MACAROONS =P

16/7/10

Was a really good day for me
Bcuz I learnt to make macaroons from
The one & only
Chef Karam
from Taylor's Uni College

If u dont know wat are macaroons
These are d all so lovable macaroons!
Made by Chef Karam

250g almond powder
250g icing sugar
180g egg white
250g sugar
That's a whole lotta sugar
That's y it's so yummy!!!
LOL

Steps :
1. Mix almond powder + icing sugar
2. Add in 90g of egg white
3. Add colouring
4. Boil sugar until 117.C-120.C
5. Whisk 90g of egg white until fluffy
6. Add sugar to egg white once temperature is reached
(step 4-6, Italian Meringue)
This is how it looks like
7. Add meringue to almond powder mixture
8. Pipe it out baby!
9. Let it rest for at least 10mins
10. Bake it at 150.C - 160.C with double tray
Chef Karam's look so pretty!!

My 1st try =/
2nd try
=/ well, at least it looks better
><

D next day,
I made my own macaroons!
This is wat happened :
Because d temp was 2 high n i 4got 2 put double tray =/
d next batch turned out better
But there were stil cracks



Look at d beautiful layer =)

A few days later..
I tried again..
AND.............
......
.........
.........
........
..........
.......
.........
.....
TA-DA!!!!!!!!

Special thanks to Chef Karam

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

Training in TEMPTATIONS! =)

Hey all,

especially Nigel Tan =)
Sorry haven been updating in awhile
Here's wat's been happening lately.

I'm currently undergoing my industrial training in
Temptation, Taylor's
Started July
=/

But i'm only updating now
I'm outdated
><

I've learnt many things On d 1st week,
I was in charge to make cupcakes
These are it =)
Without d icing
n now
With d icing =)
Don they look pretty

I made my 1st sponge cake there
It was a success
Eagerly waiting for it in d oven
Ta-Da!!
Beautiful sponge cake!
It's really spongy n fluffy
=D

OH!!
I also made pastry cream
It's something new that i learnt while training there
it's something like custard
So i always jus call it custard =)
N this is wat custard cream is used for
Making tarts..fruit tarts!
However, sadly..
I did not take pics of d end products of the fruit tarts
But honestly, it looks deliciously beautiful!!!!

Carving!
Beautiful aint it..
There were more pretty ones my frens did
I'm a fool again for not taking those pics
=(

My very 1st butter cake
N also a cake that i made when my pastry chef was on mc

Its a strawberry cake decorated with Swiss Meringue
N i ran outta strawberries that time so
That's y d center is filled with jam
My pastry mate Ariff helped me
=/

My 1st mille crepe cake
(layered pancakes with fillings in between)
I was really happy bout this
bcuz it was my 1st time making without any assistance
but guidance from my frens
I din know it would be a success
At least i think it's a success
Oh, but d decorations was done by our baker sifu,
Edmund Chan
Thanks alot =)

During d last week in pastry i was baking muffins
Strawberry muffin
White choc + green tea
OMG
This combination actually taste amazing!
MUST TRY
White choc + raisins
mmmmmm...
Choc volcano muffin
Choc muffin
Choc chips muffin
This was actually my 1st batch =)

I wouldnt have so many varieties
without d help from Edmund Chan again
Told u he's a sifu ><
haha...

More 2 come
(",)

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
(",)/