POPULAR METHOD MALAYSIAN COOKING

1.STIR-FRYING: The most popular method in malaysian cooking is stir-frying and the best utensil for kuali or wok. Stir-frying is very easy it is important to remember that oil must be very hot and the ingredients. This is to allow the food to be cooked quickly. To stir fry vegetables in a wok,just add a few tablespoon of oil and when it is hot,toss in the vegetablex and stir using a long- handle ladle. You must stir the vegtables fast to seal in their juices and to keep the vegetables crisp. The dish out and serve hot. If you allow the juices of the vegetables to escape, the vegetbales will turn yellow and become overcooked

RECIPE:

STIR- FRY FILLET OF BEEF WITH DRIED CHILLIES

YIELD : 4 PORTION

TIME: 4 MINUTES

Ingredients:

600g Thin sliced beef tenderloin

4 tbsp Cooking oil

1 tspoon Chopped Ginger

1 tbsp Chopped Garlic

4 tbsp Onion - Diced

2 tbsp Dried Chilies - siliced

4 tbsp Green Bellpepper - diced

4 tbsp Red Bellpepper - diced

3 tbsp Oyster sauce

2 tspoon Black soya sauce

2 tspoon Sugar

3 tbsp Chicken stock

1tbsp Salt to taste

Garnish: Sliced Spring Onion.

Method:
1. Heat up the cooking oil then add chopped garlic, ginger, dried chilies and beef. stir well.

2. Add oyster sauce, black soya sauce and a bit of chicken stock, keep stirring until the beef become tender.

3. Then add vegetables and seasoning.

4. Ready to serve garnish with spring onion.

COOKING CLASS MONTH NOVEMBER 2008

Sempena cuti sekolah, Chef Sabri Culinary Academy memberi tawaran harga murah promosi cuti sekolah untuk anda menghantar anak belajar memasak dengan saya.

Dated: 8/11/2008
time : 10.am - 2.00pm/saturday
Venue: Uitm Shah Alam, Selangor.
Fees : $120.00 perperson
menu: Western Cuisine
10.00am - 11.00am: Basic kitchen Safety & kitchen utensil
menu: Roasted Chicken Sandwiches, Cream of Mushroom & Pumpkin Soup, Spaghetti Cabornara,Beef Goulash,Banana & Mango Milk Shake

date ; 9/11/2008
time: 10.am - 2.00pm /sunday
Fees : $ 120.00 perperson
Menu: Interntional Cuisine
10.00am - 11.00am- Basic Menu Planning.
menu: Apple and Celery salad with Almond, Curry noodle soup, Chicken Kashmir, Lemon rice,Cucumber Raitta. Pandan cream caramel

date; 22/11/2008
time : 10.am - 2.00pm
fees ; $120.00
Menu: Citarasa raja sehari
Menu: Tomato & Cucumber salsa, Nasi Yeman, Ayam Madras, Udang tiga Rasa,Puding Manga & betik

date: 23/11/2008
time: 10.am-2.00pm
fees; $ 100.00
Menu; Asean Speciality
Menu: Tomyam ayam, Young mango kerabu, Steam fish with Chili Asam sauce,Stir-fry beef with Dried chilies

date: 29/11/2008
time 10.00am - 2.00pm
fees; $ 120.00
Menu; International Cusine
Menu: Seafood Cocktail with melon, French Potato salad, Chicken Supreme with Mushroom sauce,Pilaf rice, Chocolate mousse.

For reservation please call: Pn Ema at 019-3974978 0r 03-61874978

PICTURE FROM SPICE ROUTE 1 2007

Gambar ini saya dengan krew tv3 brother Zailan sebagai penerbit,Nasir pemberita , Fikri sebagai juru gambar dan saya sebgai host rancangan tersebut. Kami mengembara dari Morocco, Mesir, Turkey,Yeman dan Syria. Saya membongkar kisar sejarah perdagang rempah dari negara arab mengembara dengan mengunakan unta menrentasi padang pasir gurun sahara,lautan,. Dari sinilalah baru saya tahu bahawa apajua jenis masakan, hotel,top chef kesemua berasal dari timurtengah. Insyallah dengan permintaan penonton TV3 kami sekali lagi akan mencari jejak rempah ke India dan Oman.

PETUA PERAYAAN RUMAH TERBUKA

Terlebih dahulu saya mengucap selamat hariraya adilfitri semoga dimurah rezeki dan setiasa mendapat berkat dari Allah.
Menu yang sesui untuk dihidang pada sanak saudara dan sahabat -sahabat kita adalah seperti berikut.
1. Untuk makan malam, menu tersebut biarlah ringkas seperti beehoon sup,nasi impit, ayam goreng, satay, B.B.Q.
2. Menu yang sesui di hidang waktu petang seperti roti jala, sandwich, ketupat, rendang, mee curry,popiah goreng,tahu sumbat dan lain-lain mengikut citrasa anda.yang paling mustahak buat perancangan yang betul,berapa orang kah tetamu yang ingin anda jemput dan kemudian rancangkan menu sesuai. Pastikan anda mempunyai ruang dapur yang cukup untuk anda bergerak menyediakan persiapan memasak .
3. Adalah lebih baik sekiranya anda dapat menjumput orang-orang yang kurang berkemanpuan seperti keluarga ibu tunggal,anak-anak yatim dan orang tua. kerana mereka ini akan berdoa untuk kejayaan anda.
4. Pastikan niat yang baik-baik dan berdoa semoga tetamu anda mendapat keberkatan pada setiap hidangan yang anda masak.
5. Setiaplah memasak mengikut amalam nabi. seperti mengacau masakan dengan mengikut arah lawan jam. Jangan campurkan aduk makan laut dengan daging atau ayam.
6. Setiap bahan-bahan segar mesti dibasuh dengan air yang mengalir.

Saya nak ke radio IKM nanti kita sambung Lagi

HIDANGAN ISTEMEWA UNTUK TETAMU ANDA

Saya sedia menerima tempahan hidangan istemewa untuk tetamu anda.

yang berminat sila hubungi Puan Ema: 019-3974978. Pesanan hanya untuk di lembah Kelang Sahaja.

Menu:

HIDANGAN RINGAN

1. Sandwich Tuna Mayo: RM 2.00 seorang

2. Sandwich Daging Panggang: RM 3.00 seorang

3. Sandwich Ayam RM3.00 seorang

4. Salad Kentang Mayo: RM 2.00 seorang

5. Salad Manga Muda: RM 3.00 seorang

6. Samosas Goreng;RM 2.00 seorang.

7. Popiah goreng: RM 2.00 seorang

SUP:

1. Cream of Mushroom soup: RM 6.00 seorang

2. Sup Tulang Rusuk berempah; RM 8.00

3. Sup Ayam: RM 4.00

MENU HIDANGAN UTAMA

1. Nasi Tomato dengan Ayam Masak Merah dan Salad Timun Nenas RM 7.00 seorang.

2. Spaghetti sos daging dan herbal RM 8.00 seorang

3. Nasi Dagang dan Acar lobak merah: RM 7.00 seorang.

4. Nasi Mandy Yeman: RM 7.00 seorang

5. Laksa Utara: RM 5.00

6. Kambing Panggang Ala Arab: RM 800.00 seekor

7. Kambing Morroco dan Nasi Yeman: RM 1,200.00 seekor.

8. Pulut Kuning dengan kari ayam dan kentang: RM7.00 seorang

10. Nasi Briani dengan Daging Kuzi: RM12.00 seorang

11. Ayam Panggang berempah: RM 20.00 seekor.

12. Behoon goreng :RM 3.00 seorang

13. Kebab Hot Pepper: RM 15.00 seorang

14. Dalca Kambing: RM 6.00 seorang

15. Mee Kari: RM 5.00 seorang

16. Soto; RM 4.00

17. Nasi Ayam:RM5.00

18. Steak Daging Lada hitam: RM18.00 seorang

19. Sausage Jumbo Panggang sos lada hitam RM 6.00

20. Daging Briani : RM 7.00 seorang

MANISAN:

1. Kuih Tepung Talam: RM o.70

2. Kuih Tepung Talam Ubi: 0.70

3. Kuih Lapis talam: RM0.70

4. Cream caramel: RM 2.00

5. Bread Butter Puding; RM 2.00 seorang

Minimun pesanan hanya untuk 30 orang sahaja.

HOBBY

Masa lapang kalau boring...weekend saya dengan IMG 9 bikes motor club akan ride ke Genting Highland,PD or to Phurket, Thailand. Harley is the best heavy duty bike in the world. Saya juga suka buat collection barangan harley seperti T-shirts,cincin,cap. Hobby yang kedua berkongsi ilmu dengan sesiapa yang memerlukan terutamanya bidangan yang saya minati sudah tentulah Tukang Masak.

COOKING CLASS FOR MONTH OF OCTOBER

Date: 25th october 2008/ 26th October 2008/30th October 2008

Time: 10.00am - 2.00pm

Venue: Uitm Shah Alam

Fees : RM 100.00 per person/ perday

For inquiry please call Ema at: 019-3974978/03-61874978

MENU:

Day 1: 25/10/08- saturday

French Potato salad

Cream of Carrot soup with Garlic Bread

Roasted Chicken Breast " Yeman style"

Stir-fry fillet of beef with ginger

Chocolate chip cookies

Day 2:26/10/08- Sunday

Tomato & cucumber raitta

Lamb Kebab with blackpepper mint sauce

Spagehetti al funghi

Pandan cream caramel.

Day 3: 30/10/08- Saturday

Mixed salad with Thousand Island dressing

Fusion Pizza

Beef Madras

Butter Prawn

Apple & celery Mocktail

WHAT IS PIZZA

It was not until the eighteeth century that the pizza of pizzas-pizza made with tomatoes-first appeared. The reasob for is tardy apperence is the same as thet for spaghetti with tomato sauce,another dish that conquerd naples and wet on to coquer the world. Tomatoes simply werenot intruduced to Europe from the " New for Eurpens to dicover thier culinary value and for Neapolitans in particular to incorporate them into their cooking.

Tomato pizza is thereforce a relatively recent arrival in the history of food. Yet it is this pizza which has gained worldwide popularity and is geneally te image that people have they think of pizza. That there are pizzarias all over the world today attest to its success.

Today's pizza is a piece of leavened dough,usually baked as a round with a wide variety of topping.

Vesions of pizza have been known is southern Italy since ancient times,some topped with olive, seafood, meat and herbs. Made with unleaved dough ,they were eaten by both Greeks and Romans.

HOW TO MAKE A PIZZA BASE:

800g Flour

40g Fresh Yeast/20g dry yeast

125 Lukewarm water

1 tsp Salt

Method;

1. stir the yeast into lukewarm water and let it sit for 10 minutes.

2.Meanwhile,sift the flour into pastry board and make well in the centre.

3. Pour in the yeast and mix well.

4. Make in a ball and make a cross on top with the tip of a knife.

5. Cover the dough with white cloth and let it rest in warm,draught -free place for 1 hour.

TOMATO SAUCE FOR PIZZA ( 250ml)

1kg ripe tomatoes

30ml Olive oil

1tsp Sugar

mixd herbs

Method:

1. Halve the tomatoes and squeeze out the seed and all the liquid or remove them with a spoon.

2. Put the tomato in saucepan with the oil and sugar and cook over low heat for about 7 minutes,stirring frequently.

3. Put the tomato mixture in a sieve and let in drain over a bowl for about 10 minutes,the discard watrey liquid.

4. Replace the bowl and press the tomato mixture through the sieve .

5. If not needed immediately,allow the sauce cool,then refrigerate up to 5days.

PIZZA FOUR SEASON

yield: 2 pieces

200g ready make pizza dough

6 tbsp Tomato pizza sauce

80g Mixed seafood ( Mussel,Prawn, Squid ) Blanched

80g Thin sliced raosted beef or beef bacon

80g Thin sliced fresh Shitake mushroom

80g Can pineapple cut into small cube

abit mixed herbs ( Oregano,thyme,basil,coriander)

100g Mozerella cheese -grated

Mehtod:

1. Preheat the oven with temperature at 220C.

2 Roll the dough and pour with tomato sauce.

3. Top with mixed seafood,roasted beef,shitake mushroom,mixed herbs and cheese.

4. Baked in the oven with temperature 220C for about 10- 15 minutes.