Wednesday, April 15, 2020
Asam Pedas Padu
Sunday, April 12, 2020
Lempeng Sonang MCO
Sunday, September 9, 2018
The Rest is History
Born and raised in Negeri Sembilan, Malaysia; I started my culinary journey by further my studies in Certificate Assistant Cook (Uitm). I start my culinary experience in competition by joining various local food rivalry. After been overwhelmed by culinary arts, well-appointed with Diploma in Culinary Arts, I went to work with several hotel in Negeri Sembilan. Lake view hotel was the first home of my culinary journey.
I was exposed and discover the continents flavour and food cultures. Then I went on to work at Guoman Resort in Port Dickson. I’ve improved my culinary skills in Western Cuisine. Currently, I am a Lecturer in Culinary Program with Selayang Community College and completed my Bachelor Science (Honoured) in Culinary Art Management, endorsed by University Technology of Mara (Uitm).
Throughout my 15 years journey in the culinary world, I had join, won & loss many accolades in competitions. Among my recent achievement coaching student reaching to the sublime from Myccskills 2015 in Kuala Kangsar which my student Dinesh achieving Gold for the event. In 2014 with the KKSY team competing in World Skills Malaysia Cooking, for the first time our team managed to get 2nd runner up.
I strived my best yearly to educate in mentoring students to not just participate, but to win in culinary competitions that is organized. The key towards succeeding in this element is to continuously innovate and never let yesterday success become more sophisticated than our future. I have continuously coached students, batch after batch, semester after semester, year after year, consistently making them champion.
In addition to these successes, I‘ve managed my time completing my studies at UiTM. From representing Selayang Community College as a candidate, I‘ve transformed my attributes to mentoring students to represent College in Culinary Competitions.
Along the journey in College, I’ve also involve myself in innovation competition. I successfully won Gold Medal in Research Innovation Skills Exhibition 2015 with Nasi Lemak Ice Cream as my product. Simple recipe also published in local cooking magazines. I‘ve also conducted several workshops for Polytechnic Metro and University Technology Mara Dungun (UiTM) on Ice Sculpture subject, educating an in depth understanding on ice carving.
I cannot do many great things all the time, but could deliver small things with great passion and lots of love in it. “I pride myself in keeping things consistent in what I cook and cook with souls. Food culture in Malaysia as always be passed on from generation to generation to come, stories will be told, recipes will be taught and skills will be learnt. Just like me and my belief in cookery.
Tips untuk maju sebagai Jurumasak
Antara Formula utk maju sbg jurumasak :-
#tahu apa yg nk dipelajari
#baca dan pahamkan
#berlatih tanpa jemu
#sebatikan dlm diri
#amalkan
Juga bersedia dari segi
#fizikal/mental
#perhalusi teknik
#taktikal/strategi memasak
#deria rasa
#keperibadian yg baik
#Keyakinan yg baik
#berani utk gagal
#Tidak takut utk penat
#tidak mudah putus asa
#break the rules
#Jgn dengar kata2 yg Negatif
#Kerja Keras
Cabaran yg selalu dihadapi:-
#cepat penat/bosan
Tapi kalau boleh lawan anda akan jadi -
#kuat/cekal
#Laju/speed yg baik
#spontan dgn baik
Friday, August 24, 2018
Kayuh lagi...
2018, kembali tanpa jemu ke dunia pertandingan masakan. Bila di ingat kembali, sejak 2006 hingga sekarang masih lagi tak jemu. Kali ini Myccskill Rompin menanti. 2 edisi sebelum ini kita Juaranya. Semuanya di bumi Kuala Kangsar.
Kali ini, cabarannya berbeza. Pasukan tidak seramai dahulu. Cabarannya untuk mengekalkan semangat dan momentum pelajar yang bertanding. Namun, usaha untuk menggabungkan gaya masakan yang disulami teknik dan inovasi tanpa mengetepikan unsur asas klasik dalam masakan harus diteruskan.
Asmak dan Sofia akan membawa cabaran kali ini bagi meneruskan legasi Ikmal dan Alia. Segala persiapan telah dibuat. Hanya masa yang dapat menentukan, samada bumi Rompin ini memberi tuah atau tidak.
Sunday, January 17, 2016
Mari buat Donut...Jom
Salam Kulinari
Bersua lagi, kali ini saya nak kongsikan resepi yang menarik dan mudah untuk dicuba. Resepi nya ialah DONUT. Maaf sebab tulisan resepinya berbahasa Inggeris kerana sewaktu ianya mula ditulis ialah dalam bahasa tersebut.
Sila cuba...kerana selalu memasak dan membuatnya akan membawa kepada kesempurnaan. In Sha Allah.....
DOUGHNUT
Ingredients:
275gm strong flour
1/2 tsp salt
35 gm castor sugar
25 gm compressed yeast
1/8 lit. milk
30gm margarine
1 egg Finish: 2 eggs + ½ cup milk
Method:
Modified straight dough mixing method.
1. Dissolve the yeast with 2 tbl milk. 2. Rub in the margarine into the flour until it resembles fine breadcrumbs. 3. Combine the sugar, eggs and yeast. 4. Mix to a smooth dough and knead till elastic.
5. Let the dough rise until double in size. 6. Turn the risen dough onto a lightly floured board, knock back to remove the air bubbles.
7. Roll dough to a rectangle and use doughnut cutter to cut the dough.
8. Put the doughnut on a floured baking tray. Prove till double in size.
9. Heat up oil for deep - fat frying to 180c
10. When the oil is ready, fry the doughnut, a few at a time. Drain on absorbent kitchen paper.
11. Place the cinnamon sugar in a plastic bag and put the hot doughnut in the mixture to coat them evenly.
Saturday, September 12, 2015
Program C.H.E.F
Salam Kulinari
Alhamdulillah...masih diberi kesempatan dan peluang untuk menulis juga berkongsi. Baru baru ini Kolej Komuniti Selayang telah berjaya mendapatkan beberapa nama besar dalam industri Kulinari untuk dijadikan sebagai IKON. Chef Zubir, Chef Sazli, Chef Budiman, Chef Ismail dan Chef Azman telah memeterai janji sebagai IKON KKSY. Chef chef ini bukan sahaja menyumbang dari segi nama malah mereka telah banyak membantu dari segenap sudut.