Cooking with Gourmet Greens @ ToTT

Two weeks ago, I attended a culinary class hosted by FIJI Water featuring two vegetable-centric dishes! You may be wondering, what’s FIJI Water got to do with cooking? Well, do you know that FIJI Water is the preferred water of choice for top chefs, restaurants and hotels around the world? Yes, it is incorporated within the cooking process to ensure that your food is of the best quality in terms of hygiene and taste.

For the first time in ten years, premium water brand FIJI Water is changing the look of its iconic bottle by redesigning its label as well. The iconic square shape, blue bottle cap, soft taste and unique mineral profile that you have come to know and love, will remain the same. Read on to find out how you can attend the same class and see how I scored in my cooking! 😉 If you’ve been following me on Instagram, I’m sure you know how much I love to cook!
For the class, we were privileged to have award-winning Chef Jo Ann Ng from Vanilla Bar & Café, who is an advocate for using FIJI Water in her dishes, and known for her contemporary Japanese creations. The first dish of the day was a wonderful Lagsana of Sambal Tofu, Mushroom & Aubergine. Very creative! This is a dish that marries both local and Italian flavours. The usual minced meat was replaced by crushing firm tofu, which surprisingly replicated a similar texture to meat. At the same time, the usual tomato sauce was replaced by a fragrant and delicious homemade sambal sauce. As the tofu mixture simmered, FIJI Water was added in bit by bit.
Time to assemble the lagsana!
Layers of aubergine, cheese, minced tofu and lagsana sheets stacking up.
Soon, it was time to get our hands dirty!
Chopping up the garlic and slicing the aubergine!
That chili paste was scrumptious – learn how to make it during Chef Jo Ann’s class!
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Fun times 🙂
Go generous with your cheddar, mozzarella and parmesan! You’ll love how gooey they turn out later.
Presenting my final product! You can’t imagine how tasty this was! The crispy lagsana sheet top was spiked with lots of parmesan and turned out to be cracker-like. The tofu and cheese combined to be really soft, mushy and yummy. This was contrasted with the firmer aubergine and pasta sheets. Lagsana reimagined in those most innovative way, I must say! And… that’s not all! Now, onwards to the second dish. 🙂
For the second dish, we learnt the Sautéed Miso Pasta with Brussel Sprouts and Zucchini Ribbons. Instead of the usual unhealthy and calorie-laden cream sauce, Chef Jo Ann blended a mixture of miso paste, cashew nuts, olive oil, Dijon mustard, lemon and FIJI Water. How genius is that?
This is the sauce you get with the blending of cashew nuts and all the mentioned ingredients. Legit, huh?
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Can’t wait to dig in! But first, it’s time to labour for my food!
All my ingredients chopped and sliced up. The cashew nuts were soaked in FIJI Water to soften them.
Pasta noodles cooked to al-dente.
Pretty professional there.
Here’s our second dish of the day! You can be sure that I was very proud of my dishes. This pasta was creamy in its own right, but it is a much, much healthier alternative to the Italian cream/carbonara sauce. I was surprised at how tasty it was and I will definitely cook this again at home.

Have you always wanted to cook healthier? Here’s your chance to join Chef Jo Ann and learn how to cook these 2 dishes at ‘Cooking with Gourmet Greens’! It is held this coming Saturday, 1 October 2016 from 3pm to 6pm at Tools of the Trade (ToTT). Priced at $58 per person, registration is now open and can be made online at with-gourmet-greens

Now available at all leading retail and convenience stores island wide, FIJI Water’s new look showcases the beauty of the product and story behind the brand. Each bottle size, 330ml (S$1.60), 500ml (S$1.80), 1L ($3.25) and 1.5L ($3.40) features not only the new brand label, but also three new back labels.

Bon Appetit!

Details of Class: Saturday, 1 October 2016 from 3pm to 6pm
Venue: ToTT

896 Dunearn Road, #01-01A Sime Darby Centre, Sime Darby, 589472
Website to register: with-gourmet-greens

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