Pineapple Salsa

What is Pineapple Salsa?

Answer : Pineapple Salsa is a side dish which is more to sweet&sour

and minor spicy and savoury in taste

and basically it is an easy going side dish which is best

combine with Fish, Chicken & Pork dishes.

How to make a nice and delicious

Pineapple Salsa :

Ingredients:

- Pineapple(cubed) 500g

- Shallots(chopped) 5 nos

- Chilli (chopped) 2 nos

- Corriander Leaves(chopped) AN(As Neccesary)

- Lemon (juice) 1 nos

- Olive oil 3 tablespoon

- Salt 1 1/2 teaspoon

- Pepper AN

- Sugar 1 tablespoon

These are the ingredients....

Pineapple(cubed)

Shallots(chopped)

Chilli (chopped)

Corriander Leaves(chopped)

1st : Mix all cubed pineapples,chopped chilli and shallots

2nd : Add in 2 tablespoon of lemon juice.

Add in appropriate amount of salt,sugar,pepper and olive oil based on the recipe given

Lastly add in the chopped coriander leaves.

Mix well and keep chill(refrigerated) for 1 hour.

Best serve chilled !!!

Hope you like it.... ^^

Enjoy !

Other than pineapple you can replace it with

Tomatoes,mangoes,apples.

Taylors Culinary Challenge 2011 2/7/2011 (Kuching Station)

It was a good and warm morning as i prepared myself for this challenge

I'm not the one who participating the Challenge but i went there to help up my Chefsss to do

mis-en place(set-up/preparation)....

So nothin much i can say actually....

Let's the picha do the talking... ^^

The free items for all participants...

The dry/wet ingredients or items

The basic items which given to all participants.

There was a secret items which need to use inside the dish

which was "pineapple"

The equipments given but contestants can brin their equipments too...

Food testing....

Seriousness of the chef !

Testing + thinking of advantages and disadvantages of the dishes...

Judges giving marks for the food cooked based on

1. taste

2. cooking method

3. appearance/colour

4. grooming

5. hygience

6. anything that the contestants did will

impress the judges also can be included into the marks

The time had come !!!! RESULT ANNOUNCEMENT !!!

See all the nervous and stress faces here?

totally focus in front..

LOL !

But before the Result Announcement, a bit of commenting and short briefing...

The medals.....

Damn nice !

The 2nd Runner up !

The 1st Runner up !

The Champions !!!

Thank the judges came from BCCK (Borneo Convention Centre Kuching)

He is the Exec Sous Chef...

PRo !!!

Also former chef of National Team !

2nd judges

From Pullman Kuching !

Chefs and the Chef judges !!!

Winner & Chefs !

For those who did not win the prizes don feel sad,depress,disappointed or what

Because there sure will be winner and loser in any competition

&

i know all of you had tried your best !

Keep it up !

Don give up !

There were some dishes i manage to took a picture of it...

This one i like the presentation and the color combination

but unluckily the girls did not manage to get into Top 3..

but it is nice...

the presentation(plating) i like it personally...

Basically there were too much dishes which i cant take all the pictures of them...

What i just want to comment of their dishes and plating was....

Some of them r really talented and basically their plating and cooking skill & technique

can considered like a Diploma students

but the fact they were only 16/17/18 years old only....

Great moment i can said that !

Can't wait for The Finals at Taylors' University !!!

Taylors Culinary Challenge 2011 2/7/2011 (Kuching Station)

Taylors Culinary Challenge for secondary school are going during 2/7/2011 !!!

I will b helping my chef at Kuching station.

Some photos and pictures will be uploaded for updates !

Stay Tune !!!

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