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Published on August 8, 2007

As well as sating gourmet's whims at both lunch and dinner with set a la carte menus, Yong will conduct a fun yet informative half-day cooking class on Saturday.

The class will be followed by a luncheon at which the students compare their own creations with Yong's signature dishes.

The Bt1,500 fee includes three recipes and a souvenir apron along with the class and lunch. Call (02) 236 7777, extension 6218 or 6206 to book a place in the kitchen.

Here are two of the dishes Yong is going to demonstrate in the class.

Chilled crabmeat salad with sake

Ingredients

120g  live crab

20g  black fungus

20g  bamboo shoots

10g Chinese parsley

10g spring onion

10g Japanese sake

10g Japanese mirin

10g whipping cream

Seasoning

50g sake

50g mirin

50g soya sauce

50g sugar

35g white vinegar

100g whipping cream

Method

Steam or boil the whole crab for 10 minutes. Let it cool and remove the flesh from the shell.

Shred the bamboo shoot and fungus and boil for one minute. Place them in cold water for another minute. Dry with a cloth and add salt and sesame oil to taste.

Place them in a bowl and top with the crabmeat. Mix all the seasonings together in another bowl, and just before serving, pour it over the crab.

Stewed lobster noodles

with ginger and spring onions

Ingredients

150g live lobster

30g egg noodles

20g spring onion

20g ginger

100g chicken stock

Seasoning

salt

sugar

white pepper powder

Method

Cut the lobster into eight pieces.

Boil the noodles for 10 minutes, then chill straight away.

Coat the lobster with the corn flour and deep-fry for 20 seconds.

Stir-fry the ginger and onion for 15 seconds. Add the chicken stock and bring to a boil, then add the lobster and cook for another minute.

Remove the lobster and add the noodles to absorb the taste, just for a few seconds.

Remove the noodles and place on a serving plate, with the lobster on top.

Add seasoning to taste as well as starch to thicken the sauce and pour on top of the lobster.

The writer can be contacted at foodlife@nationgroup.com.

Juthamas Cholthavornpong

The Nation