Chicken Chef Cafeteria

Last Wednesday, CAM held a thank you dinner at Chicken Chef cafeteria to thank those who have contributed and participated in this year’s International Chef Day. They were teams from CAC, KDU and MARA. It was a simple yet enjoyable gathering. Food was plentiful and each of them was nicely prepared. I was so excited that I took out my camera and started shooting. Haha. At the end of the day, we received a certificate of appreciation each.

And by the way, just a short introduction of this cafeteria just in case you don’t know. Chicken Chef cafeteria is situated in Aquatic Centre at PISA, Relau. It was founded by Chef Lee CW who has owned and managed 5 outlets which are western cuisine in Jusco Queensbay Mall; Yong Tau Foo food stall in Giant Hypermarket Bayan Baru; 2 cafeterias in factory and the most recent one is Chicken Chef cafeteria.

Okay, let’s allow the photos to do all the talking. These are basically what we had last night. Enjoy!

Chicken Chef Cafeteria

Buffet setting 1

Buffet setting 2

The 3 Cs (cucumber, celery and carrot) and thousand island sauce

Fried fish fingers with tartar sauce

I don’t know what is this but it tasted like baked fish with cheese

Frankfurters in some dark gravy

Fried chicken

Some fritters (pardon me, I am not sure what is it called)

Fried bao

Fried stuffed tofu

Sandwiches

Butter cake dust with cinnamon

Mini pineapple tarts

Tuna tartlets with mushroom

Stuffed eggs appetizer

Canape 1

Canape 2

Gado-gado

Jelly 1

Jelly 2

Jelly 3

Thai Cuisine – Part 2

Tako delight is a type of Thai dessert. It is quite similar to Bubur Cha Cha (Nonya dessert) as it uses coconut milk. The only difference is the ingredients in it. Tako Delight contains jackfruit and waterchesnut coated with tapioca flour whereas Bubur Cha Cha has steamed yam, sweet potatoes, black-eyed beans and starchy dough/pearl sago.

Tako Delight

with jackfruit and waterchesnut coated with tapioca flour

Tomyam Fried Bee Hoon

with prawns, fried bean curd and bean sprouts

Meme Time!

It’s Meme time! Yes, I’ve been tagged by Shirley. Thanks girl!

And here are the 7 random facts about myself:

1. I started San’s Blessed Moments since May this year. I used to write in Livejournal but after 1 year plus, it ran out of space so here goes my new humble blog.

2. I am a graphic designer and I always carry my camera with me. I love food photography and reading food blogs. Beautiful food shots make me excited and give me the inspiration to experiment further.

3. Because of my interest in food photography (but do not have any skills in cooking or baking), I am now studying at Culinary Art Centre in Diploma of Professional Chef Training. I hope one day I will be able to cook healthy meals and bake healthy pastries for my loved ones.

4. I can eat dessert or appetizer as my main. I hardly eat rice. I prefer sweet food to savoury food.

5. I consider myself health conscious although I still eat sweet stuff like chocolate and ice cream. My once a week treat is Mcd sundae cone. Cheap and nice *grins*

6. I am a punctual person and also an early bird.

7. I tend to get anxious and worry about small matters which often makes me cry. And I hate to say goodbye to my loved ones especially when they are leaving for somewhere far.

Here are the 7 bloggers I am tagging:

1. My Life!

2. Walk with Me

3. Penang Food Galore

4. What2See

5. Amrita

6. My Kitchen

7. Buzzingbee

Here are the rules for tagging:
1. Link to my blog (tagger) on your blog.
2. Give seven facts about yourself.
3. Tag another seven bloggers by leaving a comment on their blogs and letting them know they were tagged and listing them (and their blogs) on your blog.

Pineapple Fried Rice

Pineapple Fried Rice

Pineapple Fried Rice Recipe

450g cooked rice

4 tbsp oil

250g pineapple (diced)

100g small prawns

100g chicken meat (diced)

2 eggs (lightly beaten)

2 cloves garlic

Seasoning

3 tbsp fish sauce

1 tsp pepper

1 tsp sugar or to taste

1 tsp chicken stock granules

5 pcs chilli

Garnishing

2 stalks spring onions (chopped)

2 sprigs coriander leaves (chopped)

Method:

1. Heat wok with 2 tbsp of oil and fry garlic till fragrant. Add in prawns and chicken meat. Fry till cooked.

2. Add eggs and combine well.

3. Mix in rice, seasoning and continue to fry till well combined. Add in the remaining oil.

4. Add pineapple chunks and chilli.

5. Dish out and serve either in a pineapple case or on individual plates.

6. Garnish with chopped spring onions and coriander leaves.

Thai Cuisine

Do you like spicy food? Do you like Thai food? During our class last Tuesday, we learned Thai Cuisine and the 3 dishes we cooked were pineapple fried rice, curry prawns and green curry chicken. I have learned that one of the main ingredients for Thai dishes is fish sauce. It is an essential ingredients in many curries and sauces. We used it in 3 of the dishes and the out of those 3, I like pineapple fried rice the most. The salty taste of the sauce blends well with the sweetness of the pineapple chunks. I will share with you the recipe in my next post.

Pineapple Fried Rice

Curry Prawns

Green Curry Chicken

Kung Pow Chicken

Stir Fried Chicken With Dried Chili and Cashewnuts

Kung Pow Chicken Recipe

300g chicken meat (cut into cubes)

8 pieces dried chillies (cut into 2 cm and wash)

5g ginger (sliced)

30g onions (cubes)

2 bush spring onion (cut into 1 inch length)

4 cloves garlic (sliced)

25g cashewnuts (fried)

For seasoning:

1/8 tsp salt

1/2 tsp sugar

1 tsp chinese wine

1tsp oyster sauce

1 tbsp chili sauce

100ml water

For thickening:

1 tsp cornflour (mix with a little water and stir well)

Method:

1. Marinate chicken with salt and pepper and set aside.

2. Heat up wok and oil. Fry cashewnuts till cooked then dish up.

3. Coat chicken meat with some cornflour and fry in the hot oil till cooked. Dish up and set aside.

4. Heat up wok, add oil and fry dried chillies, garlic, ginger, onion and spring onions till fragrant.

5. Add the chicken, seasoning and water. Continue to cook for about 6-8 minutes.

6. Thicken with cornflour mixture, sprinkle with the cashewnuts and serve hot.

Sweet Corn with Minced Chicken Soup and Singapore Fried Bee Hoon

Sweet Corn with Minced Chicken Soup

Singapore Fried Bee Hoon

Singapore Fried Bee Hoon Recipe

200g bee hoon (soaked in water)

50g prawn meat (cleaned)

50g chicken meat (shredded)

50g bean sprouts (cleaned)

50g chinese cabbage (shredded)

50g lettuce (shredded)

50g carrot (sliced)

2 eggs

1 lime (cut into wedges)

For seasoning:

1 tbsp soy sauce

1 tsp salt

1 tsp sugar

2 tbsp chili sauce

1 tbsp worchester sauce

150ml chicken stock

a dash of pepper

2 tbsp oil for cooking

Method:

1. Soak bee hoon for 15 minutes, drain and set aside.

2. Fry onions and eggs till brown.

3. Add in chicken and prawn meat. Fry till cook.

4. Add in bee hoon, vegetables and seasoning. Fry for 3 minutes and dish out.

5. Garnish with lettuce and lime wedges.

Avery’s 1st Birthday

Bubur Cha Cha and Fritters

Bubur Cha Cha

with black eyed beans, sweet potatoes, yam and starchy dough

Apple fritters with vanilla sauce and strawberry coulis

Crispy on the outside and soft on the inside

Banana fritters (wrapped with poh piah skin)

Inside: Sliced banana & gula Melaka

Fritters Batter Ingredients

(this recipe can be used for deep fat frying various fruits/vegetables. Eg: apple slices, canned pineapple rings, onion rings and etc).

150g plain flour

3 tbsp rice flour

1 tsp baking powder

1 tsp salt

Water (enough to make a thick batter)

Method

1. Mix well all the ingredients to form a thick batter.

2. Dip fruits/vegetable slices of your choice into batter.

3. Heat up oil. Deep fry fruits/vegetable till golden brown.

4. Serve hot.

Blessed 1st Birthday Avery!

Greetings from Australia & Malaysia