DEMO KITCHEN : BRAISED ROASTED CHICKEN WITH BLACK PEPPER SAUCE

Demo Kitchen:Braised Roasted Chicken with Black pappaer sauce.

Use Cast iron Oval Staub 27cm.

Roasted Chicken.

.Chicken cube   =half kg.

.Cayyen Papper=2 tbl spoon.

.Papprika           =1 tbl spoon.

.Bayleaf             =1 pcs

.Crushed b.papper=1 tbl spoon.

.White papper      =1 tea spoon

.salt                       =1 tea spoon.

Method of Cooking

.Marinated all ingredients together and put in the ovan 195c - 35minute.

PICTURE OF THE DAY ~DEMO COOKING ON SUNDAY 15 FEBRUARY 2015~ : MAXICAN CHICKEN QUASSADILLAS

new upcoming class june to december

hi to all bloggers

upcoming coming month there will be more excitement food to learn such as simple bread,cakes,and all varities of cuisines.with new chef in block,chef khai ,student will learn more detail and simple cuisines.plse do update to the website for the upcoming lessons

Jungle Cooking Class

After experienceing the short trip to the wet market in Chow Kit Road , our celebrity chef with his crazy ideas has decided to bring them again with his outdoor activities. This time according to Chef Rash, he wanted to share and explore with them to experience cooking traditional food in the "kampung" atmosphere and of course he needed to fetch and carry all of our Zwilling Kitchen products in the junggle and low and behold he managed to shed a pound or two with all this extra weight lifting activities. All our beautiful participants has been informed in advance to bring along their "kain batik" or sarung along during that day relaxing and enjoying the view of green sceneray in the jungle and besides clean stream. What a beutiful place. Chef Rash has choosed Hulu Kemensah as his location as that area has still maintained the cleanliness and village atmosphere, not far from our busy town.

Chef Rash himself get down deep inside the jungle and get the bamboo to cut into stick asist by local native and friend of his.

pic 1: The participant has been brief about the menus before thay get started

pic 2: Everyone take a part rolling in the banana leave and put in the filling into the hollowed bamboo stick.

pic 3: Chef Rash was explaining all types thier ingrediets usage for the menus of the day.

pic 4,5 and 6: Hand's on operations. Everyone takings part and assist Chef preparing their mise-en-plus.

Chef Rash have select "Lemang" sticky rice, "Ayam panggang" roast chicken, "Ikan Bakar" grilled fish served with Assam and Soy Sauce dipping "Beef Rendang" stew beef in coconut milk as his menus at this time. What a lovely salection on that day. He purposely choose this menus to share and educate them on use of dry heat via sand oven and grilling method of cooking, but unfortunately due to bad weather they decide to grill the chicken together with the fish.

Chef Assistant Syazmier Muhammad grill marinated chicken and assorted fish..

• The most impressing part of this menus is lemang, - everyone was extremely keen to watch and learn the fine art of making lemang and noted that lemang is Malay traditional food and usually prepared during Malay festive such as Hari Raya Aidil Fitri and Raya Haji. Lemang is made of glutinous rice and cooked with fresh coconut milk with salt added to taste. It goes well with any kind of rendang, serunding "malay meat floss" or event thick curry.
  
  

• Chef Rash putting his fresh coconut milk into his beef rendang using Zwilling J.A Henckels cookware
• Mr. Paul taking care of his beff rendang while is cooked with slow fire and he seems really enjoy that day.
• Chef rash personal assistant taking care of the lemang.

Its not that easy to make lemang because it requires precise technique from choosing the correct bamboo, to rolling in the banana leaves till puting in with correct measurement of soaked glutinous rice and salted coconut milk inside the hollowed bamboo stick. Furthermore heat also plays a very important aspect to ensuring that the lemang is cooked perfectly and consistently turning and twisting the bamboo stick from time to time as it takes about 4 hours to cook.

p/s : more story and feedback from our respective customer can be found here :http://www.gravytrainblog.com/the-gravy-train/2010/05/in-the-jungle-the-mighty-jungle.html

Eating Time !!

Pasta From Scratch

Creme Pasta " The most popular version Italian Dishes combines cream egg, cheese and chicken ham or beef bacon.

Pasta is one of the gretest thing that ever happened to grains. According to Chef Rash may have its origin in Asia and Mediterranean area, but its going popularity has made it truly an American Healthy food. All pasta is made from the dough of grain flour mixed with water and will force it through a variety or differently shaped mold and come nifty noodles of varying shape e.g flat, solid, hollow, twisted and many more variations. Of course if nowdays is very easy to get any kind of pasta in supermarket like Tesco, Carrefour, Giant and even Cold Storage because its cheaper, easy and long lasting, but Chef's opinion - fresh things is still the best and surely it will turn out al-dante.

This time we will go through with 2 group who took Homemade Pasta Courses conducted by our Celebrity Chef and his collegue Chef Izak.During 4 hour course they learned 4 basic pastas and 3 basic pasta sauces, namely spaghetti, Spinach Fettucini, Seafood Raviolli and Cheese Tottellini , the perinial favourite traditional bolognaise sauce, tomatoe Sauce and also Creme Sauce exactly what you can get in the restaurant. So its quite economical when you join his classes you spent the same amount for the food in the rastaurant but you have earned the knowledge of making it personalized to your own tast buds.

Chef Izak ready to do hands on operation to mix up the ingredients and make pasta dough with the participant.

To make perfect pasta care must be exercised at certain important steps like during combine the entire ingredients, the kneading the dough, the rolling the dough inside the pasta machine, and when cutting the dough.

Hands on operations begins.

Participant really patient and pay attention while Chef Rash and Chef Izak giving expalnation.

Again our celebrity chef have mentioned that once you master making your own pasta, you can quickly and easily make a variety of fresh pasta, just use a little imagination and creativity you can create delicious meals on time. You can always make any flavour any way you desire with the addition of garlic, mushrooms, spinach, sun dries tomato, saffron, herbs and even lemon.

The group showing two types of their fresh product Spinach Fettucini and Spaghetti.

they enjoying their fersh pasta after combine their delicious pasta sauce.

Trip To Chow Kit Market

These beautiful ladies were taken on a 50 cents tour at our famous open air market in K.L who joined our cooking classes last year.


Our Chef Rash personally brought them to choose and pick up local ingrediants especially poultry, seafood, meat as well as the top notch spices. Its an opportunity for a first hand look at the lifestyle inside the local markets at its noisy crowded peak hours a very real example of what a local malaysian wet market is. It is certainly enjoyable judging from the smiles despite it being very wet, and watery filled with chicken blood and fishy smells and a host of pungent spices for the taking, all under one roof.

In the heat, we took time off sampling coconut milk "santan" freshly squeezed from grated old coconut which taste great with or without a pinch of salt.

We headed back to Zwillingkitchenstudio after the tour. Our lesson by Chef Rash this time around is noodles which is the very popular Malaysian Street Hawkers food such as Mamak mee, Char kway teow stir fried with bloody fresh cockle's and chives, fishy sour and spicy soup that called Assam laksa and also thick yellow curry Mee Rebus served with fried beancurd, cockle's and served with chili paste "sambal"

Hands on operation time !! Everyone busy taking their part in preparing the mise-an-plus using Henckels product.

Its a food galore when it comes to the end of the class. Everyone was apprehensive waiting to dig in and taste the dishes, as the ladies sat down to enjoy the spoils after their hard work sharing about their experiences in Malaysia and their home country.