Last minute Request

Our 1st Yorkshire pudding.

Our supervisor text me last night about last minute catering order. They wanted roasted chicken, Beef Steak (awu..), Macaroni, potato wedges, coleslaw and fruits. As i knew most of them will be Mat Salleh, I substitute the wedges with Yorksire Pudding. I got reminded by Rbc as they were conducting cooking lesson and Yorkshire pudding is one of the menu. so Why not. I didn't inform the chefs until they came to me and start staring on this nice little piece pudding.

Minute Tenderloin Steak

I baked this Baklava last year. Im not sure if i've post it already. Im really craving for it. I couldn't find filo pastry at Supa Save. Maybe they have it at Guan hock lee. Will go there soon. This rich buttery pastry with pitstachio is one of the common Mediteranean desserts. It is so sweet. Simply melt in your mouth. One of my favourites.

It was ok but I could do better. Not bad for a 1st timer. I shall try doing it again once Ive get the filo. Im no Pastry Chef! Don't stay on one section, do change section Chefs.

Chef Pol'

Say it's easter...

I bought some Goose eggs during my visit to Cambridge last year. It is such a huge egg and good for two. The best way to enjoy it is to fry it.

Actually i forgot to post this picture. It was in my other memory card. The shell is thicker than the normal egg we use. I think it took me 4 to 6 times trying to break it into half. I got so excited seeing the huge yellow rich york. Just by seeing one goose egg covering the whole pan.

I served mine with a little bit of holldaise sauce, Mizuna, Red Frills, Lump fish caviar and toast. oo I tell you...

The Mizuna works well because of it's peppery taste. It balances the rich egg york. The caviar is just a substitute for salt. The Hollandaise just add extra richness. I don't want my palate to taste so eggy.
Fresh organic Mizuna Salad I got from the sunday market. I miss going to these places.

Compare the size. Beautiful Rich egg york! Size don't matter so long you know what to cook with. :P

p/s: Next mission, Ostrich egg. If i can find some.

chef pol

Oven Proof Non-stick Pan

I got this oven proof pan from Hua Ho. It's italian made. It's handle is made of rubber silicon. It's by Sorriso domo Brand. the lamb chops was 1st to be seared. The price was $50.

Classy.


Simple seared lamb with Garlic and Fresh Rosmery with butter.


bang in the oven for 8 mins

And look, nicely coloured, even. the handle is fantastic. Im gona get a couple more. Normally most hotels would use stainless steel handler. It's probably too expensive and i couldn't get it here. Singapore maybe.

chef pol

Which Salt Should I use?

Salt of the earth. Most salt sold in Brunei are Iodized [iodine]. Im not a salt specialist but just to let you know something about Iodized Salt. A raw salt contains lots of important minerals. Some of its element are not good for thyroid gland. The thyroid is one of the largest endocrine glands in the body. This gland is found in the neck inferior to (below) the mouth and at approximately the same level as the cricoid cartilage. The thyroid controls how quickly the body burns energy, makes proteins, and how sensitive the body should be to other hormones. WIKIPEDIA. Basically it helps us to prevent from Thyroid problems. Too much salt could cause heart diseases, like Heart attack. Always practise low salt intake for the sake of your health.

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Recently Ive made little experiment of which salt to use in my kitchen. I found a solution how to avoid making food so salty. I find out that if you use damp salt, the high chances are that you get tiny chunks of salt in your cooking. That will be just horrible. So if you use good refined quality salt, that sprinkles easily like sand, i believe the salt are distributed evenly. Basicaly its just that :) no rocket science.

Table salt, Flying Man Brand. They labelled as fine salt. Damp salt. I can even build a small salt -castle. It's a no in my kitchen. rating 4/10

Pagoda Fine Salt. Easy to use as it is easy to sprinkle. When tested, the salt is as runny like sand. It was not wet too and it is easy to avoid salt lumps. rating: 9/10

Faiza Salt. Not so gritty. What you can see is a damp salt. If you have this in the kitchen, Try not to use on dressing of salads. You might get lumps of salt and you wouldn't want somone who swallow little chunks of salt. It would be ideal for cooking in liquids but I rather not use it on making cakes or breads. rating 5/10. Moutain salt, I have no clue the quality between sea and moutain salt. As most salt in the store are refined, then it should okay.

Saxa. Everyone should recognise this. It's been on the market shelf since I was little. It's the perfect table salt you can get. It's as runny as pagoda when sprinkled but it's granules is not as finely ground like the pagodas brand. Perfect table salt but I would not use it for cooking. rating: 8/10

The perfect fine ground salt. Refined and Iodized.

Chef Pol'

Duchess Potatoes

Poached Dory fillet with preserved Manggo and spice ginger flower.

Braised Leg of lamb with Peswahri Rice.

A chicken roulade stuffed with minced Lamb. We made this last Sunday.

we cut the chicken roulade into half and place onto the classic malay rouge Sauce. (Sauce Merah). Malay Rouge Sauce, is a classic sauce made normally with chicken. It's commonly serve on wedding events.

Mashed potatoes. In order not to make the mashed runny, I didn't put milk or cream. when making duchess potatoes, an egg and milk should be added. I omitted both of them and use Butter, salt & pepper, Parmesan instead and add chopped fresh Parsley at the end.

Duchess Potatoes, We simply pipe it out using speacial nozzle and piped out into spiral flower shape. We baked just until it's nicely brown. It surely looked Pretty. This apearred in our menu last sunday as a companion for the Chicken roulade.

Recently I made a decision which salt should be use in my kitchen. That will be next...

Chef Pol'