Photo credit: Irwin Tan

Many weeks ago (*ahem*), I was invited to a cooking demonstration with the use of YIFON food products by Chef Eric Teo. Of course, there were some hands-on which heightened my interest in this event as I have not been able to whip up a proper meal all by myself. Secondary school home economics class not counted right? Got partner leh. FYI, my partner did the cooking and I did the washing. Well, I can cook plain rice and noodles though. After all, it’s just boiling water and throwing stuff in right? Haha.

It was my first time meeting Chef Eric up close and personal. I heard that he has been termed an ‘auntie killer’ for being very popular with many aunties because he’s full of charm and charisma. Haha I wasn’t killed because I’m not an auntie 😛

Photo credit: Irwin Tan

Ok la but I have to admit that Chef Eric is indeed very charming and managed to humour us ladies 😛

Photo credit: Irwin Tan

Do you know that YIFON’s high-quality bottle mushrooms can be eaten straight from the bottle? How convenient is that?! With absolutely no cooking required, you can eat them on their own, complement them with rice, porridge or noodles or use them as ingredients to create delightful dishes like those Chef Eric demonstrated! YIFON bottled mushrooms are available in a delectable range of five different mushrooms in six different flavors.

Photo credit: Irwin Tan

And what do we do when the final product is done? We start shooting of course! 😛

We started off with XO King Scallop with Spicy Golden Mushrooms & Crispy Rice Crackers, which was the most complex dish, at least it is to me. Oil was splattering everywhere when I was pan-frying the scallops!

Recipe (serves 2)
Ingredients
1 Bottle – YIFON Spicy Golden Mushrooms, drained
6 pieces – King Scallops
6 pieces – Rice Crackers, deep fried
1 tbsp – XO Sauce
1 stalk – Spring Onions, sliced
1 piece – Red Chili, diced
1/4 tsp – Sesame Oil
Method
1. Heat up wok over medium to high heat with oil.
2. Pan-fry scallops for 30 seconds on each side, add XO sauce and toss well.
3. Separately, mix YIFON Spicy Mushrooms with chilli and sesame oil.
4. Assemble YIFON Spicy Mushrooms with scallops and rice crackers, sprinkle with spring onions and serve.

Photo credit: Irwin Tan

Ya lah excuse me, you think what? First time fry scallop so nice meh? The previous dish wasn’t mine! It was Maureen’s. Mine is too ugly. Even Chef Eric say “Got room for improvement!” T_T Here I am with my king scallop! Hey, I didn’t score points for presentation but it was quite yummy! I like the YIFON spicy golden mushroom already! 😀

The Pork Luncheon Meat Bruchetta is slightly easier to prepare. First, we had to slice the luncheon meat. If you like luncheon meat, slice it thick. If you don’t, then slice as thinly as possible. Simple. I loveeeeee Maling luncheon meat and have been eating it since young! Didn’t know that it’s part of the YIFON family. Tell you a secret. I forgot to turn on the fire and Maureen stopped me in time when she saw me tilting the bottle of oil above the frying pan. Lol!

Recipe (serves 2)
Ingredients
1 Can – MaLing Pork Luncheon Meat
1 Roll – French Baguette, sliced
4 – Quail Eggs, hard-boiled and halved
30g – Red Cherry Tomatoes, halved
30g – Shallot, sliced
20g – Sweet Basil Leaves
30g – Pineapples, diced
Seasonings
2 tbsp – Olive Oil
1 pinch – Black Crushed Pepper
1 pinch – Salt
Method
1. Slice MaLing Pork Luncheon Meat into 4″ by 2″. Pan-fry until both sides are crisp and brown. Set aside
2. Toast sliced baguettes for 3 minutes.
3. Mix hard-boiled eggs, pineapples, tomatoes, sweet basil leaves, shallots and seasoning.
4. Top toasted baguette with luncheon meat and above mixture. Serve.

Saving the best (and easiest) for the last! Do you know that our pizza tasted really delicious and finger lickin’ good with YIFON assorted mushrooms?

Recipe (serves 2)
Ingredients
1 Bottle – YIFON Assorted Mushrooms, drained
2 pieces – Pizza Crust
3 tbsp – Tomato Sauce
10g – Red Onions, diced
30g – Turkey Ham
5g – Salad Leaves
1/4 tsp – Olive Oil
1 pinch – Salt
1 pinch – Pepper
Method
1. Pre-heat oven to 180 degree, bake pizza crust for 3 minutes. The pizza crust should be golden brown but soft in the center.
2. Spread tomato sauce evenly. Top with YIFON Assorted Mushrooms, salad leaves, ham and cheese.
3. Drizzle olive oil, salt and pepper. Bake for another 5 minutes then serve hot.

Maureen and I were excited over our pizzas! Wanna guess what misterchewy had for dinner when he returned home from work that night? 😛

Thank you Chef Eric and Yifon for the kind invitation.