FROM THE PIANO CHEF

Fresh, Authentic, Original, Creative “生活风格调味品”----新鲜，原创，原汁原味，创意

Condiments 调味品:

"In today's fast-paced lifestyle, cooking at home is more difficult.  Some buy premade food, just heat and serve, some eat out more often.  If you do cook at home, why not buy components already made, to make cooking a lot easier, and fun, by using sauces and condiments made fresh, with the highest quality ingredients, no preservatives or additives, healthy, creative, tasty, fun, made with pride for the home cook in mind-----From THE PIANO CHEF!!!!!!!"   RECIPES ATTACHED ON HOW TO USE

在今日快节奏的生活方式中, 往往在家里做饭更困难，有些人购买预制的食物，吃之前再将它加热，有些人更频频在外吃饭, 如果你选择在家做饭，为什么不订购已现成经制作好了的新鲜调味品加入主要的成分,煮熟后再蘸上调酱，使烹饪更容易,更加乐趣. FROM THE PIANO CHEF!!!!!!! 只摘用最好的成分, 最高品质的成分，没有防腐剂或添加剂的调料. 健康，创造性，美味，乐趣，支持那些想在家做饭的人.” 附上免费食谱

 Sambal sauce used to accompany laksa    

Sambal

                                                                                                                                        

1.      Hong Kong style marinating paste for roasting duck    新鲜香港式烤鸭腌制调味浆

2.      Persian style marinating paste for roasting chicken or chicken kebab    新鲜波斯式烤鸡或鸡烤肉霸腌制调味浆

3.      Malaysian rendang paste for chicken and beef    新鲜新马鸡肉和牛肉Rendang腌制调味浆

4.      Malaysian style satay marinating paste for chicken, beef or lamb    新鲜新马式鸡肉,牛肉或羊肉沙爹腌制调味浆.

5.      Chinese style smoked salt five-spice marinating seasoning for roasting chicken   新鲜中式烟熏盐五香烤鸡腌制调味料

6.      Chinese style char siu marinating paste for grilling pork    新鲜中式叉燒腌制调味浆

7.      Chinese style marinating seasoning for steamed chicken   新鲜中式蒸鸡腌制调味浆

8.      Special formulated Asian-Mediterranean fusion style seasoning for crispy pork belly    特制新鲜亚洲地中海融合式脆猪肚皮腌制调味浆

9.      Mild Chinese Malaysian/Singaporean curry paste for vegetables, chicken, lamb, beef or fish   新鲜新马式蔬菜, 鸡肉, 羊肉, 牛肉或鱼咖喱腌制调味浆

10.  Burmese style curry paste for fish   新鲜缅甸式鱼咖喱腌制调味浆

11.  Japanese style curry paste for beef    新鲜日本式牛肉咖喱腌制调味浆

12.  Thai style green curry paste for meat or seafood   新鲜泰式肉或海鲜绿咖喱腌制调味浆

13.  Special formulated Asian-Western fusion style seasoning for steaming fish  新鲜特殊亚洲 西方融合式蒸鱼调味料配方

14.  Chinese-Sarawak style Sambal to accompany laksa, nasi lemak or to stir-fry long/French beans, okra and aubergine. 新鲜沙捞越式Sambal, 可用来炒长豆,秋葵和茄子

15.  Malaysian style satay sauce for grilled satay    新鲜新马式沙爹酱

16.   Ginger sauce for steam or roasted chicken    新鲜姜油酱

17.  Jalapeno sauce for corn chips, wedges or French fries    新鲜 墨西哥式辣味番茄酱汁, 用来蘸玉米片, 楔子或炸薯条

18.  Mild chili sauce for steam or roasted chicken      新鲜辣椒酱, 用来蘸蒸鸡或烤鸡

19.  Eggless homemade ricotta chickpeas dip    新鲜自创鹰嘴豆无蛋乳清酪蘸酱

20.  Japanese style black sesame salad dressing    新鲜日式黑芝麻沙拉酱

21.  Thai style salad dressing    新鲜泰式沙拉沙拉酱

Information 信息:

1 portion can be sufficiently used for 1 to 1.5kg main component (meat, seafood or vegetable). Only selected items will be prepared each day. Large amount can be pre-ordered.

1份量可充分用于1〜1.5kg主要成分（肉类，海鲜或蔬菜）。 每天只准备某些的调味品。 大量购买可以预订。

"Quick, Fast, Easy, Tasty!".

Just add e.g. sambal to your main ingredients for great authentic flavors of Malaysia.

“快速, 方便，美味!”

只要加了 Sambal 进入你主要的成分即成为正宗新马的风味。

                                           

          https://www.flickr.com/photos/rikajenzhomekitchen/443825925        

       

        https://en.wikipedia.org/wiki/Parkia_speciosa

Catering Service 备办饮食服务:

From the Piano Chef, food hygiene, safety and handling will always be our main concern. Chef Si earned NZQA Food Handling Certificate and also London City and Guilds L2 Food safety in Catering with Distinction

The food served From the Piano Chef will change according to seasonal changes as we believe our mother nature also protected its biological living things through its harvested seasonal foods’ vitamins, nutrients, amino acids and minerals etc.

From the Piano Chef, although it is small, but we got records of preparing up to 100 Pax afternoon tea and refreshment, and we also have experience catered for Asian-Western fusion staff-meeting dinner and dinner-parties.

From the Piano Chef, 食品卫生，安全和处理将永远是我们主要的关注。 厨师Si拥有NZQA食品处理证书，还有伦敦 City and Guilds L2 备办食品安全优等成绩的证书

From the Piano Chef 所提供的食物将根据季节变化而改变，因为我们相信大自然也通过季节性收获的食物中的维生素，营养素，氨基酸和矿物质等来保护其生物。

From the Piano Chef, 它虽小，但我们有准备超过百人下午茶和茶点的记录，我们也有经验准备中西公司会议晚餐和晚餐聚会。

Personal Chef Service 私人厨师服务:

From the Piano Chef, we plan the healthy nutritious meal for you or your family, we can cook your lunch or dinner either you pick it up or we can cook in your venue kitchen, the number of chefs will be sent according to the number of your guests.

We have experience especially cooking for medical conditions patients and Chinese’s confinement meals.

FOC menu, ingredients list and grocery shopping will be provided in this personal chef service’s package.

From the Piano Chef, 我们也为您或您的家人计划健康营养膳食，我们可以烹饪您的午餐或晚餐，过后您来拿，或者我们可以在你的厨房准备餐点，厨师的数量将根据您客人的数量。

我们拥有病人和分娩餐点的经验。

FOC菜单，配料清单和杂货购物全包括在这个人厨师服务内。

Hygiene, Uncommon, Exciting, Exquisite!

You can enjoy something different  

卫生，独特，精致！

你可以享受不同的美食

Glazed salmon with wakeme salad   

                                                   

Lemon Tart

Sarawak Laksa

Fajitas on Tortillas

          

               

 

    

                                From milk to seasoned paneer then to Saag Paneer                                

                   Individual Beef Wellington                           

Fruit & Nut base cheesecake

                Onigiri with seasoned salmon roe filling                   

      Assorted mini French Baguette             

Children favorite Garlic butter bread chips

Assorted fritters       

                        

Quince salad           

                      

                       Chocolate tart                        

Chinese Malaysian beef curry

              Handmade pizzas Chicken flavor                    

   

          Salami flavor            

       

             Vegetarian pizza before cooking                 

Tuna flavor

Menu Planning for Home-based Meals 设划家庭式的菜单:

From the Piano Chef, we can design for your daily home base meals menu when your idea has run out or when you are extremely busy but you still want to cook at home.

You can choose what you want among these entries:  Breakfast, lunch, dinner, bread and soup, entrée, main, dessert.

At minimum cost, From the Piano Chef designed menu, you can modify and use it over and over again throughout the year.  We do menu planning and recipes design worldwide.

From the Piano Chef, 当你没点子时或当你非常忙碌时，但你仍然想在家里做饭我们可以为您设计每日家庭餐点的菜单。

你可以选择你想要的项目：早餐，午餐，晚餐，面包和汤，entrée，main，甜点。

以最低的价钱, From the Piano Chef 所设计的菜单，你可以一年到晚修改再重用它。

Roasted lamb with grilled pineapple  

                     Hainanese chicken rice                         

Deep fried whitebait on seaweed

                                                Pork Belly                                                   

                                Thai-style Beef Salad                                    

The Ants Climbing a Tree

    

     

  

Braised big size meatball soup        

Shiso tofu fish soup    

            

             Fuzhou ang chow pork                   

Mild chicken rendang

     

WeChat ID: nzchefsi

Email: nzchefsi@hotmail.com

How to prepare Sarawak Laksa by Using Convenience Sambal Laksa:

Sarawak Laksa Accompanied by Sambal Sauce


By Chef Si@ChefSarawak

    Sambal Laksa means Laksa sauce or laksa paste, it is a convenience product to save your time to prepare laksa soup. If you don't have this ready made sambal laksa convenient laksa paste, then you have to find a way to figure out how to prepare the laksa paste. 

   Sarawak laksa paste is a secret formula, but most Sarawakiens don't bother by it because they can eat laksa almost in every kopitiam. 

    There are two most popular laksa soup bases sold in Kuching, the city that Sarawak laksa originated from, one is like lobster bisque consistency and the other one is like Thai's tom yang soup base consistency. 

    If you really want to know how to make Sarawak laksa paste, please request me, if there are more than 1000 requests happened within three months, I think my taste buds is good enough to figure out a formula just like how I figured out the Sarawak Sambal Belacan and Beef Rendang recipes.

Step 1:

Prepare Laksa Stock (Or you can follow the laksa sambal package’s instruction):

Sarawak Laksa's  ready-made laksa paste,  This is considered by most Sarawakiens as the most authentic Sarawak laksa paste brand.

1.Sauté macedoine shallot, minced garlic and (Optional: Pound dried shrimp, usually using pestle) with oil until brown. Add 4 litres water, 600g laksa samba paste, chicken bones. prawn shell, (Or using the mixture of chicken stock and prawn stock) Boil for 30 minutes. Strain.

2. Optional: I would usually add a whole freelance chicken, boil and simmer with the strained laksa stock for another hour, then take away the chicken

3. Finally, add 500 ml of fresh coconut cream. Make sure the stock is not too thin. Note that good laksa stock should look like either bisque-like consistency or Thai’s tom yam soup’s consistency. Season if necessary. 

Step 2:

Garnishing ingredients:

  \

     1. Pan fry omelette. Roll it into a long tube then cut it into julienne. This way you save time        and your egg julienne will look long like your rice noodles

     2.Typical Sarawakien’s laksa is using cilantro sprouts. Roughly chop coriander if you can’t        find coriander sprout.

     3. Sarawakien’s laksa is using calamansi lime, if calamansi is not avail, lime can be used.        Cut into pieces.

     4. Big prawns, blanch, don’t overcook prawn. Get rid of shells but save the head n tail 

         the presentation purpose.

     5. Chicken breast (or using the whole chicken), poach and shredded or julienne

     6. Blanch bean sprout quickly

     7. Optional: Deep fried tofu, julienne

Step 3:

1.     

     

           1. Make sure your water is boiled and season with salt and oil before adding rice vermicelli. 

      2. Cook it to al dente, strain immediately, let the residue heat cooks. 

      
      Note: 

      Normally in Sarawakien’s kopitiam, vermicelli would be soaked in water first then drained, it would be blanched quickly before served.

Step 4:

1.    

          1. To prepare accompanying laksa sauce: Get a few tablespoons of floated chili oil from your laksa stock to a frying pan. 

     2. Add samba belacan (Make sure you have ready make Sarawak style samba belacan), fry until your neighbor’s cat began to call you out of your kitchen door. Then deglaze the pan with calamansi or lime juice.

How to serve?

    

     This laksa was prepared in Auckland, New Zealand, there was no baby coriander and calamansi lime availed when I prepared this laksa, and the prawns were small compared to what Sarawakiens could get from the market.

           1. Add a portion of freshly blanched vermicelli to a bowl, add the boiling hot laksa stock

      2.  Garnish the top with shredded chicken, julienne egg omelette, bean sprout, (or julienne fried tofu), prawns and baby coriander

     3.  Accompanied by samba belacan and calamansi lime. (optional: can use lime)

      Note: 

      It is a MUST to squeeze calamansi lime juice to laksa, mix well before eating it, and samba belacan is used to flavor prawn and shredded chicken

How to prepare Samba Belacan Sarawak Style:

    Samba belacan Sarawak is different from West Malaysians’ samba belacan. Sarawakiens belacan is thicker and full of flavor due to dried prawn is added and the process will take longer time to prepare, here l used more than 10 fresh ingredients. 

    You can’t add too much oil while simmering, fast simmering gives tough fiber texture for samba belacan.

    If undercooked there will be fishy smell if overcooked, it will have burnt smell. There is palm sugar in there... to keep a vigilance is a must to cook this Sarawakien style samba belacan. 

    It is used to accompany nasi lemak, bbq fish, fried peanut n anchovy, cuttlefish, squid rings, cucumber or laksa etc.

The ingredients used tto prepare sambal Belacan Sarawak style are: Shallots, dried prawn (use the superior quality big dried prawn), ginger, dried chili, fresh chili, garlic, lemongrass (don’t use too much or else it becomes Thai’s style), tamarind, galangal, coriander seeds, turmeric root, torch flower buds, good grade belacan, palm sugar. Blend finely, simmer with oil. (salt and pepper TT)

Videos Produced by Popping Peppercorns in a Wok

https://www.youtube.com/watch?v=TEKWNPzPtbc


https://www.youtube.com/watch?v=hUuvVXQjR0c


https://www.youtube.com/watch?v=LewaTK1_4VE

Venison Tartare Dubbed "S E X Y"

By NZ Chef Si@ChefSarawak




This was AHCTS L5 Cookery first batch students' final assessment entree recipe. I remember during our verification, everyone was given a small piece of venison to create their own recipe. I was the only one in class who created a raw version accompanied with "red" sauce.  

There was a very interesting episode during half-way when I prepared the "red sauce," when my chef tutor suddenly discovered I produced something very unusual in the pot than the rest of the class, he sternly asked me, "WHERE DID YOU GET YOUR RED COLORING?" He got all excited when he saw red,  often his exclusive restaurant's parking lot parked a dozen of those expensive red cars reflected like my red sauce, that's one of his signature colors! Being colorful and never forget about edible flowers garnishing during plating has turned him into one of the most successful commercial caterers in New Zealand. I looked at him with my innocence panda eyes purred, "Chef, from your given beetroot." The minute I turned my head, he already disappeared. LOL, that's my Chef Awesome!

And finally when I presented my "creation," he said a word that really made everyone laugh, "S E X Y!" And when I showed the picture to my celebrity chef's mentor over the yonder land, he pulled my leg as well, "Yes, S E X Y!"  In short, the first time in culinary world's history, the word S E X Y was used to describe a dish through this venison tartare! At last, I must say "Thank You" to my term members to select this venison tartare to represent our team's assessment life service.

Entrée Recipe

Red Deer Venison (Tartare)

Sugar & herb crusted w/beetroot relish, confit of tomato, bush nuts, avocado, herb salad

Menu designed by Chef Craig Scholten

Recipe created by Si Wong

Ingredients (1 portion):

Tomato confit:

1 chunk tomato, concase, cut into brunoise, confit

1/8 clove garlic, confit

½ tsp mixed herbs of parsley and coriander, confit

½ tsp olive oil, confit

A pinch sugar

TT Salt and pepper

Brush Nuts:

½ tsp Macadamia, shaved, garnishing

½ tsp hazelnuts, shaved, garnishing

A pinch ground pine nuts

Herb Salad:

½ Handful spinach, herb salad (Trim off stems)

A pinch coriander, herbal salad 

 A pinch plucked parsley leaves, herb salad

½ tbsp Tomato julienne, herbal salad

1 tablespoon olive oil, salad dressing

½ clove garlic, minced, salad dressing

A pinch lemon zest, salad dressing

½  tsp vinegar, salad dressing

¼ tsp mash olive, salad dressing

A pinch sugar, salad dressing

TT Salt and pepper

Venison (Tartare):

1 tsp pine nut, ground, tartare

25g venison, diced into fine brunoise, tartare

½  pinch Cayenne, tartare

½  pinch turmeric, tartare

½ tsp shallot, fine brunoise, tartare

¼ clove garlic, mince, tartare

¼  tsp rice vinegar, tartare

½ tsp Avocado oil, tartare

½ tsp olive oil, tartare

1 tsp Pasley, finely chopped, tartare

¼ tsp Black olive, mash, tartare

½ pinch brown sugar, tartare

½ tsp Djon mustard

½ tsp Japanese soy sauce

TT Salt and pepper

Avocado: (Salsa)

1.5 tbsp avocado, cubes, avocado

1 tsp baby coriander, avocado

1 tsp tomato, cubes, avocado

¼ wedge of lemon(juice), avocado

1  tbsp avocado or olive oil, avocado

2 drops Tabasco sauce

TT Salt and pepper

Sugar & Herbs crusted w/Beetroot Relish:

2 tbsp beetroot, cubes, relish

½ tsp brown sugar, relish

1 tsp ginger candy, fine brunoise, relish

½ shallot, fine brunoise, relish

1 sprig thyme, relish

1 sprig rosemary, relish

A pinch coriander, relish

2 tsp brown sugar, relish

100 ml water, relish

½  Black olive, minced, relish

¼  tsp butter, roux, beetroot sauce

¼  tsp flour, roux, beetroot sauce

2 tbsp Sieved beetroot jus (from relish)

Garnishing:

A flower

Method:

Beetroot relish and beetroot sauce

1.       Boil water with vinegar, sugar, shallot, beetroot cubes, herbs, until soft (not too soft). Discard the herbs if necessary, sieve and reserve the beetroot jus

2.       Cook the roux

3.       To prepare the beetroot sauce, thicken the jus with ¼  tsp of roux to nape consistency

Confit of tomato:

1.       Concase tomato and cut into brunoise, add olive oil, sugar (optional), garlic,  herbs, salt and pepper, rest

Herb salad and dressing:

1.       Half handful spinach, mixed with tomato julienne, mixed herbs of baby coriander and parsley

2.       Prepare salad dressing by mixing olive oil, minced garlic, olive mash, vinegar, lemon zest, salt and pepper

3.       Mix the salad with dressing

Bush nuts:

1.       Shave macadamia and hazel nuts and add ground pine nuts

Avocado:

1.       Dice avocado and tomato into cubes, mix with baby coriander, lemon juice, oil, season with salt and pepper

Tartare:

1.       Dice venison into fine brunoise, add cayenne, turmeric, avocado oil, olive oil, brown sugar, Japanese soy sauce, Dijon mustard, parsley, vinegar, shallot, garlic, black olive, pine nuts, season with salt and pepper. Cover, label, chill immediately.

Plating:

1.       Draw a beetroot sauce line across center of a round plate

2.       Place a ring mould  near the center, add beetroot relish to the bottom, press

3.       Add avocado salsa, press

4.       Add tartare, press

5.       Top up with herb salad, garnish with a flower

6.       At the side of the plate, make five dots with tomato confit

7.       Sprinkle shaved nuts across but opposite of beetroot sauce line

Pictures: Three different versions of Red Deer Venison Tartare, each dish changed slightly due to available of ingredients during each mise en place session.