KELAS MASAKAN TERKINI/ LATEST COOKING CLASS WITH CHEF SABRI FOR MONTH OF AUGUST 2008

8 th August 2008/Saturday/ 10.00am - 4.00pm
Tempat/ venue: Heritage Hotel Ipoh
Yuran/ Fees: RM 200.00
Tajuk /Subject: Makanan Sihat lagi berkat/ Healthy Cuisine
1. Basic kitchen Hygiene and Sanitation
2. Ukiran Buah-Buahan/Fruit Carving
3. MENU: Cream of mushroom soup/ chicken chop/stir-fry beef with dry chili/Nasi Yemmen/Cream caramel/Banana& Mango Milk Mocktail.

30th August 2008/Saturday/10.00am- 4.00pm
Tempat/venue: Hotel Uitm Shah Alam
Yuran/ Fees: RM 250.00
Tajuk/ Subject: Citaras Antara Bangsa/ International Cuisine
1. Basic Menu Planning and Recipe costing
2. Cara membuat hiasan makanan/ how to garnish
3. MENU: Basic Mayonnaise & Variation of Sauces, Arabic roasted Chicken,Grilled Beef with Baked potato,Yee mee, English bread pudding,Special fruit cocktail

Pls contact: PN Ema- 019-3974978

NEW RECIPE

PENANG CHAR KUAY TEOW
SERVING: 4 PORTION
800g Flat rice noodle
400g Fresh Prawn/ udang segar
100g Beansprout/Taugeh
8 nos Whole Egg/telur
100g Chive - sliced/ Kucai
4 tbsp Chopped Garlic
100ml Cooking Oil

CHILI PASTE
100g Chili Paste / Cili boh
2 tbsp Garlic - chopped
100g Prawn shell / Kulit udang
1/2 cup Water/ Air
Method: Heat up the oil, saute garlic then add prawn shell, chili paste, water and let it simmer till sauce become thick, add seasoning

SOY SAUCE
1 cup Chicken stock/ Air rebusan ayam
1 tbsp Black soya sauce/ Kicap Pekat
8 tbsp Sweet soya sauce or light soya sauce / kicap manis kipas udang
2 nos Garlic/ 2 ulas bawang putih
2 tbsp Oyster sauce/ sos tiram
1 tsp Salt
Method: Combine all the ingredients , let it boil then simmer for 10 minutes, adjust seasoning


Overall method / stir- fry kuay toew for 1 portion.

1. Heat up the oil, add 1 tsp garlic, prawn then saute till golden brown.
2. Add chili paste and flat noodle, stir well.
3. add 3 tbsp soy sauce, keep stirring the lasty add bean sprout and chive.
4. Keep stir for 1 minute, remove from the wok.
5. Ready to serve garnish with sliced red chili,

HOW TO BE A GREAT CHEF

POSITIVE ATTITUDE TOWARD THE JOB
in order to be a good professional cook. you have to like it and awnt to do it well. A cook with a positve attitude works quickly,efficently, neatly and safely. Professionals have pride in their work and want to make sure that the work is something to be proud of.

STAYING POWER
food service requires physical and mental stamina,good health, and a willingness to work hard and long hours. You may be working evening and weekends when everyone else is playing.

ABILITY TO WORK WITH PEOPLE
Food service work is teamwork,and its essential to be able to work well on a team and to cooperate with your fellow friends. In the old days, many chefs were famous for their temper tantrums. Fortunately, self -control is more valued today.

EAGERNESS TO LEARN
There is more to learn about cooking than you will learn in lifetime.But isnt great to try? The great chef in the world are the first to admit that they have more to learn and keep working, experimenting and studying. The food service industry is changing so rapidly that itb is vital to be open to new ideas.

EXPERIENCE
There is no substitute for years of experience studying cooking principle in books and in schools can get your career off to a running start. You may learn more about basic theories from your chef instuctors than you could in several years of working your way from washing vegetables. But if you want to become an accomplished cook, you need practice,practice and more practce. A diploma will not make you a chef.

........will be continue... i need to finish my 3rd recipe book.. see you a gaing wish you the best and good luck.

MALAYSIA CHEF BOLEH....

MALAYSIAN NATIONAL CULINARY TEAM WON 3RD PLACE IN INTERNATIONAL CULINAIRE COMPETITION IN VIENNA ,AUSTRIA AND CULINARY WORLD IN LUXEMBOUG 2002. I WAS TEAM MANAGER ......YES MALAYSIA BOLEH.....