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...