MENU 5
Tehee~~
After a week now it is our turn to be in kitchen again! yay~ i am so excited..
Yesterday was menu 5 and i was being a commis for my friend. Since we are in menu 5 and 6, and this is our last kitchen after all, so yeah.. Chef Zamri put us for 1 pair and he chose for us our partner which is very good coz u can be in the partner that you never been before and you will be more stronger and confident of yourself.
Well, short saying, my chef did minestrone soup for her appetizer and pan-fried sea bass with stir fry vege and carrot puree. Too bad she didnt prepare good for the soup coz chef said it was too thick but actually we put more stock before serve but yes too much arborio inside that make the soup ticken and ticken and become very thick when he saw it.
For the appetizer garnish i do parmesan stick for her. It was amazing coz I never made after i was being commis last 2 year perhaps so been long time and i still can do it well, not bad though.
Parmesan stick : parmesan, parchment paper, a bit chop parsley, and microwave.
Minestrone :
1.chopped garlic, onion, flower the carrot, slice button mushroom
2.Saute the onion and garlic, carrot and button mushroom till wilt and put the tomato paste and fish stock,
then reduce it till the vege soft and put the rice.
Then for the main course : Pan seared sea bass, with stir fry baby lai pak with mushroom and cherry tomato, carrot puree and couscous.
Chef said for couscous, it must be cooked in steam way, the water only just enough to cover the rice, not too much and not too dry. must no be so much bloom. Steam about 5 mins and after cook, put hard butter on it and let it melt to give shiny.
The baby lai pak actually no need to be cut, coz there is a shape of the vege already or if wanna cut, better arrange it nicely.
She used lemon butter sauce : Lemon concentrate + butter let it reduce, seasoning
The carrot puree, my friend said I actually do not need to put too much water coz it will be too watery. just soft carrot that has been blanched, a bit cream. High speed. it will be smooth texture.
At the end yeahh not bad but the color was not so good and not so good for plating.. voila~
After a week now it is our turn to be in kitchen again! yay~ i am so excited..
Yesterday was menu 5 and i was being a commis for my friend. Since we are in menu 5 and 6, and this is our last kitchen after all, so yeah.. Chef Zamri put us for 1 pair and he chose for us our partner which is very good coz u can be in the partner that you never been before and you will be more stronger and confident of yourself.
Well, short saying, my chef did minestrone soup for her appetizer and pan-fried sea bass with stir fry vege and carrot puree. Too bad she didnt prepare good for the soup coz chef said it was too thick but actually we put more stock before serve but yes too much arborio inside that make the soup ticken and ticken and become very thick when he saw it.
For the appetizer garnish i do parmesan stick for her. It was amazing coz I never made after i was being commis last 2 year perhaps so been long time and i still can do it well, not bad though.
Parmesan stick : parmesan, parchment paper, a bit chop parsley, and microwave.
 |
| Minsetrone (mushroom, carrot, cucumber,arborio rice) with deep fried wantan and parmesan stick |
1.chopped garlic, onion, flower the carrot, slice button mushroom
2.Saute the onion and garlic, carrot and button mushroom till wilt and put the tomato paste and fish stock,
then reduce it till the vege soft and put the rice.
Then for the main course : Pan seared sea bass, with stir fry baby lai pak with mushroom and cherry tomato, carrot puree and couscous.
The baby lai pak actually no need to be cut, coz there is a shape of the vege already or if wanna cut, better arrange it nicely.
She used lemon butter sauce : Lemon concentrate + butter let it reduce, seasoning
The carrot puree, my friend said I actually do not need to put too much water coz it will be too watery. just soft carrot that has been blanched, a bit cream. High speed. it will be smooth texture.
At the end yeahh not bad but the color was not so good and not so good for plating.. voila~
Comments
Post a Comment