Annyeonghasaeyo, Korea, here we come with Chef Christine Choy!

Annyeonghasaeyo, Korea, here we come!

We are proud to have Chef Christine Choy to demonstrate Korean cuisine.

Chef Christine Choy a wife and mother of 3 grown up children is passionate, creative and talented with her culinary skill.  She was the Winner of Cornell Cooking Contest Grand Final themed ‘Recipe with Love’.

She is also a very charitable person and endlessly giving her time and cooking for a good cause.

You can log on her blog to be fascinated with her recipes and skill at http://lazymamainkitchen.blogspot.com/

18th October 2014 (Sat)
10.00am – 02.00pm @ Ti-Ratana Community Centre Penchala

No. 21 Jalan Penchala, Petaling Jaya. Tel: 03-77849002

Menu:

•                Soup of the Day
•                Korean Japchae(Korean glass noodles)
•                Korean Fresh Kimchi
•                Apple Butter Cake

Fees are RM40 per person      (Limited to 30 people)

****All collection are to be donated to Ti-Ratana Penchala for the maintenance and subsidize the Meals on Wheels program

Method of Payment

Kindly e-bank in our CIMB account and the info as follows:

Name of Account: Ti-Ratana Community Centre Penchala

CIMB Account No: 1455 0000 259 057

Any direct e-banking, please fax or e-mail the bank-in-slip to

trccpenchala@gmail.com

Contact  : 016-251 528 or email to trccpenchala@gmail.com for any enquiries.

Cook with Margaret Cheng on 16 Aug 2014 Saturday 10am-2pm

Start With Some Rice…

16 Aug, sat 2014

RM40 per person      (Limited to 30 only)

Chef: Margaret Cheng

Menu: Aromatic Sweet Corn Rice

Appetizing Colourful Acar

Mixed Vegetable (Vegetarian Style)

Mini Ma Lai Gou

Chef: Margaret Cheng

Chef’s profile

Margaret Cheng is a chef with over 20 years of experience in the culinary field.  Throughout the years, she shares her talents through cookbooks and also demonstrator for few kitchen wares companies.  She is recipe contributor for food magazines, newspaper and also conducting cooking class and demonstrations for fundraising efforts to support Spastic Children’s Association of Selangor and Wilayah Persekutuan.

 Contact  : 016-251 528 or email to:

 trccpenchala@gmail.com for any enquiries.

Method of Payment: Kindly e-bank in our CIMB account

and the info as follows:

Name of Account: Ti-Ratana Community Centre Penchala

CIMB Account No: 1455 0000 259 057

Any direct e-banking, please fax or e-mail the bank-in-slip to

trccpenchala@gmail.com

           

Ti Ratana Penchala Community Centre, No 21 Jalan Penchala,PJ

TO MOTHER WITH LOVE

To Mother with Love

In conjunction with Mother’s Day on 12 April 2014, F&B Club Ti-Ratana is organizing an early Mother’s Day Celebration.

We will firstly start off with a Cooking Demo followed by a Hand Made gift and ending the event with a beautiful Gratitude & Forgiveness Ceremony with your Mother/Grandmother.

The dishes such as Rice Cake with Preserved Radish, Carrot Cake and Bailey’s Irish Coffee will be demonstrated by Chef Chan Kwai Ying, Julie Tan, Kong Geok Kim and Irene Hui.

Come join us for a day of Eat, Play, Love!

Date: 12 April 2014 (Saturday)

Time: 10am-2pm

Price: Rm40 per person. Rm60 per couple (for mother/grandmother & child)

Contact: 0162518528 or email to trccpenchala@gmail.com for any queries.

Method of payment: Kindly e-bank in our CIMB account and the info as follows:

Name of account: Ti-Ratana Community Centre Penchala

CIMB A/C No.:  14660000259057

Any direct e-banking please fax or e-mail the bank-in slip to  trccpenchala@gmail.com

From the F & B Club team at Ti-Ratana Community Centre Penchala

Sister Sumitra served Dana of Healthy Vietnamese Rice Paper rolls she learnt from Christine Choy's class,F & B Club, Ti-Ratana Penchala

Cooking Class at Ti Ratana Penchala Center.

I came to know about TRPC cooking class in mid of 2013. I attended my 1^st cooking class on 20^th July and it was a last minute sign up as it so happen that my appointment on that day was cancel.  I have no idea about what I’m going to learn on that day.

On that day, the organizer had prepare for us to learn 5 recipes.

• 1.     Pandan Chiffon Cake
• 2.     How to make enzyme as fertilizer / cleaner
• 3.     How to make pineapple enzyme as a health drink
• 4.     Apptizing coral seaweed kerabu
• 5.     Healthy Vietnamese Rice Paper Rolls

We had some hands on how to make some of these dishes. The pandan chiffon cake is so… so… so… delicious but unfortunately I’m not up to it. How I wish I can make one and hopefully one day I can.

The easiest for me is the Healthy Vietnamese Rice Paper Rolls. The teacher, sis Christine Choy  who so kindly brought some extra  packet for us to buy back home. I brought one packet and then keep for 2 months before I finally use it.

Maybe for others it is a very simple recipe to make but for me it is can be daunting, nevertheless  I’M HAPPY  to be able to learn how to make this healthy dish.

On 16/9/2013 a group of my friends went to Nilai to offer dana to Bhante Sakkaro. Before that , I was thinking of what to make for dana. Then a thought came and said why not make this healthy Vietnamese rice paper rolls.  I buy all the necessary ingredients and bring everything to Nilai and make it there.   I was a bit nervous as I only tried a couple of times during the cooking class. With much blessings, I manage to do it and even had 2 good assistants to help me  while I took pictures of it.

After serving Bhante, the lay people finished the rice paper rolls immediately!. No left overs which I presumed they love it. It was a very good merit performed as I’m happy in the beginning, during the dana and after the dana.

I shared this recipe with my friend whereby she is making this for her potluck gathering and also sharing it with her friends.

The organizer and all the cooking members are so helpful and friendly. I really love to attend this class. Threefore I attended the 2^nd class on 9/11/2013 learning how to make hakka dish. It is a bit advance for me but I may  make the dessert “snow fungus, lotus seed and lily bulb tong shui this coming CNY.

Testimony by Sister Sumitra Siew

Dumpling hands on demo

Dumpling hands on demonstration on 19 May 2012

 All participants came very early, at  about 9.40 am all of them were here. The demo was supposed to start at 10.00am.  Almost all the participants are new faces and 1st timer here.  They were  eager to learn how to wrap dumplings.....no experience at all. Everyone help to clean n sponge the leaves.  By 10am, the Chef start to prepare the alkaline dumplings.

While waiting for the time frame, Chef Mrs Tan explained how to fry the rice n the ingredients as well. Follow her to the wet kitchen and see how she do the demo on frying the rice for Bak Chang.  Chef demo the wrapping of Alkaline dumplings to the participants. After the demo, participants start to wrap the dumplings themselves.  Everyone having great time and enjoying themselves. Some seek advice from others and some just look and see. Most of the participant are quick learner. Not bad for beginners where out of 60 dumplings only 2 were out of shape.

On second recipe, everyone were excited and never tasted pumpkin jam before,therefore instead of kaya jam becomes pumpkin jam.  Participants copy down the recipe from the chef and see the demo as well.

Then everyone settle down and our tea appreciation class begins. Ms Sumita of The Tea Republic
In Bangsar, began to talk and explained the various type of tea and  it's history. after explaining, she pour some tea and distribute to all the participants to taste and explained. Everyone is attentive and paying much attention to her and then come the Q. & A time. Ms  Sumita, graciously answer all the Q&A and everyone are excited and happy to gain such knowledge on tea.
The dumplings are ready and cool down and the makan feast began.   Everyone enjoyed the food and ask when the next demo and some request to make  special dishes.  Overall everyone is having fun, enjoy food as well as sharing ideas and cooking skill knowledge and also meeting and making new friends.

 Last  but not least...special thanks to all the volunteers for their team works and the Chefs and Ms Sumita of The Tea Republic Bangsar for their contribution in making this event a successful one.

Hands on wrapping of the bamboo leaves.  This is how you do it. Careful does it. That is way!

Sale of Bak Chiang- made by the participants?

Discussion and further demonstration - How it is done

Hey, is this to show that the bak chiang is so delicious? Or a bursted wrapping.  Haven't mastered the art yet?! Not bad for beginners where out of 60 dumplings only 2 were out of shape.





Adding ingridents and Wrapping the chiang. 



This how it is done

Make sure you got the right ingredents in.



Participants copy down the recipe from the chef and see the demo as well.

Everyone settle down and our tea appreciation class begin

 Participants start to wrap the dumplings themselves. Everyone having great time and enjoying themselves. Some seek advice from others and some just look and see. Most of the participant are quick learner

Finish product!!  

What's cooking! Pumpkin jam of course.



Chinese Dessert Cooking Demo - 24th March 2012

 Click here to Register


With Metta
Ti-Ratana Penchala Community Centre
21, Jalan Penchala
46000 Petaling Jaya Selangor Malaysia
Tel : +603-7784 9002 Fax : +603 -7784 8002 E-Mail : trccpenchala@gmail.com Web : http://www.ti-ratana-penchala.com.my http://mahasadhu.blogspot.com/ http://trccpenchala.blogspot.com/

Thanks Giving Cooking Demo 19 Nov 2011 by Ms Catherine Jones

(Extracted from the blog of Catherinejonescooks)

The Giving in Thanksgiving

Posted on December 5, 2011

One of the best parts about Thanksgiving, and the holiday season in general, is that good feeling you get from giving, be it food, friendship, or assistance to those in need. This year, I had the great pleasure of  doing a Thanksgiving cooking demo at Ti-Ratana Penchala, a Buddhist temple in Petaling Jaya, to raise funds for flood relief in Thailand.  Luann Wong, who has been the chef at the U.S. Ambassador’s Residence in Kulala Lumpur for the past twenty-plus years, helped me create a delicious meal for about forty guests.

We showed them how to clean, brine, roast, and carve a turkey. Many people complained that their turkeys always turn out dry, so hopefully our brining tips will solve that.

Luann made one of her wicked apple pies, the best in the world (and I’ve tried many), which we auctioned off to the highest bidder.

I  sold my  nutrition-cookbooks, Eating for Lower Cholesterol: A Balanced Approach to Heart Health with Recipes Everyone Will Love and Eating for Pregnancy: An Essential Guide to Nutrition and Cookbook for Today’s Mothers-to-Be, and donated all the proceeds.

A deliciously fun time was had by everyone. The temple raises money for its Meals on Wheels program and other charities by hosting cooking classes and a monthly lecture series. A special thanks to Irene Hui and Jennifer Lim, the Ambassador’s Residence Manager, who organized and helped execute the event. For more information about Ti-Ratana Penchala, visit: www.ti-ratana-penchala.com.my.

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