nourish! Magazine

nourish! Magazine

Advancing food science, culinary & agrotechnology | MY • SG

Do you look forward to reality television programmes like Masterchef, the Cupcake Girls or Cake Boss? Maybe baking is your calling and the Malaysian Institute of Baking (MIB) is the answer to that passion. Established since 1987, MIB is backed by English Hotbreads which has 45 years experience in the food service industry. Chairman, Mr. Don Yong, also known as Dr. Baker, shares his thoughts on the programmes offered by the institute and how students are nurtured to become professional bakers in meeting challenges in the food service industry.

Wendy shows us how to fully utilize pumpkins, from blossoms to seeds.

This recipe is divided into several steps: making the sugar dough as the pastry crust, then the lemon curd, and lastly the meringue.

Age old wisdom and common sense tells us that there is a place and time for everything. And while it may appear, particularly for purists, that butter has the best of it where baking is concerned, it is a point well-noted that margarine has its roots in the business, equally deep and long-running.

This is a classic recipe that is made in the kitchen of many fine-dining restaurants. It bears much complexity in terms of flavors, all of which are heavenly in meat-based dished. The word demi-glace is used to refer to a rich, concentrated brown sauce; its French equivalent, glace is used in reference to icing or glaze. Due to the considerable effort involved in the making of traditional demi-glace, one is often required to prepare the stock and demi-glace a day or two ahead of time.

This richly-flavoured recipe, yields spectacular results, and is yet easy to prepare for even the beginner home cook. Red snapper fillets prove to be just the right meat for the recipe, bringing with it the delicious sweetness of fresh seafood. The sweet-sour juice of lime adds just the right touch of zest, providing additional flavour to tickle all tastebuds.

PETALING JAYA, 16 September 2018 – King of Satay Challenge 2018, held today in conjunction with Malaysia Day was a hit with budding satay masters of different races from all over the country, with more than 80 satay masters from various hotels, restaurants, establishment and culinary schools participating. This MICA’s King of Satay Challenge 2018 was to showcase the participants’ talent and skills in the preparation, grilling and serving techniques, both traditional and modern way of serving satay in the Malaysian Famous Food Heritage and gastronomies culinary industry.

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