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!
Plated Moist Chocolate Cake, Roselle Coulis & Limau Manis Jelly
Serving Size: 6 | Cooking Time: 1 hour | Temperature: 175°C
FOR MOIST CHOCOLATE CAKE
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
1 1/4 superfine flour
1 tsp baking powder
1 tsp baking soda
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
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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