Fruit Carving Penang

Again here a bit more .. Fruit carving in Penang Malaysia during the competition in March

Super fine works to been just show with out so many comment i guess cose they speech by them self

Love Melon ?

Thai God ,,,,, or bird ?

Pussy cat

carrot flower

Micro sponge cake

 

was having fun with my friend in jakarta with this super recipe or sponge cake microwave ...
Nik is the guys give me some of this recipe very well done

the micro sponge cake with mousse and sea salt ,,,,, with  lattice potatoes

Here we go for the recipes

Base recipe for Nut flavoured micro sponge cakes...

Egg white 250g
Flavoured nut butter (pistachio etc) 240g Egg yolk 160g Sugar 160g AP flour 40g Mix all together with a mixer 1 minute and pour into creamer. Charge with 2 Nitrous Oxide and shake 3 times - keep chilled one hour minimum. Dispense foam into a 9-oz. plastic cup, stopping when it is
1/3 filled. (cut slits in cups in the bottom) Place cup in microwave.

Set to bake at 900watts (for standard 1000w microwaves, set at 90% power or power9). Set timer to cook for 40 seconds

or

Instant Chocolate Sponge Cake (Yield 8 portions) I made this many times - already tested for Malaysia!

Put 8 whole large eggs (400 gr) plus
1 yolk (17 g.) into a bowl with
160 g. sugar. and
3 g. salt. Whip with a whisk or electric mixer for 1 minute.
Add
42 g. flour, followed by
210 g. melted, semisweet chocolate. Mix just until blended.
Pour mixture through a fine mesh sieve.
Pour into a whipped cream charger. Fill only halfway. You will have enough batter left to make another batch.
Charge with 2- N2O cartridges.
Shake firmly 2-3 times. Dispense foam into a 9-oz. plastic cup, stopping when it is 1/3 filled. (cut slits in cups in the bottom)
Place cup in microwave. Set to bake at 900watts (for standard 1000w microwaves, set at 90% power or power9). Set timer to cook for 40 seconds

or

Licorice sponge cake from Bulli - I have NO idea why they measure in cups.... I would be careful with that - since the cakes can become very sticky if the flour is not enough.
sliver marcona almonds 1 cup
egg white 1/2 cup
egg yolks 1/3 cup
Sugar 2/5 cup
Licorice paste 1 + 1/2 oz
Flour 2 tbsps
Whipper 500ml and 2 N2O cartridges
Blend all and strain into creamer - close and charge keep 1 hour.
Note on "baking"
When I bake, I always turn the cups upside down after taking them from the micro wave oven - then I keep them like that 3 to 5 minutes before knocking them out... Gives the starch time to solidify after being micro "baked"....

Store in covered box in chiller and have a good 2 day shelf life!

Have fun with these  - I wanna test the sesame one, if u do let me know.... Or we can test it together!

ooo forgot i did a 2 minutes ice cream too with nitrogen ...

chef togue

Chefs, for the most part, wear their uniforms almost every day of their working lives, replete with toque, checked pants and double-breasted jacket. Though these uniforms are ubiquitous in the foodservice industry worldwide, they are often taken for granted and worn without much thought. However, many may find that the origin and reasons behind traditional chef's attire are as interesting as it looks.

Much of the chef's uniform has developed out of necessity. The jacket, for example, is double-breasted so it can easily be reversed to hide stains that may accumulate throughout the day; the double layer of cotton is also designed to insulate our bodies against the intense heat of the stove or an accidental splattering of hot liquid. Even the knotted cloth buttons were fashioned for a reason-cloth will withstand the frequent washings and abuse buttons often take from contact with pots, pans and other heavy equipment. Though executive chefs often wear black pants, working chefs and cooks usually don pants with black-and-white checks-the dizzying pattern of hound's tooth camouflages minor spills and soiling. Today neckerchiefs are primarily worn for aesthetic purposes, to give our uniforms a more finished look, but originally cotton cloths were draped around ones neck to soak body sweat while working in the inferno-like kitchens of yesteryear.

The traditional chef's hat, or toque blanche, is what is most distinguishing and recognizable of the uniform, and also the component which often causes the most debate. Chefs as far back as the 16th century are said to have worn toques. During that period artisans of all types (including chefs) were often imprisoned, or even executed, because of their freethinking. To alleviate persecution, some chefs sought refuge in the Orthodox Church and hid amongst the priests of the monasteries. There they wore the same clothes as the priests-including their tall hats and long robes-with the exception of one deviating trait: the chef's clothes were gray and the priest's were black.

It wasn't until the middle 1800's that chef Marie-Antoine Carême redesigned the uniforms. Carême thought the color white more appropriate, that it denoted cleanliness in the kitchen; it was also at this time that he and his staff began to wear double-breasted jackets. Carême also thought that the hats should be different sizes, to distinguish the cooks from the chefs. The chefs wore the tall hats and the younger cooks wore shorter hats, more like a cap. Carême himself supposedly wore a hat that was 18 inches tall! The folded pleats of a toque, which later became an established characteristic of the chef's hat, were first said to have been added to indicate the more than 100 ways in which a chef can cook an egg.

Escoffier too, thought the cleanliness of the cook's uniform was very important, and that it promoted professionalism. His staffs was required to maintain clean and complete uniforms while on the job, and were also encouraged to wear coats and ties while not at work. To this day cooks and chefs around the world wear the same attire that has traceable origins back to more than 400 years. Along with the other conveniences the 1950's brought, paper toques were invented to look like cloth but could be disposed of once they were soiled.

The traditional chef's uniform may be the standard for our profession, but it's definitely not the law. Since the mid-1980's a legion of chefs and cooks have begun to wear non-traditional "fun" chef's attire. These nouveau uniforms run the gamut from pinstriped baggy pants and denim jackets to full blown wildly patterned outfits with chili peppers, flowers, and even the CIA logo. While some chefs may nay-say these new-style uniforms as non-professional, others retaliate that they are more comfortable and give chefs an opportunity to express their individuality through their clothes as well as their food.

Actually, the non-traditional uniforms of today may remind some of the late chef-philanthropist Alexis Soyer, author, inventor and one time chef of the Reform Club in London. Chef Soyer was known to have his entire wardrobe-including his work attire-tailor made. Some of his headgear was as eccentric as a red velvet beret; his jackets were often cut on the bias with large lapels and cuffs. He called his individualistic style "à la zoug-zoug," and the more his contemporaries ridiculed him the more outlandish his outfits became. Like the old adage says, "What's old is new again."

As a professional chef myself, I prefer to adhere to traditional chef's attire-the uniform and its history are something to be proud of. On the other hand, I can also understand a chef's desire to want to be expressive.  These nouveau style uniforms have their place in certain establishments; restaurants today, after all, are considered a form of theater. As with anything, the chef's uniform continues to evolve, who knows what the future has to hold? One thing is certain though, the image of a chef, in a pristine white jacket and toque, is recognized the world over as a professional, and we have our predecessors to thank for this.

Dash at IJN Hospital

 So here i am at 7 am awake to move for a day of Competition and is all a bout DASH at the IJN , general hospital Kuala Lumpur  ,,,,i need to judge about a chef challenge ,,,

U worder if  Dash is a new soap for your washing machine ?

Dash  is a  diet..... ,,

 DASH diet was originally developed as an eating style to help lower blood pressure, it has been found to have many additional advantages. It is a fabulous plan for weight loss.  

The DASH Action Plan has an emphasis on real foods, heavy on fruits and vegetables, balanced with the right amount of protein, to provide the perfect weight loss foundation. It is filling and satisfying. Because it is healthy, you can follow it for your whole life. And it is a plan that you can feed your entire family, just with different portion sizes for those who don't need to watch their weight. Our readers say, "This is so great! I have been losing weight, but I don't feel like I am on a diet."

The day competition, with peoples creating own dishes to promote the dash diet .....The winner will be ???

The DASH Diet for Health

The DASH diet is physician-recommended for people with  Hypertension  ( high blood pressure). The DASH diet eating plan has been proven to lower blood pressure in studies ,In addition to being a low salt (or low sodium) plan, the DASH diet provides additional benefits to reduce blood pressure. It is based on an eating plan rich in fruits and vegetables, and low-fat or non-fat dairy, with whole grains. It is a high fiber, low to moderate fat diet, rich in potasium, calcium, and magnesium.

 Here some shot of the various contestant ...... i find them all so cute ...

 Here below Zaidah Lavatelli the winner ,,,,,,,,,,,, cous-cous with salmon , resin , almond ,,,,, lot of vegetable soooooo good .. so nice

Her face book is:  http://www.facebook.com/ZaidahL

Ciao bella

Well what to said, Thank u chef Hassan u are the man behind this ,,, a great day ,...and thank you to promote and aware all of us ,,,,

7 am still 7 am 

Pumpking and Yam carving

In the category of the fairytale  ,,,, this year in Penang , some good carving ,,,, not much i wrote so .. if u like just picture have a look ............

Love this ,, with this litle Flower carve in ,,,,