Friday, March 4, 2011

Petronas Battle of The Chefs 2011

On 28th February 2011. There's one cooking competition under Petronas. So we joined the competition. The funny this is we only knew about this competition 2 weeks before the actual event. Hahaha! So, Chef Zaid told me to find another 2 members that can handle for appetizer and dessert. As for me, i'll be handling main course. I invited Kak Zaimah and Kyle to be my teammates and they agreed. We did our training just a few times only because some of us are very busy with classes and works. But no worries hahaha! On the first attempt of training I used salmon. We don't know what is the main ingredients because this competition will be using the "black box" theme. So i'm just guessing that probably i'm gonna get fish. Anyways, this is the dish that i've made for the first attempt.

Pan Fried Salmon served with Fettuccine Carbonara accompanied with Asparagus and Tomato Cherry.

Chef Zaid told me that I need to have a sauce that goes really well with the fish. So I tried Hollandaise sauce but, it didn't turn out like what I want the sauce to taste like. Hahaha!

For the second attempt I used Tenderloin Beef. A very nice juicy meat. Errmm... but somehow i don't know what happened to my steak because the steak turns out to be still rare in the inside. So i discard the meat =(

So on the actual day 28th February 2011. The competition took place at SSTWO MALL at Kelana Jaya. We arrived there 3 hours early and we don't know what to do. So after we put our stuff there we went for a lunch at Oldtown White Coffee! Hahaha! Ok enough, let's go back to the main topic. *clear throats* around 2.30 pm all of the competitors need to draw a number. The number will decide what items you will get because each numbers holds a different ingredients. So we got..... no7! Right before we open the black box we unpacked our stuffs, utensils, and our own extra ingredients. Now it's time to open the box and we got Quail, Squid, Walnut, Strawberry, Glutinous Rice, Sour Flakes and Passion Fruit. Ok that's a surprise because i'd never ever expecting to get a Quail as my protein item. But wth, I have to use it anyway. So we started cooking. Everyone is doing the job but at the same time we help each other to make sure is going well. Teamwork is very important here people. Kak Zaimah will be doing Squid Wanton with Butter Sauce, mine is Stuffed Quail with Thyme Sauce with Zucchini and Potato Chips, and Kyle is making a Fruit Triffles. There's a few pictures that my friend had captured candid.

Chef Zaid the mentor is helping us.

Unpacked the stuffs and everything la

Discussing on what to do with the ingredients

Lets start cooking

Chef Zam asking a few questions at Kak Zaimah

Joking around with Chef Zam

Syuk (me)

Kyle the pastry boy.

Kak Zaimah the akak honda

Our supporters

This two also came to support us.

and Kyle's mom too.

Kak Zaimah's appetizer
Squid Wanton with Butter Sauce

My main course
Stuffed Quail with Thyme Sauce with Zucchini and Potato Chips

Kyle's dessert
Fruit Triffles

After the cooking is done we felt so relied accept for me i need my mr ciggy and mineral water. The judges will taste our food and they will give marks and result is......
We won 4th place out of 6 colleges. We did our best and 4th place was ok for us because we beat UPM and UiTM. After the ceremony is done we chow la tunggu apa lagi! Hahaha!

It was very fun working with you guys!

Not to forget our very own Master Chef Zaid who guided us and our supporters. Thanks alot guys!

Monday, December 13, 2010

Wedding Cake.

On 12/12/2010 my friend and I attended our friend's wedding Aziz and Sue. We went there to perform gamelan for their wedding. It was OK performance even though we trained for only 2 days. Hahaha! But what I want to tell you guys is the wedding cake that attracts me. The cake was so beautiful and very pretty (same meaning). It was my first time seeing this kind of cake wedding. The shape of the cake is like a pillows that has been stacked on each other. A very attractive cake =)

Credit goes to Syed Syaffiq Taqiuddin and his family for the lovely wedding cake.
Such a pretty cake. Nicely done.
Here are the cakes. 
Aziz and Sue
Aziz and Sue
Aziz and Sue

Sunday, November 28, 2010

International Cuisine Final Test.

It come to an end where we as the apprentice chef have to face our final test Iron Chef style!! We need to create 2 portions of appetizer and 2 portions of main course but we didn't know what's gonna hit us because there's gonna be 2 mystery items. I picked number 6 and what I got is half chicken (lower part thigh and bean sprout). After knowing what is the ingredients Jon and I discussed about what are going to cook. So, we came out with Asian and Italian cuisine. Something that is different from the other dishes. In hoping that the dishes gonna be good. What am I about to show is our signature dishes. Created by Chef Syuk and Chef Jon.


This is our signature dish Asian Bean Sprout Salad with Lime Juice Dressing.
A very simple salad with a combination of bean sprout, carrot, onion, and lime juice dressing.
Chef Zaid's favorite appetizer.

Main course

Another our signature dish
Herb Crusted Chicken with Potato Au Gratin accompanied with Wrapped Sauted Vegie and serve with Butter Mushroom Sauce.
One of Chef Zaid's favorite.

Fruit Carving.

The art of fruit and vegetables carving is performed in Asian countries such as Korea, China, Japan, and Thailand. But no country can surpass Thailand's fruit carving skill and finesse. The best masterpiece can be found is in Thailand.
By using watermelon, carrot, white radish, orange, eggplant and cucumber. My classmate and I made our own masterpiece of fruit carving. Led by our master Chef Zaid who I think no one can surpass him in Unirazak.

The master of fruit carving.
His creation.

Our masterpiece.

Our masterpiece.

Decorating for presentation.

Decorating for presentation.

The masters behind the masterpiece.

Our masterpiece.

French Cuisine.

French cuisine has distinctive features in every region of France and is also known for its diversity and style. Many of the dishes are prepared using olive oil, herbs and tomatoes in French Mediterranean cuisine, while in the northwest France cuisine use of butter, sour cream, and apples will be more. 
In today's we'll be cooking a great combination of Roasted Chicken served with Potato Salad, Mixed Fruity Salad and served with Demi Glaze Sauce.

 Roasted Chicken served with Potato Salad, Mixed Fruity Salad and served with Demi Glaze Sauce

Potato Salad with Beef Bacon

Saturday, November 27, 2010

Mediterranean Cuisine.

Mediterranean cuisine is the cuisine of the areas around the Mediterranean sea. Fish Dishes are also common, although today much of the fish is imported since the fisheries of the Mediterranean sea are weak. 
This are the pictures of what we have cooked in today's class.

Roasted Rack of Lamb accompanied with Butter Rice, Saute Vegie and served with Mint Sauce
Pumpkin Soup

Japanese Cuisine.

Also known as the sunrise country because they are the first country that gets the sunrise. Very famous with their sushi. A rice ball that been wrapped with seaweed and top with different types of meat like prawn, tuna, roasted eel, and others.
So today's special is... SUSHI!!!

Variety types of Sushi

Actually there's another 2 dishes. But i don't kinda like it so i didn't post it.