I'm Back~~~!

YOYO~~~~~~~~~

How are you guys? Miss my blog huh? Finally can update my blog.

This is a long update from the last holiday until my recently life. Read at your own risk!

After finished final exam for second semester, and we are informed about our EC group of our senior. EC(event catering), is one of the group project for the whole of the 3^rd semester, that we have to create a series of set menu, which consists of 5 courses, appetizer, soup, sherbet, main course (either meat or fish), dessert and petit four. Without long story, let’s see the picture of my senior EC. A picture speaks thousand words.

Appetizer was Trio-Ocean Harmony (Tataki tuna with wasabi mayonnaise, poached prawn with mango salsa, and pickled scallop with raspberry vinaigrette). The tataki tuna is kinda spicy due to too much of peppercorn. Poached prawn was good and goes well with mango salsa, pickled scallop was kinda too sour too. But overall, the balancing taste of sweetness, sourness, spiciness between each dish was great.

The soup was Mint Flavored Farmer’s Soup (carrot and apple puree in an aromatic stock). We can’t taste the apple taste from the soup, until we read the menu only realize that the soup contain apple, but the apple taste really very light.

Passion fruit sherbet was kinda sour too. And I personally do not really like passion fruit. So it was just okay for me.

The main course was Combination of Stuffed and Roasted Chicken (chicken served two ways with home made sauces). The sauce for the pan-seared chicken was taste like Thai style sauce, quite appetizing. And the chicken roulade was accompanied by tomato concasse.

Another option of main course was fish. Salmon with Tangy Orange Sauce and Paprika Relish (layered salmon with spinach and cabbage and rolled salmon with home made relish). This is a very light dish. The sauce was not too strong and we can taste the freshness of the salmon. Not bad.

Finally the dessert, Fruity Mousse Cake (raspberry and kiwi mousse with strawberry sauce). This is a very very sour dessert. I didn’t really like it.

Overall the taste of the full course meal was SOUR. From the picked scallop of appetizer, sourness of passion fruit sherbet, the tomato concasee of the both main course, and the very sour of the fruits and mousse of the dessert, the taste was tend to sour. However, the overall presentation was very well.

After a week holiday, it’s our turn for the EC. We were so excited and nervous at the same time. The theme and concept of our EC was modern European and Fusion style, and since our EC was held during the Singapore National Day, we purposely designed the colorful dishes more in red and white to match the Singapore flag. I’m not going to write about the process of our EC cause it is a long long story. Straight to the point, again, picture speaks thousand words. LOL.

The appetizer was Dual Smoked Salmon with Wasabi Mayo, Large Prawn with Fruits Salsa Accompanied with Mixed Salad. It was smoked salmon rolled that wrapped with Japanese cucumber slice, topped with caviar. The salsa for prawn was mango and strawberry salsa cause the color presentation.

Our soup was Bisque of Aragosta with Cigale Lobster (basically was just lobster bisque). I think this course was the course that we received the most comments (positive and negative). Some guests like but some guests said a bit salty and too thick.

The sherbet was Lime and Lemon Sherbet. I personally like this sherbet especially topped with some crust pistachio cause of the texture was there and goes well with sherbet.

For the main course, Confit of Chicken Leg with Thyme Jus, Sticky Glutinous Rice and served with Stir-Fried Vegetables and Braised Shiitake Mushroom. Basically the idea was come from the Chinese dim sum ( Lo Mai Gai) since our concept also include fusion style. The sticky rice was just like the Chinese style, consists of dry mushroom and dried shrimp. The dish was garnished with deep-fried lotus root and asparagus. I personally like the braised mushroom cause the recipe was provided by our Chef.

Another option for main course, Oven-Baked Barramundi with Miso Sauce, Broccoli, Wok-fried Dao Meow and Pumpkin Mousseline. At first we wanted to serve the fish that marinated with miso then baked it, but maybe our skills are still not there yet, the fish easily burnt since it marinated with miso that has high sugar contain. Then we decided that the fish just marinated with some white wine and lemon juice, and then served with miso sauce. Our miso sauce was modified by adding some lemon juice, cream and mirin which turn out the taste surprisingly not bad. And get a lot of positive comments from the guests.

Our dessert was well presented by the pastry group. Layers of White Chocolate Mousse with Mango and Raspberry served with Kiwi Fruit Sauce. The sourness and the sweetness were well balanced. I guess most of the guests like the chocolate butterfly.

Thanks for the cooperation of my group members, without you all, the EC would not be successful.

Please kindly contact me if you wanna know about the recipe.

After our EC, it was another group from my class. Their EC was successful as well and I like their dishes so well.

First course, the appetizer was Pan-seared Scallop with Apple Stew, Poached Tiger Prawn with Lime Aioli, Mango Salsa and Aragula Salad. I like the scallop, which is marinated with Cajun spice. It was satisfy and looking for the following course.

Next, Cream of Chinese Cabbage infused with Wolfberry, served with Bread Stick. The taste was a lil bit light for me. For me, I personally think that the wolfberry spoil the soup, the texture and the light sourness of it. But my friends quite like it.

The sherbet was Lemon Ginger Sherbet, which was a very new taste and creative for us. It tasted sour at first; you will feel a bit of spiciness of the ginger in your throat when you swallow it. Not bad, nice try.

For the main course, which I am so looking forward to it, Slow Braised Duck Leg in Red Wine and Confit of Duck in Herb Oil, served with Sautee Snow Peas, Braised Red Cabbage and Mashed Potatoes. I like the braised duck, the meat was full of red wine taste, the meat was so tender, and the mashed potato was smooth as well. This dish definitely was my favorite dish of the night.

My friends ordered fish, Oven-baked Barramundi with White Wine Cream Sauce, served with Confit Leek and Mashed Sweet Potatoes. I took a small bite. I am not a fish person because of the fishy taste. But the fish was surprisingly taste good and goes well with the white wine cream sauce. Amazing!

Until the end, the dessert was disappointed me, Strawberry Delight with Almond Butter Sponge Cake and Assorted Fruits. The texture of the strawberry mousse was rubbery, and the sauce taste kinda weird. Not really a happy ending for me. But overall the presentation of every course was nice. Bravo!

Lonely Birthday…

This is my first birthday that I celebrated with myself in Singapore. It’s gonna be a lonely birthday. I don’t even remember my birthday cause I was working, until I got birthday wish from my friends.

I was thinking that what if I am in Malaysia now, sure having lots of fun with my buddies. I am kinda drain out after my EC. However, I still received cakes from my friends, thanks :). And I also received a very special present from my special friend in Russia. Thank you. Hope next year we can go for makan trip as we used to do during the time I was studying in Subang. And hope to receive vodka and the blanket of different airline company. Miss ya :)

Celebrate birthday alone was definitely not fun.

有朋之远方来，不易乐乎

I was so happy that my college buddy, Yap Kai Jie came to visit me in Singapore since we couldn’t meet up when I back to Malaysia. He likes Clarke Quay so much that we almost hang out there every night. And I’m glad that I get to know his friend, Jun Wen. Nice to meet you. I have never been so happy before since I came to Singapore. Friends really mean a lot to me. Thanks to pay me a visit, Kai Jie. Really had a wonderful time. Hang out, eat and drink like there’s no tomorrow, talk cock sing song all night long. Even though I’m broke after you came to Singapore. LOL. I still hope that you will come again, but I believe that Jun Wen does not wish to see you. LOL. Or hope that I have chance to pay you a visit in Wisconsin.

Cheers~~~

After Kai Jie left, I have friends who study with me in TAR College in the following week. We went for a makan day and hang around at Vivocity. We went to “Dian Xiao Er” restaurant. And we ordered some signature dishes.

First, the Angelica Herbal Duck, I like the strong herbal taste of the duck. And the duck was quite tender.

Second was the signature dish, “Xiao Er” beancurd. I don’t like it, the texture wasn’t good, and the taste is weird, couldn’t really taste what the taste is like. You can avoid ordering this. I was wondering why it is the signature dish.

Next, Dong Po Pork, I like this since I’m a meat eater. Just kidding. The taste was okay but a lil bit salty. The meat was tender, not too greasy as well. Not bad.

We also ordered the stir-fried sweet celery. The taste was good since they added in the dried squid that makes the dish has mild fragrance of seafood. Nice!

After that we went to Bugis for dessert, actually we are stuffed. But we still want to eat something sweet. End up we ordered a lot of dessert that the table not enough space to put the dessert. Unbelievable!

Can you imagine that these dessert is only for 3 people who just had their dinner?

After talk about EC, lonely birthday, and friend visit. It’s time to talk about the Tabasco Cooking Competition that I joined last month. I joined with two of my classmates yesterday. I think all of you know Tabasco sauce right? The one we used as a condiment when we go to eat pizza. There are total five types of Tabasco sauce which is Tabasco Jalapeno (green color), Tabasco Garlic (orange color), Tabasco Chipotle (smoky or dark brown color), Tabasco Pepper (red color), and Tabasco Habanero (dark red color).

We need to cook Amuse Bouche (also called Tapas, means finger food), originated from Spain. We need to cook 6 types of finger food which includes 1 vegetarian, 2 meats, 2 seafood, and 1 dessert. All have to use 5 different types of Tabasco sauce even the dessert as well. We have to complete all the dishes within 3 hours.

We choose the tomato as our theme; cause in our opinion, tomato goes well with Tabasco sauce no matter what kind of cooking method you use. Here are the pictures of my team and other teams’ food presentation. We gained a good experience in this competition and hope to join again next year.

me and my teammates, Wayne and Lee.

our team's food presentation.

Other teams' food presentation...

This is the Champion Team.... Congratz~~~

After the competition, I was busy with my studies and my internship. A lot of assignments, progress tests, and homework are waiting for me. The last event I joined was the dinner of my school’s CEO. I was asking to go help out for the dinner with Chef Horst, Chef Daisy, the new Japanese Chef, and Chef Stewart. It was a 4 courses Japanese meal.

The first course, appetizer, was Char Grilled Tako and Turbot Carpaccio Kimone and a Uni Test Tube. It basically is the Char grilled octopus, Kimone sashimi with some olive oil. Sorry that I don’t have the picture of test tube cause was busy to garnish the dish.

Second course was The Not So Lonely Soup, Wakame Custard, Tempura Ama Ebi Bonito Consomme, Cold Avocado Cream Meiji Mushroom and Beetroot Foam.

Third course, Seared Miso Basted Maguro Sashimi Style, Grilled Sweet Potato Mocchi, Side Order of Teriyaki Foie Gras Maki on Crispy Yuba and Edamame Coulis. It was basically the Tuna tataki,but maki sushi roll but stuffed with foie gras. I managed to try some tuna tataki, it tasted soooooooo niceeeeee.

The dessert was Warm Valrhona Chocolate Soup, Verbena Mascarpone, Pink Peppercorn and Fresh Raspberry. It a very simple dessert, the cheese with hot chocolate soup.

I think the food pictures are enough for you to see. I am just done with my final semester and going to start my internship in January soon. And I am having holiday and gonna start my makan trip again soon. Just leave me message if you have any suggestion of good makan place for my makan trip. Stay tune for more pictures of my makan trip... :)