COCONUT CHICKEN SOUP RECIPE

Coconut Soup Ingredient: - Chicken Stock 4lit - Coconut Milk 2pkt - Blue Ginger 100gm - Lemons Grass 100gm - Chilli padi 50gm - Lime Juice 250gm - Fish Sauce 100 gm - Sugar 200gm - Lime Leaf 6nos - MSG 3tbsp - Salt 1/2tbsp Preparation Of Soup 1. Boiled chicken stock and coconut milk. 2. Add in lemon grass,blue ginger & chilli padi. 3. Boiled add sugar, fish sauce and lime juice. 4. Reduce 15 min...

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HOW TO MAKE VANILLA CREAM HORN

Vanilla Cream Filling - Milk 500ml - Sugar 125gm - Custard Powder 40gm - Eggs 2nos - Puff Pastry Dough 1pc Vanilla Cream Filling : - Put milk, half sungar in the pot, warm up the pot. - In another bowl mix the remaining half sugar, egg, custard powder till light creamy colour. - Add the hot milk on the egg. - Cook mixture on stove till mixture become thick and continue to cook for a rew more mins. - Put aside. Putt Pastry : - Roll...

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ALL ABOUT HERBS

Today we are witnessing a revival of interest in the use of herbs for cooking and in natural medicines. Herbs are especially full of natural active compounds which are used in the body in various subtle and not so subtle ways. The following paragraphs detail some of the properties and non culinary uses of the active compounds contained within herbs. You can find information on individual herbs and spices (by clicking on each picture below). Active...

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MARINATING

To marinate means to soak a food product in a seasoned liquid in order to flavour and tenderise the product. The tenderising effect of the acids in the marinade is relatively small, but it is essential to match the proper cut of meat with the proper cooking techniques for greatest tenderness. Marinades have three categories of ingredients: Oil Oil helps preserve the meat's moisture. Sometimes it is omitted, especially for long...

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INTRODUCTION TO EQUIPMENT

Chef's Uniform Hat/Jacket/Pants/Apron/Proper shoes/Side towels. Knives Pairing Knife; for small work and cleaning of products  Cook's Knife; for medium heavy work e.g., dicing and slicing of vegetables, cleaning of fish, trimming of meats. Chef's knife; for heavy duty work eg., chopping of root vegetables, cutting large blocks of cheese, slicing large pieces of meat. Small Tools Vegetables peeleer; cleaning carrots, potatoes, celery,...

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COOKING BASICS

Mise-en-Place This is a French term meaning "everything in its place" and refers to proper efficient preparation for any task. Before beginning production of any recipe, the recipe should be read in its entirety. Then, the associate workstation should be set-up, as described below, as well as retrieving, at one time, most of the ingredients necessary to complete the recipe. This must be done prudently, of course,...

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WHAT IS A PROFESSIONAL COOK

WHAT IS A PROFESSIONAL COOK?    The professional cook is a person who is trained and skilled in the culinary techniques of the kitchen and in the use of the tools of the kitchen. The cook's business is food. This person has the capacity to work and be productive in any one of the hotel's kitchens with a minimal amount of training and direction. The professional  cook knows the basics of the butcher shop, the garde manager, the hot...

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