When boredom sets in...

Hello guys, Im not sorry for the lack of post. I was not feeling it. It's been 7 months since I'm away from Brunei. I've been facing dilemmas. Looks certainly that I will be going back home in July or early August. I miss my daily job, I miss my kitchen, I miss having control of the stove. There's not much i can offer here as being moderate muslim with regards with all the wine and non-halal ingredients. Being a good chef is all about taste, taste and taste. It's been quite frustating when you got turned down to work alongside non-muslim good chefs. It's not a setback but honestly If I were to accept a job, It would mean me starting again from the bottom. Let's hope that I will get a work placement in London. I really need that experience. I'm off to Italy today.

Yesterday, my missus had some leftover bechamel sauce and i found half-cut lemon in the frigde. I made Lemon souffle with parmesan. In Italy would be Souffle' parmagianna al limone. A recipe I got inspired from Italy. Unique Remekin using Lemon Rind or skin.

Lemon souffle with parmesan cheese. Fantastico!

Happy Easter holiday

'Chilean Sea Bass' anyone?

Brunei Sheraton is promoting a delicious fish which swims in the sea of antartica. It is a Pantagonian toothfish?? (if my memory tells me right) and definitely not a bass and not from Chile. Why is it called Chilean sea bass? I dont know. It is said to taste buttery, tender and not so fishy. It has white texture like cod.

I dont think i could find this fish on the menu today in the uk. Perhaps some restaurants do. This fish is coming to an extinct since its been overfish. I never cook this fish before but i could imagine by just pan-seared fry it and a trickle of hot thai lemon dressing and a teriyaki sauce would be delicious.

I bet the fish would arrived in Brunei frozen. hehe of course. The "executive chef" of the hotel didn't quite promote this fish to why he should try and sell it to Brunei but fair enough he did not forget to mentioned the fish is cholestrol free and healthy to eat. I still think salmon has more omega nutrient.

If you honestly ask me whether i would go for $38 of frozen fish or $35 buffet rate at Empire hotel? what do u reckon? Be Bruneian yourself you would know the answer. Personally to me it's so undermining to our own 'local' catch. For example, Tuna fish caught from our own sea. Im sure there's alot of recipes got to do with tuna, an executive chef should know that. I could name few list of fish which we can get locally, the 'brahan' (ikan merah), local sea bass, 'ikan putih', ayam laut?? , siakap, the catfish and tons more.

One more thing, It is just cynical when tiramisu comes into place after a chef talked about healthy fish free from cholestrol. So would it be the dessert or the fish you are after? I wonder.

http://www.brudirect.com/DailyInfo/News/Archive/Mar07/080307/nite39.htm