Today we have demo by Japan, Brazil and Singapore and Cheese lesson.
Wake up at 6.30, wash up, change and go to school.
Start to cook my marinated meat. Separate the meat for demo and cooking.
Just heat up the pan, oil, garlic, cinnamon stick and star anise. Then put in the meat and saute for 5mins and pour in the water and braise for at least 1hr. Adjust the seasoning and stir it time to time.
Then i help the Japanese take picture when they working in the kitchen.
9am Japan demo start.
Japan:
They demo as they go through the slide. And they decorate the table top very nicely.
First they give "Tirachizushi" a dish for woman and children day. Sushi rice mix with dice shitake mushroom, japanese cucumber and sesame. Top with slice shrimp, egg, carrot, daikon and cucumber. And show us how to make japanese stock. Atsuko and Akaba show us how to make a tempura batter. Then Okuda demonstrate how to make sushi rice. And how to make salmon sushi, scallop sushi and marinated salmon sushi and cucumber sushi. While Okuda showing us how to make sushi, Atsuko and Akaba start to make Tempura with Eggplant, sweet potato, zucchini, mix vegetable slices and prawn.
After everything is demostrate finish, the serve use the food and deep fried more tempura.
Then Otsubo start to make miso soup with the japanese stock. He put in carrot, zucchini and potato. Cook till they soft then slowly mix in the miso paste bit by bit. They also talk about what going on in their school.
Everyone like their presentation and food. Next is Brazil.
Brazil:
First thing they do is give us what they normally drink during they party. Is slice lime with Cachaca and ice. Its very nice the acidity of the lime go well with the Cachaca. They also go well with other fruits. Next dishes is a soup. Black bean soup with fried bacon. The salty taste go well with the black bean soup. And they have to preapre this soup the day before as the bean take a long time to cook. Thiago demostrate how to cook the black bean soup.
I like this dish, Pan-sear Marinated Codfish with bellpepper and onion and coconut milk plum oil sauce. They pan-sear the codfish then with the juice pour in the plum oil but just abit. Then saute the bellpepper and onion then pour in the coconut milk. Let it reduce abit and put in the codfish. And serve with rice.
And they have 2 dessert. 1 of it is something like a nougat with sugarcane sugar. This one I like!!!
Another one is coconut with egg yolk and suger and then steam? XD
But i don't really like it.
Next will be our demo, SINGAPORE!!!
Singapore:
Before our demo was lunch, so we cook rice and bring everything over to the demo room. Adjust the seasoning for my braise pork. My mother recipe. Then prepare the place.
So now start, first we talk about singapore. What famous place in singapore and more...
Then hazel start to demostrate her dish, Singapore Chilli Crab. She had trouble cutting the crab as it is still alive. But in the end, she still did it. After she cut up the crab, she wash it. While she is washing it, me, XY and WeiLun talk about the food we have in Singapore. After Hazel finish washing her crab, she start to cook.
After its done, she start plating and give them taste. And I start to cook my braise pork.
Just give a small presentation, and serve.
Everyone like our food but like Hazel's chilli crab most. Because it is spicy, and all of them like spicy food. After this is our Cheese Lesson, so we have to clean up fast.
Cheese Lesson:
A MOF chef of cheese come and teach us about cheese. How it was made andhow it was ferment. And he also teach us different cow,goat and sheep give how much milk a day to make cheese and how many type and family of cheese.
There are about 200 kind of cheese in the whole france and only 10% of it is raw milk cheese.
Then he let us taste the cheese and go with what kind of wine. We had 4 kind of cheese and 2 is goat cheese and another is cow cheese.
The first cheese is goat cheese, i don't really like it because is sooo smelly.
Second cheese is also goat cheese but i like this alot. It shape like a cone and it taste sweet and it don't have a heavy smell.
Third cheese is cow cheese, which we normally eat here, Comte. It's a hard cheese, but this taste abit different from those we eat normally.
The last one is also cow cheese. It's also very nice.
Then the chef let us taste a cherry jam with the last cheese. It's even nicer!!
After that his lesson ended. But we ask him, how he get MOF of cheese.
So he explain how the test is like. And 1 of the task is to make some of the cheese even nicer.
So after we thanks the chef and take picture with him and went back to Clipper.
Wash up, use laptop, dinner and sleep.
Wake up at 6.30, wash up, change and go to school.
Start to cook my marinated meat. Separate the meat for demo and cooking.
Just heat up the pan, oil, garlic, cinnamon stick and star anise. Then put in the meat and saute for 5mins and pour in the water and braise for at least 1hr. Adjust the seasoning and stir it time to time.
Then i help the Japanese take picture when they working in the kitchen.
9am Japan demo start.
Japan:
They demo as they go through the slide. And they decorate the table top very nicely.
First they give "Tirachizushi" a dish for woman and children day. Sushi rice mix with dice shitake mushroom, japanese cucumber and sesame. Top with slice shrimp, egg, carrot, daikon and cucumber. And show us how to make japanese stock. Atsuko and Akaba show us how to make a tempura batter. Then Okuda demonstrate how to make sushi rice. And how to make salmon sushi, scallop sushi and marinated salmon sushi and cucumber sushi. While Okuda showing us how to make sushi, Atsuko and Akaba start to make Tempura with Eggplant, sweet potato, zucchini, mix vegetable slices and prawn.
After everything is demostrate finish, the serve use the food and deep fried more tempura.
Then Otsubo start to make miso soup with the japanese stock. He put in carrot, zucchini and potato. Cook till they soft then slowly mix in the miso paste bit by bit. They also talk about what going on in their school.
Everyone like their presentation and food. Next is Brazil.
Brazil:
First thing they do is give us what they normally drink during they party. Is slice lime with Cachaca and ice. Its very nice the acidity of the lime go well with the Cachaca. They also go well with other fruits. Next dishes is a soup. Black bean soup with fried bacon. The salty taste go well with the black bean soup. And they have to preapre this soup the day before as the bean take a long time to cook. Thiago demostrate how to cook the black bean soup.
I like this dish, Pan-sear Marinated Codfish with bellpepper and onion and coconut milk plum oil sauce. They pan-sear the codfish then with the juice pour in the plum oil but just abit. Then saute the bellpepper and onion then pour in the coconut milk. Let it reduce abit and put in the codfish. And serve with rice.
And they have 2 dessert. 1 of it is something like a nougat with sugarcane sugar. This one I like!!!
Another one is coconut with egg yolk and suger and then steam? XD
But i don't really like it.
Next will be our demo, SINGAPORE!!!
Singapore:
Before our demo was lunch, so we cook rice and bring everything over to the demo room. Adjust the seasoning for my braise pork. My mother recipe. Then prepare the place.
So now start, first we talk about singapore. What famous place in singapore and more...
Then hazel start to demostrate her dish, Singapore Chilli Crab. She had trouble cutting the crab as it is still alive. But in the end, she still did it. After she cut up the crab, she wash it. While she is washing it, me, XY and WeiLun talk about the food we have in Singapore. After Hazel finish washing her crab, she start to cook.
After its done, she start plating and give them taste. And I start to cook my braise pork.
Just give a small presentation, and serve.
Everyone like our food but like Hazel's chilli crab most. Because it is spicy, and all of them like spicy food. After this is our Cheese Lesson, so we have to clean up fast.
Cheese Lesson:
A MOF chef of cheese come and teach us about cheese. How it was made andhow it was ferment. And he also teach us different cow,goat and sheep give how much milk a day to make cheese and how many type and family of cheese.
There are about 200 kind of cheese in the whole france and only 10% of it is raw milk cheese.
Then he let us taste the cheese and go with what kind of wine. We had 4 kind of cheese and 2 is goat cheese and another is cow cheese.
The first cheese is goat cheese, i don't really like it because is sooo smelly.
Second cheese is also goat cheese but i like this alot. It shape like a cone and it taste sweet and it don't have a heavy smell.
Third cheese is cow cheese, which we normally eat here, Comte. It's a hard cheese, but this taste abit different from those we eat normally.
The last one is also cow cheese. It's also very nice.
Then the chef let us taste a cherry jam with the last cheese. It's even nicer!!
After that his lesson ended. But we ask him, how he get MOF of cheese.
So he explain how the test is like. And 1 of the task is to make some of the cheese even nicer.
So after we thanks the chef and take picture with him and went back to Clipper.
Wash up, use laptop, dinner and sleep.
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