INTERNATIONAL CUISINE - WEEK 5 (ENGLAND CUISINE & CHINESE CUISINE)

Introduction of England and Chinese Cuisine

-     - In week 5, we learn about the England cuisine because that in our syllables for International Cuisine. Other than that, we learn about Chinese cuisine the menu is Koh Loo Mee Ayam and for the menu of England cuisine is Chicken Lasagna. And for the week 5, I become the helper for SOD (service on duty). In that week, we didn’t use fine dining because we do COD (charges on delivery) we delivery to customer that order our menu.

History of England Cuisine and Chinese Cuisine

-       English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas from North America, China, and India during the time of the British Empire and as a result of post-war immigration.

Traditional meals have ancient origins, such as bread and cheese, roasted and stewed meats, meat and game pies, boiled vegetables and broths, and freshwater and saltwater fish. The 14th-century English cookbook, the Forme of Cury, contains recipes for these, and dates from the royal court of Richard II.

English cooking has been influenced by foreign ingredients and cooking styles since the Middle Ages. Curry was introduced from the Indian subcontinent and adapted to English tastes from the eighteenth century with Hannah Glasse's recipe for chicken "currey". French cuisine influenced English recipes throughout the Victorian era. After the rationing of the Second World War, Elizabeth David's 1950 A Book of Mediterranean Food had wide influence, bringing Italian cuisine to English homes. Her success encouraged other cookery writers to describe other styles, including Chinese and Thai cuisine. England continues to absorb culinary ideas from all over the world.

-       Chinese cuisine is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Chinese people in other parts of the world. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other cuisines in Asia, with modifications made to cater to local palates.

The preference for seasoning and cooking techniques of Chinese provinces depend on differences in historical background and ethnic groups. Geographic features including mountains, rivers, forests and deserts also have a strong effect on the local available ingredients, considering climate of China varies from tropical in the south to subarctic in the northeast. Imperial, royal and noble preference also plays a role in the change of Chinese cuisines. Because of imperial expansion and trading, ingredients and cooking techniques from other cultures are integrated into Chinese cuisines over time.

CONTENT

CHICKEN LASAGNA RECIPE 

·         lasagne sheet

·         2 tbsp corn oil

·         1 large onion

·         2 carrots, finely chopped

·         2 celery sticks, finely chopped

·         2 cloves garlic, minced or finely chopped

·         500g ground chicken

·         800g tomato puree

·         50g tomato paste

·         3 tsp sugar

·         1 tsp oregano

·         1 tsp dry basil

·         Salt and freshly ground black pepper

·         60 g butter

·         40 g

·         Flour

·         560 ml milk

·         ½ tsp nutmeg

·         1 00g parmesan

Method:

1.    Prepared chicken sauces, in a large pan heat oil over medium high heat. Cook the onion ,garlic, carrot and celery over medium heat until softened, stirring constantly

2.    Add the chicken and cook until it changes its colour, break up any lumps of meat using a fork.

3.    Add tomato paste, tomato puree, sugar, oregano, basil, salt and pepper to taste. Cover, bring to a boil, reduce the heat and simmer for about 1 ½ hrs. Set aside.

4.    Prepare the béchamel sauce. In a medium sauce pan, melt the butter over medium-low heat. Add the flour and stir until smooth, for about 1 minute, until bubbling. Remove from heat and gradually stir in milk, until mixture is smooth.

5.    Return to heat and stir constantly until the sauce boils and begin to thicken. Add nutmeg, salt and pepper and set aside until ready to use. Give it a stir from time to time so it doesn’t make a skin on the surface.

6.    Preheat oven to 350 F (180C).

7.    Assemble the lasagna. Spread a layer of chicken sauce (about 1/3 of the sauce) over the bottom of the baking dish. Spread a thin layer of béchamel (about ½ cup of béchamel sauce).place a single layer of noodles over top and press gently. Top the last layer of noodles with remaining béchamel sauce and sprinkle the parmesan over the top. Cook about 25 minutes covered with foil, and another 25 minutes without.

8.    Ready to serve. 

Chicken koh loo mee recipe 

·         1 chicken breast

·         3 sheet pak choy

·         Garlic

·         Red onion

·         Daun sup

·         Daun bawang

·         Chicken stock

·         Oyster suce

·         Soy sauce

·         sugar

·         2 tsp sesame oil

Methods:

1.    Boil water; enter chicken stock and chicken breast.

2.    Marinated the chicken with soy sauce + oysters into the foil and bake 15 minutes

3.    Put the onion, garlic, leeks and parsley to the water.

4.    Put the sesame oil.

5.    To concentrated, place a little corn flour, let it boil

6.    Dip pak choy to the boiling water then drain

7.    Meanwhile, sliced the chicken. After that, served that serve the soup with noodles, slice of chicken and vegetable 

Panna cotta recipe

·         1 tbsp gelatine

·         2 cups heavy cream

·         2 cup fresh milk

·         1/3 cup sugar

·         1 ½ tsp vanilla extract

Method:

1.    Mix the fresh milk with the gelatin, stir until soften.

2.    In another pan, boil heavy cream wait until simmering then mix the gelatin, fresh milk to the cream. Stir until soften.

3.    Lastly, cold the cream then put in the cup, for the topping you can put fruit and wait until harden.

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 become the SOD in that week, the important part was SOD do is they must good that to attract and find the customer and they must deliver the order to the right customer.