Embroidery and Napkin Designs

Embroidery on towel

The embroidery was almost fully automated. I simply have to choose my design/key in the words i want in the sewing machine, adjust the size and orientation etc. Then press start and it'll create the design automatically. I just have to sit back and wait for it to be done. cool right?? haha the wonders of technology.

Napkin designs

The ladybird and plants are cut out from the napkin in the picture below and stuck onto the wooden piece. Its not completed yet, i still have to paint/write words on the piece and varnish it. This project is actually quite fun to do! =)

Napkin from which the designs were cut out

My RED Woven Bag

This bag is entirely hand-made, painstakingly woven together using strips of cloth and interfacing. The strips are glued together to form the outer structure of the bag, and an inner lining is machine-sewn. The outer and inner layers are then hand-sewn together. Phew..that was a lot of work. haha but its done! yay!

The LAST Microteaching

Mango Sponge Cake with Vanilla Cream

The sponge cake did not rise very well, hence it was a bit dense and hard. The vanilla cream was nice though! Found out later from my mum that the egg white and egg yolks should be beaten separately so that the cake can rise better. shall try that the next time! =)

Ang Ku Kueh

The ang ku kueh looks weird here as we did not use a mould to create the 'tortoise-shell' look =p the filling (mung bean paste) was nice, but a bit too crumbly hence making it a bit messy to eat. The skin was a bit too chewy for my liking.

Lontong

The lontong was excellent. No bad comments about it.haha wished Absa had bought more sambal chilli though!! =p

The Asian-theme table setting

I feel that the table cloth does not really match the rest of the colours. Could have included more colours too! =)

My Own Microteaching - Seafood Dishes =)

Students demonstrate to their groupmates on how to scale a fish properly

Dish 1 - Grilled fish in banana leaves

I love the spices used in this dish!

Dish 2 - Tempura prawns with wasabi mayonnaise

This was the dish which I taught the class to cook. Learnt from Ms Chin later on that we should not hold the prawns by the tail when dipping in batter. Instead, it is better to roll the entire prawn in batter so that the batter will not collect at one end of the prawns.

Dish 3 - Sweet and sour crabs

Yummilicious crabs!! prepared by Siti =)

Our table setting with ocean theme

Microteaching No. 4 - High Protein Foods

Dish 1 - Ngoh Hiang

This dish consists of minced prawns and chicken, together with five-spice powder and a variety of vegetables. The tofu cream sauce that went together with this dish was a healthier alternative to mayonnaise.

Dish 2 - Egg tart

The egg custard filling was of the right sweetness and firmness. However, the crust was not buttery and fragrant enough.

Dish 3 - Baked rice with fish

This dish was given a thumbs-up from everyone! The cream sauce was not too rich, and complemented the rice and the fish very well. There was also red and green bell peppers in the rice, making the dish more colourful and more healthy.

Interesting table setting based on the theme of Hong Kong cafe

Microteaching No. 3 - Fruits & Vegetables

Dish 1 - Garden Veggie Wrap

Simple and healthy dish, consisting of minced chicken and a variety of vegetables. Yums!

Dish 2 - Carrot Cake

The cream cheese frosting was of the right sweetness. I liked it! the carrot cake could be improved though, I thought it tasted more like a muffin. haha

Dish 3 - Fruit Trifle

The cake in the trifle was the same as that of the carrot cake. The fruits and the pudding part was nice, but the cake used did not complement the rest of the flavours well as the taste of cinnamon was too strong.

A round-up of all the dishes!