As the living standards in Singapore start to climb, and also people’s heightened awareness to eat clean & healthy, I realised that many people around me are starting to bake and cook. On one of the occasions, I was blessed to be invited to a cooking workshop that I learnt to cook with Choya Umeshu. Yup, you heard me right, cooking with Choya Umeshu.
The event was hosted by Spoonful which was established in 2014. Besides cooking events for adults, there are also events for kids.
In total, we learnt to cook 4 dishes, 2 demo and 2 hands on, over a span of 2 hours. There were also some light refreshments served before and after the cooking session.
Choya Umeshu Seafood Marine (For 2 pax)
4 Tablespoons Choya Umeshu
3 Tablespoons Grape Seed Oil
300g Seafood Mix
1 teaspoon Salt
1/2 lemon
Steps
1. Boil the seafood with salt
2. Mix 3 tablespoons of Umeshu and grape seed oil
3. Once it is boiled, strain the water and add one tablespoon of Choya Umeshu to enhance the Umeshu flavour.
4. Mix the boiled seafood with the Umeshu mixture and leave in the fridge.
5. Serve with pasta/ salad.
Choya Umeshu Kanten Jelly
100g Water
2g Kanten Powder
150g Choya Umeshu
Soda Water
Steps
1. Put the water, Choya Umeshu and kanten powder into a pan and bring the mixture to boil. Continue boiling for 2 to 3 minutes while mixing it well.
2. Remove from heat and pour into desired mould.
3. Leave the mixture in the fridge till it is harden.
4. Serve with soda water.
Choya Umeshu Pound Cake
3 Tablespoons of raisins
3 Tablespoons of Choya Umeshu
150g Flour
1 Teaspoon of Baking Powder
100g Sugar
100g Butter
2 Eggs
Steps
1. Leave the eggs and butter under room temperature for a while.
2. Soak the raisin in Choya Umeshu for at least half an hour.
3. Preheat the oven to 180 degree Celsius.
4. Cream the sugar and butter till light and fluffy.
5. Beat the eggs and add in slowly to the batter.
6. Sieve the flour and baking powder.
7. Slowly fold the flour mixture into the batter.
8. Pour the mixture into the prepared pan and make a hole in the middle of the mixture.
9. Bake the cake for 20 minutes at 180 degree Celsius then lower the temperature to 160 degree Celsius and continue baking for another 20 minutes.
10. Spread Choya Umeshu onto the cake like a glaze.
11. Wrap the cake loaf and leave it in the fridge.
Choya Umeshu Vegetable Pickles
100cc Vinegar
100cc Choya Umeshu
1 tablespoon Honey
Vegetables of your preferred choice.
Steps
1. Cut the vegetables to the height of the jar you will be using.
2. Pour the Choya Umeshu and vinegar into the pan. Heat it up the Choya Umeshu mixture.
3. Remove from heat just before it started to boil and add in the honey.
4. Season with white pepper, cardoon and fennel.
5. Pour the Umeshu mixture into the jar of vegetables.
6. Marinate for 2 days.
7. The vegetable pickles are best kept to up to 7days.
Thank you Spoonful and Choya for the awesome cooking evening. I can now make some alcoholic dishes at home. =)
Spoonful
150 Orchard Road #07-02 Orchard Plaza Singapore 238841
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