to be back and remained...

thus,,,,years has passed. Yet i still have a little hope to share some of what i know in this culinary journey. Will soon upload some photo's and recipes. Great to be back blogging. Happy working CHEF'S!!

a baklava for Patchicano

have I ever mentioned that I'm a baklava addict? It's true, I have a problem and should be taken to the Dieting Clinic so I can get help. Last month I bought a 3 serving pan of the stuff, intent on bringing it to church to share. Four hours later the entire pan was gone and I was a sticky mess with the help of my friends of course.
Baklava is a delicious phyllo pastry popular in Middle Eastern countries. Its supposed origins are Turkish, dating to the Byzantine Empire (or even further), though many cultures claim it for their own. Common Greek and Lebanese restaurants serve it, and it is now a featured dessert of several former Ottoman countries. In baklava, layers of crisp phyllo dough alternate with a sugary spiced nut mixture, and the whole thing is then soaked in fragrant sweet syrup made with honey, lemon and cinnamon. It's an exotic and decadent treat to be sure.

The Striptease Chef with Federico Michieletto

…instead of just firing orders in my kitchen and having a little fun cooking and yelling, this time I was out of action.

Few weeks back I got a surprise call from the man whom signs the check for the Chef Association of Malaysia “President Association Chef Federico Michieletto”. Clean and short instructing me to make it to the Chef Association of Malaysia Cocktail Night. I was like…dude? I was never in the Association anytime before…..hmmms. So, excitement was there so was curiosity as it’s going to be the first time of me attending this kind of Chef gathering. To be honest, I rather prefer sitting in bar having a couple of chilled beer and chatting with fellow chefs. That’s what you call gathering in my own term.

What else, I did go to the Cocktail Night and there were lots of Chefs and Cooks I guess. A little doubt as I was not sure about those pretenders whom came wearing a Chef Coat but one thing for sure, they do look like the one u see in the TV advertisements. It does happen don’t it? So I had to be like a little polite and generous (pretending) making my appearance there well welcomed and just not being smart pants with my nose looking up sky. Anyway I did keep myself clear with the event as there were lots of speeches and talks going on. But just like any other day, I was really disappointed at some point when some looner at the back row were talking like they had just missed the jackpot. With many topics which can be related to this function but a women seems to be proud about how she is maintaining her relationship with her new mother in law. It was interesting hearing these kind of empty topics though but then again I don’t blame my ears to hear such things. At some point I am still confused with the term she use “new mother in law”?. Great topic in a chefs meeting!

Anyway lets get right on this event as many top chefs around the region made their appearance that night. Still in stun only for me to find out that I was one of them (just kidding). So, rather than sitting in a corner that night we chefs (the real ones) just made up our mind into get it straight sharing and also exchanging our thoughts and perception about certain issues on today’s culinary industry. Chatting was one thing but meeting this people was another as I would be more than surprise till that night to see few of my “sifu’s” still looking young and strong as before. What can I say further after seeing this people agedly? Unbelievable…

Era back I over and over again hear people saying the nights still young but...not till the bloody event host came up to the stage to cancel out that quote. I just didn’t want to step out that night as just because I didn’t feel like wanted too. Wondering like each phrase has its end so does this night I guess; badly the only consolation we got was plenty of beers and tapas. Going into that, it’s a little common for any to have a company when u goes out for an event but it was my real bad I been the alone by myself that night as well as now (still single by the way). Unlucky too was Federico (he is single too) as he couldn’t had his hands on women that night because he had to company me. Please take note that the word “single” which I mention above was strongly suggested by the Italian dude to mention. Thanks!!

Last but not least, since it was one of thee event I should have missed and I didn’t luckily and thank GOD! Whom could I say thanks too if it’s not my Italian buddy Federico Michieletto who just gave me a chance to experience that lovely night. Gracias AMIGO!!

Ciao... ;)

Moving The Search Below Sea Level & Understanding Fish With Omega-3 Fatty Acids

Pan-Seared BlueFish (sablefish), Red Chili stuffed with Dill infused Mashed Rice, Kyuri, Portobello Confit, Campari Butter Seafood Espuma with Tomato Broth.

It's no fish tale!

And after all fats are not created equally...anyone disagree? ...
For years, mono- and polyunsaturated fats have been lauded for being "heart-healthy." On recent research suggests that a group of polyunsaturated fatty acids which is called omega-3 may actually lower the risk of heart attacks and stroke. (well thats the good part of it)

But, it doesnt mean any excess of Omega-3 Fatty Acids is well benefit for our Human Body. Thats because a different research has also mention that and any excess of Omega-3 Fatty Acids consumption will reduced glycemic control among diabetics & increase the bleeding by a patient whom is also taking aspirin or warfarin (pain killer tablets) similiar to Panadol i think?

So all you frequent hungry food belly's, please know what are you eating before a doctor tells you what to eat!

With what have already said above I'm preety sure many of us are now curious on the exist of Omega-3 fatty acid when it comes to seafood, hmmm...well all i can say is try not to be picky after you know all this!! because the most widely source of Omega-3 fatty acids are commonly from cold water oily fish such as salmon, herring, mackerel, anchovies, lake trout and sardines.

And at least now you'll know why u have bad breath after u eat this kind of fish!

Hallelujah :)

What about a Chef Knife?

There are some tools and equipment you automatically reach for whenever you're cooking.
And there's obviously one which i use often and of cause it's my best mate in kitchen...thats for sure!
There's one common question which often comes across ...what is my most used utensil in my daily work.
Well, mine isn't special from any but just like many other chefs i would say mine certainly will be the 'CHEF KNIFE". It is more difficult for me to work when these objects aren't in the kitchen where I'm cooking.

But having a Chef Knife is just not about it don't you think? Hell no i'm having a BLUNT knife in my kitchen. That's AWSOME!!

A knife that is not sharp is ALWAYS dangerous. It can slip off the food you're cutting and easily cut your fingers instead. A butcher steel should be part of your knife collection. This long, round object sharpens knives by straightening out the edge. Hold the knife in your dominant hand and the steel in the other, with the steel point pressed into a solid waist-high surface.
Hold the knife base at the top of the steel at a 20 degree angle. Slowly draw the knife down the length of the steel, pulling the knife back so the entire blade, from base to tip, moves against the steel, as if you were slicing off pieces of the steel. Repeat on the other side. Do this five or six times , then rinse the knife off and dry immediately. Make sure you sharpen each side the same number of times to retain the knife's balance.
Make sure you are fully focused while sharpening the knive. Boob's alert are STRICTLY banned :)

Char-coal Grilled Quail, Sauted Sorrel, Paella a'la Valencia & Sage Pesto

Quail are now commonly pen raised and available at many specialty meat dealers. Because of the small size, they cook quickly and goes better on the grill rather than roasting, baked or deep fried.
Preparing quail for the grill is easy only if u think its possible for you to stand the heat...perhaps keep a bottle of water in case you go thirsty that often ( in my case i keep a bottle of Heineken..the chiller the better) hahaha! To start with, position the bird breast side up on a cutting board and calmly insert a boning knife, and cut along one side of the backbone. Place the blade on the other side of the backbone and cut again, removing the backbone completely from the carcass.
Gently, press down on the bird to flatten it, then turn it over and trim away the rib bones.
Now the bird is read for marinating, seasoning and certainly by no choice to be layed on the grill.

Poached Lobster, Brandy Tobbaco Bisque, Baked Diced Pumpkin & Miso+Wasabi Puree