Tag Archives: Chinese Celery

Smart Kitchen Cooking Workshop with Philips

Smart Kitchen Cooking Workshop with Philips 12
My team (myself and Jennifer Khoo of chasingfooddreams.com) with Celebrity Chef Marina Mustafa

At recent I was invited to a smart kitchen cooking workshop at Philips Centre with Celebrity Chef Marina Mustafa and I was put into a great task, a hands-on cooking over 4 recipes. I thought the day at the workshop would be a nightmare but it was one of the most fun and less stress session as cooking was put to ease as ABC !

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QUINTESSENTIALLY CANTONESE | ATRIUM CAFÉ, Sunway Resort Hotel & Spa

Pyramid Tower Hotel’s Atrium Café presents a perennial favourite in Chinese cuisine.  “Quintessentially Cantonese” takes the spotlight within its daily buffet dinner from 2 to 16 March 2009.

Deriving their cue from the Canton region, Atrium Café’s chefs draw upon a diversity of ingredients which are incorporated into cooking styles that preserve the freshness and natural flavour of the food. Begin the palatable feast with steaming bowls of time-honoured “Old Fire-Cooked Soups” as it is known in Cantonese. The soup owes its name to its cooking style which entails slow-cooking over mild fire for several hours until a deliciously tempting aroma is yielded. A common Cantonese practice to consume soup before a meal, relish four piping hot choices; Double-Boiled “Kok Choi” and Goby Fish Soup with Honey Dates, Double-Boiled Pumpkin Chicken Soup with Dried Oyster and White Fungus, Double-Boiled Winter Melon Chicken Broth with Dried Scallop and Mushroom and Double-Boiled Water Crest Soup with Two Types of Almonds.

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Teochew Cooking with Master Chef Tony Gao, Guangzhou – Series 6

WINEGLASSa

Mandarin Oriental, Kuala Lumpur is the perfect place to stay, whether for business or pleasure. Located adjacent to the world famous, 88 storey Petronas Twin Towers, with far reaching views overlooking the lush 50 acre KLCC Park.

The hotel rooms, suites and apartments are truly extravagant. Their restaurants and bars, award winning and innovative. And their spa and leisure facilities are a relaxing diversion from the hustle and bustle of the city. Over 300 original works of art feature throughout the hotel. Ancient and contemporary artefacts contrast, yet complement, the high specification technology to be found in every guest room and meeting room.

HandMadeTwinBall1

CHEF’S HAND MADE TWIN BALL

BEEF BALL

Ingredients

600gm Beef rump meat
5gm Fried garlic
10gm Starch
1/2tsp Salt
1/4tsp Sesame oil
10gm Chinese celery
1tsp Chicken powder

Method

1. Marinade and blend beef with seasoning.
2. Add superior starch and mix well. Form beef into round shapes.
3. Boil the beef ball in water until cooked.
4. Arrange nicely in a bowl. Spread chinese celery and fried garlic. Then, serve hot.

FISH BALL

Ingredients

600gm Fish Meat
10gm Starch
1nos Chicken egg white
1/2tsp Salt
1/4tsp Sesame Oil
1/4tsp pepper powder
1tsp Chicken powder

Method

1. Marinade and blend fish with seasoning.
2. Add egg white and superior starch and mix well. Form the fish into round shapes.
3. Boil the fish balls in water until cooked.

Teochew Cooking with Master Chef Tony Gao, Guangzhou – Series 4

lAI pO HEEN

An elegant Chinese restaurant specialising in contemporary Cantonese delicacies and dim sum. The décor is reminiscent of the grand ancestral homes of Chinese-Malaysian tycoons from the turn of the century. The elegant décor is redolent of the great ancestral homes of 19th Century Chinese tycoons, with Asian artefacts and ornate chandeliers. The atmosphere is theatrical, thanks to our hierarchy of Chinese chefs, who showcase their skills in the open kitchen with a display of their culinary skills at their flaming woks. Seven exquisite private rooms allow our guests an intimate ambience for private gatherings.

But wherever you sit, the menu is exquisite – think delicate Crepe Durian Pancakes and Black Pepper Beef Tenderloin

TeoChewCombination1

TEOCHEW COMBINATION PLATTER

A. FRIED PRAWN DUMPLING

Ingredients

450gm Fresh prawns
50gm Water chestnuts
10gm Spring onions
1nos Egg
10gm Flour
1gm Szechuan pepper powder
1tsp Chicken seasoning powder
1/2tsp Salt

Method

1. Cut the prawns into dice and ass to a bowl, season to taste.
2. Add water chestnuts, spring onions and diced chicken breast chopped. Finely mix all ingredient until smooth. Add egg, bread flour and mix well. Shape into round pieces.
3. Heat some oil in the wol and deep fried until golden brown.

B. FRIED MEAT BALL

Ingredients

50gm Diced chicken meat
2pcs Beancurd skin
400gm Diced water chestnut
30gm Chinese celery
1gm Five spice powder
1tsp Chicken seasoning powder
1nos Egg
1/2tsp Salt
200gm Diced white radish

Method

1. Soak the white radish in salt water, drain and set aside.
2. Dice water chestnuts, chinese celery, garlic, diced chicken meat finely and add five spice powder, seasoning and salt. Mix well.
3. To arrange nicely on the beancurd skin. Then roll it.
4. Cut in 3cm pieces and toss in starch, deep-fry until golden brown.

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