COOKING WORKSHOP RECIPE

APPETIZER


Crushed Black Pepper And Sesame Strudels Pastry Crust,

Sauté Asparagus And Green Salad Tossed With Balsamic Vinaigrette And Tomato Cherry Comfit

(Serving size: 6 portion)



INGREDIENTS

. 1 Footlong Crushed Black Pepper and Sesame Strudels Pastry Crust

. 18nos Green Asparagus (clean, trim nicely and blanch)

. 180grm Mixed Green Salad



For the Balsamic Vinaigrette Dressing

. 6tbs Balsamic Vinegar

. 12tbs Olive Oil

. 1tbs Lemon juice

. 1tsp Chopped Shallot

. 1tsp Sugar

. 1tsp Salt

. 1tsp Crushed Black Peppercorn



For the Tomato Cherry Comfit

. 24nos Tomato Cherry (blanch and peel)

. 8tbs Balsamic Vinegar

. 4tbs Brown Sugar

. 3tbs Orange Juice

. 1tsp Salt

. 1tsp Orange zest

. 1tbs Olive Oil

. 2tbs Water



For Garnishing

. 12nos Edible Flowers

. 12nos Fresh Thyme (trim)





METHOD

1. Blanch the clean Asparagus and marinate with Balsamic Vinaigrette at least 10 minutes before serving.

2. Clean the green salad and tosses with Balsamic vinaigrette.

3. To cook the tomato cherry comfit, firstly heat the sauté pan with medium fire. Caramelize the brown sugar, and then add balsamic vinegar and water.

4. Later, add in orange juice, orange zest and tomato cherry.

5. Reduce heat with slow fire. After the comfit remove from stove and let it cool.



Assemble the dish:

Using rectangular plate, place the half-cut Strudels Crust. Place with sauté asparagus and tossed garden greens with balsamic vinaigrette dressing. Cover the tossed garden salad with another half of Strudels crust. On the Chinese tea spoon place 3 nos tomato cherry comfit and garnish with fresh thyme. You also can garnish with fresh edible flower and one nos tomato comfit for attractive presentation. For more artistic presentation, pour the extra balsamic vinaigrette around the plate.

MAIN COURSE

Garlic And Ginger Flavor Strudels Pastry Crust Filled With Salmon And Mushroom Mousse, Serve With Basil Mashed Potato And Mango Chili Sauce

(Serving size: 6 portion)



INGREDIENTS

. 1 Footlong Garlic and Ginger Flavor Pastry Crust



For the Salmon and Mushroom Mousse

. 150grm Fresh Salmon fillet, clean and cut into cube, blanch

. 150grm Fresh Button Mushroom Slice

. 12tbs Fresh Cream, 5 for each mousse

. 30grm White Sandwich loaf cut into cube for binding agents

. 2tsp Salt

. 2tsp White Pepper Powder

. 1tsp Lemon Juice

. 4tbs Olive Oil

. 4tbs Chopped Garlic

. 4tbs Chopped Onion

. 1tsp Chopped Dill for Salmon Mousse



For the Mango Chili Sauce

. 1nos Mango, ripe and not to soft, peel the skin and blend until smooth

. 4tbs Sugar

. 1tbs Salt

. 1tbs Lime Juice

. 1tsp Chili Powder

. 1tbs Olive Oil

. 2tbs Water



For the Basil Mashed Potato

. 100grm Mashed Potato powder

. 5tbs Coking Cream

. 3 tbs Fresh Basil

. 1tbs Salt

. 1cup Fresh Milk



For Garnishing

. 6nos Fresh Basil

. 120grm Carrot Vichy





METHOD

1. Sauté the slice mushroom with olive and reduce with cream until soft. Blend using blender until smooth, add in the white loaf bread and seasoning.

2. Blanch the fresh salmon and blend with fresh cream and adjust with seasoning.

3. After both mousses is ready, place inside piping bag, and then pipe on the strudels crust. Sandwich the crust with mousse filling and cut into to 6 portions.

4. Cook the mashed potato powder with boiling fresh milk, add cream and fresh chopped basil and seasoning.

5. Cook the mango puree with olive oil, sugar, salt, lime juice, chili powder and water. Not to boiling point then remove from the stove.

6. Blanch the carrot Vichy, sauté and lightly seasoning for garnishing.



Assemble the dish:

On a plate, place the Strudels Crust, already portion. Pipe the Basil mashed potato at the side and garnished with fresh basil on top. Decorate with sauté Vichy carrot and Chili Mango sauce at the side.

Roast whole Lamb

Marinate and roast whole lamb......

Ramadhan Buffet

RAMADHAN HAWKER’S FARE

MENU

GORENG-GORENG :
Ketam Goreng berempah , Begedil, Ikan Masin dengan bawang dan chili padi,
Ikan sepat pekasam, Telor Masin, Goreng garing daging lembu berchili, Bebola Ikan a-la Japanese Tempura, Hati Ayam dengan serbuk kunyit Keropok Papadum, Keropok Ikan,
Keropok Udang Serunding Ayam

SALAD
Salad Mangga muda dengan udang ala siam petani, Ulam – ulam tempatan, Achar Tomato,Bendi berempah, Daun salad becampor dari Cameron Highlands, Gado-Gado, Achar Buah, Rojak Buah-buahan, Timun, Sotong dan Udang dengan Thai cili sos, Pechal Jawa, Jantung pisang rebus, Kacang Panjang

KERABU – KERABU KAK AZIZAH
Kerabu pucuk paku, Kerabu Taugeh, Kerabu perut Lembu, Kerabu Rebung

SAMBAL & DRESSING
Air assam, Chili Padi dengan sos hitam pekat, Sambal Belachan, Tomato sambal, Sambal bawang, Budu, Tempoyak, Cincalok, Thai Chili sos, Thai sambal belachan, Tom Yam sauce, Sos kuah kacang, Thousand Island, Cocktail Sauce
Jeruk Buah-Buahan ( mangga, betik, cermai, jambu )

DI ATAS ICE
Udang rebus dengan air limau
Kepah di rebus dan diperam dengan manisan madu halia
Cocktail sos, lemon di hiris serong, Wasabe, Kikoman

SOUP : Tulang Rawan di rebus hingga empuk
Soup Ayam mamak Hameed Penang
Soup Cendawan bercream pekat ala barat
HOT DISHES
Nasi Putih Kukus
Nasi Ulam – Ulam
Bubur Lampok
Gulai Ikan Masam Tempoyak
Daging Lembu di masak Rendang Tok
Pajeri Nenas
Udang galah dimasak dengan majerin secara china
Pucuk Ubi dan ubi keledek Masak Lemak dengan ikan bilis
Batang Keladi masak Assam pedas denga ikan air tawar
Wok goreng Ah-Chye chille kering Daging Ayam dan Gajus
Gulai Kambing kawah dengan rebung
Sambal Sotong Sumbat
Jagung Bakar


CHEF ISTEMEWA
Kambing Golek Panggang di hidang bersama Nasi Bryani Muar



HAWKERS STALL

STALL 1 : Teh Tarik, Milo, Local Kopi, Nescafe, Kopi Jantan
Ice Kacang Istemewa
Air Tebu
Cincau, Bandung, Cendul


STALL 2 : Chan Noodle Counter
Penang Kway Teow Goreng
Mee Goreng Mamak


STALL 3 : B . B . Q Ikan Bakar, Ikan Terubuk, Ikan Kembung,
Ikan Pari, Ikan Tenggiri, Ikan Cencaru, Sotong, Lamb
Chop, Ayam Perchik
Air Assam, B.B.Q Sauce, Chilli sambal, Black Pepper
Chili Padi

STALL 4 : Pak Dollah Satay dan Ketupat
Kuah Kacang


STALL 5 : Chef Rohaizan Lok-Lok Fanfare
Bersama kuah dan chili sos


STALL 6 : Ayam dan Lembu bersama sayur-sayuran
Roti Canai dan Murtabak

STALL 7 : Pizza dan roti John bersama kondiments



MANIS-MANISAN PENCUCI MULUT
Bubur kacang hijau, Bubur durian,
Pengat Cempedak,
Kek camporan dan persembahan , French pastries, Buah-buahan tempatan,
Kurma, Cucur Badak, Pulut Panggang, Bingka Ubi, Kuih Talam,
Buah Melaka, Raya cookies,
Black Forest Kek, Cheese Kek, Carrot kek, Tapai Pulut,
Ice kacang dan Ice – Cream Bar

ROAST SPRING CHICKEN

Ingredients:
Half spring chicken
Mashed Potato
Cherry tomato
Asparagus
Black pepper sauce

step 1.
marinate the spring chicken with olive oil, chopped garlic, crushed black peppercorn, oregano, basil, thyme and salt. Some lemon jus and balsamic vinegar. Marinate for 45 minute to one hour bake in the oven at temperature 180 degree Celsius for 40 to 45 minutes.

step 2.
take it out place on dinner plate serve with mashed potato, saute Cherry tomato with asparagus.
pour black paper sauce .

Scallop Per See Food Creative

The dish is very simple and easy to cook. It is nice to see as a dishes but uniquely to touch it.

Sometimes you need a little touch hands of god.

CHICKEN SATAY RECIPE

CHICKEN SATAY






Ingredients

· 400g free range chicken breast filletMarinade for chicken, overnight, cut cube to your portion size skewer.
 3 cloves garlic, pounded finely
 1 lengkuas
 1 turmeric
 1 ginger
 2 shallot mince
 2 lemon grass minces
 2 tbs spoon sugar
 1 brown sugar / gula melaka
 2 tbsp olive oil
 2 tbsp salt to taste
 1 tsp white pepper powder



Peanut Sauce:
 1 tbs chopped onion
 3 shallots
 1 clove garlic
 2 1/2 tbsp chilli paste
 1/4 tsp turmeric powder
 1 tbsp coriander powder
 1 tbsp chopped galangal
 2 tbsp oilSeasoning:
 Juice of 2 limes
 1 tbsp brown sugar
 Salt to taste
 1 tbsp soft brown sugar
 2 tbsp crunchy peanut butter
 125ml water
 2 tbsp coconut milk
MethodCut chicken fillets into thin strips of 2.5cm slices.Mix all marinade ingredients in a bowl. Place chicken strips in the marinade and stir well so that the strips are well-coated. Place the strips in a plastic container, cover and refrigerate for several hours or preferably overnight.Thread the marinated strips of meat through satay skewers. Arrange the skewers on a heated and oiled grill or barbecue and grill until meat is evenly browned on both sides and cooked through. (if you have a microwave oven, you can grill on high, i.e. Grill (1) for eight to 10 minutes or until evenly browned and cooked through).For the satay sauce, heat oil in a wok and fry the ground ingredients until the oil rises to the top.Add seasoning and water. Bring to a boil, then simmer the mixture until the gravy turns thick. Add the milk and continue to cook for an extra five to six minutes. The sauce is ready for serving.

KETUPAT


4.5 “


5 “ RICE WEIGHT 130 – 135 GRM


Rinse rice sachets 2 – 3 times. Pour water above sachet rice.
Boil a pot water with the sachets of rice. Boill for about 45 minutes. Stir well to ensure even cooking.
When rice sachet has expanded and is cook, take it out to cool. After that, cut into small size and ready to serve.

Grill Vegetables with Pesto and Greek cheese in Filo Pastry

I like this combination of dishes. Simple but it is more to taste. Nicley trim vegetables and seasoning with salt and pepper, grill until cook and then toss with pesto sauce. The perfection of flavour vegetables go well with pesto sauce. In filo pastry, roll over the feta cheese, onion, garlic and olive oil. Baked until golden brown. The duo combination of taste is very exhilarating when we had with roast beef or Chicken.

Nicely presentation and the colour, texture make very flavorful.