14 May Cooking for Charity

Taylor's organised a charity for the

Myanmar Community in Bangsar

We arrived early at 7am
Started cooking at 8am

I was assigned to heat up the
Chili Gravy for Ayam Masak Merah
(Malay-Style Red Chicken Curry)/
(Red Cooked Chicken)/
(Chicken in Red Chili Sauce)
Ayam masak merah is a very popular and tasty curry dish
Amongst all Malaysians across all communities
It is a typical malay dish
Usually served with tomato rice (nasi tomato) and nasi lemak (coconut scented rice)
That's me heating it up
it looks nicer in real life with a fresher red colour
these are d chickens
D chef mixed it in later in a GIANT WOK
looks small here..
It's not as small as it seems
Compare it 2 d normal 1 beside it in d picture

So, we finished about 10m
N off d food goes 2 d delivery van and to Bangsar
=)

Practical class on 13 May

Hey,

This time our menu is

DUCK!! =)

My dish was
Roasted Duck with Pilaf Rice,
Accomodated with Braised Cabbage, Stuffed Mushroom and Caramelised Mango,
With Gastrique Sauce
Here it is..Honestly, i really failed this time
cuz i din even cut up d duck piece

I learnt alot on this day
My pilaf rice was really successful and it was my 3rd time making it in my life
I did research on how 2 make stuffed mushroom
Did it correctly
Only that d mushroom used was not suitable

Unfortunately..=(
D caramelised mango was not at all close 2 correct
It was more like harden caramel with mango
D braised cabbage has lost it's colour according to chef
D duck should be cut
Finally the gastrique sauce was not quite successful as i was rushing

Few things i made clear:

To caramelise mango

1. Melt d sugar, not until it's brown, only until liquid
2. Put in d mango then take it out nicely
3. Sugar is jus acting as a coat for shine

Gastrique sauce

1. Should be orange-y
2. Do it like flambe style
3. Melting d sugar 1st then add vinegar and orange juice
4. Testure should be slightly thick like flambe sauce

Also, d bloopers :
I wanted 2 make a harden decorated caramel thingy
but
i burnt my hand instead..
Happen when i lift d caramel up with my spoon and it dripped on my baby finger
Resulting it to grow a huge ball for a few days

Now,
for d pretty presentation
Yinying's, always nice (I have alot 2 learn form her)
Carmen's,nice but chef said portion too big =(
But i still like it =)

Overall, every1 did better than d 1st class
(",)/

29th April Kitchen class

Hey ya'll

On this day,our menu was fish
So i created a dish of
Pan Fried Fish with Beurre Blanc,Lyonnaise Potato & glazed carrot,decorated with Green Pea Coulis & Cherry tomato confit
This is how it looks likeBasically d menu's name is kinda straight 4ward
However, i did face some problems making this dish
My beurre blanc split as i was about 2 serve
=(
Luckily i had some back up
My pratical partner sponsored me some of his sauce
Wat a nice guy
=)

I did learned some new things
Like making cherry tomato confit
It wasn't as hard as i expected

My dish is not up 2 fine dining standard
Chef said i need more research n see more photos
Which is wat i'm doin
Learning fom my mistakes
=)

There were some fine presentation
From my classmates :

Yinying's, as nice as usualCK's, i like his 1-liner presentation

Kah Wai's

Lester's, i think he's is nice
Good job partner =)

OverallEvery1 did great in d 1st class

That's it for now
More 2 come (",)/

In The Beginning...

Hey..
This will officially be my new cuisine blog..
It's all about food..i'm stil new at this..
Feel free 2 comment if there's anything..
It will be empty temporary as i'm stil planning on how 2 decorate my blog.. =)
TQ