Malaysian Cuisine with Photo, Menu and Recipe Development

MALAY PASTRY

2011-11-29T02:26:00.001-08:00

KUIH YANG DIBAKAR ( BAKED MALAY PASTRIES )
1. Bingka Pandan
2. Bingka Jagung
3. Bingka Roti
4. Bingka Tepong Beras
5. Bingka Pulut
6. Bingka Ubi Kayu
7. Bingka Labu

KUIH YANG DI KUKUS
1. Talam Berlauk
2. Talam Pisang
3. Talam Labu
4. Talam Roti
5. Talam Tepung
6. Kuih Lapis
7. Kasui
8. Sri Muka
9. Sri Kaya Pulut
10. Apam Gula Hnagus
11. Apam Siam
12. Apam Hitam Manis
13. Talam Kacang Merah
14. Talam Ubi Kayu
15. Sri Kaya

Malaysian Cuisine - Lunch Menu Sample

2011-11-27T01:29:00.000-08:00

Soup - Spicy King Prawn with Coconut Cream and Lemongrass

Stuffed Squid with Sticky Rice and Pan Fried Cod Fish with Mint Spicy Sauce

Roasted Marinated Chicken with Perchik Sauce

Malaysian Mix Fruits witn Orange Sorbet

Wagyu Beef Curry with Pineapple and New Potato

Platting and Serving the soup

Table Set-up with Ulam - Ulam and Sambal Belachan as side dishes

FOOD DISHES PRESENTATION AND ART OF PLATTING

2011-11-25T00:46:00.000-08:00

Sometime we wonders how the chef create the dishes so nice and evently colourful and artistic design. As a chef, we need to develop a kind of artistic visual before actual plating the food on the plate. Simple draft of the menu on the plate will do a lots of different when you actually cook the dish. I am draft here some sample of my dish before i am cooking. The dish or menu for the restaurant AND special meal sevices of the day.

Dessert Chocolate Platter

Appetizer Platter, Combination of the dishes with individual food garnishe

Main Dishe

Main Dishe Steam Cod Fish and Young Manggo Salad wrapped with Rice Papper serve with Papaya Calamansi Sauce, Potato Cream Brule and Tomato Glaze

GRILLED MARINATED CHICKEN BREAST SERVE WITH KURMA GRAVY AND BABY POTATO

2011-11-04T03:48:00.000-07:00

L'apprenti restaurant promotion dishes. The presentation of Malaysia Modern Cuisine and i am try to formulate the dishes to be part of set course menu.

The Chicken Breast, marinated with garlic and spices then skewer.

Slow seared grilled and simmer with Kurma gravy, serve with Raisin, Fried Shallot Bryani rice.

Simple and very fresh dishes, can be a la carte or buffet menu.

MEETING COFFEE BREAK MENU

2011-11-03T21:10:00.000-07:00

3th. November 2011

L'aprrenti Chef have the oppurtunity to set a special meeting at the Dewan Senat UPM.
The menu for this event :

MESYUARAT PERSEDIAAN UNTUK JKPA IPTA SELURUH MALAYSIA

BILIK SENAT, BANGUNAN PENTADBIRAN

3th. NOVEMBER 2011

3.00 PM, 80 PAX

MENU 1

INDIVIDUAL SET UP

UPM Durian Cream Brule

Mayo and Tuna Mini Croissant Sandwiches

Mix Cut Fruits garnished with Mint Leaf and Strawberry

   

Coffee or Tea

Mineral Water

   

Dewan Senat

UPM Durian Cream Brule, Mayo and Tuna Mini Croissant Sandwiches, Mix Cut Fruits garnished with Mint Leaf and Strawberry. The Executif Chef Abdul Kadir Razak with the UPM kitchen and service staff dedicated to design your menu for your specific occasion. Our award medal winner chef will meet your style of menu and design. Internationaly taste for the fine dining special meeting package with well plan.

Special extra detail service at L'apprenti UPM

L,apprenti meeting package set up at UPM

Searching for Malaysia Master Chef

2011-05-18T00:59:00.000-07:00

Chef Joharie or Papa Chef at UPM L'apprenti restaurant for a Lunch Break. We are honour to have him for the quickly lunch and he find out our Baked Salmon dish with Pumpkin Calamine's and Sago Comport are the winner.

We take this opportunity to thank you Chef Joe as the Master Chef Malaysia honorary Judges.

Do not forget if you really need our assistant for peeling the onion and potato we will be there to be kitchen helper in coming reality cooking show. Our menu and kitchen design will be the best place for training camp. The design and Hobart brand is suit to the Classical cooking demonstration with Celebrity Chef or Master Chef. The menu is par with others fine dining g restaurant. We cook the best ingredient's and with Malaysian basic cooking classical dishes and fresh ingredient's.

Upm faculty food service and managements also will help in demontration vegetables carving display. The Chef is art of Gardemanger and will train the new apprentice absolutely vegetables modern display. Full of Art background the Vegetables and Fruit display not only for the Buffet arrangement but also can be the comptemprorary welcome display at main entrance. We are specialised in modern arrangement and set up.

We also the Chef, make the live cooking show and reality hands on cooking show. The audience can feel and follow the recipe according the Chef instructor. The courses are live and more active with participants hands on doing what it is best show.

We manage the best kitchen equipment and design at Food Complex. Our Chef are award winner Chef and certified train the trainer course.

PROFESSIONAL CHEF & MALAYSIAN CHEF

2011-01-04T00:11:00.000-08:00

Abdul Kadir Razak

“Love and enjoy cooking to the fullest experience of my capabilities and the best cuisine technique to serve.”

Date of Birth : 30th June 1964
Nationality : Malaysian
Contact Number : 019.231 2075

Accomplished certified Executive Chef with strong combination of culinary experience and management skills coupled with award-winning menu preparation background. Extensive experience in planning, procurement and management on both national and international levels.

Areas of expertise include:

 Malaysian Fine Dining Contemporary Presentation

 Roasting, Braising, Sautéing Skills

 Ice Carving

 Nutritional Cooking

 Food & Art Presentation  Kitchen Standard Operation Manual

 Planning, Design and Organizing Restaurant

 Menu Development

 Standard Recipe Development

 HACCP Developments

 Train the Trainer

 Hiring and Firing

 Kitchen Design and Layout

PROFESSIONAL EXPERIENCE

Executive Chef / Consultation Oct 2008 – Present

UNIVERSITY PUTRA MALAYSIA

Responsible to develop a new menu and food standard and procedure for Department of Food Service and Management. Execute the co-curriculum activities with senior Professor and Dean at the Faculty. Re-arrange the development of culinary art module together with food science study. Coordinate the hands on practical training, teaching for the students in the mock kitchen and fine dining restaurant. Pre- opening schedule, develop recipe and method of service for the Café, Deli and Fine Dining restaurant at the food complex.

PUTRAJAYA SHANGRILA, PUTRAJAYA

Executive Chef Jun 2006 – Oct 2008

Established as the premier hotel at the Putrajaya, some of the Malaysian guest of Honour. During my tenure as a Executive Chef always catering for food at Prime Minister office and cabinet meeting, Deputy Prime Minister and some of major event the Cabinet Meeting Lunch. Prepare food for the last Minute function request in the house guest such as Prime Minister. Successful for outside catering tenure at Putrajaya Convention centre from 200 – 800 people. In charge of Azur fine Dining Restaurant, Palm Hill Restaurant, and Banquet, Room Service and Boat cruise dinner at Putrajaya Lakeside tour. Sit down set dinner cruise at 60 people at one time.

SYNERGY FOOD CARE PENANG

Executive Chef / Manager 2004 - May 2006

UMNO tower, Running catering and function for Penang Club and Lapan restaurant and Bar at Sheraton Hotel Penang, Jalan Larut. As the premier club in Penang, serve almost Western food. Fully responsibilities the menu Promotion and planning, food cost and staff Payroll. Also in charge opening of Lapan Lounge & music place in menu planning, promotion, festive cooking planning and purchasing.

K.T FOOD ENTERPRISE, SELANGOR

Executive Chef / Operation Manager July 2004

Opening the company structure and set-up. Planning the marketing direction of the company with financial meet the P& L requirement. Operated successfully - opening 3 institute catering (IKBN) Dusun Tua Hulu Langat, Pagoh Muar Johor and IOI Resort office block Café.

CYBER VIEW LODGE & SPA CYBERJAYA

Executive Chef Oct 2001 – July 2003

Cyberjaya.re-engineering kitchen management and Supervise the Kitchen

And service outlet. Restaurant Cascata Italian Fusion, Verandah All day dining,

Atap Lounge, Banquet, Bytes Café, Xing Zhou Chinese Restaurant and Pastries,

Spa Cuisine at Sembunyi Spa and Outside Catering for Sri Perdana, Wisma Putra and I.A.P Meeting at Cyberjaya. While appointed as Executive Chef during this period, opening project – Cascata Italian Bistro, Chinese Restaurant Xing Zhou, Staff Café, Bytes Café, Theme, Coffee break area, banquet menu development, Pastry and the staff cafeteria. Cooking for Prime Minister Tun Dr. Mahathir, Datuk Sri Syed Hamid Albar and H.E Colin Powel US Secretary of State.

THE PAN PACIFIC HOTEL, KLIA

Executive Chef Oct 2000 – Sept 2001

Manage and supervise all the Kitchen Development at the Hotel. Report to Director of Operation. Outlet Pasta and Mee all day Dining, Fun Pub, Pacific Market Japanese Fusion Restaurant, Banqueting, Room Service and Staff Cafeteria. Being part of the Team catering for F1 at Sepang Circuit, Grandprix and Sri Perdana Catering at Prime Minister Residence.

SKYLINE CONCEPT SDN. BHD KUALA LUMPUR

Chef Consultation May 2000 – Oct 2000

Involved in all aspect of development with the Company kitchen training and operational Systems and procedure. Development Mississippi Slam’s menu 2002, Costing, brand identify and kitchen Management including costing and presentation. Organized and led the kitchen team catering For 600 VIP’S for the Versace Autumn / winter Collection. Tangs Annual Corporate gathering 450 at Mississippi Slim’s.

PREMIER CRUISE LINE LIMITED, MIAMI. USA

Executive Chef Dec 1998 – Mar 2000

Responsible to daily operation of Galley in the Cruise Ship for the Passenger and Crew. Develop the menu, purchasing, hiring galley Personal and food and beverage costing. In charge and responsible for 3 cruise ship at The Mediterranean and Miami to Bahamas. The Millennium Cruise 2000 at Panama Canal for 14 days cruise. The best achievement HACCP checking at Fort Lauderdale Miami.

SHERATON HOTEL PENANG, PENANG

Executive Chef Oct 1997 – Dec 1998

Responsibility at the hotel, contribute Successfully – created the best buffet in town during a short time of one year compare would be Shangri-la Penang, handled the King of Malaysia twice during the Majesty’s official visit To Penang and at the Head of State’s Residence function. Serve dinner for the Prime Minister’s visit to Penang during launching of The Menara Umno. Selected by the Penang State Government in handling their VVIP Handled all the key corporate companies in Free Trade Zone. Catering for Air Asia Hajj Flight, Penang outbound.

THE PAN PACIFIC RESORT PANGKOR

Executive Chef Nov 1995 –Oct 1997

SUBANG MERLIN HOTEL SUBANG JAYA

Executive Sous Chef Apr 1995 – Oct 1995

SUBANG MERLIN HOTEL SUBANG JAYA

Sous Chef Feb 1992 – Mar 1995

SHERATON LANGKAWI RESORT, LANGKAWI

Sous Chef 1992 – Feb 1993

PELANGI BEACH RESORT LANGKAWI

Gardemanger Chef 1991- 1992

BUKIT KIARA GOLF CLUB

Sous Chef Apr 1991-Jun 1991

WELLINGTON PARK ROYAL, NEW ZEALAND

Chef / Kitchen Artist Feb 1990-Feb 1991

EDUCATION AND TRAINING

Bachelor in Culinary Art Jan 2008 – present

Universiti Teknologi MARA, Shah Alam

Diploma in Chef Trainee Jun 1997 – Jun 1989

Universiti Teknologi MARA, Shah Alam

Kitchen Apprenticeship

• Hyatt Saujana Subang, Subang

• Regent Hotel Kuala Lumpur. Kuala Lumpur

• Golden Sands Hotel Penang

Professional Qualification Mar 1984 – Mar 1985

Hotel Dayang, Petaling Jaya

Diploma in Chef Training , UiTM Shah Alam

Certificate in Kitchen App. , NPC Petaling Jaya

Certificate in Management, Method & Strategies (M.I.M),

Certificate Australia Meat &Butcher Seminar

Certified Training the Trainer Course by Sheraton Langkawi Hotel Management,

Certificate Supervisor Skill Management, Malaysian Institute of Management

Certificate of Attendance Leadership, Motivation & Dynamic Team Building Skills, Malaysian Institute of Management

Certificate in Attendance Pan Pacific Way and Changes, Pan Pacific Resort. Pulau Pangkor, Perak

Certificate For E.Q Management, Accomplishment Quality Service Skills, Development. Sheraton Hotel Penang.

Performance Enhancement Programmed For Supervisors. Management Methods and Strategies, Renong Training School

Certificate of Completion Vessel, Sanitation Public Health Course, Miami Florida Health Department.

Performance Enhancement Program for Supervisors, Management Methods and Strategies

PROJECTS INVOLVED

 Develop and execution of UPM Fine Dining Restaurant, Complex of Food Service Standard Operation Procedure, Cafe and Deli Menu development, Cafe and Deli at UPM

 Program Peningkatan Kemahiran (PPK) Development Fine Dining Cuisine 22 Mac 2010 – 25 Mac 2010 for Institut Kemahiran Belia Negara Miri, Sarawak.

 Project Chef – Catering Sepang Formula 1, Year 2001 working At Hotel Pan Pacific KLIA.

 Develop Kitchen Manual and Standard Procedure for Kitchen Pan Pacific Resort Pangkor.

 Committee for Development of National Occupational Skill Standard (NOSS) For Executive Chef and Sous Chef, National Vocational Training Council, Ministry of Human Resources, Malaysia and Ministry of Culture, Arts and Tourism.

 Magazine Chef for NONA Magazine and FLAVORS Magazine

 IKBN Train the Trainer Chef Development , Food Presentation MIRI, Sarawak 2009

 Advisory Panel for Diploma in Chef Trainee Curriculum, Institute Technology Mara, Shah Alam 1995

 CONSULTANT CHEF -Sime Darby ( fabic) resercH Centre Pulau Kerry Klang, Cocultation and R&D Chef 2009 until present.

 CONSULTANT CHEF - Strudels Bakery and Pastry Consultation 2008 until present.

 CONSULTANT CHEF – KAIZER MELAKA, OLD TIMER KOPI TIAM

 CHIEF EXPERT PKM Jury Judges 2010 and also Chief Expert My skil represent Malaysia

In ASC Bangkok 2010

AWARDS AND ACHIVEMENTS

1987 Best Commis Chainne Rotisserie

• Best Apprenticeship Finalist

1988 Singapore Salon Culinary

• Hors D’Ouevres

• Buffet Platter

Bronze Bronze

1989 2nd Salon Gastronomique Penang

• Ice – Carving Silver

1990 Wellington Salon Culinary New Zealand

• Margarine Sculpture

• Theme Buffet

Gold

Silver

1991 3rd Penang Salon Gastronomique

• Ice – Carving Silver

1993 Malaysia Salon Culinary

• Plate Dishes

• Hot Cooking Main Course

• Butter Sculpture

4th Salon Gastronomique Penang

• Butter Sculpture

• Styrofoam Carving

• Ice – Carving

Represent Malaysia Team to Switzerland- Basel

Bronze

Gold

Bronze

Bronze Silver Bronze

Kitchen Apprentice

1994 2nd Inter- Chef Competition Caterplan

• Hot Cooking Main Course

• Hot Cooking

Champion

Overall Champion

1994 Singapore Salon Culinare

Represent Malaysia Team

• Buffet Cold Display

• Hot Cooking

Bronze Bronze

1994 The Most Outstanding Chef Award

by Malaysian Chef Association”

“Chef of the Year”

1995 5th Salon Gastronomique Penang

• Team Ice- Carving

• Main Course Plate Dish

• Buffet Platter

Culinary Malaysia

• Main Course Hot Cooking

• Food Basket

Gold

Silver

Gold

Bronze

2000 Austria Gastronomique Challenges

Represent Malaysia National Team (Team Captain)

• Hot Cooking National Team

• Cold Display National Team

• Ice – Carving Individual

Silver

Gold

Silver

2002 Singapore Salon Culinary

Represent Malaysia National Team (Team Captain)

• Hot Cooking

• Cold Display

Bronze Silver

2003 Luxembourg World Culinary Challenges

Represent Malaysia National Team (Team Captain)

• Hot Cooking

• Cold Display

Silver

2008 & 2009 Train the UPM Students achien in Halal Internation Malaysian Cooking Competition interhinger culinary School 3 gold

2 silve

3 bronze

YEAR 2010

KDU Culinary Inter College ChalengeS train the students Champion and Runner up

APRIL 2010 Penang Batle of the Chef Challenge Semi Final

OCKT 2010 Train the Students reperesent Malaysia for ASC Bangkok 2010

L'apprenti Restaurant UPM

2010-12-12T00:43:00.000-08:00

Young Manggo Salad wrapped with Vietnamese Rice Paper and Tmarind Glace

Safron Scallop Seafood with Lemongrass and Deepfrid Seafood Rolls

Angel Hair Pesto with Pine Nuts

Smoke Salmon and Papaya Coulis

Menu writing is very important skill for the Executive Chef.
This skill is developed by experience and the knowledge of your staff ? cook can deliver the food when is prepare. I love to writhe the menu, the recipe development and create the new dishes. From the menu we can create the art of presentation or the design of the food. Some how the menu writing need ayears of experience in cold kitchen, hot kitchen, fine dining and also pastry. This is one of my example menu write up recently for the working lunch at UPM.

MAJLIS MAKAN TENGAHARI

UPM BOARD OF DIRECTORS AND GENTING GROUPS CHAIRMAIN

L’APPRENTI RESTAURANT

9th. December 2010

MENU

RECEPTION DRINKS AND AMUSE BOUCHE

Fresh Lemongrass and Honey in the small Glass Flute

Smoked Salmon and Coriander Tar-Tar on Toast

   

APPETIZER

Gratin of Scallops

Coriander Hollandaise Sauce, Peking duck Comfit with Poached Asparagus Salad

   

SOUP

Black Pepper Chicken Consommé

serve with cold young mango kerabu in the rice paper roll

   

MAIN COURSE

Cod Fish

slow baked in the oven serve with hailam style wanton noodles and marinated mixed gentings greens salad

Wagyu Beef Tenderloin

sous-vide cooking marination with perchick spices and maxim truffles potato

Garlic sabah sprout

DESSERT

TAPAI ICE-CREAM

serve with assorted New Year fruits and berries

   

Freshly Brew Coffee or Tea

RM 100.00 NET PER PERSON

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MALAYSIAN EGG PLANT MOUSAKA

2010-10-07T07:30:00.000-07:00

GREEK MOUSAKA

INGRIDIENTS GRM
Egg plant 1 Nos (Medium Size)
Breadcrumb 100 grm
Salt 20 grm

WHITE SAUCE
Flour 500 grm
Fresh Milk 2 ltr
Butter 150 grm
Cream 250 ml
Parmesan Cheese 150 grm
Salt To taste

VEGETABLE FILLING
Olive oil 4 tbs
Garlic 100 grm
Carrot 300 grm
Onion 100 grm
Celery 200 grm
Leek 200 grm
Tomato Paste 200 grm
Tomato ConcasSe 200 grm
Mix Herbs 2 tbs
Basil 1 tbs
Oregano 1 tsp
Salt to taste
White Pepper powder to taste
Sugar to taste

METHOD
1. For the egg plant

.Slice about thickness ½ cm and arrange inside the trays. Sprinkle with salt and breadcrumb. Baked until ½ cook, not overcook

2. WHITE SAUE

.Melted the butter, and added the flour, continuously cooking until become roux. Put in the fresh milk and stir very well until all are combining like white sauce.
. Added in double cream, parmesan cheese and seasoning.
.To makes sure the sauce is thickness not to watery.

3. VEGETABLES FILLING

.Heat the olive oil, sauté the chopped garlic and onion until golden browns. Continuously cooking with all the chopped vegetables ingredients until soft and cook. Added in the tomato paste.
.Continuously cooking until all is mix, and added the tomato paste. Continuously cooking.
. After added in the mix herbs and let it boiled, slow the fire adjusts seasoning and taste.

4. ASSEMBLE THE DISH
.Layer the white sauce at the bottom with 2 tbs, and layer all the base.
.Place the layer egg plants and places the tomato sauce, and layer the egg plant again with the tomato sauce.
.On top place the white sauce and parmesan cheese.
. Baked in the oven until golden browns.

COOKING WORKSHOP RECIPE

2010-09-17T04:53:00.000-07:00

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

2009-10-14T05:20:00.000-07:00

Marinate and roast whole lamb......

Ramadhan Buffet

2009-07-19T05:31:00.000-07:00

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

2009-07-18T04:10:00.000-07:00

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

2009-07-17T07:04:00.000-07:00

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

2009-06-25T04:22:00.000-07:00

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

2009-06-11T20:59:00.000-07:00

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.

NASI LEMAK

2009-06-08T19:01:00.001-07:00

nasi lemak.......................

what else all malaysian enjoy..nasi lemak...morning, afternoon, dinner, supper...every where..stal fine dining, restaurant, road side....just name it. Age, religion, races and all malaysian nasi lemak. Common goals the best sambal and nasi...hard boilled egg. Why all of us dont think like nasi lemak?

best meals

2009-06-08T00:34:00.000-07:00

Caesar salad....

simple and straight forward cuisine..a la mode...

hauteur cuisine and make the fresh ingredients that you have at home..no need imagination or skill..

Just a basic cu ting and a good knife,,,

followed the picture unless you are need help...\

Michelin or cruise ship chef love it when they are free..at home