thing u had never seen or heard...

Most of you will wonder when u heard this Gateau Saint Honore's name.It is a French pastry which need a lots of time and skill+technique to make it.

Why?

why right?

haha....

this is because making it need 5 main basic technique to combine it into one..

XD

1st layer - Shortcrust pastry

2nd layer - Choux pastry

3rd - Choux ball

4th - Cream Chiboust

5th - Italian Meringue

6th - Caramel

7th - DONE !

By folowing 7 steps above we need at least 2 hour (if fast) and more to finish a pastry.

And Bad news for us is it might come out during our final next year !

Wahlao !

Not done by us but by our commis(helper)..

Yet i need to prepare myself for it d....

higher dip menu.....

1st time after 3months of training and my 1st dish is chicken...

isn't that easy for a diploma in culinary arts student???

lol !!!

c wat i had come out ??

shame !!!

i cant use to college enviroment during my 1st class....

i felt no mood to do..... that's y i came out with this thg.....

2nd menu : lamb !

for me its was quite ok for me becoz got improvement compare to last dish.

but due to oven problem my lamb doness was not the 1 i wanted..

i wanted medium but it come out with medium rare...

but chef said my presentation was ok he quite lyk it...

so....2nd dish i was satisfy wif it...

3rd dish was a mess oso...

becoz my commis cut his hand b4 we start and it was a serious 1....

thats y i had no mood to do d...

so i decided not to post the pic becoz it was terrible as 1st dish....

sorry peeps... v.v

any question bout food u can ask me here...

i will try my best to help..... XD

Homemade Creme Brulee

Finally an update of or about food is here after soooo long.....

I had made a simple and classic creme brulee at home after i got a cute little electric oven for experiment....

I hope i got a bigger and gas oven instead of electric oven....

So i had made 2 types of creme brulee...

original and classic creme brulee and choco milo creme brulee....

Original and classic one..... ~~

Choco milo creme brulee

both of it

Recipe :

Egg 1 nos

Full Cream milk/fresh milk 250ml

Sugar 100g (can be less o more depends on you)

Vanilla essence 1/2 teaspoon

Choco powder/milo powder 2 table spoon

Method :

Boil/warm up the milk (approx 90 celsius)

Mix/whisk the sugar with the egg till creamy.

Add in milk/cream and vanilla essence(and choco/milo powder) and mix well

Put in the cup/mould (as shown in the picture)

Steam bake it at 170-180 celsius for 40 minutes...

Chill it for 1 hour or more its depends on you after it's done.....

Enjoy...... ~~

3rd dish - Lamb

It was kinda busy and disorganize during kitchen class today....

But it was fun tho.....

i enjoy the moment rushing n competing wif time....

I was busy due to a gal call Lisa Rekha was kinda lost half way in the kitchen...

she shouted here n there....

run here n there....

take ppl thg here n there...

i was lyk =.='''

and she was lyk patrick here patrick there patrick up patrick down.....

asking me thing and how to do or anythg else...

i laugh at her when she asked me question...

lolx......

but overall was fine for me....

My dish : Stuff Lamb Loin accompany wif mushroom flan(something lyk mushroom tart), roasted eggplant and couscous served wif stewed carrot puree and lamb jus.

Not enuf sauce !

Starch too little.... !

These are some of my grpmates dish....

All of them gt improvement in plating skills...

Felt happy for them...

keep it up Guys !!

U cn do it !!!

Eunice - own creation. nice especially your zukini flower ! great job !

Mervyn : ^^ felt happy for him cz he catch wat i try to tell him. NICE yogurt sauce ! good job ! vege smaller then overall will b nice...

Lisa a.k.a pregnant lady - oso impoved a lots !

Celes - she improved a lot !!

Chung -potion smaller then everythg will b nice.. add oil...

Henry - 1 of the best presentation

Yew - presentation oso good but she gave up today due to couscous cannot set...

nvm... try it next time...

Keep it up All BDH 34 G5 !!!

Do well in next menu...

Next menu : Chicken

2nd Menu.... Duck

This is my 2nd week class menu....

Roasted Duck Breast serve wif balsamic sauce accompany wif mix vege risotto, braised cabbage, and sautee onion mushroom.

Chef said good idea but sauce too thick and too little...

Presentation wise ok.

Taste ok just sauce too thick and little...

Rice not reli cook.

Braised cabbage color and texture not suits to the real original braised cabbage.

mushroom ok...

This time i plating in fine dining standard. but the dusting there is just extra.

it make the dish look too pack only....

will learn more in plating and will plate better during Menu 3

Next Menu : Menu 3 - Lamb

1st Kitchen practical during Higher diploma.

Pan fry seabass served with celeriac puree and white wine sauce accompany with potato lyonnaise, stewed buttered leek and glazed carrot.

Not really good in the presentation.

Need more inprovement and chef said that white wine sauce is a lil too salty....

Next menu : Duck.

Will post after i finish my practical class.

New blog and it's all about food

guy and gal

ladies and gentlement

i would like to intro my new blog to others especially to those who likes to cook&learn food.

this blog is all bout the food and i cook and i will provide some recipes and method of cooking in this blog...