29 Apr 2014
28 Apr 2014
The Corner Place Korean BBQ Buffet - In general, I would want to avoid in future
I don't usually fancy going for a BBQ or a Steamboat buffet meal since I knew that the quality of those frozen/raw food usually sucks. I am referring to those standard $20 - $30 range of buffets which I had tried that has been listed on the side column of this blog.
You may question why I go for yet another BBQ buffet then?
You may question why I go for yet another BBQ buffet then?
9 Apr 2014
Orh Nee Roll - My Rendition of Orh Nee
Decided to do up a post before going to dreamland to recharge my energy for a crazy day of work tomorrow! It is FHA week and the morning crowd is so CRAZY! Too bad my off days are after FHA and I could not go although I had complementary ticket from my chef. (Gave away the ticket already...) I posted about my last day of school and my presentation previously (click here to view) and below is the dessert I created. The recipe I used included if anyone want to try making it?
(Picture taken from my school instructor's album.) Nicely taken from his DSLR! |
A summarized version of my report (modified)
Orh Nee Roll is my rendition of the popular Teochew dessert
that goes a long way back.
Orh Nee in Teochew means Taro Paste and memories of this
dish come from attending
wedding banquets, where it is almost customary for it to be
served as the last course in resturants.
The main ingredient used is yam, which is one of the oldest
food plants known. It is also a common plant found around the rustic and rural
kampung environment in the past. Yams are a good source of potassium,
manganese, copper, vitamin C, dietary fiber, and vitamin B6.
The other secondary ingredients used are coconut cream, pandan
leaves, shallots and pumpkin seed (to replace the actual pumpkin flesh).
Since the
past, coconut cream is added to Orh Nee to enhance the flavor, giving it a
creamier texture. As for shallots, when fried, they produce a fragrant aroma
which would mask the undesirable smell of the yam. Pandan leaves are used as
additional flavoring for the skin.
To further depict the kampong style, I choose to present my
Orh Nee rolled up in light pandan fragrance snowskin, looking like a piece of
home made traditional kueh. It is also to break the monotonous habit of serving
Orh Nee in a bowl, looking like a pile of unappetizing dull looking gooey mess.
The spongy texture of the snow skin with fried shallots and pumpkin seed provide a slight contrast to the rich creamy texture of the yam paste itself. This sweet
as well as savory dessert is made from scratch, just like
from the kampung days.
Dessert name: Orh Nee Roll (About 100 pcs)
(Adjust oil and coconut cream base on your desired consistency.)
(Adjust oil and coconut cream base on your desired consistency.)
Ingredient List
Yam Paste
Fresh Yam 1200g
Caster Sugar
200g
Peanut Oil
300g
Shallots 15
no.s
Coconut Cream 600g
Salt
A pinch
Snow Skin
Fried Glutinous Rice Flour (Kou Fien) 600g + (100g for dusting)
Icing Sugar
750g
Shortening
180g
Water (Cold)
600ml
Green Colouring Few
drops
Pandan Leaves
100g
Method
1) Peel
taro and cut into thin slices. Arrange on a dish/tray and steam for 20-30 min
until soft.
2) Once
the taro slices are out of the steamer, mash them up with the back of a fork,
adding caster sugar at the same time. Taste and add more caster sugar if
required. Tweak the level of sweetness to personal preference. Cover with
clingfilm.
3) Peel
shallots and finely slice them.
4) In
a wok or wide saucepan, add oil and sliced shallots. Gently stir-fry on medium
low heat until the shallot discs begin to brown and crisp up. Strain the
shallots from the oil.
5) Return
oil back to the wok, turn down the flame to low. Add mashed taro paste and mix
until well amalgamated. Taste again and add more sugar if required. Also, if
coconut milk is used, it can be added at this point with a pinch of salt. Cut
back the oil by half if so and add accordingly until the desired texture is
achieved.
6)
Allow the taro paste to cool down considerably.
Transfer into a food blender and blitz until smooth. Chill the mixture till firm.
7)
Sift the flour
and mix with icing sugar and add into a bowl
8)
Blend the
pandan leaves for its juice, add into the cold water with a few drops of
colouring.
9)
Add shortening
and water to the flour mixture, mix together to form a smooth dough and keep
aside for 30 minutes.
10) Roll out the
dough into a rectangular flat surface, spread the taro paste across it and roll
it up like a swiss roll.
11) Chill before slicing into portion and serve.
(I had my reference from http://travelling-foodies.com)
2 Apr 2014
Graduated from At-Sunrice! Spice Odyssey 2014
This 18 months was like a whirlwind to me. I enrolled into At-sunrice and started my course almost 4 months after my army days. Even the pictures I am about to post felt like an aftermath of the whirlwind since I am at a loss of what sequence should I start my story line with!
My team that comprises of 3 pastry and 3 culinary students. With kampung theme, we dress kampung style! |
A selfie playing with a paper kite that day. Although badly taken but no choice as this was the only picture my friend sent to me.... |
My Orh Nee Roll which is my own rendition of the popular Teochew dessert. Shall post the recipe next time. Really survival looking right? |
I know it looked quite cheapo in plastic bags but it is Kampung style! Each group was only given $100 to spend on whatever props and stuffs we need for our presentation. |
My classmates! We all dressed accordingly to our theme that day. My dressing is definitely the most 'CUI'! LOL! |
My close cliquey of friends! |
Guys only shot! One of them went for smoke break I think... |
Back at Sats, thank you chef for loaning me some of the equipment for my presentation! |
This is just a brief post and I did not have time to try my friends' food or to take pictures of other teams' layout/food. We all knew we did what we could and to happily graduate from our course, no matter whether we would want to continue this profession in future.