Showing posts with label Cooking. Show all posts
Showing posts with label Cooking. Show all posts

Tuesday, February 21, 2017

Cooking class with Amy Beh using Philips AirFryer TurboStar

 
I always wanted to own a AirFryer and was glad to attend Chef Amy Beh cooking class where she whip Up Some Chinese New Year Delights with the latest Philips Airfryer TurboStar which is the latest in the Philips range of airfryers.

Philips Airfryer TurboStar features a more compact design without compromising on capacity, the latest addition to the Philips Airfryer range continues to offer great tasting fried food cooked with up to 80% less fat. Not only is the new Philips Airfryer space-saving, but it is also time-saving as pre-heating is no longer needed. It comes equipped with Philips TurboStar technology that enables users to fry with little or no oil and produce food that is crispy on the outside and tender on the inside. The TurboStar technology also cooks fried food 50% more evenly and faster with no turning needed. 

In conjunction with Chinese New Year, Philips has released a limited edition red Philips Airfryer (HD9623/31) to liven up the kitchen with the festive colour. So ONG right!!! I really love this red colour! 

Philips invited a few of us to a CNY cooking workshop organised by Feminine magazine for the readers. So they kinda extended the invite to us.

Well the only reason I agreed to go is because I want to learn cooking from Amy Beh, been seeing her cooking shows on TV since I was young...so kinda excited to see her!

So she will be showing cooking demo using Philips Airfryer TurboStar.

Ingredients prepared to cook 3 dishes

1) TONG KWAI FLAVOUR ROASTED PORK 衣锦还乡
2) GRILLED SPICY FISH WITH WONDER MUSHROOMS 余庆年年
3) TAMARIND HONEY PRAWNS 甜蜜嘻哈

We used Alce Nero products and they are quite nice!

TONG KWAI FLAVOUR ROASTED PORK 衣锦还乡Recipe & how to cook roast pork with Airfryer

Ingredients: 
Main
 550 g Pork belly with skin
1 liter Water

 Marinade (B) – To combined
1 tbsp Oyster sauce
1 tbsp Ng Heong Fen (Chinese Five Spices Powder)
1 tsp Pepper 1 tbsp Salt
8 g Tong Kwai Fen (Chinese Angelica Powder)

 Marinade (C) – To rub on
1 tbsp Organic apple cider vinegar
1 tsp Salt Method:

1) Place the pork belly, skin side up, into a pot of boiling water and simmer for 5-6 minutes. Turn off the heat and leave the pork to soak for 6-8 minutes in the pot to allow the shape of the meat to become firm.
2) Remove and pat dry with kitchen paper towels.
3) Prick the skin with a sharp skewer all over to enable the skin to blister evenly and thoroughly during roasting.
4) Score or cut small, uniform gashes in the surface of the meat side and rub combined marinade (B) over the meat and sides.
5) Turn meat over and rub organic apple cider vinegar followed by salt onto the skin. Wipe the skin with kitchen paper towels to remove any excess water or liquid.
6) Place prepared pork piece in a plastic container. Leave the skin side up without covering the container. Keep in the refrigerator overnight to dry the skin.
7) Set the pork belly onto the PHILIPS Airfryer TurboStar basket and grill at a temperature of 180°C. Roast for 40-45 minutes or till the skin is evenly blistered and crackling.
8) Remove roast pork from basket. Cut into bite-sized pieces and serve at once.

Although it doesn't look that good, it tasted so good! No need oil to roast pork!

GRILLED SPICY FISH WITH WONDER MUSHROOMS 余庆年年Recipe & how to grill fish with Airfryer

Part 1: The Fish 
 Ingredients 
 Main 2 pcs Garoupa fish slices
2 stalks Lemongrass, smashed
2 tbsp Ginger, finely shredded
 Some Curry leaves

For Marinade Paste 
Marinade (A) 
Adequate Salt (To taste)
1 tbsp Curry powder
1 tsp Turmeric powder

 Ingredients (B)
5 no Shallots
4 cloves Garlic

Seasoning (C) 
1 tbsp Organic tomato sauce with basil
1-2 tbsp Kalamansi lime juice
1 tbsp Organic extra virgin olive oil

 Method 
1)Combine ingredients (A) and (B) in a food processor and blend into a fine paste.
2)Mix seasoning (C) into the marinade paste.
3)Lightly season fish slices with marinade paste.
4)Place the fish slices into the PHILIPS Airfryer TurboStar wire basket and grill at 180° C for 15 minutes or until fish is done.
 5)Remove fish out and set aside.
 6)Place smashed lemongrass and shredded ginger into the PHILIPS AirFryer wire basket. Grill at 160° C for 3 - 4 minutes or until fragrant.
 7)Garnish fish with lemongrass and ginger. (GRILLED SPICY FISH WITH WONDER MUSHROOMS) P

Part 2: The Wonder Mushrooms Ingredients: 
Main 
2 pcs King oyster (Eryngii) mushrooms
55 g Red capsicum
55 g Green capsicum
2 stalks Lemongrass (white portions only), finely sliced
2 tbsp kaffir lime leaves, finely shredded

 Seasoning (To combined) 
2 tbsp Organic extra virgin olive oil
2 tbsp Organic acacia honey
Adequate Salt (to taste)
A sprinkle Coarse ground black pepper.

Garnishing 
Some Toasted white and black sesame seeds

 Method: 
1)Cut king oyster mushrooms into half then into slices.
2)Mix lemongrass and kafir lime leaves with combined seasoning.
3)Toss mushroom pieces and capsicum pieces with combined seasoning.
 4)Place the mushrooms and capsicum pieces into the PHILIPS Airfryer TurboStar basket. Turn temperature to 200° C and set time for 5-6 minutes.
 5)Once done sprinkle over with some toasted sesame seeds before serving with the grilled fish.

Recipe for TAMARIND HONEY PRAWNS 甜蜜嘻哈& how to grill prawn using AirFryer

Ingredients: 
Main 
 8-9 pcs Large tiger prawns, with shells intact
30 g Tamarind pulp
150 ml Water
1/2 tsp Salt
2 tbsp Organic Extra Virgin Olive Oil
2 tbsp Organic Balsamic Vinegar
 2 tbsp Organic Wildflower Honey

 Accompanying ingredients 
3-4 pcs Dried chilies, cut into sections
Some Curry leaves 1 no
Onion, cut into wedges.

Method: 
1)Rinse prawns well, cut off feelers and pat dry.
2)Mix tamarind pulp with 150 ml water. Mix well then strain the tamarind juice.
3)Combine tamarind juice with salt, organic extra virgin olive oil, and organic wildflower honey in a mixing bowl.
4)Put prawns into the mix and set aside to marinate for about 20 minutes.
5)In the meantime, fry dried chilies, curry leaves and onion in hot oil until crispy. Set aside.
6)Add an additional 1 – 2 tbs organic extra virgin olive oil to the marinated prawns.
7)Place marinated prawns onto PHILIPS Airfryer TurboStar basket. Grill at 180° C for 12-15 minutes or until prawns are done.
8) Remove and add accompanying ingredients. Serve at once.

As significant as each dish is, it is also important to remember that cooking methods have health consequences. For example, consuming too much oily fried food is bad for the heart. This Chinese New Year, Philips Malaysia is collaborating with celebrity Chef Amy Beh and Feminine magazine to introduce the healthier versions of several familiar traditional dishes made using the Philips Airfryer with new TurboStar technology.

Unbelievable right, who ever thought these dishes with Philips Airfryer? So fast, healthy and convenience! Anyway there are two digital version of Philips Airfryer TurboStar technology, the price are (HD9640 at RRP RM1,399 and HD9643 at RRP RM1,499). 


For more info visit Philips Official store at www.blip.my or



Monday, March 3, 2014

Learn to cook Shoyu & Honey Glazed Fillet of Chilean Sea Bass with Horseradiah Aioli with Samsung Galaxy Life

Recently I came across a new FREE Samsung mobile apps i.e Samsung Galaxy Life where Samsung users like me can enjoy exclusive rewards and privilege by using the apps. Very easy, just install it at Google Play Store at https://play.google.com/store/apps/details?id=com.samsung.galaxylife .

Once I opened the Samsung Galaxy Life apps, it would search for some good stuff or me! 

I registered myself on the apps so that I could enjoy daily surprise deals with discount coupons, promos and rewards. 


There are many categories to choose from Life, Entertain, Learn, Play, Connect, Work and Surprise.

If you have been following me on my instagram or facebook, you will realised how much I love to cook at home. But I only know how to cook Chinese cuisine so I am always on the look out to learn western cuisine or even learnt to bake. But the thing good cooking class is not cheap especially when the Chef are really famous & good. 

Am so happy to find this Buy 1 pax FREE 1 pax cooking class by Starhill Culinary Studio at Samsung Galaxy Life mobile apps. So quickly call to reserve for a western cooking class last week before I click REDEEM!


So last week went to Starhill Culinary Studio which is located Muse Floor. Beautiful set up! 

Guess what I am learning to cook looking at the ingredients ?

Also we are going to cook this huge piece of Chileam Sea Bass! 


We are so lucky to have Chef Wai to teach us how to cook because he is an award winning Chef who has served for many local and overseas in the past. Besides he is also a Corporate Executive Chef for the restaurants in Starhill Gallery! All thanks to Samsung Galaxy Life promos ! 

Excited to know that we are learning to cook Shoyu & Honey Glazed Fillet of Chilean Sea Bass with Horseradiah Aioli! 

The ingredients needed for 4 pax are: 

4 x 160gm fillet Sea Bass , skinned

Sauce Ingredients
60 ml light soy sauce, Kikkoman
45 gm soft brown sugar
15 gm manuka honey
15 gm ginger puree
15 gm garlic puree
3 sprigs coriander root, crushed

Horseradish Aioli
80 ml kewpie mayo
25 g freshly grated horseradish
dash of Tabasco to taste  

Lobster Sauce ( this was pre-made by Chef Wai)
Lobster head
Red Celery root
Tomato paste
Carrot
White Wine
Taragon herb
Lemongrass
Fish Stock
Cognac
Flour 
Butter
Swiss brown mushroom
Sesame Oil
Walnut Oil
Balsamic vinegar Oil


First Chef Wai showed us to skin the sea bass.


Looks easy ? 


After skinning the fish then must cut into fillet


I can tell you that it's not easy because not only you must be really precise but you must own a really sharp & good knife to do this! Gotta to start saving money to buy a set of this Global Knife from Japan already!

After that mix and stir all the sauce ingredients well until the sugar dissolved, then place the fish fillet cut side down in the sauce mixture. Place the crushed coriander root next to the fish and marinade for 2 hours in the fridge. 

Tips : You will notice Chef is using a piece of kitchen cloth to dab dry the fish before soaking the fish fillet. This is to ensure the freshness of the fish is preserve. 

While waiting Chef Wai showed us how cook risolto as our side dish. Stir onion before adding in risolto, chicken stock, cooking crem, prawn, coriander root, paramesan cheese and a pinch of salt.

Bake the glaze marinated sea bass under salamander until crisp brown on the surface with 200 celcius (top heating).

Tips : If the surface is not brown after few mins then take the pan out and add on a little bit brown sugar on the top and continue baking for another 2-3 minute

As for the Horseradish Aioli 
Mix & Stir all the ingredients well, keep at room temperature for half an hour before serving


Wooylaa my Shoyu & Honey Glazed Fillet of Chilean Sea Bass with Horseradiah Aioli is ready! 


The sea bass is so freaking nice! Just like those I had in fine dining restaurant, crispy on the outside and savourly sweet on the inside with the lobster sauce or horseradish aioli!  

Finally a picture with Chef Wai, now I am also a Master Chef like him after learning how to make my favourite dish! :D


I like how the cooking class is conducted in small group, where it was more cosy and I get to know better other participants! They also love cooking like myself and we have actually asked Chef Wai so much cooking tips and he is generous enough to share with us :) Met Cik Lily Putih there as well :D 

I have learnt so much and can't wait to cook this back at home.. (in fact was hungry by looking at the pictures I posted here!) . Definitely I can't wait to go more cooking class like this in the future so any of you want to join me ? 

Well all you need to do is to download the Samsung Galaxy Life from Google Play Store and start redeeming exciting deals & promos! 

I always think eating home is always the best if you want to have a healthy life because there will be NO MSG added in, plus they is a saying "The way to a man's heart is through his stomach"

For more info, visit:-
Samsung Mobile Malaysia Facebook Page https://www.facebook.com/samsungmobilemalaysia
or Download Samsung Galaxy Life at Google Play Store at https://play.google.com/store/apps/details?id=com.samsung.galaxylife

Monday, November 11, 2013

Melvita's 30th anniversary celebration : Baking Pavlova & Introducing Melvita's TOP 10 Best Seller

I celebrated Melvita’s 30th Anniversary last month in Nathalie’s Gourmet Studio, Publika. I remembered back in Dec 2011, I shared about the history about Melvita which was found in 1983 and in 2002 Melvita is the first brand to be awarded with the ecological and organic certification "Ecocert" in France. Read more about my this here.

There are a few Melvita products that I really like especially their Rose Nectar Hydrating Moisturizer, Floral Water and Brightening Cleansing Foam  and few others. My sister loves their products ever since I introduced it to her because she is really sensitive and her skin has been reacting positively to Melvita's products which is really happy.

In case you did not know, all Melvita products does not contains the following :-
NO Paraffin or Silicone
NO PEG (polyethykebe gkycol) or PPG (polypropylene gylcol)
NO ethoylated ingredients
NO parabens or pheneoyethanol
NO formaldehyde or chlorine
NO Synthetic fragrance or colors
NO diethyl phtalate or nitromusk

To make the 30 anniversary celebration a more interesting one with media & beauty bloggers, Melvita Malaysia took the effort to organise a french cooking class for us in Natalie's Gourmet, a french restaurant located in Publika! I love cooking but seriously I only know how to cook Chinese food, so I'm pretty excited to attend and pick up some new skills!

Chef Nathalie Arbefeuille the owner of Natalie's Gourmet is a self-thought chef. She handpicked all the ingredients and choose only the best. She separated us into 2 teams and I picked the dessert team (cos I'm a dessert person!) And we are going to do Rose, Lychee and Raspberry Pavlova for about 30pax. 

Here are the ingredients and recipe of Rose, Lychee and Raspberry Pavlova which I'm going to share (typing out the recipe word by word) in my blog because I knew a lot of you are so crazy about Pavlova. 

Recipe of  Pavlova 
(prepared for 15 pax)
200g egg whites 
400g sugar
1 tablespoon white vinegar
2 tablespoon boiling water
1 tablespoon maizena (corn starch)
10 drops of Rose Essence

The Coulis
150g raspberries
60g sugar
100g water

The Pavlova Filling
600g Whipping Cream (must chill it in fridge)
100g Icing sugar
5 drops of Rose Essence
300g of Raspberries
1 tin of Lychee
Rose petals

The key of making really nice Pavlova is that we have to make sure during separation of egg white and yolk, we must make sure that not even a drop of egg yolk fall into the mixture.

According to Nathalie the best way to separate egg yolk and white egg are using our hands. We must work it really work, left a bit of gap on our fingers to let the white egg fall into the bowl. This may look easy but seriously you  really because one to have really fast and careful at the same time.


Preparing the Pavlovas :
1. Pre heat the oven at 150 celcius (therm 5)
2. Pour the room temperature white eggs in a large bowl. Add the sugar, vinegar and maizena and helping with an electrical hand beat beater, start whisking slowly first for one minute then faster. Once you get very firm whites (after 5-7 minutes) add the boiling water and rose essence drops. Then stop whisking.
3. Prepare an oven tray covered with a buttered baking paper and pour your mixture in a thick rounds shape. You can use a large and high round shape to make it easier. Do not forget to remove this right before baking the Pavlova.
4. Once ready to bake, reduce the temperature to 130 celcius (therm 4)
5. Let it cook for 55 minutes. After this cooking time. Switch off the oven and leave it inside the oven for another 55 minutes. Then let it cool down on a wire cooling rack on the baking sheet but not on the tray.


Preparing the Coulis 
Melt the sugar with the water and let it reduce by three quarters. Pour the hot syrup over the frozen raspberry puree and blend everything together. Keep it aside till ready to serve.


Making Chantilly
Whisk the very cold cream with the icing sugar and rose essence until you get a nice and firm Chantilly. So it with an electrical hand beater or food processor. Once the cream is firm, stop immediately to whisk and keep the Chantilly aside in the fridge.


Just before serving
Garnish the pavlova with Chantilly cream, raspberries, lychee and rose petals Add a little bit of raspberry coulis and serve immediately.

Our delicious Rose, Lychee and Raspberry Pavlova, love this very much (usually I'm not a fan of pavlova but this is really really good) not too sweet and melts in my mouth.. and the coulis is just so mouthwatering!

Now that I have type out the recipe just for all of you.... do and try and make it at home! Tell me your success stories okay ?

The other team prepared us the main course for our lunch which is the Slowly cooked Honey Glazed Chestnut Chicken with Carrot Potato Puree, spring vegetables and short jus

From the name itself you will know how complicated and tedious is preparing French food. Well those details in cooking makes a lot of difference in term of texture and taste! The mash carrot & potato puree is the bomb! Miss this very much!!! Should try making this one day using the recipe provided!

Finally our group picture - blowing candles to celebrate Melvita's 30th anniversary! And thank you for organising such an awesome cooking experience with Natalie, we have lovely bonding time with Melvita's team too :)

And there will be many many more 30 years to come for Melvita!

And before I forgot, these are the Melvita's TOP 10 Best Seller which are worth looking at and should be considered trying especially if you have not tried anything from Melvita before.

1. Beauty Oil (RM70 - RM137) - Avocado Oil (repairing), Argan Oil (regenerating) and  Melvita Rosehip Oil (nourishing)

2. Nectar Bright Essence & Cream (RM215 - RM230) - For even toned & luminous complexion

3. Bio-Excellence Moisturizing Serum (RM188) - Fight Skin Ageing and Radiance Enchancer

4. Rose Nectar Hydrating Facial Gel (RM163) - For 24 hour radiance

5. Extraordinary Water (RM88) - as skin prep. Anti-ageing & moisturizing, soothing & softening and brightening

6. Floral water (RM122) - For toning & face mist . Anti-ageing & moisturizing, soothing & softening, eye care treatment (check out the review here)

7. Rose Nectar Milky Cleansing Oil (RM108) -  To remove impurities and stubborn makeup

8. Prosun SPF30 & SPF50 (RM140-RM150) -  For Broad spectrum sunscreen

9. Face cleanser (RM95 - RM107) - For Gentle Cleansing

10. Lips Rescuer (RM43 - RM62) - For Soft, Supple & Comfortable Lips

From the list above, there is a few things which I wished to try Prosun SPF50, Rose Nectar Milky Cleansing Oil & Lips Rescuer! So would go and check out these products soon!

In conjunction with Melvita's 30th anniversary celebration, Melvita is proud to introduce their best selling Extraordinary Waters in its eco-friendly packaging (previously in glass bottle) which is made entirely from recycled plastic materials (Polyethylene Terephthalate, PET) and is also 100% recyclable. Personally I prefer glass bottle because I felt that it is better in protecting the ingredients of natural skincare products however the downside it's not convenience to bring around especially for travelling.

The texture of the Extraordinary Water is watery/gel extreme. It contains soy based hyaluronic acid and organic glycerin to lock in moisture.There are 3 types of  Melvita's Extraordinary Water namely 

Rose Extraordinary Water (100ml) RM88 - For anti-ageing & moisturizing
Orange Blossom Extraordinary Water (100ml) RM88 - Soothing and Softening
Narcissus Extraordinary Water (100ml) RM88 - Brightening Care 

Have you try anything from Melvita ? 

What is your favourite Melvita's products?


Currently Melvita has more 50 stores worldwide and just in Malaysia alone we have 3 boutiques located in:-
  • Mid Valley Megamall - Lot G-001A Ground Floor (Tel : 03-2282 2166)
  • Suria KLCC C15B Concourse Floor (Tel : 03-2181 2161
  • One Utama F141 First Floor (Tel : 03-7710 1877)

Last but not least, if you interested to know more about Melvita , visit http://www.melvita.com.my or follow them on their facebook at https://www.facebook.com/MelvitaMY
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