I’m Back
Saturday, September 6th, 2008 Write a comment
It’s been awhile since my last entry in this blog. Guess I’m just being lazy but then again I kinda missed not writing and so, here I am.
.
There’s a lot of things that has happened politically especially about that guy Anuar who has won the by election at Permatang Pauh and wit that, changed the whole political scene in Malaysia. Finally the opposition has a bit more balls in the parliament and that is a good thing. The era of two third majority is over and everything seems to be on the right track. BN has to be real careful as to what their agenda is coz there’s no room for fuck ups and that is fer sure. I just cant wait to see what happen next. The show must go on.
.
Back in the kitchen, things were as usual. We got pretty busy for the Midsummer Feast but everything went well. Chef Kevin Cape, our new Exec Chef for YTL did the menu and it was a good learning process for the boys in the kitchen. In addition there are guest chefs (Stephen Mercer, Bobby Chin, Chef Ismail etc.) that came in to promote the event and working with them has been an eye opener and also fun for everybody.
.
So, now it is the Ramadan period and things are getting really slow at the restaurant. After lunch service, the boys started to prep dishes for breaking fast and here the creative juice started to flow. There are so many good local dishes that to eat them all in one sitting is kinda tough. I think that I may have to scrape that idea I had of losing weight during Ramadan. I’ll post some pictures pretty soon. Still hasnt dwnld da pictures in my phone and there’s a lot of dem.
How to “French” a lamb rack
Tuesday, August 28th, 2007 Write a CommentLamb rack is one of the dish that you can always find in most fine dining or upscale type of restaurants. It is a pretty expensive cut because the loin is so tender and the fat around it is a must for fat lovers like me. Here my Senior CDP Ayob demonstrate on how to prep the lamb. At shook I served the rack o lamb crusted with pinenuts and it goes with a mushroom ragout, polenta cake and raisin balsamic syrup.
Cod Saffron
Thursday, August 9th, 2007 Write a Comment
Pan-seared Cod with saffron is one of the more popular item on the grill menu. It is served with sauteed savoy cabbage, fennel and also fried julienned beets. The dish was created by Chef Karim, the former chef but I twisted it a bit by adding the fried beets.
Deviled Egg
Monday, August 6th, 2007 Write a Comment
.
Being a fan of eggs, I used to gobbled up this hors d’oeuvre when I got a chance. But now I have to be a bit careful since “calories” is part of the concern. It is a pretty common dish in States but surprisingly it actually started in Rome. Check out what Wiki has to say about the history of it.
.
What you need to know
Amir’s Gettin Married
Monday, August 6th, 2007 Write a CommentMy senior CDP announced last week that he is getting married, on the 12th of August. The thing is , it seems that I’m always the last one to know about it. Here is the interview with G-Dot during the day of the announcement. It’s in malay of coz.
Check out Ilyana first introduction to the grill crew with G-Dot hosting. We just finished playing futsal and just chilling at the mamak. Ayob’s kid was there too and it’s three in the morning. Read the rest of this entry…
This Is Grill
Sunday, August 5th, 2007 1 Comment
Yep..this is grill, shook!, the place that i spend most of my waking hour at. It’s an open kitchen so everything has to be tip-top especially when it comes to cleanliness, grooming, how you cook and also how you talk. I mean NO CURSING PLEEZZ. There’s a counter right by our display case where the customers sit and we have to be careful as to what we say. Unlike the other restaurants that I’ve work at where you can hear the word f**kin all over the place. I guess this is a good thing because we’ll have to try to be as professional as we can. hehe
Western Grill is one out of four different outlets at shook!. There are also Japanese, Italian and Chinese. We at grill only served dishes that originated from the west though i also like to mix other influences such as Asian, Latino, Indian or anything that i find interesting to it. Read the rest of this entry…
The Artistry of the Japanese Side
Friday, July 27th, 2007 Write a Comment
.
Chef Aziz is the man behind all the japanese food at shook. A Master at his work and he has been doin it for quite some time. Pictured above is the shasimi plate. Check out some of his other stuff…and the taste..superb!!!
Tropical Lobster
Friday, July 6th, 2007 Write a Comment
I think it is the most beautiful lobster compared to an Australian or Maine lobsters. Never used it when I was in New York coz duh…its tropical and i guess nobody really use them there. Anyway the best way to cook them is either steam, grill or something like a thermidor. I like it grilled best and serve them with clarified butter. You can flavor the butter too with herbs, chilli etc. Read the rest of this entry…
Female Appetite
Saturday, January 20th, 2007 1 Comment
Did a photoshoot for Female Appetite Magazine. Never heard of the magazine before but they were asking for a salad recipe that is “healthy”, so this is what i decided to do, a lump crab salad with avocado, tomatoes and corn. It’s a very simple dish and i used the avocado skin to hold the salad together. Read the rest of this entry…
Designing A Menu
Tuesday, January 9th, 2007 1 Comment
Yesterday i did the tasting for the new menu which will start hopefully on jan 19 although i doubt it very much since there is a lot more stuff that has to be done before the new menu can be implemented. To be honest there are not that many big changes on it because i really want to make it as simple and straightforward as i can. Since the restaurant itself is more on the casual type there is no point of making things complicated plus i love food that looks natural and doesnt need somebody with an architectural degree to plate it. Though i have to confess that there are some dishes that i’m not sure whether i should put it on the menu or not. I guess i’m just following my gut feelings on this. Read the rest of this entry…