My Self- Intro. To: Cape Chef

I am 22 male , Chinese , from Malaysia, graduated from a cooking Diploma 2 years ago, and now work in family small restaurant as a cook or chef ahha , coz its 1 man show

And this shop is a 35 years old brand , quite famous in my island , named Penang.

It is a very Old restaurant , with no decor , air condition , this and that , the only thing we have is " TASTE"

I learn cooking from my dad and his friends through daily conversation since i was in primary.. but frankly this place is totally no " system " .After I have entered to the cooking school , i discovered about the kitchen brigades this and that ....... really learn a lot other than just Cook with a Wok.

We sells " NYONYA" Cuisine, which is Malay food + Indian + Chinese .. got chance i will show you all who is interested.

[cape chef]

Tseanduran,,
Thank you so much for your story and backround. I find it facinating that we have friends posting from all over the world.I am a little familar with Malay foods. I would love if you wanted to share any of recipes or things of interest with us. We can almost find any ingredient now in the USA.As many chefs are really enjoying the wide array of items we can now cook with. Once again thank you, and talk soon
cc

[Mezzaluna]

Welcome, tseanduran. Your cuisine will add a wonderful dimension to this culinarily adventurous group!

Red light district, Crudeau?? I know you can stay in red light districts in Amsterdam and Copenhagen that are quite unassuming.... but tell us the whole story!

[momoreg]

tseanduran, what kind of desserts do you do? There is a Malaysian restaurant here in NYC, called Penang, that makes great desserts, with shaved ice, corn, beans, and syrup. They also do a peanut pancake dessert. Do you do anything like that?

Mezz:

Tseanduran is the one who said it was a red light district, not me. I DAK (deny all knowledge). I know nothing! I see NOTHING.

The shave ice is named as " Ice Kacang " means Beans and Ice, of coz with syrup ( colored, flavored), jellies, corns, red beans, then condensed milk , and vanila ice cream on top.

actually this is the dessert of the road side stall , bcoz its famous as penang specialty so in the hotel coffee house will have this in the menu.

In my shope we only serve " sweet Soup ( chilled ) "

and fruits from thai or china , Longan ( dried) boiled in coconut sugar n brown sugar.

and the Soy Milk ( Chilled)

Momoreg: you like desserts?

and the peanut pancake is BANCHAN KUIH , in translation means slow "pan fry cake"

they actually add soda in pancake mixture so that it turn crispy, coarse sugar and grinded peanuts, butter or some additional sweet corns or egg will add in while the pan cake still in the pan ( about 70 to 80 % done) , then they enclose it to the half moon shape .... i like this ~!!!

there are more local desserts

If who is interested to visit Penang, i cam guide you all to the Hawkers Delights ahahah

[momoreg]

Thanks for the education. Yes, I love desserts, and I also make my living as a pastry chef. I have made variations of the ice Kacang at home, but I'm sure it's not as good as eating it on the roadside in Penang.

I'd like to try making Banchan Kuih one day.

[SeattleDeb]

Welcome tseanduran -- I look forward to your posts!

AHhhahah , I dreamed to open a Penang Food restuarant in US before , but its seems somebody did it, so can anybody tell me about the " Penang" in NYC?? they have a very good business???

DReam to open , but dun have $$$$$$ , ahhaha

and those desserts like ice kacang , you can get them lower than US 0.50 a bowl, a bachan kuih will be US 0.15 each , very cheap huh...

the Bachan KUih , Rim should be cryspy , center should be soft...

------------------
Prosperity & wealthy

Tseanduran- thank you so much for opening your kitchen to us all!!

No..... I still have so much to learn from you all.

My knowledge of western cooking is still in very low stage....

but to my expertised field , Asian Cuisine is the One

Ayam Percik

4 no Deboned whole leg ( lightly season with salt, pepper and aji)
Score thick part with a knife to easy the cooking process.

Marinades:
Blended Ingredients
10g Garlic
30g Shallot
1 no Young ginger
1/2no Ginger
2 stalks Lemon grass ( cut into short stalks)
25g Fennel Powder
25g Cumin Powder
50g Turmeric Powder
25g Chili Powder
25g Meat Curry Powder
1 tbsp Chili Boh
300 ml Water

Methods:

1. Blend garlic, ginger, shallot, ginger, lemongrass with water in blender or food processor.
2. Marinate chicken with those blended ingredients, then stir in fennel powder, cumin powder, turmeric powder, chili powder, meat curry powder and chili boh, until stir well.
3. Adjust the taste with additional salt, pepper, MSG, and sugar.
4. Marinate for at least 20 mins.
5. Heat up a pan with oil, then pan fry the skin surface until golden brown and fragrance, after that turn to the another surface to seal golden brown layer.
6. Bake in 180’c preheated oven for 20 to 25 mins to cook, according to its thickness.

Percik Gravy

5 g Ginger
50 g Shallot
2 no Carrot
1 no Big Potatoes
3 no Onion
2 tbsp Cumin Powder
2 tbsp Fennel Powder
3 tbsp Turmeric Powder
1 tbsp Meat Curry Powder
1 tbsp Chili Powder
1 letre Chicken stock ( 1 litre water mix with ½ tbsp
of chicken stock powder)
100 ml Coconut milk
1 no Lemon Juice
Approx. Sugar, salt, pepper, MSG to taste


Methods:

1. Heat up a pot with oil, saute shallot ginger and onion until fragrance, then add in the carrot and potato, stir for a while.
2. Add in the powder form ingredients and gently mix well in simmer fire.
3. Pour in chicken stock, stir well and bring to boil.
4. Finely blend in Blender or food processor.
5. Bring back to boil , add in lemon juice seasoning and lastly thicken with coconut milk.


The Whole dish could be too Strong to your taste, but this is wat it is


Hope you will enjoy it

Low food cost~!!!

[cape chef]

Thanks Tseanduran,

That sounds like a great dish.

I love bold flavors so it should not be a problem
cc