Jom Kira

Thursday, December 22, 2011

My Turkey Story...

Here I would like to share my first attempt on cooking the Turkey... as you all know Christmas is around the corner, so how about trying the Turkey once in a while, for thanks giving... hahaha... actually it was a requested by my boss, she wanted to have turkey for our staff party... well as you all know, who other then the man him self is on the task to prepare it.... then after the great performance... my boss again requested the turkey for the second time.... this time its for an appreciation lunch due to the leaving of our very own Vice Chancellor Dato' M.... and guest what... I quote Dato' M said "Chef, the food was 5 star".... fuh! that was a relief....  

 Raw turkey before preparation

Ok lets start by preparing the Turkey or how the Chef always said... lets do the Mise-un-place.... right.. emmm yeah its a frozen turkey, so remember to buy a day before... defrost it, then soak in brine for 1 whole night... yeah 1 night... brine? whats that?... Brine (click this)..... ok for my brine I used 5 cup sugar, 5 cup salt and a gallon of water, as long as it cover the turkey.... put in the chiller and rest.... I know there's lots of recipe for brinning out there... but I'm doing basic... hahaha... chill bro...

Then, the next day.... take out the turkey and remember to pat dry your turkey with a kitchen towel... make sure the turkey is dry... by now you will notice the texture of the turkey's flesh is diffident... this is the effect of brinning.... ok lets get cooking... in a hot pan melt one block of butter (250gm) then add in springs of Rosemary and springs of Sage (fresh herbs) to the melted butter until the fresh herbs wilted.... we're making herb butter here.... ok... next with a pastry brush, brush the butter on the skin of the turkey... don't forget between the skin and the flesh to.... then the wilted herbs put in the cavity of the turkey... the  I saw a lemon.. so I cut in half, squeeze the juice in the cavity together with the whole lemon to... nevermind after the turkey cooks you can throw it away.... it adds aroma... yeah... and lastly don't forget to season the turkey with salt and pepper....

 Cooked turkey after in the oven for 3 hours

Make sure you pre-heated the oven at 180'c.... so when the oven is hot... with the strength that I got, I carried the 5kg per bird... woooo 10 kg (two birds ma) in to the hot oven and slowly roast it for 3 hours... mean while you can prepare the other side dish.... what ever you want to do... hahahhaa...

 Presented Turkey ready to be served

After 3 hours... take the turkey out... and remember to let it rest first... if you have a thermometer like I have one... poke the thigh and check if the temperature have reach 75'c to 80'c... then its done.... rest for 10 to 15 minute... then you carve.... with a smile on you face... it shows that you cook with your heart and soul... 

 Staff party

Other side dish to go with the turkey

Appreciation Lunch for Dato' M

Lastly I would like to thank my students who were involve in my attempt to prepare the turkey... you guys did a great job, thanks to my boss who put a lot of trust in me, my colleagues.. and especially Dato' M.. you are great.... remember cook with your heart and soul... and ENJOY!....


Monday, December 12, 2011

My Salmon Story.


I just wat to share my slmon story...

The fat man with the Salmon

The fat man filleting the Salmon

layer the brioche dough, then layer the braised leek, then rest the Salmon on top

wrap the Salmon and finished with egg wash

score portions 

baked in over at 220'c for 20 min, then rest for 10 min.


served with herb Mash, Roasted Cherry Tomatoes, and Vinaigrette.

Baked salmon Brioche Recipe

Salmon fillet (skin off)                   1.5kg

For brioche
            Dry yeast                              1tsp
            Castor sugar                        60gm
            High protein flour               500gm
            Fresh milk                            150ml
            Eggs                                     2nos
            Egg yolk                               4nos
            Butter                                   150gm
            Salt                                      1/2tsp

For braise leek
            Leek                                       600gm
            Garlic                                    3nos
            Salt                                        1tsp
            Butter                                    100gm
            Bay leaf                                 1nos
            Thyme                                   1 spring
            Water / stock                       100ml