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

Scottish Wild Salmon. Speaking About OMEGA 3..

Ciabatta is an Italian bread made with wheat flour and lots of yeast. I made this last week and i couldnt be happier with the result. That dusty sprinkle on the bread is semolina. Try freshly baked ciabatta with homous or balsalmic vinegar with olive oil. MAMA MIA.......

We had Salmon last Friday at my princess's house. I tried not to overcook the skin. I just dont want the skin to turn crispy. So what I did was, instead of covering it with tin foil, I used carrot peels and covered the salmon with it as you can see below. I glazed the carrots with melted butter and sugar. Baked at 220 degree 'C for 20 - 25 minutes.

I cut the salmon into darne and served it with cheese Souffles, Auburgine caviar on toast and glazed carrot peels. Look at the skin, moist and not crispy.

And Look at that, Fresh Scottish Salmon. Not dry, tender, moist and delicious.

A pud of Cadbury chocolate from the factory last weekend visit in Birmingham. Indulgeeeeee...

Cadbury Factory.
Giant Souffles good for 5 people.

Typical malay makan Tengah hari. Sauteed Taugeh, Sambal Mangga, Chicken Curry with potatoes and one western menu menyampuk, Baked 'Fish Cake'

8 more months to go..... and the Kitchen is all mine again. I miss my stove!

In the pastry Kitchen...

4 deck oven. Just how much it would cost me to get one of this. Bloody 30,000 POUNDS. Its handmade in England, aiyoh... I forgot it's manufacturer. What they always say about chefs... "Chefs are never satisfied" so .. get me one.

Below, are Horbart Blender. Google it. This heavy duty machine has been at the college since 1960's. It is still working. Horbart is it!

hehe, poor old Chef Cooper. Preparing us Chocolate cream for the Swanssssss. Mr cooper has been teaching at the college since 1965 if I'm not wrong. He pastry Chefs. Im glad that he is my mentor. Huge vast experience. Likes to share funny jokes too. YOU are the MASTER Chef!

We have pastry lesson once a week. I don't make a big deal out of making pastries because it's something I'm not very fond of. My friends and I just realised why the bakery students were slightly on the chubby side. (No, I mean over the edge of that side hehe.) They keep eating the pastry as it comes out of the oven. I know because I DO THAT!