International Plated Dessert – The Halal Way

Muhamad Faizal bin Ab Rasid is a chef and a lecturer. But more than that, he is a fine dining chef who cooks on international gourmet scene. As a practicing Muslim in the kitchen, Faizal has upon his shoulders the responsibility of cooking up culinary magic – Western dishes, that are Halal-compliant. This responsibility is shared by many chefs in the Malaysian industry, and  for good reason – the Halal industry is burgeoning, given Malaysia’s fast-rising status as a Halal hub on international soil. And while some chefs might balk at the challenges presented in finding Halal-compliant ingredients for their cuisine, Chef Faizal is undaunted, instead meeting the challenge head-on. His recipe for success? Innovation. The proof is in the pudding, quite literally.

 

1. What is a good Halal substitute for wine if cooking requires reduction?

Chefs can substitute with low-sugar sparkling juice or fresh juices such as grape, apple or other low sugar fruits. One way to get the right concentration is to blend these fruits and allow the pulp to settle down so you can reserve the clear juice, which you keep covered for use in marinades and reduction.

 

2. How do you compensate for ingredients commonly used in Western cooking when it comes to competitions?

Innovation is extremely important when it comes to substitution of ingredients that are either not available or Halal. I believe that it applies not only to Halal cooking, but as a general rule for problem solving and an increase in creativity. For example, substituting pork gelatin with agar-agar or bovine gelatin, or substituting pork bacon with its beef or turkey counterparts.

 

3. Do you have any advice for Muslim chefs who would like to make a name for themselves in the international culinary scene?

According to a report commissioned by the Dubai Chamber of Commerce, the global Halal market will be worth US$ 1.6 trillion by 2018, up from US$ 1.1 trillion in 2013. This presents tremendous opportunities for skilled chefs knowledgeable in bringing the principles of Halal cooking to any type of global cuisine. And young chefs in Malaysia have the perfect opportunity to take advantage of this growth; our tourism and hospitality industries are thriving and offer a perfect platform to hone and perfect skills in the area too.

 

4. Do you have any last words for young chefs?

Keep learning, there is always something new to learn and you will only get better! Join any competition if possible, no matter how big or small the scale is. Competitions help us to hone what skills and talents can be found out there, and opens us up to new ideas and innovations. Be innovative when using Halal ingredients in your cooking. Don’t just settle for the same old ways: try, experiment and explore!

 

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RECIPE

Plated Moist Chocolate Cake, Roselle Coulis & Limau Manis Jelly

Serving Size: 6   |   Cooking Time: 1 hour   |   Temperature: 175°C

 

INGREDIENTS:

FOR MOIST CHOCOLATE CAKE

INGREDIENTS A

1 cup corn oil

1/2 cup condensed milk

1 cup milk powder

1 cup castor sugar

1 cup cocoa powder

1/4 tsp clarified butter

 

INGREDIENTS B

1 1/4 superfine flour

1 tsp baking powder

1 tsp baking soda

3 eggs

 

FOR ROSELLE SAUCE

100 g sugar

100 ml water

1 tsp lemon juice

20 g liquid glucose

15 g roselle puree

1/2 tsp lime juice

1 drop vanilla essence

           

FOR CHOCOLATE GANACHE TRUFFLES

200 g dark chocolate, chopped

100 ml whipping cream

50 ml fresh milk

1/2 tsp peppermint essence

20 hazelnuts, oven-baked

350 g white chocolate

 

FOR LIMAU MANIS JELLY

200 ml freshly-squeezed limau Manis juice

1 tbsp sugar

1/2 tsp agar-agar powder

 

FOR CHOCOLATE MOUSSE

500 g dark chocolate, chopped

1 cup cream

1/2 cup milk

5 egg yolks

1/2 cup castor sugar

1 tsp vanilla essence

2 cups whipped cream

           

FOR CAKE GLACAGE

185 g water

300 g sugar

300 g glucose

215 g condensed milk      

25 g Halal gelatin, melted

325 g white chocolate, chopped

2 drops red gel food colouring

 

METHOD:

TO MAKE MOIST CHOCOLATE CAKE

1. Combine all ingredients (A) in a mixing bowl.

2. Using a whisk, fold in gredients (B).

3. Carefully incorporate the two, making sure to not overbeat.

4. Pour into a greased 6-inch mould and bake in an oven preheated at 175°C for 50 minutes. You can also use individual silicon fancy- shaped moulds.

 

TO MAKE ROSELLE SAUCE

Combine all ingredients in a saucepan and bring to boil for a minute. Reduce heat and allow to simmer for half an hour.

 

TO MAKE CHOCOLATE GANACHE TRUFFLES

1. Combine dark chocolate, whipping cream and milk in a medium- sized mixing bowl. Melt together over a bain-marie, stirring until smooth.

2. Allow to cool until set. The ganache should not be too liquid, nor too runny in texture.

3. Stir in peppermint essence.

4. Form lumps of ganache into little balls, wrapping in each a hazelnut centre.

5. Coat truffles with melted white chocolate and chill in fridge.

 

TO MAKE LIMAU MANIS JELLY

Bring juice and sugar to a boil, then add in agar-agar powder. Stir until smooth and pour into a tray to make a thin layer of jelly.

 

TO MAKE CHOCOLATE MOUSSE

1. Melt chocolate with cream and milk over a bain-marie.

2. In another bowl, whisk egg yolks and castor sugar together. Add vanilla essence into mixture.

3. Pour ganache into egg mixture to combine.

4. Whip cream until soft peaks form, then fold into ganache mixture.

5. Allow to chill in fridge for at least two hours before serving.

 

TO MAKE CAKE GLACAGE

1. Boil water, sugar and glucose.

2. Add in condensed milk and gelatin, stirring for one minute.

3. Lastly, add in colouring and chocolate, stir until mixture turns glossy in texture.

4. Once cool, coat the cake with glacage.

 

Assemble all components together on a plate to serve.

 

KDU Penang University College

Address: No. 32, Jalan Anson, George Town, 10400 George Town, Pulau Pinang, Malaysia.

Phone: +604-238 6368

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Website: www.kdupg.edu.my

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