ASEAN Heritage Food Trail 2012 in Penang was held by Ministry of Tourism Malaysia. We are honored to be invited as part of the event to witness this culinary showcase building bridge and linking culture with Indonesia and Thailand. The challenge for Chef from three different countries is to use a common ingredients with innovation cooking method to create a delicious dish, the ingredients for appetizer has to include bamboo shoot and fern, main course must have shallots, lemongrass and galangal and dessert is mainly on sago.
ASEAN Heritage Food Trail 2012 held in Penang.
Malaysia Team are lead by Chef Azhar bin Bah who has over 19 years of culinary skills and experience, working at various international hotel in Penang, together with him is Chef Peter Chan Weng Seng who is the Protem President of Penang Chefs Association and Chariman of Chefs Association of Malaysia, Chef Peter is a very experience chef who has a great 30 years of culinary experiences.
Malaysia Team Prepare
Bamboo Shoot and Fern Kerabu, Delicious traditional Malay style salad with sprigs of ferns, raw bamboo shoots, shredded coconut, shallots, local lettuce and spicy seasoning
Fish Rendang, spicy Emeraid fish dish rich in spices, coconut milk, shallots, galangal, lemongrass, chilies and ginger.
Sago, tantalizing and sweet sago dessert wrapped with shredded coconut.
Indonesia Team are Chef Sudar Pramoto and Chef Ahmad Affandi. Chef Sudar hold a Diploma in Food Production who as well achieved numerous accolades and awards in Indonesia, while Chef Ahmad is expert in preparing delicious Western, Italian and Asian dishes.
Indonesia Team Prepare
Lawar Pakis with Bamboo Shoots, Chicken and Young Jack Fruit, a traditional salad combines with boneless chicken leg and skin, young jack fruit, canned bamboo shoot, shallots, garlic, candlenut, shrimp paste, kencur, fresh turmeric, pickled orange and seasoning.
Rendang Padang, Spicy beef rending cooked with rich spices, coconut milk, shallots, galangal, lemongrass, fresh turmeric, chilies, ginger, rending paste, turmeric lead and kaffir leaf
Chilled Sago Mango (Es Harum Manis), sweet and delectable sago enriched with sago pearls, coconut milk, corn kernel, harum manis mango and garnished with pandan leaf
Thailand Team are Chef Pornsak Rodecheevee is the Assitant Corporate Chef at KCG Kim Chua Group in Thailand, together with him is Chef Sumit Bhatia who own Bachelor Degree in Biotechnology, minor in Food Technology who as well work in KCG Kim Chua Group in Thailand.
Thailand Team prepare
Spicy Chicken Salad with Bamboo Shoots and Wild Fern Tempura, a mixture of chicken breasts, lemongrass, Thai chili paste, spring onions, shallots, lime juice, fish sauce, fern and bamboo shoots.
Thai Style Deep-Fried Chicken with Thai Herbs, Deep-fried chicken breasts marinated with galangal, lemongrass, garlic, soy sauce, oyster sauce and garnished with deep-fried kaffir lime leaves, shallots and dried chilli
Sago with Coconut Milk, Boiled sago drenched in palm sugar, coconut milk and garnished with pandanus leaves.
Thanks to all Chef busy preparing food throughout the whole event.
Photo of all invited guests with Chef.
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