Monday, February 28, 2011

Egg chef atau Pingu Chef

     Salam, saya pertama sekali melihat ikon ini pada tahun 1985 di Hotel Dayang PJ. Hasil nukilan Chef Kadir yg bertugas di situ untuk buffet display. Masa tu saya masih lagi student di NPC,chef training. On job training kat hotel Dayang (sekarang hotel Singgahsana ). Teruja betul masa tu bila tengok chef create pingu tu. Dapatlah belajar buat benda tu.
     Selepas hampir 24 tahun teringat nak buat semula benda tu nak tunjuk pada anak buah zaman sekarang. Teringat zaman muda2 dulu. Kena maki hamun pekara biasa,telinga dah lali dengar pekara x-rate word. Macam di scene Hell Kitchen.Itu dulu, sekarang banyak pakai psiko dan diplomasi,tolerate.
     Ok, sekarang mari kita belajar buat pingu chef ni.


Telor rebus------ 1 biji
Black olive------  3 biji
Bunga cengkih--- 6 biji
Lidi-------------- 1 inci
Kertas putih------ 1/2 inci x 2 inci

 Cara buat.
 1. untuk bahagian tangan, kaki dan mulut, potong olive di kiri dan kanan.
 2. untuk bahagian kepala, gunakan sebiji olive yg di cucuk pada sebahagian lidi.
 3. Cucukkan bunga cengkih di bahagian depan telur sebagai butang.
 4. untuk tangan, cucukkan olive yg dipotong di bahagian tepi telor di kiri dan kanan.
 5. untuk topi, gunting 1/2 kertas dari mula hingga hujung kertas dan bengkokkan di hujungnya.

Saturday, February 5, 2011

hi-tea at bharat cameron highlands tea bistro during rainy day 2011

The origin of the name 'scone' is just as unclear as where it came from. Some say the name comes from where the Kings of Scotland were crowned, the Stone (Scone) of Destiny. Others believe the name is derived from the Dutch word "schoonbrood" ("schoon" meaning clean and "brood" meaning bread), or from the German word "schonbrot" meaning 'fine or beautiful bread'. Still others say it comes from the Gaelic 'sgonn' a shapeless mass or large mouthful.
This small cake is a quick bread, similar to an American biscuit, made of wheat flour (white or wholemeal), sugar, baking powder/baking soda, butter, milk (whole, half and half, light cream, heavy cream, buttermilk, yogurt, etc.), and sometimes eggs. This produces a soft and sticky dough that has the ratio one part liquid to three parts wheat flour. It needs to be baked in a moderate to hot oven so the dough sets quickly thereby producing a light scone with a light to golden brown floury top and bottom with white sides. The texture of the interior of the scone should be light and soft, and white in color.  
 The scone that i have at the bistro is very nice, smooth and combination with cream sugar, fresh strawberry jam and single butter also don forget the TEH SE-TEKO fresh just behind your table. Take your time and come visit Cameron Highland. Enjoy your self.

       Coffeehouse Scones:
2 cups (260 grams) all purpose flour
1/4 cup (50 grams) granulated white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113 grams) (1 stick) unsalted butter, cold and cut into pieces
2/3 - 3/4 cup (160 - 180 ml) buttermilk
1 teaspoon vanilla extract

Coffeehouse Scones: Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a baking sheet with parchment paper. 
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.  Add the buttermilk and vanilla extract to the flour mixture and stir just until the dough comes together. Do not over mix.
Transfer the dough to a lightly floured surface and knead the dough gently and form into a round that is about 1 inch (2.5 cm) thick. Use a 2 1/2 inch (6.5 cm) round biscuit cutter to cut the dough into circles. Transfer the scones to the baking sheet and brush the tops of the scones with a little milk.
Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and transfer to a wire rack to cool.
Makes 6-8 scones.