Statement of Attainment from WDA and Career Readiness Certification (CRC) which is national qualification under the WSQ
ICDL-Using computer & Managing files, Microsoft Word 2003, Microsoft Excel 2003, Microsoft PowerPoint 2003
17/09/09 - Pharmacy Assistant Course
3/1/2010 - Completed Advance English Literacy Course
14-15 Oct- Completed CU1 & Assessment - ACTA
26-27 Oct- Completed CU2
15-19 Nov-Completed CU3A - tough
22-24 Nov-Completed CU4A
18-19 Jan -Completed CU6 - Passed
27,28,31 Jan - Completed CU5 - Passed
Will Get Full ACTA Cert. from IAL soon --> after Mar 3, 2010
Currently pursuing Asian Culinary Art (2 yrs)
Thursday, March 03, 2011
Friday, December 03, 2010
Saturday, August 30, 2008
Chandoori Chicken
Ingredients:
100g chicken thigh (boneless, skinless)
1 lime, cut into wedges
1 star anise
1 teaspoon black pepper
1 stalk of lemon grass (chopped)
1 clove of garlic (crushed)
1 teaspoon of ginger (chopped)
1 tablespoon of dark soya sauce
1 tablespoon of sesame oil
1 teaspoon of five spice powder
1 tomato (sliced)
1 cucumber (sliced)
Method:
Marinate ingredients by pounding the star anise, the pepper, lemon grass, garlic and ginger to become a paste in a mortar.
Mix in the dark soya sauce, sesame oil and five spice powder until well blended.
Put the chicken thigh in a bowl and marinate. Cover and chill for 45 minutes.
Transfer chicken thigh to a rack and cook in preheated oven, 240°C (475°F) for 20 minutes.
Serve the chandoori chicken in an oval plate garnished with tomato and cucumber and the sliced lime for decoration.
(T & T for F & N Project)
100g chicken thigh (boneless, skinless)
1 lime, cut into wedges
1 star anise
1 teaspoon black pepper
1 stalk of lemon grass (chopped)
1 clove of garlic (crushed)
1 teaspoon of ginger (chopped)
1 tablespoon of dark soya sauce
1 tablespoon of sesame oil
1 teaspoon of five spice powder
1 tomato (sliced)
1 cucumber (sliced)
Method:
Marinate ingredients by pounding the star anise, the pepper, lemon grass, garlic and ginger to become a paste in a mortar.
Mix in the dark soya sauce, sesame oil and five spice powder until well blended.
Put the chicken thigh in a bowl and marinate. Cover and chill for 45 minutes.
Transfer chicken thigh to a rack and cook in preheated oven, 240°C (475°F) for 20 minutes.
Serve the chandoori chicken in an oval plate garnished with tomato and cucumber and the sliced lime for decoration.
(T & T for F & N Project)
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