Today wake up at 8am.
Wash up and change and go for breakfast.
Walking slowly to school with my Japanese friend
Change to chef uniform and talk at the bar awhile and went up to amphitheater
First is America.
America:
They cook Gumbo, Bread pudding and Banana Fosters.
They did a good presentation, Kassie has picture of her cousin hunting for deer, fish, duck.
The Gumbo is veryyyyyyyy nice!! It taste abit spicy, is like singapore shark fin soup.
It serve with rice
Next is bread pudding, at first i keep thinking "will bread go well with pudding?"
and the answer is YES. The bread is not soggy and the custard go very well with the bread!!!
Last is Banana Fosters, they are cook in sugar, cinnamon powder, abit of water.
Then put in the banana, cook for awhile then put in the rum and flambe to burn off the alcohol.
After that take out the banana and make a sauce with the liquid. And is serve with vanilla ice cream. And is hot banana and cold ice cream. Add it together become Hot & Cold!!!
By the way, do you know that Tabasco sauce does not come from Tabasco Island, It came from Louisiana!!! And i am very surprise.
After America, we have Mexico. Had a 15mins break, as the America need to clean up and the Mexico need to prepare the place and their presentation.
Mexico:
They let us try their chocolate. Is abit dry and bitter but also nice.
They have a vegetable soup which is call Soupa de Milrea, is very light and flavorful!!
They also have a drink, is dried guava in brown sugar water.
They have this drink which they always drink in the breakfast. Is call Atole de Arros.
They cook the rice like porridge then cook in the milk and putted with sugar.
like oatmeal. The texture of the Atole de Arros can be thick and also can be smooth.
They also have another dish which is like kebab. But they cook it with a beanpaste and then put in the ovan and serve with taco, marinated slice onion and black bean paste.
Next is Peru.
Peru:
They demonstrate many dish. But this dish is the best!!!
Marinated Beef HEART!!! What make it best is that they BBQ it!!!
Yum Yum!!! But we are in indoor so we can not BBQ. So they make charcoal oil.
Which is just they burn the charcoal till very hot red!!! and put it in the oil and cling film it very fast!!! Is like infuse the oil with BBQ smell.
After them is Chile.
Chile:
They let us try dried horse meat. It is salty and dry.
They have a drink like singapore ching tang. Brown sugar water with barley and dried peach. Very nice!! but very sweet too.
And they also cook Pastel de Choclo.
Is saute beef with maize put in a casserole with hard boil egg and black olive in it.
Put abit of sugar on the top (for color) and finish off in the ovan.
And u also have another dishes i don't know what it call.
Its almost same as Pastel de Choclo but just the saute beef warp in the dough and bake in the ovan.
Overall:
Everything is very nice!!! Some of them still give me the ingredient to go back to singapore cook.
After all, do mise-on-plac for our tomorrow demo. Went and collect our ingredient, and go to kitchen. I just have to cut the pork belly in to slices and blanch them, then marinated them.
Hazel cut the crab and steam and take out the flesh.
Change and go back clipper. Everyone is too full to eat dinner so stay in their room.
But for me, i cook and go back to room, use laptop and sleep.
Wash up and change and go for breakfast.
Walking slowly to school with my Japanese friend
Change to chef uniform and talk at the bar awhile and went up to amphitheater
First is America.
America:
They cook Gumbo, Bread pudding and Banana Fosters.
They did a good presentation, Kassie has picture of her cousin hunting for deer, fish, duck.
The Gumbo is veryyyyyyyy nice!! It taste abit spicy, is like singapore shark fin soup.
It serve with rice
Next is bread pudding, at first i keep thinking "will bread go well with pudding?"
and the answer is YES. The bread is not soggy and the custard go very well with the bread!!!
Last is Banana Fosters, they are cook in sugar, cinnamon powder, abit of water.
Then put in the banana, cook for awhile then put in the rum and flambe to burn off the alcohol.
After that take out the banana and make a sauce with the liquid. And is serve with vanilla ice cream. And is hot banana and cold ice cream. Add it together become Hot & Cold!!!
By the way, do you know that Tabasco sauce does not come from Tabasco Island, It came from Louisiana!!! And i am very surprise.
After America, we have Mexico. Had a 15mins break, as the America need to clean up and the Mexico need to prepare the place and their presentation.
Mexico:
They let us try their chocolate. Is abit dry and bitter but also nice.
They have a vegetable soup which is call Soupa de Milrea, is very light and flavorful!!
They also have a drink, is dried guava in brown sugar water.
They have this drink which they always drink in the breakfast. Is call Atole de Arros.
They cook the rice like porridge then cook in the milk and putted with sugar.
like oatmeal. The texture of the Atole de Arros can be thick and also can be smooth.
They also have another dish which is like kebab. But they cook it with a beanpaste and then put in the ovan and serve with taco, marinated slice onion and black bean paste.
Next is Peru.
Peru:
They demonstrate many dish. But this dish is the best!!!
Marinated Beef HEART!!! What make it best is that they BBQ it!!!
Yum Yum!!! But we are in indoor so we can not BBQ. So they make charcoal oil.
Which is just they burn the charcoal till very hot red!!! and put it in the oil and cling film it very fast!!! Is like infuse the oil with BBQ smell.
After them is Chile.
Chile:
They let us try dried horse meat. It is salty and dry.
They have a drink like singapore ching tang. Brown sugar water with barley and dried peach. Very nice!! but very sweet too.
And they also cook Pastel de Choclo.
Is saute beef with maize put in a casserole with hard boil egg and black olive in it.
Put abit of sugar on the top (for color) and finish off in the ovan.
And u also have another dishes i don't know what it call.
Its almost same as Pastel de Choclo but just the saute beef warp in the dough and bake in the ovan.
Overall:
Everything is very nice!!! Some of them still give me the ingredient to go back to singapore cook.
After all, do mise-on-plac for our tomorrow demo. Went and collect our ingredient, and go to kitchen. I just have to cut the pork belly in to slices and blanch them, then marinated them.
Hazel cut the crab and steam and take out the flesh.
Change and go back clipper. Everyone is too full to eat dinner so stay in their room.
But for me, i cook and go back to room, use laptop and sleep.
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