Masterclass Epicure Indonesia at Tien Chao Restaurant

Last Saturday, I was invited to join the Masterclass Epicure Indonesia by Chef Ken Choy Chong Hung at Tien Chao Restaurant, Gran Melia Jakarta. This cooking class was held by Epicure Indonesia, a monthly gourmet lifestyle magazine written in English language.

Chef Ken Choy Chong Hung from Malaysia.

The ingredients.

Here are the recipes:

 Appetizer

Love the idea of the crispy grated cashew nut to wrap the tender prawn.

Snow White Dancing Prawn

Serving: 1 portion

Ingredients:

1 (size 26 - 30) Sea prawn

20 gr Potato flour

50 gr Mayonnaise

15 gr Fresh lemon juice

5 gr Sugar

15 gr Cashew walnut

Methods:

Marinate prawns with salt and potato flour

Mixed lemon juice, sugar into mayonnaise

Fried cashew walnut until golden brown

Deep fried prawn until crispy and mix with mayonnaise

Topping with cashew nuts.

Ready to serve

Soup

A hearty and comforting pumpkin soup. Very smooth!

Braised Pumpkin Soup with Lobster
Serving: 1 portion

Ingredients:
200 gr Pumpkin
50 gr Potato
30 gr Tomato paste
30 gr Carrot
20 gr Leek
100 gr Prawn shell
200 gr Chicken bone
10 gr Salt
3 gr Pepper
1 (300 - 400 gr) Lobster

Methods:
Boil all ingredients for 45 minutes with 1 kg of chicken stocks
Un-shelled lobster after steaming for 7 minutes
Pour soup into soup cup and put sliced lobster meat in
Ready to serve

Main Course
I will definitely try to make this simple but delicious dish. 

Seared Honey Cod Fish with Dragon Fruit in Wasabi Dressing
Serving: 1 portion

Ingredients:
80 gr Cod fish
20 gr Honey
20 gr Onion
10 gr Coriander
20 gr Soy sauce
1 piece Dragon fruit
5 gr Wasabi
Lime juice

Methods:
Mix wasabi, lime juice with diced dragon fruit
Marinate cod fish with honey, soy sauce, onion and coriander for 30 minutes
Pan seared cod fish until cooked and golden brownish
Place cod fish onto serving plate on top of dragon fruit dressing
Ready to serve

Dessert

Double - Boiled Thai Coconut with Bird Nest
Serving: 1 portion

Ingredients:
1 piece Thai Coconut
150 gr Full cream milk
20 gr Egg white
20 gr Sugar
20 gr Bird nest

Methods:
Soak bird nest and steam for 15 minutes with sugar
Put in cream milk and egg white into coconut water and beat well
Pour into coconut and add in bird nest to steam for 45 minutes
Serve chilled or warm

Serving the double-Boiled Thai coconut with Bird Nest.

It's so good! Sweet, soft and creamy like custard.

I totally had a fun of learning new recipes during this masterclass and also enjoyed to taste all the dishes. Thanks Epicure Indonesia and Gran Melia!

Location:
Tien Chao 
Grand Melia Hotel
Jl. H.R. Rasuna Said Kav. X-0
South Jakarta
Tel: 5268080

Penne Minced Chicken with Cheese & Raspberry Panna Cotta - Cooking Class at Bakerzin

This morning, I joined a hands-on cooking class held by Bakerzin and Groupon Indonesia. The venue was at Bakerzin Central Park. The cooking class was quite fun although it was a bit crowded because there were about 25 participants and only 5 stoves provided. 

The chef from Bakerzin demonstrated how to cook "Penne Minced Chicken with Cheese". The original recipe is "Penne Minced Beef with Broccoli Cheese" but then, according to the chef, since the price of beef is very expensive these days, thus the minced beef is substituted with minced chicken. As for the broccoli, I have no idea why they couldn't provide it. Maybe broccoli is also very expensive, eh?

The recipe:

After the chef demonstrated it. Each group consisting of 4 to 5 participants had to cook according to the given recipe. It became a competition.

Step by step cooking Penne Minced Chicken with Cheese.

This is the Penne Minced Chicken with Cheese cooked by my group. 

And... My group won the competition! :)

The chef also demonstrated how to make Raspberry Panna Cotta. For this recipe, we only tried how it tasted. The taste was good but the texture was exactly like custard. It wasn't firm at all like those panna cottas that I have eaten before.

Location:
Bakerzin
Central Park G Fl Unit 217,
Jl. Let. Jend. S. Parman Kav. 28
West Jakarta

"Tantalizing Chicken Curry with Prata Bread" Cooking Class at Pullman Jakarta Central Park

Next month, I supposed to go to India for a 5 days training but too bad, I had to cancel it because of a silly dilemma. Of course, I'm a bit upset because India is a country on "my countries list" that I want to visit in my life.  So, when I received an Indian cooking class invitation from Pullman  Jakarta Central Park Hotel last week, it really cheered me up. Although I can not go to India yet but at least, I can learn how to cook Indian food.

The cooking class.

The purpose of Pullman Jakarta Central Park to make this event is to introduce Mr. Sunardi Song, the new Director of Food and Beverages and also to promote the Indian Food at Collage in March and April 2013.

Chef de Partie, Ranjit Debnath from Kalkota, has been working at Pullman Jakarta Central Park for five months. He taught step by step how to make “Tantalizing Chicken Curry with Prata Bread” to the cooking class participants.

It was a hands on cooking class. I was in a team with Prawnche. We cooked together the Chicken Curry but for the Prata Bread, we made it by ourselves. I had so much fun during this cooking class :)

Here's how to make the Chicken Curry:

The Chicken Curry spices.

Ingredients:

- 800 gram chicken, boneless, cut into 8 pieces

- 100 ml vegetable oil

- 2 bay leaves (tej patta)

- 6 pcs. green cardamom (choti elaichi)

- 6 pcs. cloves (laung)

- 1tbs. onion paste

- 1 tsp. ginger (adrak) paste

-  2 tsp. garlic (lasan) paste

- 1 tsp. coriander (dhaniya) powder

- 75 gr cashew nut (kaju) paste

- 200 gram yoghurt (dahi)

- 1/2 tsp. white pepper (safed mirch) powder

- 1 tbs. red tomato paste

- 2 tsp. oregano leaves

- 150 ml cream

- 2 tbs. ghee

- salt to taste

- some water

Method:

- Heat the oil and ghee in a heavy-bottomed pan, add cardamom, cloves and bay leaves, then ginger paste and garlic paste. Saute until the cardamoms change color.

- add the chicken, sprinkle salt and pepper.

- add coriander powder, tomato paste, oregano, yogurt, cashew nut paste, cream and water. 

- cook and bring it to boil, reduce heat and simmer until the chicken becomes tender.

- serve hot and accompanied with Indian bread (i.e: Prata bread)

Prata Bread

Ingredients:
- 250 gram whole-wheat flour.
- 4 gram salt
- 15 ml vegetable oil
- 125 water
- butter for greasing the pan

Method:

- sift the flour and salt together. Mix in the oil and water, knead to make a soft dough. Cover with a moist cloth and keep aside for 30 minutes.

- divide the dough equally into 5 balls and dust with flour.

- heat the pan and grease it with butter

- flatten the balls and roll each out to an 8" disc. Place the discs on a greased tray.

- put it into the greased pan.

- fry until it becomes golden.

- serve hot.

My cooking result :)

Location:
COLLAGE
Pullman Jakarta Central Park Hotel
Podomoro City
Jl. Let. Jend S Parman Kav 28
West Jakarta
Tel: (+62 21)29200088

Related posts:
- Collage at Pullman Jakarta Central Park
- Ramadan Delight at Pullman Jakarta Central Park Hotel 
- Yee Shang at Pullman Jakarta Central Park Hotel 
- Italian Menu at Pullman Jakarta Central Park Hotel

AsliCabeIjo - Cooking Experience with Chef Bara Pattirajawane

I experienced a fun cooking class with Chef Bara Pattirajawane together with some other bloggers. It was held at Jakarta Culinary Center Senayan, sponsored by Indomie and organized by Ogilvy & Mather.

Not only food bloggers but there were also travel bloggers.

Chef Bara showed us how to prepare and cook the fried snapper with green chili and coconut milk sauce.

Chef Bara's creation.

Then, we had to cook the same recipe within an hour.

Cindy and I were in a team.

 On the cooking table:

The ingredients:

While Cindy was taking care of frying the battered snapper,

I took care of making the green chili and coconut milk sauce.

The result:

What do you think? Will you order it if it's on a restaurant menu? ;)

At the end of the cooking class session, chef Bara made Pandan Pannacota with chocolate and jackfruit on the top.

Twitter: @indomielovers #AsliCabeIjo
Facebook: Indomie Instant Noodle

Sushi Class at Ichi no Hachi Fusion Resto

Do you know that Umaku Japanese Resto in Alam Sutera already closed down and just changed to 108 Ichi no Hachi Fusion Resto?

Last Saturday, I was invited together with several bloggers to join their "Fusion Sushi Making Class with Chef Mulyana".

Chef Mulyana.

The ingredients.

Nigiri Salmon Sushi
Prep time: 15 minutes
Makes: 2 pcs.
Ingredients: Fresh salmon 10 gr, sushi rice 17 gr and wasabi.

To make the Nigiri Salmon sushi into fusion:  add mayonnaise and tobiko on the top of salmon then torch it with a cooking torch.

 

The Fusion Torched Nigiri Salmon Sushi.

Fried Kappa Maki
Prep time: 10 minutes
Cook time: 5 minutes
Makes: 8 pcs.
Ingredients: Japanese cucumber 10 gr, sushi rice 60 gr, nori 1/2 layer, frying batter.

Original Kappa Maki.

The fusion version of Kappa Maki is deep frying with batter.

Fusion Fried Kappa Maki.

Mango Salmon Roll
Prep time: 15 minutes
Makes: 8 pcs.
Ingredients: Nori 1/2 layer, sushi rice 90 gr, fresh salmon 5 gr, mango 30 gr, cheese 5 gr.

Mango Salmon Rolls.

If you are interested to join a sushi class at Ichi no Hachi, just give them a call. A minimum of four people required per class. You will learn three types of sushi and the fee is Rp. 200.000 per person.

Location:
108 Ichi no Hachi Fusion Resto
Ruko Alam Sutera Town Center
Blok 10 No. E 9
Alam Sutera
Tangerang Selatan
Tel: (021) 9438 1163

Baking Red Velvet Cupcakes with Cooking Plus

Yesterday was an exciting day for me and also Cindy whom I brought along to Cooking Plus located at Vineth Bakery for Red Velvet Cupcakes baking class, organized by Urbanesia, Jakarta Lifestyle City Directory of Hotels, Restaurants, Shopping and Businesses.

The class was hosted by Olivia Wongso, daughter of  Indonesia's famous culinary expert William Wongso.

It's fun to learn how to make Red Velvet cupcakes together with other 18 participants.  All of us were given one set of utensil with the ingredients and divided into a pair to work on the cupcakes.

The step by step process:

First step:

Butter 60 gr

Oil 30 gr

Sugar 200 gr

Egg 1 pcs

Vanilla Extract 1/2 tsp

Using an electric mixer on a medium-high speed, whisk together butter, oil, sugar until combined (light and pale). Add an egg, beat until well incorporated.

Second step:

Red Food Coloring 2 tbs

Cocoa Powder 1 tbs

Mix food coloring and cocoa powder, then pour into batter mixture. Beat until well mix.

Buttermilk: 

in a 1 cup measurement, add 2 tbs of lemon juice then fill the cup with milk. Leave it about 1/2 hour before using.

Third step:

All Purpose Flour 165 gr

Salt 1/2 tsp

Buttermilk 1/2 cup

Baking Soda 1/2 tsp

Cider Vinegar 1/2 tsp

Combine flour and salt together. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam), then add quickly the mixture to the cupcake batter.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 minutes at 160º Celsius. Remove from oven and let it cool completely before frosting.

Cindy and I with our cupcake batter :)

Cream Cheese Frosting

Butter 75 gr

Cream Cheese 115 gr

Icing Sugar 240 gr

Vanilla Extract 1 tsp

Shift icing sugar, then combine all ingredients together in a mixing bowl. Beat until light and fluffy. Frost each cupcake with the cream cheese frosting. Garnish the top of frosting with some sprinkles.

Red Velvet Cupcakes

Location:
Vineth Bakery
Jl. Panglima Polim Raya No. 63-65
Kebayoran Baru
Jakarta Selatan