Tuesday, October 30, 2007
Friday, October 26, 2007
.:how's c00king:.
Sushi Making
Sushi Rice
1.Before cooking, rinse rice several times in running water until the water runs clear (this
may take several rinsings).
2.Prepare sushi vinegar (sushi-zu) by mixing rice vinegar, sugar and salt in a small pan. Place
pan on low heat and cook until sugar dissolves.
3.Allow the vinegar mixture to cool.
4.Spread the cooked hot rice into a large plate (or a traditional wooden bowl, called
sushi-oke) by spatula (called shamoji).
5.Sprinkle the vinegar mixture over the rice and fold into the rice by spatula quickly. Do not smash the rice.
6.To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will
give sushi rice a shiny look.
7.After cooling, use the sushi rice immediately.
California Roll (maki-zushi)

Spread Rice over Seaweed (nori)
Place the nori sheet, shiny side down, on the bamboo rolling mat. With water moistened hands (which helps in handling the sticky rice), spread half a cup of sushi rice evenly over the nori sheet, leaving 1" at the top.

Arrange Fillings over Rice
Arrange the sushi roll fillings in a narrow row across the top third of the sushi rice. Leave a space of rice above and below the strip of toppings.

Fold sushi mat over roll
Moisten the top edge of exposed nori with water. Grasp the rolling mat with both hands, thumbs underneath, and fold the close edge of the nori sheet so it overlaps the sushi rice and ingredients.
Roll Sushi Tightly with Mat
Roll tightly with firm pressure using the rolling mat. Lift the mat slightly and finish rolling until the edge closest to you meets the rice free edge at the far end of the nori. Overlap the moist edge of the nori sheet to create a seal.

Remove Sushi Roll from Mat
Use the rolling mat to shape and square up the sushi roll by pressing gently along the tops and sides of the roll. Remove the sushi roll from the bamboo mat, and place the roll seam side down on a cutting board.
Slice Sushi Roll into pieces
Sushi is best sliced using a carbon steel Japanese style knife. After the knife is moistened in water/vinegar, cut the nori rolls into six or eight equal pieces. (Cut the roll in half, then each half in thirds or forths.) Use a swift back and forth cut for best results.
Sushi Rice
- 3 cups Japanese style Sushi Rice
- 3 1/4 cups Water
- 1/3 cup Rice Wine Vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
1.Before cooking, rinse rice several times in running water until the water runs clear (this
may take several rinsings).
2.Prepare sushi vinegar (sushi-zu) by mixing rice vinegar, sugar and salt in a small pan. Place
pan on low heat and cook until sugar dissolves.
3.Allow the vinegar mixture to cool.
4.Spread the cooked hot rice into a large plate (or a traditional wooden bowl, called
sushi-oke) by spatula (called shamoji).
5.Sprinkle the vinegar mixture over the rice and fold into the rice by spatula quickly. Do not smash the rice.
6.To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will
give sushi rice a shiny look.
7.After cooling, use the sushi rice immediately.
California Roll (maki-zushi)

Spread Rice over Seaweed (nori)
Place the nori sheet, shiny side down, on the bamboo rolling mat. With water moistened hands (which helps in handling the sticky rice), spread half a cup of sushi rice evenly over the nori sheet, leaving 1" at the top.

Arrange Fillings over Rice
Arrange the sushi roll fillings in a narrow row across the top third of the sushi rice. Leave a space of rice above and below the strip of toppings.

Fold sushi mat over roll
Moisten the top edge of exposed nori with water. Grasp the rolling mat with both hands, thumbs underneath, and fold the close edge of the nori sheet so it overlaps the sushi rice and ingredients.

Roll tightly with firm pressure using the rolling mat. Lift the mat slightly and finish rolling until the edge closest to you meets the rice free edge at the far end of the nori. Overlap the moist edge of the nori sheet to create a seal.

Remove Sushi Roll from Mat
Use the rolling mat to shape and square up the sushi roll by pressing gently along the tops and sides of the roll. Remove the sushi roll from the bamboo mat, and place the roll seam side down on a cutting board.

Sushi is best sliced using a carbon steel Japanese style knife. After the knife is moistened in water/vinegar, cut the nori rolls into six or eight equal pieces. (Cut the roll in half, then each half in thirds or forths.) Use a swift back and forth cut for best results.
Thursday, October 25, 2007
.:where's c00king:.

I got to learn a lot of things. I told myself to try my best to experience each and every single station in the operation. It is not a matter of gender, it is your attitude that matters.
30th July - 4th August
I was posted to work as a Garde-Manger. I had to remember all the Salads, Sandwiches and some other dishes relating to appetizers or starters.
6th August - 11th August
I was then posted to work as a Potager and a Saucier. As a saucier, which was the 'step' just before Aboyeur (where the food would be picked) it was amazing to see how the system worked. The work flow was smooth.
13th August - 18thAugust
I was posted to work as an Entremettier. I searched and thought of new recipes on how to come up with new starch and vegetables to accompany the main courses.
20th August - 25th August
I worked with two other friends and did staff meal for our friends in another class. They had their Event Catering at Charcoal. We discussed and created new dishes. It was a good practice.
27th August - 1st September
I had the chance of working as an Aboyeur. It was not that tough but it was not as smooth on the weekends than on the weekdays.
3rd September - 8th September
I was posted to work as a Potager.
10th September - 15th September
I was posted to work as an Entremettier.
17th September - 22nd September
I was posted to work as a Fryer.
24th September - 29th September
I was posted to work as a Griller. In fact, I actually requested to work in that station. My goal was to get a hands-on in each and every station during my outlet attachment.
Overall, I had a great time. I get a rough idea of how kitchen life is. It may be different and twenty times more tougher than what I had experienced in school's outlets. But I am sure that I can make it. It was fun working with my friends and the Chefs. I had learnt a lot of new things and new dishes. I had learned how to apply my ideas and create new presentations. The Chefs also taught me a few things. I am thankful and grateful to the two Chefs who had willingly taught me and guided me.

.:where's c00king:.

There were about 20 of us. We were given a budget and had to come out with a menu, promote it and market it. We sold tickets and had won quite a lot of customers. We had 419 customers dining in at Sha Villa, Rosette (where we held our event).


Our special soup, Cappuccino Shroom, consisted of fresh chicken stock, fresh button mushrooms and fresh shitake mushrooms. During pick-up time, it was then topped with foam and garnished with cocoa powder. Simply delicious!


The Dessert and the Petit Four were done by a few students from the Pastry Class. Our dessert was named, Strawberry Classic with Melba Sauce. Customers were then served with Coffee or Tea accompanied with Petit Four.


Simplicity-Simple But Not That Simple!
*Three cheers to my team members!
Tuesday, October 23, 2007
.:what's ambition:.

So what will I become in 5 years down the road? Who knows? Maybe a good, faithful wife? Perhaps an inspiring Chef? Or it could be both! Simply a good and faithful wife who is also an inspiring Chef.
Actually I ever thought of becoming either a Celebrity Chef or the Owner of my own Restaurant. Or probably start up a business with my husband!
I am currently studying a Culinary Course in Singapore. After completing the whole Diploma in Culinary Skill course, I would like to gain as much experience as possible. For example working with different Chefs or working in different departments or different kitchens.
One reason why I choose to work first instead of further studying is because I have to earn enough money before I can afford to fork out for the school fees. While working, I can decide whether to further study, when to further study and where to further study or to carry on working.
I will carry on in this Food & Beverage line as I really have been enjoying myself. Cooking out a dish is simple, but cooking out a scrumptious dish and presenting it in a more appealing way is challenging. Cooking is like singing, if one has no passion in doing the things he or she is doing, there will be no 'feel'. Cooking does not require talent but it does require passion. I love to cook dishes and present it in a unique and creative way. One thing I like about Fine-Dining is the way the food is presented. The presentations are absolutely satisfying!
It is impossible to stop learning. Even if one day when I come to a point in life that I could let my husband be the breadwinner, I could still cook up some wonderful dishes for him and/or the family. Besides, I could teach others how to cook in institutions or even take part in competitions! Ha, who knows?!
Monday, October 22, 2007
.:what's c00king:.

This is the easiest healthy soup I had ever cook. The main ingredients are, of course, potato and apple.
Apple crisp, the best accompliment for this soup. The apple is slice thinly and coated in sugar syrup and send to the oven for baking. It is then left to cool when the desired colour is achieve. While it cools it will harden and thus, Apple Crisp!
Thursday, October 18, 2007
.:what's c00king:.

A shot of a dish I had created for my school's Comprehensive examination.
It is Stuffed Chicken Breast (which is stuffed with sauteed carrot, celery and mushrooms & rolled with a strip of turkey bacon).
Wondering what's the starch? It's Yam Cake!
Hmmm... what about that golden brown thingy behind the rolled chicken? It's a garnish that I had made using Parmesan Cheese (powder form).
This dish is then served with Orange Cream Sauce.
Absolutely scrumptious!
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