Camels eat chicken, lamb, melon soup.....
I went for my very first cooking class today!! Omg. I was so excited.. and the cooking class certainly didn't disappoint. It was exciting watching a top-rate chef before my eyes chopping, boiling, stirring.. and creating dishes that aren't difficult for me to do at home! Woo! I don't have pictures of the place, just of the food ok?
Tomato soup scented with cumin, served with bruschetta and yoghurt topping.
I must say, I never liked tomato. It's always too sour for me, but this was one soup that I really lapped it all up. The tomato and the scent of the cumin went perfectly well, to the point that you can't really taste the boundaries between the tomato and the cumin. As in, they are fused together and not 2 distinct flavours. You get what I mean?
Olive, garlic and lemon roasted chicken on butter herbed rice.
Yum. I love how the chef drizzled lemon juice and olive oil over the chicken. And how the spices and the sourness of the juice takes away the oily-ness of the skin. And the herbed rice was superb as well. Just simple rice with spring onions and parsley and some butter mixed into it and steamed in a pot. I never knew it could taste so different.
Roasted rack of lamb with pomegranate molasses. Served with onion roasted potatoes with balsamic vinegar.
This, for me, was the dish of the day. I have never eaten such tender lamb, with absolutely no lamb smell at all. I took the liberty of getting 4 racks of lamb. Haaa. I loved how the pomegranate sauce and green chilli gave the lamb a kind of a twang to balance its heavy meatiness. And the potatoes were gorgeously fried in butter as well.
Cold melon soup. With a dash of gin. and some blueberries.
While many angmoh desserts tend to have lots of cream in it, this was a very cool and refreshing dessert. The soup is essentially orange juice cooked with some sugar and spices, before being poured on top of the cubed melons and chilled. It was served with some mascarpone ice-cream as well.
Mascarpone Ice-cream
The ice-cream was made just when the class started. It was essentially mascarpone cheese (the cheese used in tiramisu), cream, sugar syrup and some lime and orange zest (basically just lime and orange skin). For me, the winner for this dessert lies in the tiny bit of zest. It makes a world of difference and reduces the jelat-ness of the cheese miraculously. I think some more zest would have been nice tho.
Oh and I must write about the poor chef's assistant today. He couldn't seem to do anything right. From the start, he cut the melon cubes too big and had to re-cut them. Sian diao. Dropped pans. Sian diao. Kena scolded for not washing the chicken thighs. Sian diao. Tried to help and then the chef said 'I don't need you to help me with this.' 'You were one step too fast.' 'I do everything for a reason.' Poor guy. The more he got scolded I think the more nervous he got. I guess chefs are anal. And I kind of got to watch a real-life Hell's Kitchen right in front of me. Weee.
Tomato soup scented with cumin, served with bruschetta and yoghurt topping. I must say, I never liked tomato. It's always too sour for me, but this was one soup that I really lapped it all up. The tomato and the scent of the cumin went perfectly well, to the point that you can't really taste the boundaries between the tomato and the cumin. As in, they are fused together and not 2 distinct flavours. You get what I mean?
Olive, garlic and lemon roasted chicken on butter herbed rice.Yum. I love how the chef drizzled lemon juice and olive oil over the chicken. And how the spices and the sourness of the juice takes away the oily-ness of the skin. And the herbed rice was superb as well. Just simple rice with spring onions and parsley and some butter mixed into it and steamed in a pot. I never knew it could taste so different.
Roasted rack of lamb with pomegranate molasses. Served with onion roasted potatoes with balsamic vinegar. This, for me, was the dish of the day. I have never eaten such tender lamb, with absolutely no lamb smell at all. I took the liberty of getting 4 racks of lamb. Haaa. I loved how the pomegranate sauce and green chilli gave the lamb a kind of a twang to balance its heavy meatiness. And the potatoes were gorgeously fried in butter as well.
Cold melon soup. With a dash of gin. and some blueberries.While many angmoh desserts tend to have lots of cream in it, this was a very cool and refreshing dessert. The soup is essentially orange juice cooked with some sugar and spices, before being poured on top of the cubed melons and chilled. It was served with some mascarpone ice-cream as well.
Mascarpone Ice-creamThe ice-cream was made just when the class started. It was essentially mascarpone cheese (the cheese used in tiramisu), cream, sugar syrup and some lime and orange zest (basically just lime and orange skin). For me, the winner for this dessert lies in the tiny bit of zest. It makes a world of difference and reduces the jelat-ness of the cheese miraculously. I think some more zest would have been nice tho.
Oh and I must write about the poor chef's assistant today. He couldn't seem to do anything right. From the start, he cut the melon cubes too big and had to re-cut them. Sian diao. Dropped pans. Sian diao. Kena scolded for not washing the chicken thighs. Sian diao. Tried to help and then the chef said 'I don't need you to help me with this.' 'You were one step too fast.' 'I do everything for a reason.' Poor guy. The more he got scolded I think the more nervous he got. I guess chefs are anal. And I kind of got to watch a real-life Hell's Kitchen right in front of me. Weee.
omg..u went for cooking clas...hmm...then next time when i go back u cook for me yea...deal!