Chicken Galantine and Spatzel

Lunch of the day

Chicken Galantine

Supreme sauce

Spatzel

Bread Pudding and Crème Caramel

Bread pudding

Sugar nest

Crème caramel

Crème Caramel Ingredients (serves 5)

100g sugar

75g water

Place sugar and water in a saucepan and bring to boil. Cook till it becomes golden brown (caramel). Pour into prepared moulds.

1/2 liter milk

3 whole eggs

2 egg yolks

50g sugar

1/2 tsp vanilla essence

Method:

1. Place milk into a pan and warm. (*Do not boil it)

2. Mix eggs, sugar and vanilla essence in a mixing bowl and add the milk while stirring.

3. Pass the mixture through a fine strainer into another mixing bowl and fill into the prepared moulds.

4. Place in the oven at 165 degrees C to cook and set (30 – 40 minutes). Remove and allow to cool in the refrigerator.

5. Loosen around the top edges of the moulds, shake carefully to loosen the cream and turn out onto a dessert plate or glass. Make sure that all the caramel is utilized.

Cream caramel can be baked in water bath which protects delicate cream from direct heat. Do not overcook the cream or they will curdle.

Quiche Lorraine, Minestrone and Cassata Gateau

Quiche Lorraine

Minestrone

Cassata Gateau

Mung Bean Cream Cake

Soft and fluffy sponge cake

Mung bean cream cake

Mung Bean Cream Cake Ingredients

For sponge cake

1 large egg (80g)

80g sponge mix

1/2 tsp ovalette

1 tbsp water

1 tbsp corn oil

For mung bean cream filling

140g cooked mung beans (drain well)

1 tbsp sugar

Enough whipping cream (whipped till soft peak)

For topping

Whipping cream

Crushed roasted peanuts

Method:

1. For sponge cake, beat eggs in an electric mixer till fluffy. Add in sponge mix and water. Continue beating for about 5 minutes. Add in ovalette and beat for a while. Fold in corn oil gently in 3 separate additions. (*to prevent the breaking of air bubbles). Pour into a square baking pan and bake at 180 degrees C for about 20 minutes.

2. For mung bean cream, drain well cooked mung beans. Add in sugar and mashed/blend till fine. Fold in enough whipped cream till you get the right consistency (not too runny). Refrigerate for a while before using.

3. Demould sponge cake and cut it into half. Spread mung bean cream on 1 side and sandwich it with another half. Spread whipped cream on the top surface and sprinkle with some crushed roasted peanuts. Serve immediately or chill it in the refrigerator.

Blessed Chocolate and Orange Birthday Cake

It was Kim’s birthday. Both of us love baking and I know she likes baking cookies so at the beginning, I only got her a set of cookie cutters. But in the end, I thought it would be great to surprise her since it’s her 24th birthday. Pam and Xian joined me, so I got her a 200-chocolate-recipes book and I baked her a chocolate and orange sponge cake with orange butter cream. She’s going to crave for more chocolate, cookies, cakes and desserts (sorry Kim.. haha!). Xian and I sent her gifts at her front door an hour before her birthday. It was fun to see her expression. She was absolutely surprised! We sang her a birthday song and she cut the cake. It was very simple yet memorable birthday celebration. I hope you like it, Kim *grins*

Chocolate and orange sponge cake with orange butter cream

A slice of blessed birthday cake

Penang CAM – International Chef Day

International Chef Day falls on the 20th of October every year. This year, the Penang Chef Association of Malaysia organized this special event on the 19th of Oct, which was a Sunday, at Youth Park Penang. It was celebrated in conjunction with World Children’s Day. Our theme for this year is “Chef Cook for Charity, We Serve for Humanity”. As for me, this was my first time participating in such a huge event and it was indeed a great experience although we all felt very exhausted at the end of the day. There were lots of children with their parents and teachers as well as the under privileged children who were our main guests. We cooked and served them.

Parents and children waiting patiently for the children stage performance

Dance performance by the children

Under privileged children enjoying their meal

Usha and.. ahem.. haha!

CAC & KDU team preparing and cooking at the field

Chef Wai (left) in action; cutting lots and lots of fruits for the public

Ready to serve

CAC future chefs. From left: Chef Ang, Chef Seng, Chef Yang, Chef Wei and Chef Leong

Chef Boon and Chef Tai (our Char Bee Hoon brother)

CAC STOMP Kitchen team doing some discussion

STOMP Kitchen team with Chef Bruce Lee

Speech by Bruce Lee

Speech by Lim Guan Eng, Penang Chief Minister

STOMP Kitchen team on stage for the opening ceremony

Minced Lamb in Puff Pastry and Roasted Vegetables

Minced lamb in puff pastry served with roasted vegetables & potatoes

Crispy on the outside, juicy on the inside

Roasted pumpkin and cauliflower

Sausages in puff pastry

Bavarois for him

We made bavarois in class yesterday. Bavarois is a cold dessert (like mousse) consisting of eggs, sugar, milk, whipped cream and gelatine. It comes in different flavours. We made blueberry, strawberry and coffee flavour. We were given different shapes and sizes of moulds and I chosed the heart shape, specially made for him (have to eat on his behalf also, haha). It’s very easy to make. Let me show you how to do it.

Dissolve gelatine in water

Whipped cream

Mix egg mixture with whipped cream and flavour of your choice

Heart shape mould with a layer of sponge cake for the base

Bavarois for him

Eating on his behalf

Bavarois Ingredients

1 egg

125ml milk

35g sugar

15g gelatine

40g water

200g whipped cream

Method:

1. Bring milk to boil. Remove from heat and cool.

2. In a bowl, whisk egg and sugar till sugar dissolved.

3. Pour the warm milk into egg mixture and stir well.

4. Continue to cook over low heat until just thick. (*Be careful not to let the mixture boils).

5. Remove from heat and stir in gelatine.

6. Quickly fold in the whipped cream and flavour of your choice. (*I used blended blueberries with sugar for blueberry flavour). Fruits can be added if desired.

7. Pour into prepared moulds.

8. Leave to set in the refrigerator for an hour.

9. Demould, decorate and serve with any sauce of your choice. (* I used chocolate sauce).

Stewing

Chicken Fricassee

Stew Herbal Chicken

Herbal chicken with wolfberries & tong kwai

Stew bean curd & vegetables

Stew Bean Curd With Vegetables Ingredients

2 pcs Japanese Tau Foo

50g chicken meat (sliced)

30g carrot (sliced)

4 nos black mushroom (soaked)

4 nos young corn shoot (cut halves)

2 bush spring onions (cut 4cm length)

6 slices ginger

1 tbsp chopped garlic

10g snow peas

200ml chicken stock

2 tbsp oil

For seasoning:

1/2 tsp salt

1 tsp sugar

1 tsp Chinese wine

1 tbsp oyster sauce

1 tsp soy sauce

1 tsp sesame seed oil

A dash of dark soy sauce (for coloring)

A dash of pepper

1 tbsp cornflour mixed with water

Method:

1. Heat work with enough oil. Pan fry Tao Foo till golden brown. Dish up and set aside.

2. In the same wok, saute garlic till brown. Add in chicken stock, all of the ingredients, seasoning and Tao Foo.

3. Simmer for about 5 minutes or till cooked.

4. Thicken with cornflour mixture.

5. Garnish with spring onions and serve hot.

Tiramisu and Sponge Fingers

Tiramisu

Sponge fingers

Sponge Fingers Ingredients

(A)

2 egg yolks

25g caster sugar

(B)

2 egg whites

20g sugar

75g self-raising flour (sieved)

Method

1. Whisk (A) till slightly fluffy.

2. Whisk (B) till stiff peak.

3. Fold (A) and (B) together till combined.

4. Fold in flour gently to retain maximum volume.

5. Fill sponge mixture into pipping bag.

6. Pipe onto greased baking tray.

7. Bake at 190 degrees C for about 8 minutes or until slightly brown.

8. Remove from oven, cool, and store in airtight containers.