FHM 2011

Soso, as some of you may already knowwww....... Malaysia has an annual competition called the Culianire Malaysia also known as FHM(no idea what it stands for). But yeah, so anyone who is interested to join is welcome to. Taylor's made an opening to all the students here, but not all would get accepted. They have to undergo interviews and if they do get accepted, they have to go through a a series of trainings.

So anyway, not only participants needs to go through interview, even though you just wanna be a commis, you also need to go interview and everything. Plus my final exams are on the competition date. 20 September-23 September 2011. So i chose not to apply. But thenn, one day one of my chef asked me to be a commis for eelynn. Who is joining the competition. So without a doubt i said yes. Cause he chose me, which means i don't even to go through all the interviews.

So yea.... training has started since last week and i have been helping as often as possible. It was very tiring i am not gonna lie, and i have to go back so very late at night. But it was worth it after all. I had fun. LOTSA FUNNN..... Anyway i really wanna post up the pictures but i'm afraid i can't. So yeah..... I'm gonna post it AFTER the competition! See ya then! :D

Menu 6

Few days ago was my kitchen class. Menu was chicken breast for starter and red snapper for main course.

For starter it wasn't stated that we must make a salad. So we made chicken wellington. By we i mean me and Francis by the way. Chicken wellington with a side of salad. Tossed with honey-mustard vinaigrette. Which fyi taste super duper AWESOME! I can't believe it actually taste that good. Our chicken wellington tasted good even though we sent it like 10 minutes late, cause francis was kinda slacking at first. I told him i think you should start cooking the chicken, but he was like nahh that's fine, plenty of time. So yeah.




We were very organised on that day actually. I can feel it. I was like WHOA.... WE ARE NEAT! LOL. For main course the snapper must be grilled. The silly thing is we don't even have a griller. Closest we have is a griddle. So lame.... So anyway we grill it for colour then oven bake to cook. OH OH and i tournee potatos. For me it looks quite good. I'm quite impressed with what i did. YAY MEEE~~~ <3

Menu 5

Last 2 weeks on friday our menu was chicken mousseline.

I was partner-ing with sayaka on that day. And sayaka was the one stuffing the thing. So everything was going very nicely and smoothly until three quarters of the way.



Sayaka was stuffing the chicken and she panicked suddenly. "sally sally sally what do i do what do i do??? I was like okay sayaka chill. BREATHEEE..... she was so panicked. She accidantelly slipped and broke a hole on the chicken breast. So the mousseline was leaking out. I told her its fine, no prob, we can just poach it instead of pan-fry and we did. But in the end everything went quite okay. Taste was good.





Oh one thing that annoys me is that i made tuille on that day, but i forgot about it. When i sent out my main course already i remembered. I was like oh gosh! MY TUILLE!!!!!! when i took it out, it was burnt. Sighhh......

Menu 3

So last friday was my kitchen class and it was menu 3. The starter is Gaspacho Andalo (which basically means cold tomato soup) and main course is Lamb Rack.

Like i said before, my partner on that day was Yew Hann~~~
I gotta admit, we were very organized on that day. We planned everything out and around halfway to serving time, we found out that we got nothing else to do. Which was kinda ehhh nerve-wrecking in a way. Cause you would get the feeling like really? Nothing else to do? Did i miss out on any important thing?




So for the soup,we found out that we are only allowed to blend it like half an hour before serving. Cause it contains oil, which is a temporary emulsion, so it cannot blend for a long period of time.

Chef marked our soup with an 'X'. We found out that since it is tomato soup, the taste of TOMATO must stand out. So that when you drink it, you'll be like "yeap it's tomato." somthing like dat. Ours was a little of everything, but more of capsicum though. (I hate capsicum fyi)




For lamb rack, yew hann did the frenching and trussing. We marinated it with chopped rosemary and then layered a persille on top of the skin for that nice and green colour. Doneness of the lamb was medium, which we achieved. Nice and pink.



I gotta say though, i don't really like how i plated on that day. Cause we didn't really discussed how we were gonna plate it. So we decided to go with the flow and unfortunately for us, going with the flow brings no luck. Yeahhh.....

Tiramisu

Yesterday (wednesday), we had our pastry class. With Chef Karam, dessert of the day was Tiramisu. The so ever famous as the "pick-me up cake". Like literally. That's what it means! No joke. LOL.

So anyway tiramisu is basically layers of sponge fingers dipped in coffee with mascarpone cream. Layered over and over again, until you are SATISFIED. Muahahaha~~ (fattening okayyy... don't be greedy! :p)


This is what our sponge fingers looks like. Not cute i know~



And this is basically how i made my cup of tiramisu. I was actually gonna make a heart-shape with the icing sugar but then chef was likeee "eeehhh... don't put icing sugar." So yeahhh boooo! hahaha~

Term 4

HEYOOOO.... I haven't blog for like ages i know. But i got nothing to talk about! Don't blame me! Hehe~

So anyway, last thursday and friday, we had our kitchen class. On thursday, the menu was pan fried scallops for starter and for main is dover sole. On friday, starter is beef consomme. Main course is entrecote. Yeahhh... So basically we have to change partners every week, the whole point is to have teamwork. Cause we won't know our commis during finals. So we must get used to it. I agree somewhat on this.

So anyway on thursday i paired up with Amina and Friday with Rick!
And here is basically what our plating looks like. I forgot to take a picture of the scallops. LOL



This is our pan-fried dover sole with glazed carrots, orange sauce and white wine sauce.


Here is our Beef consomme with a veggie dumpling. (I gotta admit. It taste quite awesome!) It's so clear! I'm so proud of our starter! For those who don't know what a consomme is. It's a clear soup. So clear that you can see everything! Like tea. It musn't have any layer of oil on top.


Finally this is our entrecote. It's overcooked actually. Chef said it's edible but then the plating is like a coffee house. So he expect us to do better on the next class.

Which is tomorrow! It's gonna be me and Yew Hann~ Yeah.... So stay tuned for more! Tchao! :D

STICKY!

Yesterday after work i went to pavilion to window shop for a while and i came across this cute little shop. Called sticky. It's a candy shop. The thing that interest me is that it is hand made candy. Not your regular candy!



I really am interested and curious to how these people made these candies. Hmmmmm.... The price well it' a bit pricey la for candies. But it doesn't really surprise me cause it is hand made after all. Hahaha~~

There are many various flavours, strawberry, lime, blueberry, blackcurrent, apple, mint, spearmint, lemon, and many more!!!




Oh and another thing that makes me really wonder is how the hell do they have all that pictures and some sort of drawing inside of it. Some of it even have words like happy birthday or i love you or just simply a shape of a cherry there. It's so cute! They even provide custom made candy. Interesting eh???

Another thing that makes people interested is that they themed their shop with open-kitchen so every one can see how they made it and to show that they really made it from scratch to the delicious sweet treats that we all enjoy!