BODY POWER

ENERGY FOODS FOR HEALTHY BODIES

As societies have become more urbanized and developed, so the number of people suffering from the effects of hearts disease,strokes and cancer has increased.At the root of these changing health pattern is the move away from a diet based on grain,fruit and vegetables to one based on processed foods,fat,sugar and animal produce.

The scientitif evedence is clear: if we want to have healty bodies , we should change our food focus and put fresh fruit, fresh vegetables,pulses and whole grains back in the centre of our plate.

Take care your healt .......always be happy...for chef in large size of kitchen i would like to advised control you diet.

CHEF SABRI CULINARY & ARTS ACADEMY

COOKING CLASS MONTH OF JULY & AUGUST08

JULY 27./SUNDAY

Time : 10.00am -3.00pm

Venue: Uitm Shah Alam

Fees : RM 250.00

Subject : Kitchen safety & Sanitation/ Vegetable carving ( hands on )

Menu : 6 course international set Dinner

Reservation at : 019-3974978

AUGUST

AUG 13

Time: 10.00am - 2.00pm

Venue: no 72, Taman Sunway Batu Caves

Fees : RM 250.00

Subject : Basic Ice Carving ( Hands on )

Reservation at : 019-3974978

AUG 16/SATURDAY

Time : 10.00am - 3.00pm

Venue: Chef Farid bakery Academy, Taman Melawati,Ulu kelang

Fees: RM 150.00

Subject: fruit carving/Basic Cooking method

Menu: 5 course Asean set menu

AUG 25/ MONDAY

Time : 9.00am - 5.00pm

Venue: Haritage Hotel Ipoh

Fees: RM 350.00

Subject: Menu Planning,Buffet Cold Display

Menu: 7 course International Set Menu

Reservation: 019-3974978

AUG 28/THURSDAY

Time : 9.00am - 5.00pm

Venue : Johor Bahru

Fees : RM 350.00

Subject ; Makanan bersih, Halal, lagi Berkat

Menu: 7 course Malaysian Cuisine

Reservation: 019-3974978

SHOOTING WITH TV3 CREW IN EGYPT

Saya buat pengambaran di Piramid dan mengkaji mayat Firaun, Tahukah anda bertapa istemewanya rempah ratus, Tahukah anda bagaimana cerita mayat Firaun diawet dengan mengunakan rempah...hhh biar saya cerita, Mayat di awet selama 40 - 70 hari. Proses awal organ dalaman seperti hati, limpa, di awet dalam bekas beasingan, manakala seluruh bahanya akan di salut dengan garam natron selama 40 hari kemudian 70% air dalam badan akan keluar dan barulah badan akan kecut sepenuhnya.

setelah itu barulah badannya disalut dengan serbuk kulit kayu manis,kemian,serbuk kayu cedar wood, madu lebah dan serbuk rempah campuran. kemudian barulah mayat tadi dibalut dengan kain putih dengan 10 ke 15 lilitan. selepas itu mayat tersebut di hias dengan barangan berharga seperti intan, berlian, crown, senjata ,kunci hidup dan patung binatang sperti itik angsa,kuncing,ikan,,.lepas tu disimpan dalam peti besi yang anda liaht sekarang. Menurut kepercayaan mereka, merekan akan hidup semula di alam lain bersama binatang tersebut....

itulah,,,,sedikit pengalaman yang chef boleh cerita,,,,,untuk kita kongsi bersama.....lepas ini saya akan ke Oman dan India untuk 2 season. Kalau anda nak tahu lebih lanjut saksi Spice Route di TV3 setiap hari Isnin Jam 7.30 malam......

sekian terimakasih.

RIDE TO PHUKET BIKE WEEK WITH MY HARLEY 07

WHILE YOU IN THE KITCHEN WITH HOT FIRE......GIVE ME A REST...BOSSSSSS, I NEED RELIESE MY STREES ON HIGHWAY.....RIDE FROM KL....TO PHUKET. OK CHEF I APPROVED YOUR LEAVE...ENJOY WITH YOUR BIKERS BROTHER HOOD .....YESSSSSS LAMBA CHICAGO....MILANO,

SHOOTING WITH TV2 DENGAN PRODUK S&P SANTAN

Exprience shooting with TV2 crew to promote S&P santan ( Coconut Milk Powder ) and sponsor by S&P santan. This cooking talkshow i has a host inviting best celibrity chef in Malaysia to share their recipes by using s&P santan milk powder. Gambar ini semasa saya buat rakan dengan Chef Pilihan S&P santan untuk TV2.

RESIPI : AYAM MASAK MERAH/BRAISED CHICKEN IN TOMATO SAUCE

Yield : 4 person

Bahan/Ingredients

800gm Ayam di potong 4 / Chicken cut into 4 portion

6 tbsp Minyak Masak/ cooking Oil

40g Halia- di hiris/ Ginger young- sliced

20g Bawang putih- dihiris/Garlic sliced

80 g Bawang Merah - di cincang /Shallot - chopped

2 helai/pcs Daun Pandan/ Pandan leaf

10g Kulit Kayu Manis / Cinnamon stick

5 biji/nos Buah Pelaga/ Cardomon

3 biji/nos Bunga Lawang/ Star Anise

2 biji/nos Bunga Cengkih/ Clove

2 tbsp Pes cili/ Chili Paste

4 tbsp Sos Tomato/Tomato Ketchup

8 tbsp Sos Cili/ Chili Sauce

1/2 cup Air rebusan Ayam/ Chicken Stock

4 tbsp S&P serbuk Santan / Coconut Powder

2 nos Tomato potong wedge/ cut into wedge

2 nos Cili Hijau di potong 2/ Green chili cut into 2 pieces

3 tbsp Gula Sugar

2 tbsp Garam/salt

1 no Air Limau nipis/Lime Juice

Cara/method:

1. Panaskan minyak tumis bawang putih, halia, bawang merah,daun pandan dan kacau hingga naik bau dan berwarna perang, kemudian masukan 4 serangkai/ Heat up the cooking oil add ginger, garlic,shallot, pandan leaf and saute until golden brown and add star anise,cardoamon, cinnamon, clove.

2. Masukan sos chili,pes cili, tomato dan kacau selama 3 minit/add chili sauce, ketchup,chili paste and keep stirring for 3 minutes.

3. Masukan isi ayam isi ayam , air rebusan, serbuk santan dan kacau hingga sauce menjadi pekat atau biarkan renih hingga isi ayam masak/Add chicken meat.stock, coconut powder and stir well, then let it simmer until the sauce become thick and chicken is tender.

4. Akhir sekali masukan air limau nipis, tomato, chili hijau, garam dan gula secukup rasa/ lastly add lime juice, tomato wadge, green chili and season with salt and sugar.

5. Sedia di hidang,hias dengan daun pudina/ready to serve garnish with mint leaf.

SHOOTING DI MORROCO FOR TV9 - SPICE ROUTE

Pengalaman shooting di Morocco, penduduknya kebanyakan ugama islam, mereka sungguh baik hati dan peramah. Ada banyak tempah-tempat bersejarah seperti Universiti islam yang pertama di berasal dari Fez, Marrocco. Saya pergi buat penyelidikan pokok Saffron atau Koma-koma. Katanya the best Saffron datang dari sini. Bentuk bunga Saffron seperti bunga orkid yang berwarna ungu tapi pokoknya tumbuh di musim sejuk seperti pokok bawah putih, Setiap bunga hanya terdapat 3 helai debunga yang dipanggil Saffron. 14 debunga saffron bersama 1gm dan 14,000 debunga bersamaan 1 kg. Saffron biasanya digunakan dalam menu masakan Morrocco seperti Targine, Tangiyah dan bubur lambuk yang di panggil Hairra biasanya di hidang waktu bulan ramadan. Saffron juga boleh digunakan sebagai minuman seperti teh.....emmmh sedap tau..saya dah rasa. Insyallah saya akan tulis resipi nya bila ada kelapangan.

Enjoy shooting with TV3 crew in Marrocco, people is very friendly.
Saksikan rupa pokok saffron seperti di atas.

RECIPE OF THE MONTH - JULY 08

KEK OREN/ORANGE CAKE

Bahan-bahan/ Ingredients

250 g Mentega/ Unslated Butter

1 Cwn/cup Gula Kastor/ Sugar

4biji/nos Telur/Eggs

4 sudu makan/tbsp Oren Marmalade

55 g Buah-buahan kering/dry fruit

3 cawan/cups Tepung naik sendiri/self rising flour

1 cawan/cup Suhu/UHT milk

2 biji/nos Kulit oren di sagat/Grated orange skin ( zest)

Cara/method:

1. Pukul gula dengan mentega hingga kembang/ Beat sugar with egg till cremy.

2. Masukan telur satu per satu dan pukul lagi/ add egg the beat and mix well.

3. Masukan semua bahan-bahan dan kacau hingga rata/ add all other ingredient and mix.

4. Panaskan ketuhar pada suhu 150C/350F/ reheat the oven with temp 150C/350F.

5. Masukan adunan dalam loyang/ pour the mixture in cake mould

6, Masukan ke dalam ketuhar/ put in the oven.

7. Bakar selam 1 jam/ bake in the over for 1 hours.

8. Setelah masak biarkan sejuk , barulah dihiris/ let it cold then slice.

AYAM GORENG BEREMPAH/SPICY CHICKEN WING

Bahan-bahan/Ingredients

1kg Kepah Ayam di bersihkan/ Chicken Wing- cleaned

60g Halia di cincang/Ginger- chopped

80g Bawang putih di cincang / Garlic - chopped

10 helai/pcs Daun Kari/ Curry leaf

100g Serbuk kari ( Daging )/ Meat curry powder

20g Jintan Manis/ Caraway Seed

6 sudu makan/ tbsp Oyster sauce

2 biji/nos Air Limau nipis/ Lime Juice

3 sudu makan/Tbsp Sugar

1 Sudu Makan/tbsp Serbuk Pati Ayam/Chicken seasoning powder

2 sudu makan/ Tbsp Garam secukup rasa/ salt to taste

2 biji/nos Telur/ whole egg

Cara/ Method:

1. Masukan bahan-bahan dalam mangkuk, gaul hingga rata dan perap selama 30 minit/ combine all the ingredients, mix well and let it marinade for 30 minutes.

2, Panaskan minyak dan goreng hingga garing/ heat up the cooking oil and deepfry until golden brown or crispy.

3. Hidang dengan sos cili dan kentang goreng/served with chilli sauce and French fries.

SARSIKAN SPICE ROUTES DI TV9

Rancangan ini saya sebagai host& chef mengembara ke Yemmen, Mesir, Turkey, Oman, Morroco untuk mencari perjalanan rempah ratus sejak awal kurun ke 16, Cerita selanjutnya anda saksilah sendiri di TV9 setiap hari isnin jam 7.30 mlm.

HOBBY

LIVE TO RIDE ON HARLEY............BORN TO BE BIKER CHEF....

COOKING WORKSHOP WITH CHEF SABRI

Tarikh/ Date : 27/7/2008
Masa /time : 10.00am - 4.00pm
Tempat / venue ; Uitm Shah Alam Kitchen
Yuran/ Fees : RM 180.00 ( Hands on )

program:
10.00am Kitchen Safety/hygiene and Menu Planning
10.30am Preparation for Spring roll with Chili sauce
11.15 am Preparation of Cream of Mushroom soup with Sweet Corn
12.00pm Roasted whole Chicken with Rosemary Sauce and garlic Mashed Potato
12.30pm Stir-fry Beef with Almond and dried chillies, Steamed Fish with Ginger
1.00 pm Garlic Mashed Potato

1.30 pm Bread pudding with date and Vanilla sauce

2.00pm Certificate presentation by chef sabri

Berminat sila hubungi/Please contact: Pn Ema at 019-3974978