It’s Malaysian, Indonesian and Indian Cuisine for our 8th session in our Fundamentals in Culinary Arts course. I missed session 7 coz I was in an accident so I’ll share it with you once I attend the make-up class (hopefully soon!).
We started the class with the usual tips for the dishes we were supposed to cook. Then Chef Teacher Kat gave us a demo on one of the dishes, lamb curry + naan bread.
We were re-grouped for the 2nd half of the course so I have new group mates! For the cuisine today, I chose to cook Lobak (Malaysian Nonya Meat Rolls). As always, I used the recipe card I wrote prior to attending class.
I’ve never cooked meat roll so I appreciate that I got the chance to cook it. It was also my first time to use tofu skin and apparently, it works!
I prefer to put just sufficient amount of meat in the roll. Else, the meat roll won’t cook through. I had to re-fry that first batch I made where I put too much meat. I had no choice though as there was limited number of wrapper at the time.
I’m kinda proud of this Lobak though. So far, this dish has been the tastiest one I made in the CCA kitchen. I loved how tasty and flavorful the meat roll was.
And the sauce was to die for! I didn’t realize that plum sauce taste so yum! I put more chilis than usual coz I enjoy spicy dishes. I’ll find a way to cook this again but this time, with less oil splash and with the perfect size of roll. Nevertheless, a successful dish in my opinion!
I usually plate family-style as I put most of what I cooked in the plate. The chief CCA chef was in BGC branch at the time so our teacher Kat had him judge our dishes that day. And boy, do I really appreciate it! It was my favorite critique! I learned that I did not have to plate it family-style always. I also learned that in plating, the plate & sauce container has to be of the same material. My mistake of mixing ceramic plate and metallic container was mitigated by Chef Jay by pouring the sauce in the plate then placing the meat on top. And the result was a total “restaurant-worthy” looking dish. I loved it a lot and hope to learn more about plating as I go through the culinary course in Rouxbe.
Here are the dishes we prepared for the Malaysian, Indonesian and Indian cuisine session:
- Pot Laksa
- Pork Satay
- Kerala Lamb Curry
- Naan Bread
This was the original plating we did. I forgot to take a picture with the fixed plating by Chef Jay.