About Sally Foo

SHC1703 Introduced by ex-classmate Joo Tian. Married. I am in F&B industries for many years. Enjoy food and travelling. Love singing Karaoke with buddies. Date joined 22.3.2017.

As we usher in the Year of the METAL OX…

Featured

On behalf of Terence and all Moderators, Admins, EOs and Group Leaders

HAPPY LUNAR NEW YEAR to each and every member of SHC…

After a year of anxiety, what can we expect from the Year of the Ox in 2021?  Well, may each moment of this 2021 steer us towards a new and better direction to mold our life with all that is good; be it kind, positive, fruitful, loving and fulfilling…

Here are some Lunar New Year symbols or Spring Festival customary greetings that most of us would wish every SHCians for the upcoming gatherings, be it physically or remotely…

Let’s soak in the festive mood with celebration greetings n send your wishes through this page…

Sally Foo

Thinking of YOU on your Birthday – JANUARY

To all Capricorns and Aquarius – you know who you are…

Capricorns are known to be Independent, disciplined and organized while the Aquarius are believed to be intelligent, quirky and independent too.  Both of leadership potential.  Born in the chill month does make them a Cool person…

On behalf of SilverHairsClub – we would like to wish all January Babies a great beginning of a beautiful year…

PS – do drop wishes to all who are celebrating their birthday month…

Sally Foo

A Blessed and Bountiful 2021 New Year!

On behalf of Terence and all Moderators, Admins, EOs and Group Leaders

Today is the end of 2020 and tomorrow will be the beginning of our own 365-page book… No one can go back in time to change what has happened. So work on your present to make yourself a Wonderful Future

Be PROUD of, one that excites – one that you are not itching to get to the end of….

Be RIDICULOUSLY happy to wake up and be a part of every single day…

After all, we are the writer of our own life to blow our own mind……

Here is a TOAST to all our futures, to our past, definitely to all our friends far and near. May our SHCians remains as a family filled with joy and sunshine…

Looking forward to more greetings n wishes from each and every one through this page and let us know we care… Do pen down your wishes here…….

Sally Foo

It’s never too late to post! Right? 

MARINA BARRAGE TREASURE HUNT – 28 November 2020

Not long forgotten, just too busy to meet up.  First time, meeting Agnes and she is indeed a fun person to have lunch with too…  Well received prizes sponsored by Terence Seah n Catherine Soon.

Do look out for the next TREASURE HUNT in January 2021… crafted and judged by Vincent Hee.

Interested parties, please do find your own group and let’s create more fun with this bonding activity and make it a memorable day for you and your buddies.

Sally Foo

Have a Blessed Christmas and a Happy 2021 New Year

On behalf of Terence and the Team (Admin, Moderator, Co-Hosts and EOs)

We would like to take this opportunity to wish each and every SHC Members tonnes of greetings…

  • Wishing all a Christmas that’s merry and bright…
  • Have a safe and relaxing holiday season albeit CoronaV shouldn’t be ignored…
  • Is it just us, or does Santa look younger every year?
  • Christmas is usually for children but we adults can enjoy it too, until our credit card bills arrive…
  • Christmas is magical because we are all together…
  • Eat… Drink… Be Merry… Have a wonderful season!
  • New Year is always followed by Christmas…sending you Bountiful Blessings for year 2021…

SHC Treasure Hunt – Saturday, 28 November 2020 – FINAL RESULT

Now, the results of the Treasure Hunt. In order of merit…

1st Place               WATERMELON – leads the race to finish in 1 hr 8 minutes

2nd Place              KIWI – just after 4 minutes to end it in 1 hr 12 minutes

3rd Place              AJIV – was slowed down on their 9th item but manage to finish 1 hr 21 minutes

4th Place              BANANA – last but not least though exhausted managed to clock 1 hr 41 minutes

Kudos to All TEAM MEMBERS for all the effort and positive thinking. We don’t think this race would have been possible without your true participation. You Guys n Gals deserve a treat!

Looking forward to more great adventures from SHC Members…

Sally Foo

SHC Treasure Hunt – Saturday, 28 November 2020

Our very first physical race on a lovely Saturday.  In total, we have 4 Teams of 4 participants each – namely, AJIV, WATERMELON, BANANA and KIWI – a combination of male and females.

This activity was created to encourage walking as a form of exercise cum teambuilding – as we see quite a number of energetic and enthusiastic members doing such walk on a regular basis.

Feeling energetic is a key to happiness and studies do show that you will feel much better not only about yourself but when you feel exhausted, overwhelmed and blue – a completed task DONE will probably gives you the sensation of relief.

Treasure Hunt is a game organized by Terence who prepares a list of 10 images taken at Marina Barrage.  Being a tracker myself, upon arrival on site, these images will be forwarded to the respective Team Leader to start their Hunting Race – the goal is to be the first team to complete the list.  Players take photographs of the listed items and post it back to me.  In return, I will take note of each treasure found and recorded the timing from my mobile and compile it to get the total time taken to complete their task.

Feedback from the Hunt Racers – fun with laughter and engaging as a team but sweaty and tiresome.  At the end of the race, some continued to enjoy the serenity of Marina Barrage with kite flying and thereafter a wholesome dinner – isn’t that what we call ??…

The HUNT has been set for 3 days and we still have up to Monday to complete the race and result will be announced on Tuesday noon, 01 December 2020.

Sally Foo

 

Conversational Cooking – “All you need to know about BEEF”, 26 November 2020 @ 10:30am

Video presentation is ready for viewing….

Slow-roasted Whole Steamship Round

TOPIC Discussion

1. Presentation on How to choose the PERFECT Cut of BEEF

FUNDAMENTAL KNOWLEDGE & SKILLS

  1. Common breed of Beef Cattle
  2. Explain on Inspection vs Grading
  3. Different types of Cattle Feed
  4. Identify Beef Cuts
  • Difference between Porterhouse Steak vs T-Bone Steak – both have the best of both world which is the tenderloin and the sirloin

Porterhouse Steaks – cut from the rear end of the short loin, contain a bigger section of tenderloin along with a large strip steak

T-bone Steaks – cut closer to the front, contain a smaller section of tenderloin

2. BASIC BEEF TERMINOLOGY

  • Marbling – refers to the white specks of intramuscular fat in each meat cut, it adds great flavour and can be an indicator of how good the beef is.  Cattle raised on grain will have more marbling than grass-fed.
  • Three types of Beef Grading in USA

Prime – highest quality, features beautiful red meat laced with thin pattern of white fat. This type of beef on the market makes up only 2-3% of available consumable beef – most expensive cuts

Choice – high quality, widely available beef (top 54% quality), but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking

Select – is very uniform in quality and normally leaner than the higher grade. It will lack in flavour coz less marbling.

Certified Angus Beef (CAB) – Cattle have consistent, high quality beef with superior taste. Do not confused Angus Beef with CAB (cannot be legally used by an establishment that is not licensed to do so.

  • Wagyu – simply means Japanese Cow, there are 4 breeds native to Japan. One of the breeds is genetically unique – it has this crazy marbling of fat on inside of muscle tissue – so integrated within the muscle.
  • Kobe – specific product from a specific place, cattle are hand-fed using high-energy feed including beer and beer mash, to ensure tenderness and high fat content. Also hand-massage to reduce stress.
  • Grass-Fed – cattle raised exclusively on forage.
  • Grain-Fed – cattle raised primarily on forage but “finished” in a feedlot with grains to fatten them.
  • Organic – cattle raised without added hormones, pesticides or other chemicals
  • Antibiotic-Free – animals were not given antibiotics in their feed, in their water, or by injection.

3. RECIPES – using

4. FAQ

  • Do you have a lot of cooking equipment? How often do you use it all? Do you have any pieces of equipment that you rarely ever use?

ANSWER – some loves cooking and never fail to purchase the best equipment to make the cooking journey more pleasurable. Some after a while due to age catching up or hardly cook, left their well-equipped pots n pans as white elephant.

So do dig up your storeroom or kitchen cabinet and drag them all out to give them a new lease of life.

Inspirational Quote

Having the most essential cooking tools in your cupboard will make your life so much easier…

Sally Foo

 

Conversational Cooking – Food Product “Specification & Differences” – EO Sally Foo – 19 Nov 2020

Thank you to all supporters during this session, Video presentation for your viewing…

TOPIC we talk about…

  1. Presentation on Food Production – Specification & Differences on Shellfish
    • Production Specification on IQF (Individual Quick Frozen) products in packaging
    • Identifying the sex of lobster & Crab
    • Differences between Aquaculture vs Wild-Caught
    • Lobster Myths exposed
    • Types of Lobster – Warm Water vs Cold Water Lobster: What’s the Difference?

 Gordon Ramsay demonstrates How to Cook the Perfect Lobsterhttps://youtu.be/kR5Qnq7X1GU

 FAQ

  • Have you tried cooking food from another culture? What did you prepare? How was it?
  • Is it cost-effective to do your own cooking? Can you save money by cooking?
  • Would you rather do the cooking or do the washing up afterwards?

ANSWER: – I hardly cook; cook only simple food; not much explore to other culture cuisine; cost saving if they cook at home; some rather cook and other rather wash; minority got no choice and have to do both cook & wash…

  1. Eric Neo Salmon Satay with Pineapple & Raisin Salsahttps://youtu.be/Fx30P3zjVEg
  2. Common Culinary Terminology starting with “E & F”
  • Emulsify– to blend two liquids like oil and water
  • Fillet– to cut a portion of meat or fish
  • Flambé– to drizzle a flammable spirit over a food while its cooking, to ignite the just before serving
  • Fold– to incorporate an ingredient, such as whipped cream or beaten egg white, with a careful motion that retains air [over-and-under motion]

Inspirational Quote

There is no end to learning, but there are many beginnings – Tim Johnson

Conversational Cooking – “The Ultimate Guide to Pork Cuts” – EO Sally Foo – 12 Nov 2020

Thank you all for the support…
Video presentation showcase – All you need to know about PORK – The Ultimate Guide to Pork Cuts – shared amongst our SHC participants.

TOPIC DISCUSSION of the Day
1. In many Cultures, women cook more than men. Why? Who did most of the cooking when you were growing up?
– Most of the participants’ feedback is WOMEN, remembering those were the days in the 60s where home kitchen is Mom’s territory – Dad goes to work while Mom stays home to raise the children and keep the house.
– A couple of participants mentioned hubby n brother, these ladies are the fortunate ones who do not have to wreck their brains but just savour instead.
– For me, professional kitchens still male dominated and women are doing such amazing stuff still fighting to get recognized in the culinary industry.

2. Recipe Sharing, all pork related…
Hakka Braised Pork Belly with Mei Cai – https://youtu.be/orqRkqYYTQY
Sweet n Sour Pork with Pineapple – https://youtu.be/dzu6E19sXSg
Chef Eric Teo – https://youtu.be/MQVRRtez9rg
Grilled Thai Pork Jowl/Neck – https://spicepaw.com/2020/08/11/grilled-thai-pork-jowl-pork-neck/

3. Common Culinary Terminology – starting with “D”
Dash – 1/8″ teaspoon.
Deglaze – to dissolve browned food residue in a hot pan with liquid
Dice – To cut into small pieces, usually ¼” to 1/8”
Dollop – A spoonful of a semi-solid food, like whipped cream or mashed potatoes, placed on top of another food
Dredge – To lightly coat uncooked food with a dry mixture, eg flour, cornmeal, or bread crumbs, to be pan fried or sautéed
Dress – To coat foods with a sauce, such as salad
Drizzle – To pour liquid back and forth over a dish in a fine stream, usually melted butter, oil, syrup, or melted chocolate
Dust – To coat lightly with a powdery ingredient, such as confectioners’ sugar or cocoa

Quote
Every day is a new learning experience – seize the opportunity.