Gordon Ramsay

I got invited by Gordon Ramsay ;-P to Waterstone in Birmingham for his book signing. I que for about an hour for a mere 5 seconds conversation with him. HUMBLE PIE. He wrote about his upbringing, how he turned out to be what he is right now, his success and many more. Go buy!

Thats me with the 3 Michelin Star Chef. Mr Gordon Ramsay. He surely look scary. White T-shirt, Pair of jeans and trainers by New Balance. Humble In and Out. So yea.. I dont cook Spicy Strong Shrimp Sambal Belacan for nothing.

It's not what his fortune that makes me wanted to meet him. Its his Passion and wisdom that got me into meeting him. He swears alot just because he wants the the plate to be hot when serving. I believe chefs are not born to become chefs, Its your genuine passion that drives you through. I honestly can tell you recipes are there for grabs but its more to determination and definitely lots of hard work. I promise you I can turn my gardaner making great roasted chicken and chicken Korma haha.

Chicken Percik, posh mashed potatoes with steamed pakchoi.

I made this yesterday as My princess wanted something to go with coconut cream. Instead of the usual coconut milk gravy of chicken. I tried out something new where I use braising cooking method. I debone chicken thighs and makes it easy to eat. I use potatoes instead of rice. I tell you what... It was gobsmackingly delicious especially with the way how i incorporate the potatoes with the chicken. Recipes?? just email me...

Something malay over the weekend. and i just came out with that idea of using Chicken percik. Basically Chicken percik is a malaysian dish where the chicken is marinated overnight with coconut milk and then barbecued. Kiki Likes it. Not bad for a Bruneian Londoners to give me the thumbs up.

In the pastry Kitchen...

4 deck oven. Just how much it would cost me to get one of this. Bloody 30,000 POUNDS. Its handmade in England, aiyoh... I forgot it's manufacturer. What they always say about chefs... "Chefs are never satisfied" so .. get me one.

Below, are Horbart Blender. Google it. This heavy duty machine has been at the college since 1960's. It is still working. Horbart is it!

hehe, poor old Chef Cooper. Preparing us Chocolate cream for the Swanssssss. Mr cooper has been teaching at the college since 1965 if I'm not wrong. He pastry Chefs. Im glad that he is my mentor. Huge vast experience. Likes to share funny jokes too. YOU are the MASTER Chef!

We have pastry lesson once a week. I don't make a big deal out of making pastries because it's something I'm not very fond of. My friends and I just realised why the bakery students were slightly on the chubby side. (No, I mean over the edge of that side hehe.) They keep eating the pastry as it comes out of the oven. I know because I DO THAT!

Swan Pastry

Swan made of Choux paste with Nutella fillings (cream and hazelnut). I don't know why we were asked to do this one, it's just a swan. It's actually profiteroles.

Bakewell tart case using the traditional tweezer. I'm so proud of that. I used sweet paste. It can be used for all sorts of sweet tarts, for example egg custard tart.

Braised Beef Steak

British food, apparently. It was good. Cooked at 8 Wallace Road, Loughborough. With this menu, I served with potato dauphinoise, Glazed Carrot, grilled Mushrooms and Onion Rings. I overheard Masnur with a long mmmmmmmmmm............. I took it as a compliment. Surprisingly its Mustanir's 1st meat (BEEF) meal ever in Loughborough. Overall Im proud of this English dish I made over the weekend.