Kitchen Practical 26/6/10

Hey peeps
This time it's BEEF


Here's my dishRoasted Beef Tenderloin
Accompanied with Potato Croquette, Glazed Carrot, Mushroom & Capsicum Puree
Served with Bordelaise Sauce




Pros & Cons :


I was planning do present with okra
But there was no okra,
had to replace with carrot =/
It was a last min thing,
Ruin d presentation i had in mind =(

I failed my capsicum puree as there were lumps
And i used olive oil
Failure
=/

Also there were too much mushrooms on my plate
D shiitake was planned
But the mushroom sauce thingy is not..
I thought it looked empty
so i jus added the creamy mushroom sauce
...
Chef said 1 type is enough
><

I LOVE MUSHROOMS!!

It was my 1st time making potato croquette
Guess wat..
Chef said it's good!!
Hehe..

And he said my beef marination and doneness is good too!!!!
:D

Potato croquette ingredients:
Mash potato
Milk
Salt
A little nutmeg
Egg yolk and eggs for coating
Breadcrumbs for coating

Beef marinade:
Wholegrain mustard
Salt & pepper
Thyme
Sage

Correct capsicum puree is
Blend with water
Not olive oil
NOTED!

Here are the winners for d day
Foo Haw
BEST presentation according to chef
And i think so too

Syafiq
It look nice
His capsicum puree is a super success
Look at that red liquid
Cool

Kah Wai's
I think that her presentation is nice
Unfortunately her beef was a lil dry

Alrite
That's all for now =)
(",)/

10 Jun Kitchen Class

Hello
Back again

(Especially to Nigel ;D)

This time our dish is
And here is my dish
Stuffed Chicken Breast accompanied with

Roasted Pumpkin,Ratatoiulle

& Risotto and

Served with Brown Sauce

Pros & Cons:

My presentation improved

Only problem was it's not centralised

D dish should be in the middle =/

The plate used was too big

Making the portion look small

My raratouille was not red enough

Chef said i should use more tomato paste

Major problem occured :

When i was about to plate d chicken

I lifted it up with a tong
Din grab it properly

It FELL on the FLOOR

Devastating event!

As that chicken that dropped was d bigger and nicer piece

LUCKILY i made 2!

But d other was smaller and less pretty..

(picture)

However,

Chef said my chicken taste good

=)

Ingredients for Stuffed Chicken :

Marinade with thyme, garlic,butter

Stuffed with blue cheese, spinach, garlic and chopped mushroom

This time my organization and timing

were abit out...

I did d roasted pumpkin last min

Resulted a "not really cooked roasted pumpkin"

Alright,

Here are the good platings

By Janet

It was the best,

chosen by chef

By Carmen

Although slightly too large portion

But i think it's nice

More to come soon

(",)/

Comments appreciated

27th May Kitchen Practical

Back with more food =)

This time it's LAMB
Either
Lamb Rack
or
Lamb shoulder
My dish was

Roasted Lamb Rack With Yoghurt Sauce,
Accomodated with couscous,
Braised Celery, Stewed Carrot & Biyarni

Pros & Cons:
I have 2 admit
This time my organization improved
In terms of timing and presentation
Though d presentation is stil not there yet
But it's "Finer" than my other dish
Thanks to Henry Lai and Yew!

D yoghurt sauce
Was my 1st time making it
DANG, IT TASTED GREAT! =)
2 bad chef did not try it =(

Yoghurt Sauce :
Garlic
Onion
Thyme
Lemon Juice
Yoghurt
Probably if i added some curry powder
The taste would be enhanced

It was also my 1st time making Biryani
This was a really troublesome 1
There were several arguments bout d spelling
Some is Baryani/Balyani
So hard 2 find out d real name and do a research on it
Until now i'm stil not sure if Biryani is rite or wrong
Basically it's just stacked vegies

Biryani :
Layered yellow and green zucchini sauteed
With curry powder
Chopped mushroom and parmesan cheese in between
Baked

I almost manage to french d lamb rack by myself
ALMOST!
But it wouldn't be correct with d help of
Anson & Janet =)
Thankx if u read my blog =/

Now for d nice presentation
Nik's
I like how d middle is neat
D lamb standing is cool
But d tomato was abit lost
I stil like it
Even more if d tomato wasnt there

Carmen's
I love her sauce in d tomato!

Anson's
It's nice 2 me
Jus that d portion is slightly big
If it's smaller it'd be perfect

That's all for now
(",)/

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