Tag Archives: Oval Shape

Chef at Work CHEF BONG JUN CHOI Mandarin Oriental Part 1

Lai Po Heen Chef Bong Jun Choi

It had been awesome and I had make up my mind to start featuring a series of cooking posting of many great Master Chefs in Kuala Lumpur. For the first posting I would love to share the secrets from Master Chef Bong Jun Choi with you, of course with the consent of the chef himself. Master Chef Bong Jun Choi is a very well known chinese chef in Kuala Lumpur and had trained many fantastic chefs. Currently he is attached with the award winning Chinese restaurant Lai Po Heen at The Mandarin Oriental Kuala Lumpur. As we are going to celebrate the Chinese New Year, Chef Bong himself had created a few delicious recipes for us. In part 1 we will learn on how to create Steamed Chicken and Abalone Bao & Hand Rolled Aromatic Duck.

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Teochew Cooking with Master Chef Tony Gao, Guangzhou – Series 2

Culinarysetting1a

Master Chef Tony Gao from Guangzhou, China is an authentic Teochew cuisine chef with more than 20years of experience and started cooking at the age of 17years old. His appreciation for pure, simple and fresh ingredients is translated into delectable signature dishes that he carefully prepares. Currently he is a visiting master chef at The Mandarin Oriental Hotel, Kuala Lumpur from 1st till 10th May, 2008.

Oyster2

PAN-FRIED OYSTER IN TEOCHEW STYLE

Ingredients

200gm Fresh baby oysters
15gm Spring onions
3nos Chicken egg
150gm Local potato starch
2tbsp Fish sauce
1tbsp Chilli sauce

Oyster1

Method

1. Clean the shelless fresh oysters and drain off excess water. Set a side.
2. Marinade with spring onions, egg and starch.
3. Heat some oil in the wok, wok-fry all ingredients in an oval shape.
4. Beat egg and pour on the side of the oysters. Pan-fry it until cooked.
5. Serve with fish sauce and chilli sauce as condiment.

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