BREAKFAST

BREAKFAST

 ( SCRAMBLED EGGS,

NASI LEMAK WITH SAMBAL TUMIS IKAN BILIS AND ROTI CANAI )

Hello Everyone ! How are you today? Today we will present you how to make breakfast. What is breakfast? Breakfast cookery is an important area that is too often overlooked. Knowledge of breakfast cookery involves a varied background in many phases of cookery including meat, fish, potatoes, various batters, eggs, bakery, cereal, fruit, juices and many others.

Types of Breakfast

1. Continental Breakfast - This breakfast is often a modified American breakfast and it is usually consists of juices or fruits, coffee, tea, toast,  or light pastry and involves no heavy cooking.
2. American Breakfast - A variety of hot and cold courses is offered. It usually consists of fruits, juices, porridge, cereals, fish, egg dishes with bacon, sausage, variety of bread, toast and hot beverages.
3. Malaysian Breakfast - Combination of light or simple and heavy breakfast. Example of Malaysian breakfast are nasi lemak, lontong, boodles soup sometimes pastry or bread and many others.

Components of Beakfast

1. Juices - fresh , canned and frozen
2. Fruits - All year round , seasonal , compotes
3. Coffee - Regular coffee , descaffeinated cofee
4. Tea 
5. Chocolate 
6. Milk 
7. Cereal
8. Pastries
9. Batter product - Pancake , waffles , french toast

~SCRAMBLED EGG~

Serve : 1 Person

Preaparation time : 15 Minutes

Ingredient :

2 no of eggs

15gm of clariffied butter

50ml of fresh milk

seasoning as needed

Method :

1. Break the eggs in a bowl. Add in milk ans seasoning. Mix them throughly.
2. Heat the clarified butter in a pan.
3. Add the mixture. Stir them with a wooden spoon until they are soft and creamy.
4. Serve the scrambled egg on toast with appropriate accompaniment and garnishes.

Equipment :

Frying pan, Wooden spoon, Bowl, Wire whisk / fork, Plate

Tips : You can serve the scrambled egg with sausage .

~ NASI LEMAK WITH SAMBAL TUMIS IKAN BILIS~

Serves : 20 pax

Preparation times : 40 Minutes

Ingredient :

RICE:

2 kg of rice

500 ml of milk

2 - 3 pieces of daun pandan

1 inch of ginger ( pound )

i numbers of onion (slices)

3 numbers of garlic ( slices)

Salt as needed

1 pieces of cinnamon stick

3 pieces of cloves 2 number of lemon grass

CONDIMENT :

Sambal tumis ikan bilis

Groundnut

Cucumber

Hard boiled egg

Fried anchovies

Method :

1. Put in all the ingredients in a pot and cook the rice as usual with correct amount of coconut milk and water.
2. When the rice cooked, using  a fork to stir rice. Then put in a suitable plate and serve with the condiment.

Equipment :

French knife, chopping board , Pot , Stainless steel bowl, Colander , Wooden spoon, Fork and Plate 

~SAMBAL TUMIS IKAN BILIS~

Serves : 20 pax
Preparation time : 45 Minutes

Ingredient :

1 kg of dried anchovy
20 numbers of shallots 9blend)
300 gm of dried chillies ( finely blend)
Tamarind juices, Salt and Sugar ( as needed)
3 numbers of bombay onion (slices)

Method :

1. Pan frying the anchovies and set aside.
2. Saute shallots and chili paste until fragrant.
3. Put in tamarind juice.
4. Season with salt and sugar.
5. Put the fried anchovies and stir.
6. Lastly, put in onion slice let it for a while then dish is ready to serve.

Eguipment :

French knife , Chopping board , Sauce pan , Kwali , Stainless steel , Bowl , Colander and Wooden spoon

SOUP

OXTAIL SOUP

NO. OF PAX	4
QUANTITY	INGREDIENT
500 gm	Oxtail
2 liter	Water
500 gm	Mirepoix
3 gm	Fennel
3 gm	Cumin
5 gm	Coriander
1 nos	“Sup Bunjut”
2 pcs	Kaffir lime leaf
5 nos	Lime (just for juice)
3 nos	Garlic – crush
2 cm	Ginger – crush
7 nos	Lemongrass – crush
10 gm	“Cili padi” – crush
2 nos	Onion – slice
1 nos	Celery - slice
2 nos	Tomatoes – cut wedges
As needed	Fried shallot
As needed	Spring onion

METHOD: Put a water, oxtail, mirepoix, fennel, cumin, coriander, and “sup bunjut” bring to boil. After boil, slow the temperature and simmer until the oxtail become tender. After that, strain the stock. Just take it the oxtail and stock. Put the stock and oxtail in the same pot, bring to simmer again for a few minutes. Add kaffir lime leaf, lime juice, garlic, ginger, lemongrass, cili padi and onion, simmer for 10 minutes. Put celery and tomatoes. Season and ready to serve. Garnish with slices of spring onion and fried shallot.

EQUIPMENT/UTENSILS: Stock pot Skimmer Laddle Measuring jug Chopping board Knife

TOM YAM

INGREDIENT

Chicken Breast                        350g

Prawn                                 5nos         

Squid                                 5nos

Lemongrass( crushed )                 3nos

Ginger                                5cm

Onion(wedges)                         2nos

Tomatoes(wedges)                      2nos

Coriander leaf(slice)                 30gm

Kaffir lime leaf                      10gm

“Cili Api”(crushed)                   10nos

Cauliflower(floret)                   30gm

Carrot(Vichy)                         1 nos

Tom yam paste                         200gm

Water                                 3 liter

Lime juice                            300ml

Celery                                2nos

Salt                                  As needed

Sugar                                 As needed

Cooking oil                           As needed

METHOD

1.       Heat the oil, sauté onion and garlic for a few minutes. Put it lemongrass, kaffir lime leaf, “cili api”, and ginger. Fry it for a few minutes.

2.       Add on chicken breast, squid, and prawn. Cook it till medium well.

3.       Then, add on tom yam paste and stir it.

4.       Put in water and bring to boil.

5.       After boil, bring it simmer then add carrot, onion and celery, cauliflower, and tomatoes. Stir it for a few minutes.

6.       Put in lime juice, add some sugar and salt to taste

7.       Ready to serve.

EQUIPMENT/UTENSILS:

Stock pot   Skimmer    Laddle   Measuring Jug   Chopping board   Knife   Wooden spoon   Spoon

PASTA

~PASTA ALA CARBONARA~
Hello everyone!! Today we will show you how to cook PASTA ..

But before that , did you know what is pasta? Pasta is the Italian word for 'pasta' or simply means dough or general term for any shape of macaroni product or egg noddles.

There are a few types of pasta :

1. Dry Pasta - Spaghetti , Macaroni , Lasagna , Vermicell , Linguine .
2. Fresh Pasta - Ravioli , Cannelloni , Fresh Lasagna , Tortellini , Spaztie

Tips : Pasta should be cooked "al dante" or "to the tooth". This means that cooking should be stopped when the pasta still feels firm to the bite not soft or mushy.

• Serves for 4 people
• Preparation time : 25 Minute

Ingredient :

Butter - 60 gm
chicken ham or meat - 200 gm 
Mushroom (slice) - 115 gm
Egg - 1 no
Salt and pepper ( to taste )
450 gm Pasta (we are using spaghetti)
Chopped parsley as needed


Method :

1. Melt the butter in a saute and add the ham. Saute the ham until it is hot.
2. Add the mushrooms and saute them. Season them to taste with the salt and pepper.
3. Beat the egg thoroughly and stir in the light cream.
4. Add the cream mixture and reheated , drained pasta to the ham and mushroom ; cook the mixture gently , stirring constantly , until the sauces is heated through. Do not allow the mixture overheats, or it will curdle.
5. Pour the sauces over the pasta and serves it immediately , sprinkled with the chopped parsley.

Utensil :

Chef knife , paring knife , chopping board , spoon , pot , ladle , stainless steel bowl 

~ LASAGNA~

Serve : 4 people

Preparation Time : 45 Minutes

Ingredient :

400 ml of mornay sauce

400 ml of bolognese sauce

200 gm of pasta lasagne

Grated parmesan ( as needed )

Melted butter ( as needed )

Method :

1. Cook gently in boiling salted water to 'al dante' stage.
2. Refresh in cold water and drain well in colander. Place on clean cloth to dry.
3. Butter a grain dish: layer a pasta and nappe base with a layer of bolognese sauce.
4. follow with a thin layer mornay and layer of pasta.
5. Repeat this process untill all pasta is used and complete with a final layer of pasta masked with a thin coat of mornay sauce.
6. Sprinkled with grated parmesan cheese and melted butter.
7. Bake in hot oven for 20 to 30 minutes until hot and golden brown. Served immediately.

Utensil :

Chef knife , Paring knife , Chopping board , Measurement spoon , Measurement jug , Spoon , Pot and Ladle

RICE

Hello everyone! Today we will upload how to cook chicken rice. 

CHICKEN RICE

INGREDIENT

Basmathi rice             4cup

Chicken Stock             6cup

Pandan leaf               1 pieces

Cinnamon stick            1nos

Star anise                1nos

Clove                     5nos

Cardamom                  2nos

Ginger(slices)            1inches

Garlic(slice)             2 cloves

Butter                    1 ½ tbsp.

Salt                      As needed

METHODS

1.      In large stock pot, melt the butter and sauté the cinnamon stick, star anise, clove cardamom, ginger, and garlic till soft

2.      Add in rice and sauté about 5 minutes

3.      Add in chicken stock, pandan leaf, salt and stir well

4.      Let it boil, then lower down the temperature. Cook until the rice soft

FRESH CHILLI SAUCE

INGREDIENT

Red chili       5nos

Tomato          1nos

Garlic          3cloves

Chicken stock   ½ cup

Ginger          ½ inch

Sugar           as needed

Vinegar         as needed

Salt            as needed

METHODS

1.      Mix all the ingredient and blend until fine.

2.      Then pour into the small pot and cook until the sugar dissolved

SOY SAUCE

INGREDIENT

Soy sauce       (sweet)

Soy sauce       (salted)

Sesame oil      (3 drops)

Chicken stock    As needed

METHODS

1.      Mix all the ingredient and adjust the seasoning

UTENSIL

Pot Wooden  Spoon  Strainer   Stainless steel bowl   Chopping board   Chef knife   Paring knife

Ladle   Measuring spoon   Sauce pan

FISH AND SHELLFISH

FISH AND CHIPS

Serves: 1

Preparation time: 15 minutes

Cooking time: 20 minutes

INGREDIENT	QUANTITY
Red snapper, goujon	150 gram
Salt	To taste
Pepper	To taste
BATTER: Flour Water Lemon juice Dry yeast Salt	230 gram As needed 10 ml 8 gram (1tsp) To taste

METHOD: For batter preparation use all in one method technique. Let the batter rest for 5 minutes. Dry and season the fish. Dredge it in batter. Deep-fry the fish in the oil until properly cooked. Serve with French fries and tartar sauce

TAR – TAR SAUCES

Serves: 5

Preparation time: 10 minutes

INGREDIENT	QUANTITY
Mayonnaise	250 ml
Gherkin : chopped	1 nos
Capers : chopped	10 gram
Hardboiled egg: chopped	1 nos
Garlic : chopped	1 clove
Lemon juice	10 ml

METHOD: Mix all the ingredients in a mixing bowl. This sauce is using as a dipping for fish and chip

EQUIPMENT/UTENSILS Chef knife Mixing bowl Wire whisk Tong Frying pan

POULTRY

CHICKEN CHOP

Serves: One

Preparation time is 15 minutes

Cooking time is 20 minutes

INGREDIENT	QUANTITY
Chicken thigh (Debone)	1 no
Bread Crumb	100 g
Flour	100 g
Egg	1 no
Salt	to taste
Pepper powder	to taste
Paprika powder	to taste

METHOD:

·         Season the chicken with salt, pepper and paprika.

·         Do standard breading procedure.

·         Deep fry the chicken for 10 – 15 minutes until golden brown.

EQUIPMENT / UTENSILS:

·         Chef knife

·         Mixing bowl

·         Tong

·         Frying pan

BLACK PEPPER SAUCE

PORTION	500 ml
QUANTITY	INGREDIENT
15 ml	Butter : clarified
30 gm	Black pepper : chopped
10 gm	Garlic : chopped
250 ml	Demi glace
To taste	Salt
To taste	Pepper

METHOD:            Heat the butter in a sauce pan            Add the garlic, sauté until an aroma is released            Add crushed pepper corn and sauté for a few minute            Add the demi glace, simmer for 10 minutes            Adjust the seasoning with salt and pepper to taste

EQUIPMENT/UTENSILS:            Sauce pot            Wooden spoon            French knife           Chopping board

PORTION	500 ml
QUANTITY	INGREDIENT
15 ml	Butter : clarified
30 gm	Black pepper : chopped
10 gm	Garlic : chopped
250 ml	Demi glace
To taste	Salt
To taste	Pepper