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Cendol...

Cendol made from rice flour, screwpine leaves extract and cornflour. Cendol is our local dessert. Often you find them on sell during the fasting month of Ramadhan.

I learnt how to make cendol. It's almost the same method like making spatzle. Not bad. I did ok.
Look at the droppings.
traditionaly Cendol should be about an inch long. I just made mine like long worms. the final bit is to fill it up with coconut milk and palm Sugar. Enjoy once chill.
Our Local grown dragon fruit.
It's so purple. Its taste is quite pungent and juicy. becareful when eating it, you don't want purple stain on your shirt. Nice fruit

Sexy chicks

We're making Roasted Crispy Chicken today. I think those chicken are just sexy hehe. We hang them to dry them up and let any excess liquid to evaporate naturally. This is definitely a chinese technique in order to make the skin more crispy when roasted. We hope not to overcooked the chicken. Soft inside, crispy outside. Im sure it will work.

Brunei grows Passion Fruit.

thats what it looks like inside. It has sour and sweet taste with exotic aroma. It is jelly-like and watery too. The seeds is edible. I just don't know why most British chefs like to use this for desserts. I guess for it's sharpness. They use them for souffles, Ice cream and so on.

My 7 sexy dancers.

Less Activities

This was the fish main course during Lufbru Dinner. A Pan seared Seabream, maple pumpkin mashed, Quail Egg bonito.

Avocados. I made crabstick guacamole crepes.

Crabstick Guacamole Crepes Roll

ahhh.... Shoulder Lamb Chop. What a simple dish to make. Pan Fried and add a knob of butter.

You Get Lamb chop au Poivre. Simple sauce of Worcester, green peppers and cream. It's FRENCH!!!

Lufbru anual Dinner

I had to be a little bit creative that night. I didnt make enough brownie mixed, and I couldn't get any smaller tray so i had to make do whats available. I used carrots as a barrier so that my brownie gets even when baked.Brownie Mixed.
Again we served Stuffed chicken Caponata
I deviened this lovely tiger prawns for my Avocado rolls
1 minute on each side, start turing them from the 1st prawn one by one until you get to the last ones. Thats how you cooked it to perfection. Just like scallops. Scallops take a little bit longer. It's the technique.

Custard for my ice cream base.

Vegetarian anyone??

Yesterday was quite tough for me. One of our Commis chef felt sick. To make things more wonderful, Chef Zaed had a very bad headache and can't continue work just after lunch service. Thank god (Alhamdulilah), the rest of us managed just fine. A very busy day ahead with convocation funfair till saturday. Last night I was preparing dinner for special guests for 20 covers. They had requested for some vegetarian dishes. Im sorry, but i think vegetarian has a very bad palate, I wonder if their breath are any sweeter? hehe

Green Salad and trio peppers with mustard garlic dressing.

Pilau Rice and vegetable pasta

Root vegetables medley of Yam, Sweet potato, japanese purple potato and potato 'potato'. Simple Roasted with Rosemary.
ahh... this is such a beaty. I definitely going to serve this tomorrow Lunch time. Roasted Pumpkin with Brocolli.

For non-vegetarian, I prepared malay chicken Percik and B.B.Q Beef Stew.

Pol

Onions

Grilled Onions
Loot at that...
Look at the inner beauty... Soft, juicy, tender, full of flavour. Keep the skin on and you wont lose it's flavour.
Pandan Chicken featured on our menu last week.

I woke up at 5am last night just to do this Medeline for some V.I.P guests. Never again.