A little bit with Rhubarb.

what was I thinking?

Lamb with cumin fennel spice,very thick peanut satay sauce over kale.

Rating: 5/10

It didnt quite work out, certainly not with green kale. In fact, this dish thought something valuable. It's basically lamb satay. The sauce was fantastic without a doubt. Oven cook lamb satay to my opinion is never going to work. Whats missing is the traditional char flavour by BBQ-ing. As much as i like to refine and turn unique things as to be served in a fine dining style, You just can't. Skewered satay grill over charcoal should always be the method of making the perfect satay. About the kale? It Sucks.

p/s: Unique stuff should stay as it is. Satay is a legend.

Rhubarb and apple peanut oats crumble, Summer berries compote with cream vanigla chantilly.

Shaping the saddle of lamb.

Stuffed Saddle of lamb with Rhubarb masala spices, Potato fondant, glazed carrots, Onion Confit with roasted pepper puree. LOVE it!


Pannacotta with orange zest candy, poached peach and fresh blackberry on soft hazelnut sponge with sabayon gratin.

Love Pol'

Something has to be good.

Melting Chocolate Pudding
Originally uploaded by mustanir.

Don't we all know about melted chocolate puddings? I can tell you right now how easy it was to make. Doesn't it look great? You can e-mail me if you'd like the recipe. The past few months for me have been based on doing just main courses, this time around, I'd like to concerntrate on making sweet puds and desserts.

I've yet to master our traditional malay "kueh", Kusoi. It's a wobbly steamed flour pudding with brown sugar and camphor (I wiki-ed it). I know my grandmother's the one for me to turn to. That's why I opted to make chocolate pudding instead because I was missing desserts from home. I'd like to thank Mustanir, the missus's best friend for taking photos with his camera for me.

Gorgonzola cheese, quite similar to bleu cheese with moulds (friendly bacteria. yummy!) I was quite intrigued by the Italian chefs by how they describe Gorgonzola cheese to be the best ripe cheese served in Italy. It has strong smell and most ideally used for desserts. I know what im really doing instead i did it for mains. Instead I use boullabaise stock, gorgonzola cheese, fresh plum tomatoes, onions and garlic. Just to add more flavour in contrast, I lined the side with my confit of baby onions, the rest of the side I placed roasted aurbergine topped with poached mussles. Lastly, of course, Fetuccine pasta that i got recently from Milan. Always use dry ones as it tends to give out more flavour and perfect texture.

I was happier with the results. Again its not too pretencious, simple, not curious and easy to tuck in. I probably shortlist this on to my menu. There's one problem though, where can i find Gorgonzola cheese in Brunei?

This Photo was again taken by Mustanir. Cheers Mate

Dedicate this personally to Chef Azlan.

Oat crusted herbs haddock, seared Scallop, caramelised tomato on vine with asparagus.

Modern french cuisine. I didn't create this but i just refined a bit. Made this over the weekend. I thought of something more fibrous meal companied by fresh minerals and vitamins by baking it. So i thought of a fish. I used less butter and I know how dry with no sauce to go with it. Of course I thought of a sauce, but instead I flirt the palate with fresh sea scallop. How palatable and it was. Period!

Most chefs will tell you not to wash the scallops before cooking or you will wash away its sweetness. Tips: do not overcooked it!

Talked to Chef Azlan and Im glad to hear from him again. Keep in touch and do update me.

hello 2007

I hope everyone had a good holiday. I had so much fun in Milan. Im just a little disappointed not to come across more italian dishes. I found interesting vegetables.

Cippolini onion, its shape is flat, sweet and its convienient shape makes alot easier to prepare and far better for roasting.

Roasted Cippolini, yellow peppers, courgettes with steam pomfret. The onion tasted sweet and not to mild and a little bit peppery. cute!

Arctichoke. It's not similar but I would say it's like banana flower. Best roasted and make as antipasti.
We all know olives. :)

This is Italian cauliflower. Weird look. my little cousin thought its a dinasour's tail.

Parpedelle with kidney.