By Chef Shazmier–back by popular demand
•Spinach Soufflé's
•Apple Soufflé's
•Cheese Soufflé's
•Chocolate Soufflés Hands On Chef Shazmier9thJanuary 2010, Saturday 10.00am –1.30pm RM100 Classes below are available at: ZWILLING J.A HENCKLES Concept Store Level 6, Pavilion Kuala Lumpur
___________________________________________________________________________________
Cooking in Cast Iron StaubNew way to cook in cast iron pot. Explore the dishes cooked in these pot where its retain the flavor and nutritious.
•Roasted Pumpkin Soup
•Pan Roasted Red Snapper W Grapes Caviar Salsa
•Baked Spring Chicken Italian Style
Hands On Chef Izak10thJanuary 2010, Sunday 10.00am –1.30pm RM120 Classes below are available at: ZWILLING J.A HENCKLES Concept Store Level 6, Pavilion Kuala Lumpur.
___________________________________________________________________________________
Homemade Pasta from ScratchThe simplicity and sheer indulgence of turning flour and eggs into mouth-watering pasta from your very own kitchen
•Cheese Tortellini
•Spinach Fettuccini
•Seafood Ravioli
•Spaghetti.
Hands On Workshop!!Chef Izakculinary trainer, 16th January 2010, Saturday 9.30am –2.00pm RM120 (Hands-on workshop)
__________________________________________________________________________________
MediterraneanThe recipe has Spanish influence, explore with Chef Rash
•Spicy Carrot Soup
•Avocado ,Orange & Almond Salad
•Lamb Casserole with Garlic and Broad Bean
Chef Rash, Exec Chef Trainer17thJanuary 2010, Sunday 9.30am –1.30pm RM 125.00
___________________________________________________________________________________
MexicanChef Rash share with his recipes using Harbenerochilli in his dishes.
•Dipping for Nachos’
-Guacamole preparado’
-Chili con Queso( Tejasstyle cheese dip)
-Mexican Salsa
•Pechugaala Parilla’
•Flour Totilla
•Mexican Rice
Chef Rash, Exec Chef Trainer
23rdJanuary 2010, Saturday 9.30am –1.30pm RM 120.00
___________________________________________________________________________________
Salad De Costa•Learn how to make salad dressing
* Oil Dressing
( 2 types of dressing)
* Creamy Dressing
( 2 types of dressing)
•Salads with fruits
•Salads with meat
•Salads with cheese
Chef Rash, Exec Chef Trainer24thJanuary 2010, Sunday 9.30am –1.30pm RM 100
___________________________________________________________________________________
All About Spring ChickenSpecialty cuisine featuring spring chicken as the protagonist, as they are prepared and cooked in three most classic Malaysians culinary techniques to retain the most authentic flavor.
•Ayamgorengberempahala-Minang
•Ayammasakdarat
•Braised Spring Chicken with Black Mushroom
•Stuffing spring chicken with Yam rice. Chef Rash, Exec Chef Trainer30thJanuary 2010, Saturday 9.30am –1.30pm RM120
___________________________________________________________________________________
New way to cook in cast iron pot. Explore the dishes cooked in these pot where its retain the flavor and nutritious.
•Seafood Casserole
•Spaghetti Vonggole’
•Seafood Sabayon
Hands On Chef Izak 31stJanuary 2010, Sunday 10.00am –1.30pm RM120 Classes below are available at: ZWILLING J.A HENCKLES Concept Store Level 6, Pavilion Kuala Lumpur. ____________________________________________________________________________________
All About Spring ChickenSpecialty cuisine featuring spring chicken as the protagonist, as they are prepared and cooked in three most classic Malaysians culinary techniques to retain the most authentic flavor.
Recipe Of The Month..
AyamMasakDarat..
•½ no's spring chicken clean cut
•1 ½ tbsp curry powder
•1 cup coconut milk
•4 no’s shallot
•1 no’s garlic
•2 no’s fresh red chili
•½ cm galangal
•½ cm fresh turmeric
•1 tsp coriander powder
•1 pcscinnamon stick
•2 pcscloves
•1 pcsdried tamarind
•Salt and pepper as necessary
•1 cup coconut milk
•4 no’s shallot
•1 no’s garlic
•2 no’s fresh red chili
•½ cm galangal
•½ cm fresh turmeric
•1 tsp coriander powder
•1 pcscinnamon stick
•2 pcscloves
•1 pcsdried tamarind
•Salt and pepper as necessary
•Method:
•Grind all the ingredients into a paste.
•Combine the paste and mix well with the chicken ,cooked with slow fire.
•Then add in the spices and stir until the chicken is tender.
•After that pour in he coconut milk, dried tamarind and season.
•continue simmer till the chicken is cooked .
•Grind all the ingredients into a paste.
•Combine the paste and mix well with the chicken ,cooked with slow fire.
•Then add in the spices and stir until the chicken is tender.
•After that pour in he coconut milk, dried tamarind and season.
•continue simmer till the chicken is cooked .
0 comments:
Post a Comment