Tefal Cooking Workshop with OMY at Onaka Restaurant (3 recipes included)

Last Saturday, five bloggers were hosted to a cooking workshop at Onaka Restaurant, where chefs Jason Vito and Benson Tong demonstrated a three-course restaurant-quality meal using Tefal Comfort Touch pans.

Here’s a recap of what went on:

Recipe 1: Garlic Prawns on Toast
Preparation: 15 min
Cooking: 10 min
Serves 4


- 20 nos. peeled tiger prawns
- 4 slices rye toasts
- 20g rosemary
- 10g lime leaf
- 1 tbsp sliced garlic
- 1 tbsp sliced chilli
- 1 cup white wine
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp Extra Virgin Olive Oil for dressing
- 1 tsp lime juice
- Chive and coriander for garnishing

Bread is baked in-house!


1. Heat up Tefal Comfort Touch Frypan; add olive oil, sauté the rosemary, lime leaf, garlic and chilli,
2. Add prawns, sauté. Add white wine and let it flambeau.
3. Plate the prawns on the toast, drizzle with extra virgin olive oil and lime juice.
4. Garnish with chive and coriander. Done.

(Video credit: Omy.sg)

Recipe 2: Roasted Mushroom Soba
Preparation: 90 min
Cooking: 10 min
Serves 4

Ingredients for dashi:
- 50g dried konbu
- 50g dried mushroom
- 2500ml water

Ingredients for roasted mushroom:
- 100g fresh shitaki mushroom
- 100g fresh button mushroom
- 1 pkt brown shimeiji mushroom
- 1 pkt white shimeiji mushroom
- ½ tsp black pepper
- ½ tsp salt
- 1 tbsp olive oil

Ingredients for Soba:
- 250g soba
- 20ml mirin
- 2 tbsp tamari
- 2 tbsp olive oil

- Nori
- Daikon Sprouts
- Truffle oil

Making of dashi and roasted mushroom:

1. Simmer konbu in water at low heat for 45 mins. Do not allow the water to reach a rolling boil.
2. Cut the mushroom into cubes. Do not wash them.
3. Season the cut mushrooms.
4. Roast mushrooms at 170°C for 30 mins.


1. Blanch soba in boiling water for 2 mins.
2. Heat pan and add olive oil. Sauté the roasted mushroom.
3. Add mirin and let it flame for a while. Add in the dashi and tamari to taste. Bring to boil.
4. Sauté the cooked soba in the reduced stock.
5. Plate and garnish with nori and daikon sprouts, and finish with a drizzle of truffle oil.

(Video credit: Omy.sg)

Recipe 3: Pumpkin Pancake with Banana Ice Cream
Preparation: 60 min
Cooking: 10 min
Serves 4

Ingredients for pancake batter:

- 1 cup cake flour
- 2 tsp baking powder
- ¼ tsp salt
- 2 tsp sugar
- 1 tsp vanilla extract
- 1 nos. whole egg
- 250ml milk
- 30g butter (melted)

Ingredients for roasted pumpkin:
- 1 nos. Butternut squash/pumpkin diced
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper

- Banana Ice Cream
- Mixed berries


1. Mix all pancake batter ingredients with an egg-beater/whisk. Let it rest in the fridge for 30 min.
2. Mix the diced butternut squash/pumpkin with seasoning and roast it using Tefal Comfort Touch Sauté Pan until golden brown.
3. Heat up Tefal Comfort Touch Fry Pan, turn to low heat and add a ladle of batter and let it brown, for about 2 min.

4. While it’s cooking, put 8-10 pieces of roasted pumpkin on the half-cooked batter, then flip it over and cook for another 2 min.
5. Cut the pancake into quarters and garnish with banana ice cream and mixed berries.

(Video credit: Omy.sg)

Onaka Restaurant prides itself in offering creative and healthy dishes encompassing fresh, seasonal and organic produce. These three dishes clearly exemplify their principles in cooking.

Get the latest news on Onaka Restaurant at their facebook page:

Having met four other bloggers at the workshop, who are as passionate about food as I am (except they are much more experienced than I am in the kitchen), I am excited to see what wonderful creations they’re going to whip up using the Tefal Comfort Touch pans!

Follow me on instagram () and look under the hashtag #TefalSg hash tag to stalk my cooking adventures!

Look out for our recipes at the Tefal Chef Challenge’s website! Cast your vote for your favourite blogger from 27th May 2013 to 16 June 2013 and stand a chance to win the Tefal Blendforce Triplax Blender & Chopper (worth $79.90).

Thank you Omy.sg and Tefal for this opportunity.

Photos in this post are taken with the Sony NEX-3N except the first picture, which was taken using the iPhone 4S.