INTERNATIONAL CUISINE - WEEK 4 (ITALIAN CUISINE & ALA CARTE STYLE)

Introduction of Italian cuisine and ala carte style

-       - We choose the Italian cuisine because it is in syllables and we want to learn about the Italian cuisine that we didn’t learn before. About the ala carte style, we do the ala carte style in week 4 it’s because the ingredients and thing we order from suppliers not enough so on that day we must buy other things and ingredients that we need. The Italian cuisine basically it is the cuisine from Italy. For the ala carte style its mean when the customer to our fine dining, they order the menu they want. After that, after we receive the order we sent it to the kitchen so the chef will cook based on the menu that customer order.

Recipe: Spaghetti Marinara 

-       spaghetti pasta

-      2 1/2 tbsp olive oil , separated

-      10 oz / 300g seafood Marinara mix , or make your own

-      2 garlic cloves , minced

-      1/2 onion , finely chopped (~1/2 cup)

-      2 cups tomato passata/tomato puree (Note 3) OR 600g/20oz canned crushed tomato + 1/2 cup water

-      1/2 tsp sugar

-      2 tbsp finely chopped fresh parsley

Method:

1.    Bring a large pot of salted water to boil. Cook pasta according to packet directions, but reduce the cooking time by 1 minute (because the pasta will finish cooking in the sauce). RESERVE 1 mug of pasta water, then drain the pasta.

2.    Separate the seafood mix based on cook time. Longest cook time: fish and medium / large prawns, medium cook time: small prawns, shortest cook time: calamari.

3.    Heat 1 1/2 tbsp oil in a large skillet over high heat. Add fish and large prawns first, cook for 30 seconds. Add small prawns, cook for 30 seconds. Add calamari, cook for 1 minute. Immediately transfer everything to a bowl.

4.    Reduce heat to medium high. Heat remaining 1 tbsp oil, then add garlic and onion. Cook for 3 minutes until onion is translucent.

5.    Add tomato passata, sugar, salt & pepper. Low heat to medium high, bring to simmer and cook for 2 minutes. Adjust salt and pepper to taste.

6.    Add pasta, seafood, around 1/2 cup of reserved pasta cooking water into the sauce. Toss gently and cook for 1 to 2 minutes or until the sauce has thickened and coats the pasta.

7.    Serve, garnished with fresh parsley. (See Note 4 re: parmesan cheese)

Recipe: Spaghetti Carbonara 

Ä  Olive oil (14ml)

Ä  Garlic (3 gloves)

Ä  Parmesan (10g)

Ä  Fettuccine (400g)

Ä  Salt (1tsp)

Ä  Pepper (3g)

Ä  Beef (300g) 

Method:

1.     Heat pasta water: Put a large pot of salted water on to boil (1 Tbsp salt for every 2 quarts of water.)

2.     Sauté beef and garlic: While the water is coming to a boil, heat the olive oil in a large sauté pan over medium heat. Add the beef or pancetta and cook slowly until crispy. Add the garlic (if using) and cook another minute, then turn off the heat and put the beef and garlic into a large bowl.

3.     Beat eggs and half of the cheese: In a small bowl, beat the eggs and mix in about half of the cheese.

4.     Cook pasta: Once the water has reached a rolling boil, add the dry pasta, and cook, uncovered, at a rolling boil.

5.    Toss pasta with beef: When the pasta is al dente (still a little firm, not mushy), use tongs to move it to the bowl with the beef and garlic. Let it be dripping wet. Reserve some of the pasta water.

6.    Add the beaten egg mixture: Add the beaten eggs with cheese and toss quickly to combine once more. Add salt to taste. Add some pasta water back to the pasta to keep it from drying out.

Recipe: Fish and Chip  

Ø  Vegetable oil, for deep frying

Ø  3 large russet potatoes

Ø  2 cups rice flour

Ø  1 tablespoon baking powder

Ø  3 teaspoons salt, plus more for seasoning

Ø  1/2 teaspoon freshly ground black pepper, plus more for seasoning

Ø  1 (12-ounce) can soda water

Ø  1 large egg, lightly beaten

Ø  2 (8-ounce) cod or haddock fillets, cut in 1/2 on an angle

Ø  1/2 cup rice flour, for dredging

Ø  Malt vinegar, for serving

Method:

1.    Heat 3 inches of the oil in a deep fryer to 325 degrees F. Alternatively, use a deep heavy skillet.

2.    Peel the potatoes and cut them into chips (that is, fries) about the size of your index finger. Put the potatoes in a fryer basket and lower into the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips to a paper towel-lined platter to drain.

3.  Crank the oil temperature up to 375 degrees F. In a large mixing bowl, combine the flour, baking powder, salt and pepper. Combine soda water and egg and pour into the flour mixture. Whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.

4.  Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully lower the battered fish into the bubbling oil on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.

Recipe: Chicken Chop 

Ø  2 chicken thighs, deboned and pounded to medium thickness

Ø  Flour, for dusting

Ø  2 eggs, beaten

Ø  70g breadcrumbs

Ø  Oil for cooking

Ø  Soy sauce

Ø  Black pepper

Method:

1.    Marinate the chicken thighs in soy sauce, Worcestershire sauce and black pepper for 3 hours or overnight. Remove from marinade and pat dry.

2.    Dust the thighs in some flour, shaking off the excess flour. Dip in a bowl of beaten egg and then roll in breadcrumbs.

3.    Heat some oil in pan and fry the chicken thighs on both sides until brown.

Recipe : Nasi Goreng Ayam/Seafood 

·         Ingredient for rice

·         2 cups of rice

·         3 tbsp sambal belacan

·         1/2 large onion 

·         2 cloves garlic

·         Oil for saute

·         1 tbsp oyster sauce

·         2 tbsp soy sauce

·         1 tbsp sweet soy sauce

·         Anchovy a little bit

·         1 nos

Ingredient for fried chicken

·         3 pieces of chicken pieces

·         1 tsp turmeric powder

·         1 tsp meat curry powder

·         Salt for taste

Method

1.    Chop the chicken in 15 minutes and fry until dry. Set aside a chicken and diced for fried rice.

2.    Add the cooking oil to the pan, stir fry onions and garlic until fragrant. Add fish and fried chicken while stirring and enter sambal belacan.

3.    Break the egg into the pan and mix well with sautéed.

4.    Then add the rice while stirring again and add oyster sauce, liquid soy sauce and sweet soy sauce. Strongly fire the kitchen and stir the rice quickly. When it's all mixed together, turn off the kitchen fire and serve with fried chicken and chilli sauce.

Recipe: Nasi Goreng Kampung 

Ø  2-3 bowl of white rice

Ø  1 onion - large size (pounded)

Ø  2 garlic cloves (pounded)

Ø  A little mustard (cut)

Ø  1 handful of shellfish

Ø  5-6 shrimp (medium large)

Ø  4-5 octopus (cut cut)

Ø  1 tbsp sambal belacan (just use sambal belacan immediately)

Ø  1 tablespoon of chilli chilli

Ø  1 tbsp oyster sauce

Ø  2-3 chilli beans (if spicy)

Ø  Few sesame oil / sesame oils

Ø  Salt and to taste

Ø  Leaves of soup and cucumber (for decoration)

Methods:

1.    Heat some oil. Sauté the pounded onions until they smell.

2.     Add sambal belacan, milled chilli and chilled rice to be tapped / sliced. Stir well.

3.    Then add the oyster sauce and stir again.

4.    Then fill in the contents of shellfish, squid and shrimp. Let it cook for a while.

5.     Add salt, and seasoning powder to taste.

6.     Then add the vegetable, let it fall slightly.

7.     Finally, add rice and mix well. Can fire out.

8.   Garnish with soup and cucumber leaves

Recipe: Nasi Goreng Pattaya 

·         2 tablespoons of cooking oil

·          1 large red onion + 3 cloves garlic diblend

·          1 small bowl of chicken

·          2 stalks of mustard, simple cut

·          3 pork chops are tapped

·         1 teaspoon of black pepper powder

·         1 tsp of squid soup

·         1 tbsp oyster sauce

·          1 tablespoon of chili sauce

·          2 chicken eggs

·          Salt & sugar to taste

Methods:

1.    Heat the oil

2.     Add chicken, stir until cooked.

3.    Add the oyster sauce. Put the salt & sugar to taste

4.    Add rice & chillies.

5.     Add rice

6.    Sprinkle the black pepper powder & mix well

7.    Pick up

Manufacturing process

1)    Use a separate pan from the pan used for frying rice.

2)    Heat the pan and put 2 tablespoons of cooking oil

3)     Spread the oil thoroughly over the surface of the pan

4)     When the oil is hot, put the eggs that have been sliced ​​on a roll from the top to the middle of the pan.

5)     Make sure the eggs are flat and thinning in the pan. This process takes a very short time.

6)     Add the fried rice to the middle of the egg that is still heated in the pan.

7)     Egg tip is folded into 4 corners. This process is the same as what you see people making murtabak.

8)    Take the empty plates, beat them over the eggs and turn over the pan and welcome the fried rice packed rice carefully

Recipe: Nasi Goreng Paprik 

·         2-3 bowl of rice

·          2 shallots (sliced)

·          3 garlic cloves (finely chopped / pounded)

·         2 tablespoons of dried chillies (blended)

·          1 tablespoon tom yam paste

·          A little chicken

·          2-3 tablespoons of cooking oil

·         2 tsp salt / to taste

Methods:

·         Heat the oil and saute the shallots and garlic until it smells.

·         Put the chicken and let the chicken cook a little.

·         Then add dry chilli and tomyam paste. Stir well.

·         Add salt and seasoning powder.

·          Then add rice and mix until it flattens and extinguishes the fire.

Papric preparation:

Ingredients:

·         4-5 prawn / squid

·         Slice of chicken

·          2 cloves garlic (chopped)

·          2 pieces of lime leaves

·         1 lemongrass (cut oblique)

·          1 tbsp oyster sauce

·         1 tablespoon of tomato sauce

·          Vegetables (cabbage / cornflower / long beans)

·          3/4 rice chillies (tapped)

·          1/4 large onion (roughly drafted)

·         Salt sufficiently

·          1 tsp of sugar

·          Powdered flavor

Methods:

1.    Stir in garlic and lemon until it smears.

2.    Put in chicken and let it cook for a while.

3.    Put oyster sauce, tomato sauce, and enough water. Stir well.

4.    Put vegetables (corn buds, cabbage flowers, long beans).

5.    Then add the shrimp / squid. Let it cook for a while.

6.    Paste in chilli beans, lime leaves and onions.

7.    Stir well and mix well until cooked. Put out the fire

8.    Ready to serve with fried rice

Recipe: Nasi Goreng Lalap 

·         1 chicken - cut into 8 pieces, boil for 10 minutes and drain (keep chicken stew for baking) –

·         ½ tbsp Sweet Sauce - fry without oil until it smells bad

·          ½ tbsp Cumin - fry without oil until it smells bad

·          3 tablespoons Coriander seeds - fry without oil until they smell

·          1 tablespoon of Chicken Curry Powder

·          1 tablespoon of Turmeric Powder

·         ½ tbsp of white pepper powder

·          3 cloves of garlic

·         1cm Ginger

·         Little Water

·         1 tsp Salt

·         Cooking oil for frying.

Method

1.    Put all the ingredients (except cooking oil) in the blender, blend until smooth.

2.     Blend the ingredients that have been blended on the chicken and marinated overnight.

3.    (Store excess ingredients for fried tempeh and tofu.)

4.     After sealing overnight, go brown on rice flour.

5.     Heat oil and fry until dry.

For sambal

·         A little cooking oil

·         5 red Chillies (more if you want more spicy)

·         5 grains of rice

·         5 small / red bean, sliced

·         3 garlic, sliced

·         3 tomatoes, cut into 4 pieces

·         5 cm Belacan

·         2 tablespoons of fish

·         3 tbsp brown sugar / to taste

·         Lime

Methods:

1.    Heat oil. Fish fry until crunchy / crispy. Pick up and set aside.

2.    Fry the belacan for a while Pick up and set aside.

3.    Add onions, garlic and chillies. Once wilted, put tomato. Mix flat and close fire. Pick up and set aside.

4.     Cool all ingredients that have been fried at room temperature.

5.     Put everything in the blender or mortar. Blend or mash into semi finely.

6.     Put all the ingredients in the pan and heat them.

7.   Put in brown sugar and mix well.

8.    Pour the resulting sambal, add salt or brown sugar if necessary according to taste. * Sambal can be prepared a day before meals. Store chili sauce in the refrigerator. Preheat the chili before serving. Directions of lime acid if desired.

For soup

·         Preheat chicken stew with joints of cinnamon, cinnamon, cardamom and cloves. salt.

·         Sift the soup leaves and fried onions before hiding.]

Vegetables to be melted (likes):

·         Cabbage

·         Long beans

·         Cassava shoots

·         Candy

·         Cucumber

Tofu and tempeh

·         Tofu in sliced ​​3.

·         tempe split 6.

·         Mix tofu and tempe with chicken spices and a little turmeric salt fried crisp.

Recipe: Mee Goreng Ayam 

·         1 yellow noodle pack

·         1 clove onion

·         3 cloves of garlic

·         a little dried chillies

·         1 slice of maggie fish cube

·         1 sliced chicken breast sliced

·         1 pack fish ball - fried cut 4

·         2 tablespoons of chili sauce

·         2 tbsp oyster sauce

·         2 hand tackle

·         little oil - for frying

·         a little salt and seasoning

Preparation method:

1.    Blank material blanks. Heat the oil.

2.    Put the ingredients into the pan. Grate so that it smells.

3.    Add chilli sauce, chicken cube and oyster sauce. Stir all the ingredients together.

4.    Add chicken, fried fish balls, salt and seasoning.

5.    Put the noodle noodles. Mix well and finally add the bean sprouts.

6.    Stir all the materials and lift.

Recipe: Mee Goreng Seafood 

·         Yellow 600g

·         2 tails

·         6 tails of shrimps

·         3 mustard trees

·         1 tbsp dried peppers

·         2 tbsp cooking oil

·         1/2 sb oyster sauce

·         4 tbsp tomato sauce

·         1/2 sb thick soy sauce

·         3 cups hot water

·         3 cloves of garlic

·         salt and sugar

·         Orange pepper - If any

·         Vinegar

·         sugar & salt

·         green pepper

Cooking method:

1.    Heat oil, Sauté the garlic until it stinks. Enter the pepper and sauté paste immediately. Put the cuttlefish & shrimp mixed together.

2.    Enter the tomato sauce, oyster sauce, concentrated soy sauce, sugar and salt. Stir well. Put hot water and let it boil. Let's just taste all the ingredients, follow your taste.

3.    Add the yellow & mix well. Add the mustard leaf, if it appears to be quite dry or not wet enough to add hot water.

4.    Minimize fire & let it stand for 4 minutes. Then, briefly, when all seasonings are absorbed in the noodles, close the flame. Add bean sprouts and even mix.

5.    Remove the yellow noodles from the pan. Do not let in a pan, the water of the noodle will dry up. Eat hot-hot with orange pepper, sprinkle with garlic and fried onions.

Recipe: Mee Goreng Basah 

·         Yellow Mee 1 pack rinsed and tos

·         10 pieces of cuttlefish cleaned and cut

·         Fish ball 1packet cleaned cut and tipped

·         Vegetable mustard greens are washed and cut

·         1 tomato seeds cleaned and halved 6

·         Chilli chilli 4 spoon

·         Chili sauce 5 spoon

·         1 ounce of oyster sauce

·         Fish sauce 1 tablespoon

·         concentrated soy sauce of 1 spoon

·         Sweet 5pcs of soy sauce

·         Pork mee 2 spoon

·         white water a littleCooking oil 2sons large to fry ...

The mashed ingredients

·         10 cili fire

·         white onion 3 cloves

·         Punch for breaks or even breaks

Methods:

1.    Heat the pan, add 2 tablespoons of oil

2.    And chill the chilli to grind only the crushed ingredients until crunchy

3.    Add the chilli sauce, oyster sauce, fish sauce, concentrated soy sauce, sweet soya sauce, soya sauce, and enter the squid and fish ball and put in a small white water

4.    Cook and stir well ... enter the vegetables and stir again, after that enter the yellow noodles and tomatoes, stir well and cook, ready

Recipe: Mee Goreng Tuaran  

·         2 pcs Fresh Tuaran Egg Noodle

·         sawi/baby lettuce/pak choi ( as u like, normally sawi is used )

·         fresh fish fillets / char siew pork or chicken / chicken sliced fillets / egg rolls

·         1 egg

·         2 cup oil to deep-fried

·         water to steamed

Seasoning

·         1 tbsp chicken granules

·         1 tbsp sugar

·         salt to taste

·         pepper to taste

Method

1.    Heat oil on wok to deep-fried tuaran egg noodle till golden brown / harden and aromatic, dish and drain.

2.    Heat wok, 3 tbsp cooking oil to wok, put in egg and put in the fried tuaran noodle on top of the egg, add water just enough to cover half of the noodle and cover with lid let it steamed for 2 minutes.

3.    Open lid, turn over to steamed the other side of the noodle again, add in seasoning and meat items closed lid and let it steamed for a minute or so ( you can add more water if the noodle soak all water away while the noodle still hard ), open lid and mix well noodle and egg add in vegetables. stir and start frying the noodle till aromatic, served hot.

Recipe: Maggie Goreng 

Ø  Maggie curry 1 pack

Ø  Oil for frying

Ø  Garlic

Ø  Onion

Ø  Egg

Method

1.    Firstly boil the Maggie curry in 2 minutes, tap the noodles

2.    Sauté the onion, garlic and egg, after that add the noodle, add the pes of curry and can serve.

 Recipe: Char Kuey Teow 

·         500g kway teow

·         3cloves chopped garlic

·         3tablespoons cooking oil

·         Dark soy sauce

·         150g bean sprouts

·         100g chives, cut into 3cm lengths

·         chilli paste

·         2eggs

·         water

·         light soy sauce

·         black pepper

Method:

1.    Mix seasoning ingredients in a bowl.

2.    Heat wok with 3 tbsp oil until hot and fry chopped garlic until light brown.

3.    Add slices chicken breast.

4.    Push all the fried ingredients to one side and add in kway teow.

5.    Stir-fry the kway teow quickly and add seasoning and chilli paste.

6.    Sprinkle with a little water and mix in all the fried ingredients together.

7.    Spread all the ingredients around the wok to create an empty space in the centre, then crack an egg into it and add a little more oil.

8.    Cover the egg with all the ingredients and stir-fry evenly.

9.    Add bean sprouts and chives and stir well.

10.  Do not overcook.

11.  Remove the dish to a plate and serve hot.

Recipe: Wan Tan Ho 

·         1/2 lb. or 1/2 packet flat rice noodles

·         10 medium sized prawns, head off, tail off, peeled and deveined

·         1 chicken breast, sliced thinly

·         2 stalks greens (mustard greens /chinese broccoli (kailan) / collard greens), chopped and rinsed

·         3 tablespoons dark soy sauce

Egg gravy:

·         2 tablespoon garlic, minced

·         3 cups chicken stock

·         2 tablespoons oyster sauce

·         1 tablespoon light soy sauce

·         1 1/2 tablespoon sugar

·         1 egg, beaten

·         Pepper to taste

·         2 tablespoons cornstarch mixed in 6 tablespoons cold water

·         1 teaspoon sesame oil

Method:

1.    Soak rice noodles in warm water for 15 minutes

2.    Over medium high heat, stir-fry the noodles in oil and thick soy sauce until it has cooked down and has absorbed the colour. Keep tossing to prevent sticking at the bottom of the pan. Add water if needed. Remove and set aside

3.    Prepare the sauce by sautéing garlic until aromatic

4.    Add in chicken and stir-fry until chicken is no longer pink

5.    Pour in chicken stock and add oyster sauce, thin soy sauce, sugar and pepper to taste

6.    Bring to a boil

7.    Add in greens and shrimps, cooking for 2 minutes

8.    Combine with cornstarch solution and simmer until gravy has thickened

9.    Remove from heat and slowly drizzle in beaten egg, stirring gently with a fork in a clockwise motion

10.  Add in sesame oil and stir gently

11.  Dish noodles and pour egg gravy over

12.  Serve hot

CONCLUSION

- In the end of the class, we have learnt the student must prepare their self before entire the class. Other than that, the communication is so important for the student to communicate to other student. More than that, the important is the well preparation before class because the well preparation is the started for the success of the work. Other than that, in the end of class, we have learnt how to cook the Italian cuisine that is spaghetti marinara. And we have learnt the situation that happen for the ala carte style and the well preparation for this ala carte style is the important part to success.