Part C

I liked the cooking aspect and the fact that Home Ec gives us a wider perspective of our choice of food and being healthy. It also gives us a lot of exposure into different types of cooking methods like baking, frying, boiling, steaming etc.

However, I did not really like theory work (to be honest) as it wasn't as interesting as cooking. But it helps us to be more aware of our cooking methods and how healthy it is.

Strengths: I was good at researching for recipes. I knew what kind of cuisine I wanted and continued researching from there. I had efficient IT skills too.

Weaknesses: I had poor management skills and organization in the Practical exam itself. I found it really hard to find a fusion of cuisines and I could not modify my recipes to meet the requirements.

3 learning points:

Researching skills, Management skills, Organization skills

The different types of cooking

Theory like food contamination and how to prevent food contamination.

Part B

Soaking the Beehoon

The dry ingredients

The vegetables

The chicken

Sitr-frying the garlic

Stir-frying the prawns

Stir-frying the beehoon

Final dish! :D

A)

This dish is very flavorful. It is colorful as I added a variety of garnishes like the egg and lime. It feels springy yet firm because the noodles were not overcooked or undercooked and I did not add too much water to make it mushy. I felt that it was a little too spicy though.

B)

Yes, I feel that my dish is suitable for breakfast as it is light and delicious. It is also easy to prepare.

C)

Strengths: It tasted nice.

It looked neat.

It managed to finish preparation on time

Weakness: I did not finish wash up in time

I accidentally burnt the Taucheo as I did not put enough oil

I lacked time management

I was not organized enough

I forgot to use the wok stand

D)

If i could do it again, I would manage my time more wisely. Not be too stingy or generous with the oil as my dish would only start to burn or be too oily. I would be more efficient in the washing up. I would certainly be more organized.

Part A: Recipe 2

Original recipe 2:

Tom Yum Macaroni

Ingredients:

1 cup mushroom
5 prawns
5 fishballs
1 small piece of toufu
5 pieces of oyster mushrooms
5 stalks caixin

Soup stock:

1½ cup water
3 slices galangal
1 stalk lemon grass
2 small onions
2 large lime
5 pieces kaffir lime leaves (shredded)
1 chilli (sliced)
1 tbsp fish sauce
Salt and pepper to taste

Method:

1. Boil water
2. Place all ingredients in boiling water and bring to a boil for 10 minutes
3. Strain all ingredients to get soup stock
4. Bring soup stock to boil again
5. Add all food ingredients to cook
6. Add cooked macaroni last
7. Season to taste
8. Garnish with fried shallots, parsley and cut chillies

This dish is special as not many people eat Macaroni for breakfast. It is also very nice combination for the fans of Tom Yum.

I should have put in some fish as fish is a good source of protein this dish should have some meat in it.

Part A: Original recipe 1

Original recipe 1:

Mee Siam Recipe

Ingredients:

1 pack of vermicelli
A handful of bean sprouts
6 shrimps (Peeled and deveined)
3 stalks Chinese Caixin
1 teaspoon sugar
Salt to taste
Soy sauce to taste
3 tablespoons oil

Spice Paste:

4 red chilies
5 shallots
5 garlic
2 tablespoons taucheo (fermented yellow bean sauce)
2 tablespoons Mee siam paste

Garnish:

2 eggs (Slightly beatened, with a pinch of salt)
2 limes (cut into wedges)

Method:

Soak the vermicelli in warm water for about 30 minutes or until they turn soft. Drain and set aside. Heat up a wok with some oil and make the beaten eggs into an omelet. Fold and slice the omelet thinly. Set aside.

Heat up the wok and add 3 tablespoons of oil. Once the oil is heated. fry the spice paste until aromatic and the oil separates. Add shrimps, stir-frying until half done, then add the fried tofu pieces.

Add the vermicelli and keep stirring until the the paste has spread evenly. Add sugar and salt to taste, follow by bean sprouts and Kailan. Continue to stir-fry until the vegetables are cooked. Taste and adjust the seasoning by adding more salt or sugar to taste. If the noodles taste bland, add a little soy sauce to taste.

Transfer the Mee Siam onto a big serving bowl and garnish with the omelet strips and lime wedges. Serve immediately.

This dish is a unique choice the I am using chinese and ,allay ingredients. Not many people have noodles for breakfast and have bread instead.

I would add some chicken fillet as it tastes nicer with chicken and many of my friends like chicken. This dish should have more meat.