there will not be any SEAL Points given and please be punctual, as we will not be able to wait for you.

Sushi Day

Published
by
Janet
on 22 December 2007
in Cuisine Events and Events Calendar
.

Hi people!

I bet you know what sushi is. It is a very popular Japanese dish and also an international dish made of fluffy vinegared rice, usually topped with other ingredients such as fish and vegetables.

Come down for our Sushi Day and we will guide you to make the wonderful rice snack and you can enjoy you own delicious creation.

One of the different types of sushi you can learn to make during this session is the Gunkan which means Battleship or Warship in Japanese. This name probably comes from its shape which looks like a ship vessel. To make it, a hand clump of fluffy rice is wrapped in a layer of crispy nori (seaweed) to form a vessel which is filled with any toppings. (You can choose your own!)

Curious in trying out the making of sushi for yourself?

Come down and experience the fun of making sushi with your own hands and learn what one can make.
Don’t miss your chance and register with us now!

Date: Saturday, 29 December 2007
Time: 10am to 12pm; 1pm to 3pm (limited to 12 participants per session!)
Venue: Design LT25 Foyer
Admission: $7 (members); $9 (non-members)

To register, Please SMS Janet at 96780395 or send an email to janet@tpjcg.org with your full name, admission number, school, year of study, and contact number (very important!).

There are only two sessions, and each session is limited to 12 participants. Sign up before it’s too late!

Please note that registration and payment is to be made latest by Thursday, 26 December 2007 .

SEAL points will be awarded for participation.

We look forward to you patronizing our event!

Hit Hot Pot Day

Published
by
Janet
on 24 October 2007
in Cuisine Events and Events Calendar
.

Hi members!

“Nabemono”, simply known as “nabe” or “one pot dishes” (”hot pot”), refers to all varieties of Japanese steamboat dishes and are mostly stews and soups served during cold seasons.

Hot pot consists of a simmering pot of stock placed at the centre of dining tables and shared by multiple people. Ingredients are added into the pot and cooked at the table, and diners may pick the cooked ingredients they want from the pot.

Eating together from a shared pot is considered an important feature of “nabemono”, as East Asians believe that eating from the same pot creates closer relationships between people.

Thus, we would like to extend our invitation to you to come down for our Hit Hot Pot Day, where you can meet friends, new mates in this bonding session and experience the feeling of nabemono!

(Disclaimer: This is not the usual cooking session where we teach you to prepare the dishes.)

Date: Saturday, 10 November 2007
Time: 12pm to 1.30pm
Venue: IT 5-5-15
Admission: $9 (members); $11 (non-members)

To register, email Janet at janet@tpjcg.org or call/SMS 96780395. Please provide your full name, school, admission number, year of study and contact number!

Registration and payment made by Thursday, 8 November 2007. Rice and SEAL points provided!

Don’t miss your chance, register with us now! See you there!