Tag Archives: Wheat Flour

KOUFU Garden Shoppe One City

Koufu 5
Premium Red Wine Noodle Soup

Well tucked at the end of USJ also in between Subang and Puchong we found this up coming attraction the Garden Shoppe One City. Before the Mall opens, we found yet another interesting delicious Fook Chow cuisine boiling along the shop lots called KOUFU. This red painted eatery is easily to detect and hardly not to notice yet the ambient inside is modest and simple. I just easily fall for this place as the food here is very authentic, delicious, comfort and affordable.

read more »

A Teochew Date with Master Chef Michael Chew at Zuan Yuan

teochew6
Master Chef Michael Chew at Zuan Yuan, One World Hotel

It had been a relax weekend and yet full of drama but everything had been well sorted. Last weekend I meet up with celebrity Chef Martin Yen at the world trade center PWTC, he was truly awesome and charmed his audiences with such a delight that filled with warm smile. As for a fabulous cuisine I had a Teochew date with Master Chef Michael Chew at Zuan Yuan, One World Hotel. That night was such an amazing night filled with taste and laughter as the lady guests was teasing this charming young handsome chef, Chef Michael.

read more »

Chef at Work CHEF BONG JUN CHOI Mandarin Oriental Part 2

Chef Bong 1

On the last post of Chef at Work, Chef Bong of Mandarin Oriental Kuala Lumpur had Showed us on how to make chicken and abolone bao and also hand rolled aromatic duck, while in this post Chef Bong will bw showing us on how to create a lovely and refreshing oven baked coconut sea treasure broth with pastry crust. I adored this recipe as the broth prepared by Chef Bong came with a fragrant coconut aroma, it was indeed very smooth and pleasant in taste! just perfect. In addition, Chef Boong will also be sharing his simple red snapper dish with a twist of flavour.

Chef Bong 2

Oven Baked Sea Treasures in Coconut Broth with Pastry Crust

Ingredients

A
150gm Crab meat
150gm Sliced fish maw
100gm Sliced dried scallop
80gm Sliced top shell
3 litre Supreme chicken stock

Chef Bong 3

B (Pastry Crust)
750gm Wheat flour
20gm Salt
150gm Butter
450gm Water

Chef Bong 4

C (Supreme Chicken Stock)
5kg Water
3kg Chicken bone
500gm Chicken feet
50gm Yeok chok herbs
50gm Sar sam herbs
10gm White pepper
1no Onion fried

Chef Bong 5

Method

1. Braise all the ingredient A with chicken stock and thicken with corn starch and 2 tbsp water
2. For Pastry crust : Mix well all the dry ingredients with water and fold dough with butter, turn three times and set a side for 10 minutes in between the turns
3. Chill for 1 hour
4. Roll out the dough 2mm and cut into round shape 2-3cm longer then the coconut diameter
5. Cut off the top of the coconut and add all ingredients A into the coconut and cover it with pastry puff
6. Baked in the oven at 180C for 10mins, reduce the temperature to 160C and continue baking for another 10 minutes

Chef Bong 6

Pages: 1 2

Related Posts Widget for Blogs by LinkWithin