Wednesday, December 30, 2009
Sunday, December 13, 2009
Careful and meticulous are the words in preparing this task. The task started up with looking for the best cut of steak – it can be a 'handsome looking' sirloin steak, rib-eyes or tenderloin or any cuts of beef that is 'perfect and good looking'. So your culinary skill is applied in finding a good ‘actor’ for this purpose.
What are needed for this task?
1. A nice cut of beef – sirloin, tenderloin, rib-eyes etc.
2. Iron rod or electrical grill marker.
4. Painting brush.
5. Sugar, caramel or soy sauce
6. Brown sauce / tomato / chilli / oyster sauce
7. Thickening agents – corn flour / wheat flour.
8. Selected vegetables
9. Potatoes or any starches.
10. Serving plate and cutleries
11. Printer syringe.
12. Props – according to the concept you want it to be. If you wanted to create a classical atmosphere a red wine with glass will be appropriate.
In a non-stick pan, heat up a little oil with a little bit butter and sprinkle with sugar. Let the sugar caramelized. Sear the steak and let slightly cook the meat surface (do not fully cook it). Do not over-cook it. Meanwhile, prepare the vegetable as an accompaniment to the steak. Choose bright color vegetables such as Broccoli, Carrot, Zucchini, Courgettes etc. Do not blanch it too long in hot water.
1. Put a bit of bicarbonate soda in the boiling water when blanching green vegetable. This will make green vegetable turn perfect green.
2. Add a bit of sugar and butter when blanching carrot. It will make carrot look crispy and shining.
3. Squeeze a bit of lemon juice or put a pinch of cream of tartar when blanching white vegetable such as cauliflower and white radish – it will make them looking nice looking white.
For the sauce, you may use brown sauces which are slightly thickened. Or you may also use oyster sauce which may resemble a brown sauce. Slightly thicken this sauce put some garnishing to it such as sliced cooked mushroom or crushed black peppercorn, this will give a body to the sauce. This is to resemble mushroom sauce or black pepper sauce, relatively.
Use your creativity and imagination before plating.
1. To put a sauce onto a plate you may use a syringe (syringe that are use to refill printer ink) and squeeze it onto a plate.
2. Or you may also use brush to brush a sauce onto a plate. This will give an artistic impression to you food.
3. To make your steak look stand-up. You may put a crumble aluminum paper behind it to raise the level.
4. Use brush to paint the steak with thick soy sauce. Look for uncooked spot and brush it.
Putting a sauce onto the plate using the syringe.
You may present it in many ways. Talk to your photographer on how you want your audience to look at it. A close-up, the finish whole dish (the whole plate) or may also seek advice from you photographer.
Sunday, December 6, 2009
The orang Asli house at Kampong Berkoh............
Wednesday, December 2, 2009
Lompat from Cek Wong orang asli tribe, a shy but helpful.
Son to Edi Ahmad (an ex-soldier attached to Senoi Praaq unit in Pengkalan Hulu, Perak, a Jah Hut -picture below). Cant remember the boy name............
Edi Ahmad, Jah Hut orang asli demonstrating how to cook tapioca in a bamboo without using any water. The taste of 'ubi kayu' really out of this world. A very proud person and keen to shows the Jahu Hut jungle survival way of cooking.
Tuesday, November 24, 2009
Most flour mixture in the market is based from wheat flour and there is a downside to this. The price of wheat flour fluctuates according to the production and the laws of supply and demand. Our country does not produce wheat flour to meet the local needs and this commodity has to be imported. When the market price of wheat flour increased due to whatever reasons, the local food industries which are dependent on imported wheat flour will be affected. They will have to raise the price of to wheat flour-based food items to absorb the extra cost and this increase will be passed on to the consumers. If the consumers are unwilling to compromise with the price increase and reduce or outright boycott the consumption of these food items, then the industry players will indiscriminately suffer losses.
In view of this scenario, an alternative to wheat-based flour could be produced. One such idea is the production of a flour mixture using Okra. Apart from reducing the over-dependency on wheat flour, we can give Okra some added value as to its usefulness. Okra
or popularly known in Malaysia as Lady Finger or in Malay known as ‘bendi’ can be easily found in South East Asia especially in countries such as Malaysia, Thailand, Vietnam, Indonesia and the Philippines. Okra consists of 90% water, 7% carbohydrate, 2% protein, 1% fiber and traces of minerals and vitamins, such as Vitamin B. It is rich in calcium and known as a source of pectin. Traditionally, it is believed that Okra can help to boost-up memory.
Okra-flour mixture is suitable for everybody. This invention will give Okra more versatility as a food item. It’s extended usage than just a mere vegetable will give okra a promising future and will help to stabilize this vegetable price in the market.
· This product is a vegetable based flour mixture that is suitable for every one of all ages.
· It has an extra crispy effect on both shallow and deep-fried products and is highly suitable for seafood, chicken and vegetables. Long lasting crispy effect compared to any other flour mixture.
· Okra is inexpensive and is easily available all-year round.
· The best part of this product is the old, left-overs and tough Okras which have no
· market value as vegetables are used in the production of the flour whilst the fresh younger ones can be saved as vegetables.
· This definitely creates an added value for okras which are presently only used as vegetable in cooking, hence enhances it’s versatility in terms of it’s usage.
The novelty of this product is the use of inexpensive (cheap) and unwanted or leftover vegetables which currently have no value in the market. The process of transforming okra into flour for CrispyMix used tough, unwanted and leftover okra that are not suitable for vegetable cooking. Presently these vegetables (tough, unwanted or leftover Okra) are thrown away.
The significance of this product is apart from adding the value of the okra in terms of it’s usage and versatility, utilizing the unwanted leftover Okra which currently has no market value, can help boost farmer’s income by selling a product which is previously destined to the garbage bag.
Okra or popularly known in Malaysia as “Bendi” or Lady Finger can be easily found in South East Asia especially in Malaysia, Thailand, Vietnam, Indonesia and Philippine. Okra consisted 90% water, 7% carbohydrate, 2% protein and 1% fiber, traces of minerals and vitamins, such as Vitamin B. It is also rich in calcium. While traditionally Okra is also believed to boost-up memory.
Vegetable commodities are considered as the most volatile commodity in term of pricing. It price fluctuate almost daily. In Malaysia Okra may fetch the highest price of RM415.00/100kg and as low as RM214.00/100kg (FAMAXCHANGE – price forecast for month of January, February and March, 2008)). However, these fresh commodities are greatly influenced by weather, apart from other factors such as demand and supply. Due to this aspect, farmers need to play more roles to ensure the price stability of this particular commodity. One of the roles that farmers could play is to explore the other potential usage of that commodity, aside from it conventional and traditional purposes.
Commonly, young Okra is used as a source of vegetables in most of Asian cooking. While old and tough okra normally are discard or thrown away. This creates great losses to farmer since these old and tough Okra has no value in the market. Due to that aspect a solution are found to explore the potential of this old and tough Okra for better usage. Since Okra has a distinctive thickening value it have found out that the possibility of converting Okra into a powder form and used as an thickening agents. And at the same time the Okra flour can also be turned into snack.
Snack which are made from vegetable based flour suitable for everybody of all age.
Use inexpensive and easily available raw material throughout the year (unseasonal vegetable) – okra.
Creating versatility for okra uses.
An added value for okra which are presently only used as vegetable in cooking.
Using inexpensive (cheap) and unwanted or leftover vegetable which currently have no value in the market. The process of transforming okra into flour for Okra Snack used tough, unwanted and leftover okra that are not suitable for vegetable cooking. Presently these vegetables (tough, unwanted or leftover okra) are thrown away.
Help to boost income of farmers. Utilizing the unwanted leftover okra which currently has no market value, helps to boost farmer income.
Wednesday, November 18, 2009
Thursday, October 1, 2009
Monday, August 17, 2009
Before plating the chicken be sure to remove any pins or thread that might be obvious in the photo.
Tuesday, August 11, 2009
One of the categories contested on the first day of the event is the ‘Appetizer Display’. These are some pictures that I would like to share. What do you think? Do you think they are Chef or Food Stylist?
Wednesday, August 5, 2009
Contructing the sandwich, toothpick are used to level the sandwich. Gracefully arrange the lettuce and turkey ham on place, spray the lettuce with a diluted glycerin, to make it look moist and fresh.
Friday, July 31, 2009
Wednesday, July 29, 2009
Sunday, July 26, 2009
Saturday, July 25, 2009
So, what does a Food Stylist do?
Food stylists combine culinary arts and sciences, skills and knowledge to prepare food for the camera for cookbook and advertising photographs, labeling, packaging, television commercials, and scenes in movies. Food Stylists are a person responsible to make food looks freshly made and appetizing in front of a camera to make it look not just another photo. A basic knowledge in Culinary Arts especially with a formal background in culinary qualification is considered as a must to become food stylist, as the job requires extensive knowledge of how food acts, both aesthetically and scientifically. In Malaysia there are hardly any Chef that are seriously considered Food Stylist as a profession................it is still long way to go.
Here are some photograph to share with all of you.
Tuesday, July 21, 2009
Monday, June 29, 2009
Thursday, June 11, 2009
Wednesday, April 22, 2009
The moral of the story is the slow and steady wins the race (this is the version of the story that we have all grown up with. Don't all of us?)
BUT, have you hear about it all. The story continues...................... The rabbit was very disappointed at losing the race and he did some soul searching. He realised that he lost the race only because he had been too confident (overconfident), careless, arrogant and lax. If he had not taken things for granted, there is no way the tortoise could have beaten him. So he challenged the tortoise to another race.
This time, the rabbit take no chance - he ran and ran without stopping from the start to the finish line. He won the race leaving the tortoise far far away behind.
The moral of the story?
Fast and consistent will always beat the slow and steady.
"Fail for the first time doesn't means you are a losser. Learn from it and you will make the way to success"
It good to be slow and steady, but it's better to be fast and consistent........ So what do you think?
Tuesday, April 21, 2009
"Failure will open up more doors to success if you fail to understand the meaning of giving up"