Highlights of our Icook Party!
We had a turn out rate of 26 pax for this Party and 10 groups of chefs using our Icook cookware to cook 11 simple and delicious dishes within 1 and 1/2 hours.
Preparation for our Icook Party!
Mcee of the Day...
Self Introduction...
Chef 1: Soon Lee & Carol
Dish: Braised Duck & Braised Eggs
Icook Set: Iwok
Ingredients: 1 Duck stuff with few cloves of garlic & few slices of blue ginger
1 small bottle of black soy sauce
3 tablespoon of brown sugar
Water
Preparation: 1) Heat up Iwok with medium heat
2) Fried brown sugar till melt
3) Add black soy sauce & place duck into Iwok.
4) Add water till 1/2 duck submerge
5) Cover and cook with medium heat for 1/2 hour,
then turn duck over and cook for another 1/2 hour
6) Ready to serve.
The Tan & Neo's family Famous Braised Duck. Even before tasting, the aroma was so tempting that we can't control our saliva from drooping. And of course the taste was fantastic and Zhewei & Serene treat the gravi as soup!!!???
Chef 2: Yeaf Zhewei & Serene Tan
Dish: Penang Chicken Rice
Icook Set: Set 4
Ingredients: Chicken pieces marinated with chopped garlic, light soy sauce, salt, abolone sauce & seasame oil. Leave overnight.
3 cups rice
2 cups water
2 tablespoon Magarine
Few pieces of ginger
Preparation: Stack cooking
1) Put rice, water, magarine and giner pieces into 4L stock pot
2) Put marinated chicken pieces onto stock pot steamer and placed on top of 4L stock pot.
3) Cover and leave to cook with medium heat for 30 mins.
4) Ready to serve.
The Penang Chicken Rice cooked by 'Penang citizen' ~ Zhewei with the partnership of Serene. This method of stack cooking allows the chicken itself to drip its stock into the rice leaving the taste & the aroma onto the rice without feeling oily at all. Very nice!
Chef 3: Lim Kok Siang, Chong Chia Chee & Chong Chia Young
2 Dishes: ABC soup & steamed fish
Icook Set: Set 5 & Set 4 double boiler inset pan
Ingredients for ABC soup: Carrots, potatoes, sweet corns, onions, pork ribs, 2L water
Ingredients for Steamed fish: Fish, 1 pinch of salt, sliced ginger, mushrooms, 1/2 teaspoon soy sauce
Preparation: Stack cooking
1) Boil 2L of water with our 8L Dutch oven with medium heat.
2) Put all ingredients for ABC soup into our pasta inset and place into our 8L Dutch oven.
3) Cover & leave to cook for 1/2 hour.
4) Place all ingredients for steamed fish onto double boiler inset pan and placed on top of our large grater over the 8L Dutch oven.
5) Cover with Senior Dome Lid and cook for another 15 mins.
6) Ready to serve.
This is the Lim & Chong family's 'virgin' dish using our set 5 stack cooking. You just need to know how to put the ingredients into our Icook cookware and our Icook will cook by itself without losing the orignial taste and nutritional values of the dishes. 3 cheers for our first timer!!!
Chef 4: Eddy Kok & Selina Teng
Dish: Mixed Vegetables Curry
Icook set: Set 5 ~ 8L Dutch oven
Ingredients: Mixed vegetables (cabbages, carrots, long beans, lady fingers, potatoes, tomatos, califlowers)
1 box (3 packets) Idaman Suri Curry premix powder
1 can evaporated milk
2.5L of Water
Preparation:
1) Mixed 500ml of water with 3 packets of curry powder in 8L Dutch oven till fragrant. Add another 250ml of water & stirred till melt & boiled.
2) Put all mixed vege and add remaining water.
3) Cover and cook for 1/2 hour
4) Add evaporated milk and cook for another 15 mins.
5) Ready to serve.
It was really a big pot of curry and Eddy & Selina even prepared bread for us to take with the curry. Thanks to them. The wonder of this Icook cookware is that although there's so many types of vege in the curry, all veges are nicely intact. Especially the potatoes & lady fingers. If normal cookware, all the veges will definited be mashed & soggy.
Chef 5: Ee Teng & Chin Shyan
Dish: Steamed Bee Hoon
Icook Set: Iwok
Ingredients: 1 packet of Bee Hoon
Carrots, cabbage, chopped garlic,
Mushrooms & bean sprouts
3 tablespoon of oyster sauce
2 tablespoon of light soy sauce
2 teaspoon of seasame oil
Preparation:
1) Soak Bee Hoon in hot water for 10mins, then marinate with oyster sauce, soy sauce, chopped garlic and seasame oil.
2) Put cabbage, carrots and marinated Bee Hoon onto our iwok and cover and cooked for 15 mins with medium heat.
3) Add mushrooms & beansprouts on top of the bee hoon and cover and cooked for another 5 mins.
4) Garnish with chives & chilli.
5) Ready to serve.
Simple & yet delicious steamed bee hoon. No worries of making the whole kitchen oily. One of our favourite simple demo.
Chef 6: Margaret Lim
Dish: Hard boiled eggs without water
Icook Set: Set 1 ~ 1L saucepan
Ingredients: 10 Eggs
Preparation:
1) Wet 10 eggs and put eggs into 1L saucepan.
2) Cover & cooked for 8 - 10 mins with small heat.
3) Ready to serve.
This may seem an easy dish but it is the most difficult one among all as you have to control the heat well. And of course it was a success and the fantastic part is that the egg yolks are all yellowish without the 'blue black' on the circumfiance of the yolk.
Chef 7: Sew Chen & Mee Khoon
Dish: Pizza
Icook Set: Set 3 ~ Large Saute Pan
Ingredients: Dough ~ 1 & 1/2 bowl bread flour
80ml - 100ml milk
1 & 1/2 teaspoon yeast
1 teaspoon sugar
1/2 teaspoon salt
Toppings ~ magarine, pizza sauce, chopped green/red capsicum, ham, pineapple cubes, tuna, mozellera cheese
Preparation:
1) Dough ~ Mixed well all ingredients (can use a mixer) till become dough and throw dough in big bowl consistently for 10 mins.
2) Cover dough with wet cloth and leave to rest for approx 45 mins to 1 hour until dough doubled in bulk.
3) Brush magarine on our large saute pan and placed & shaped dough on the pan.
4) Put pizza sauce on the dough, followed by desired toppings and mozellera cheese on the topmost.
5) Cover and cooked for 10 mins with low heat.
6) Ready to serve.
The very first dish I learn to make after I bought Icook and even held a 'make-to-measure' pizza party few years back. A MUST learn dish cos you can't find such crispy pizza dough outside and you can add different toppings at your own preference. Heard that the tuna one was best but was too popular so don't get to taste it cos before I knew it, it was gone!
Chef 8: Ben Heng
Dish: Fried Chicken without oil
Icook set: Set 3 ~ Large Saute pan
Ingredients: Marinate Chicken thighs with fried chicken powder for 1 hour
Tepung goreng powder
Preparation:
1) Heat up pan till hot (can use a drop of water to test, if water 'dance', the pan is heated up).
2) Roll marinated chicken thighs over Tepung goreng powder and place the chicken thighs on the pan with the chicken skin facing down using small flame.
3) Cover and cooked for 5mins. Turn over chicken thighs and cooked for another 5mins.
4) Ready to serve.
Note: Once cover is taken up, wipe dry with a cloth to prevent water from dripping onto the chicken.
All-time favourite. This is the fourth time Ben has been frying chicken for that week. His children said 'Oh Daddy, not again!' Hahaaa... but he really master this dish... so we call him the Fried chicken King! Can you imagine frying chicken without oil and without sticking to the pan???
Chef 9: Bee Hong
Dish: Yam & Pumpkin Dessert
Icook set: Set 4
Ingredients: 1 whole yam cut into cubes
1/2 pumpkin cut into cubes
2 large coconut sugar
2L water
Preparation:
1) Boil 2L of water in our 4L stock pan
2) Put all ingredients into stock pan
3) Cover and cooked for 45 mins.
4) Ready to serve.
This is the easiest dish of all but it's a nice & special dessert. Originated from Bao Hua 姐.
Chef 10: Jeffery Chan & Evon Kek
Dish: Mixed Vegetables
Icook set: Set 2 ~ 3L Saucepan
Ingredients: Mixed vegetables (Brocoli, carrots, mushrooms, small sweetcorns)
2 pinch of salt
Preparation:
1) Heat up saucepan and place all mixed vegetables with salt into saucepan.
2) Cover & cooked for 15mins over small flame.
3) Ready to serve.
The wonder of Icook is it is able to retain the greenness and nutritional values of all the vegetables and you need not cook long. Favourite demo dish. Easy and nice!
X'mas logcake proudly sponsored by Alex Chong.
X'mas logcake proudly sponsored by Alex Chong.
Whole spread of Icook dishes, ready to be served. Everyone was busy taking photographs before everything was gone!
The supporters...
The Icook chefs & supporters...
It was an enjoyable & eventful X'mas for all of us! We took about 1 and 1/2 hours to finish cooking all the dishes but took only 1/2 hour to finish up all the food... hahaaa...
It was really amazing that although we cooked 11 dishes, my house was not oily at all, and most importantly all of us are still as pretty & handsome & tidy... 3 cheers to Icook!
I believe all of us learn something great on this meaningful X'mas and I wish all of us have a bright future in our business!
Stay tuned for updates on our cocktail night on 12 Jan 09...
