Moroccon Tomorrow!!!

Speaking about food being the most tasty would be the likes of Indian, Arabic, Malay cuisines. These origin use lots of spices like cumin, cloves, cardamon, tumeric, dry chillies to name a few. I hope our Local palate can take spicy spices for tomorrow's lunch menu. Im going for the Moroccon Chicken BBQhttp://sefolism.com with moroccon Pilaf rice. The dessert to be feature tomorrow will be Baklava. Oh yes.. It's going to be arabic Menu tomorrow.

And today we had little experiment on which spices to make for a marinade. I mean look at that grilled chicken below. Tempting, NO? :P . I knew I just had something in mind what to do with it.

....you Guessed it...

Coconut Baklava

What Recession?

Our own local Produce in the backyard of our Kitchen. I bought the seeds and the brigade planted it. A round Auburgine (Eggplant or Terong). It got me thinking about growing fruits and vegetables when I retired someday. Truly enjoy this local grown for our personal use. Saves money too. well... in a way it does :)

It's Organic and absolutely no Pesticide.

Regards,

Chef Pol

Stroganoff

Roast Potatoes

Boiled Carrot baton with tomato puree

Poached Egg noodle in Garlic Broth

ahh... Saute'ed French bean and Soya Bean. Soya has full of nutrients you needed in your body. We soaked them for 24 hours, making its cooking time reduced and well cooked. The little crunch adds flavour.

Grilled Beef Stroganoff. Made with homemade sour cream. Quite popular among them.

Regards,

Chef Pol

Wednesday...

Lunch for today was:

• Cauliflower fritters
• Stir fried Red Cabbage
• Fettucine Aglio alio
• Fish Stew with spinach
• MInted Pea Soup with cream

This is the 1st time that we use Red cabbage on our lunch menu. It's sweet and nicely cooked to a certain crunch.

Who cares about presentation.

Minted pea soup with cream

Fettucine Aglio Alio

Red cabbage goes very well with braised Brisket too.

Fish stew with spinach.

Bravo to http://obcces.blogspot.com, a local chef from the Empire Hotel who just started his blog. We hope you will stay blogging. Get more local chefs out there...

Regards,

Chef Pol

Today's Lunch

Greek Mousakka (layered auburgine, potatoes, Beef Ragu, Bechemel sauce and Gruyere Cheese)

I was trying out Selbourn Chocolate from Malaysia.

Hand cut fries. We use U.S Russets Potatoe.

Chocolate Ganache on victoria sponge cake for desserts.

Regards,

Chef Pol