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

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.

Appetizer

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

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

Tempura

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

Philippine Cuisine.

Philippine cuisine consists of the foods, preparation methods and eating customs found in the Philippine. The style of cooking and the foods associated with it have evolved over several centuries from its origins to a mixed cuisine with many Hispanic, Chinese, American, and other Asian influences adapted to indigenous ingredients and the local palate. 

So this is today cuisine that we'll be cooking today. Consists Pancit Bihun Stir Fried, Fried Chili Crab, and Bistek Tagalog. 

Fried Chili Crab

Bistek Tagalog. 

Pancit Bihun Stir Fried

Indonesian Cuisine.

Indonesian cuisine is quite similar with Malaysian cuisine. It just the method of cooking and the ingredients that been used in the dishes makes them different. All of the dishes has been past down from generation to generation. Very famous with their Ayam Penyet (Smash Chicken) with accompanied by the super Spicy Sambal and with White Rice. But that's not what are we going to cook today. My classmate and I will be cooking 6 dishes. The dishes are Sup Kondro (Beef Soup), Nasi Goreng Tutut, Ayam Pop, Pecal Awek, Sambal Olek Tut and last but not least Sambal Cili.

Nasi Goreng Tutut
*Cooked with sambal olek tut as the flavor. 

Sup Kondro (Beef Soup)

*Sorry I don't have the other dishes picture. Forgot to take them =P

Chinese Cuisine

Chinese cuisine. One of my favorite cuisine. Not so complicated to make because most of the dishes is very simple. Commonly used ingredients are rice, bean curd (tofu), noodles, pork, duck, bok choy, water chestnut, spring onion, soy sauce, sesame oil and much more. Today' class we'll be cooking 4 dishes. And the dishes are....

Roasted Sesame Chicken

Stir Fried Squid with Dry Chilies

Wanton Dumpling with Soup

Mushroom with Oyster Sauce

Indian Cuisine

Indian cuisine. The most popular cuisine in the world. Almost every country in this world contribute Indian cuisine in their cooking. Muslim and Hindu is their religion. Their life is full of culture and that makes them very special in the eyes of the world. Almost all their dishes contribute herbs and spices like saffron, curry, chilies, nutmeg, cinnamon, turmeric, garam masala and many more. They are very famous with their Curry, Roti Canai, Chapati, Tosai, Tandoori, Naan Bread and others.

Okay enough with the history. So for this semester i'll be having International Cuisine's class as my next kitchen class. Chef Zaid will be our lecturer for this class. A very 'sempoi' person but can be strict at some situation. Today's class will be learning to cook indian cuisine such as Saffron Spicy Rice, Kashmir Chicken Tomato,Madras Meat Curry, and Onion Tairu. All of this dishes are so delicious when you eat everything in 1 plate. So this are the pictures.

Saffron Spicy Rice

Kashmir Chicken Tomato

Madras Chicken Curry

Onion Tairu

Wedding.

On 26/09/2010, my auntie is getting married with someone she love and she requested me to cook for her wedding. So what I did was i cooked 4 dishes for her and her husband. I was a bit nervous because this is my first time cooking for a wedding event. Afraid that my dishes will not be delicious. By my family helping me out and finally it turn out to be damn good.

Stir Fry Vegie Chinese style.
Prawn with Cornflakes Batter.

Sea Bass with Sweet and Sour Sauce
*This is my first time doing a butterfly cut on a fish. Luckily it turn out to be perfecto!

Roasted Whole Chicken with Spicy Coconut Gravy.
*Thanks to my mom for the recipe.

My auntie with her husband

Malaysia's Book of Record. 24 hours Non-stop Cooking Live Internet Broadcast.

On 7th August 2010, My brother, sister, mom, college mates and I joined in a non-stop cooking show at Universiti Kebangsaan Malaysia (UKM) in attempting for a record in the Malaysia's Book of Record. Where all the chefs and the cooks have to cook non-stop for 24 hours. Chef Dollah with his recipe Nasi goreng Tut-tut, my brother's recipe Pari Asam Pedas, my mom and my sister's recipe Daging Semur, my recipe Ikan Bawal Masam Manis, Naem's recipe Beef Kung Fu Chow, Dalilah's recipe Macaroni Seafood, Sara's recipe Chilli Crab, Zaimah's recipe Ayam Masak Merah Bersantan, and Ah Chong's recipe Bubur Cha Umbut Kelapa.

College mates.

Recipes for Ikan Pari Asam Pedas.

Recipes for Daging Semur

Recipes for Ikan Bawal Masam Manis

Doin' some preparation before start cooking

Ready to be served

Interview section

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