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-yEw- cAnt lIvE wIthOUt fOOd

YEw- cAnt lIvE wIthOUt fOOd. Thursday, June 24, 2010. Time : 0830- 1130. Venue : Kitchen, Suite 5. Lecturer : Chef Amir. Method : Pan Fried. Sauce : Chicken jus. Vegetables : Ratatouille Spinach Roasted pumpkin. Sauce is too thick. Dishes that prepared by group mates =). Time : 0830- 1130. Venue : Kitchen, Suite 5. Course : Lamb Rack. Method : Pan sear oven bake - Lamb. Sauce : Lamb jus Sauce. Vegetables : Persillade balyani vegetable saute mushroom. Saute mushroom shouldn't put on top of couscous.

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-yEw- cAnt lIvE wIthOUt fOOd | taste2p.blogspot.com Reviews

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YEw- cAnt lIvE wIthOUt fOOd. Thursday, June 24, 2010. Time : 0830- 1130. Venue : Kitchen, Suite 5. Lecturer : Chef Amir. Method : Pan Fried. Sauce : Chicken jus. Vegetables : Ratatouille Spinach Roasted pumpkin. Sauce is too thick. Dishes that prepared by group mates =). Time : 0830- 1130. Venue : Kitchen, Suite 5. Course : Lamb Rack. Method : Pan sear oven bake - Lamb. Sauce : Lamb jus Sauce. Vegetables : Persillade balyani vegetable saute mushroom. Saute mushroom shouldn't put on top of couscous.

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-yEw- cAnt lIvE wIthOUt fOOd | taste2p.blogspot.com Reviews

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YEw- cAnt lIvE wIthOUt fOOd. Thursday, June 24, 2010. Time : 0830- 1130. Venue : Kitchen, Suite 5. Lecturer : Chef Amir. Method : Pan Fried. Sauce : Chicken jus. Vegetables : Ratatouille Spinach Roasted pumpkin. Sauce is too thick. Dishes that prepared by group mates =). Time : 0830- 1130. Venue : Kitchen, Suite 5. Course : Lamb Rack. Method : Pan sear oven bake - Lamb. Sauce : Lamb jus Sauce. Vegetables : Persillade balyani vegetable saute mushroom. Saute mushroom shouldn't put on top of couscous.

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taste2p.blogspot.com

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-yEw- cAnt lIvE wIthOUt fOOd

http://www.taste2p.blogspot.com/2010/06/2005-third-kitch-en-practical-class.html

YEw- cAnt lIvE wIthOUt fOOd. Thursday, June 24, 2010. Time : 0830- 1130. Venue : Kitchen, Suite 5. Course : Lamb Rack. Method : Pan sear oven bake - Lamb. Sauce : Lamb jus Sauce. Vegetables : Persillade balyani vegetable saute mushroom. Saute mushroom shouldn't put on top of couscous. Seasoning of lamb is good. Dishes that prepared by group mates =). August 8, 2010 at 6:13 PM. Subscribe to: Post Comments (Atom). Puchong, selangor, Malaysia. View my complete profile.

2

-yEw- cAnt lIvE wIthOUt fOOd: 0422 =)

http://www.taste2p.blogspot.com/2010/05/0422.html

YEw- cAnt lIvE wIthOUt fOOd. Sunday, May 16, 2010. First kitchen Practical class. Time : 0830- 1130. Venue : Kitchen, Suite 5. Lecturer : Chef souji. Main course : Fish. Method : Pan fried - Fish. Sauce : American sauce. Vegetables : Glazed carrot and Cherry tomato confit. Starch : Turn potato. Potato is under cook. Cutting of fish should be slanting. Dishes on top are all done by : G5's members. Subscribe to: Post Comments (Atom). Puchong, selangor, Malaysia. View my complete profile.

3

-yEw- cAnt lIvE wIthOUt fOOd: W-H-Y taste2p?

http://www.taste2p.blogspot.com/2010/05/w-h-y-taste2p.html

YEw- cAnt lIvE wIthOUt fOOd. Sunday, May 16, 2010. Taste portion presentation = FOOD = my blOg. I L-O-V-E to eat. Subscribe to: Post Comments (Atom). Puchong, selangor, Malaysia. IM Just a crazy PERSON living in the city who is obssessed with food. View my complete profile.

4

-yEw- cAnt lIvE wIthOUt fOOd: 0605 =]

http://www.taste2p.blogspot.com/2010/05/0605.html

YEw- cAnt lIvE wIthOUt fOOd. Tuesday, May 18, 2010. Time : 0830- 1130. Venue : Kitchen, Suite 5. Method : Pan fried - Duck. Sauce : Gastrique Sauce. Vegetables : Braise cabbage Mushroom stuffing. Starch : Risotto rice. Braise cabbage colour is gone. Dishes on top Done by : G5's members. Subscribe to: Post Comments (Atom). Puchong, selangor, Malaysia. IM Just a crazy PERSON living in the city who is obssessed with food. View my complete profile.

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kahwaiandfoodie.blogspot.com

Passionate Food: Menu 2 : Quckie Duck 13.5.2010

http://kahwaiandfoodie.blogspot.com/2010/06/menu-2-quckie-duck-1352010.html

Saturday, June 5, 2010. Menu 2 : Quckie Duck 13.5.2010. The second menu was. I am scare because for duck menu in 2 years diploma and i only did it. And i have no idea how to present it.from cooking method to sauce,vegetables, starch .i mean everything. I did my research and ask lots of comment from previous DC students.like. For borrowing me the plate =D. At last i have come out with my menu which is. I manage to debone the whole duck. =D *weeeee*. Share the duck breast. I saute onion , celery and carrot...

whenkiddocooks.blogspot.com

Appreciate Whatever You Eat and Cook!: July 2010

http://whenkiddocooks.blogspot.com/2010_07_01_archive.html

Appreciate Whatever You Eat and Cook! Food is not just about filling up your stomach. Monday, July 12, 2010. After my last two kitchen class, I din't post up any update due to 'i forgot what' reasonssss. anyways, just to tell you all what I had cook after all. Next was the Chicken. Alright, I think after this post. I will not able to make much update on this blog but I will try to post anything related to my food blog if I have the chance to do so So see ya. Subscribe to: Posts (Atom).

whenkiddocooks.blogspot.com

Appreciate Whatever You Eat and Cook!: Kitchen first practical class

http://whenkiddocooks.blogspot.com/2010/05/kitchen-first-practical-class.html

Appreciate Whatever You Eat and Cook! Food is not just about filling up your stomach. Wednesday, May 5, 2010. Kitchen first practical class. This is my creation of pan fried fish fillet with turned potatoes, glazed carrots, tomato cherries, celeriac puree and served with Hallandaise sauce. Side view and top view. And these are some pictures of beautiful presentation. This is done by Joshua Fish stuffing. Pan fried fish fillet by Celes. One of the best presentation by Patrick. Well there are more dishes b...

whenkiddocooks.blogspot.com

Appreciate Whatever You Eat and Cook!: Welcome To When Kiddo Cooks!!!

http://whenkiddocooks.blogspot.com/2010/05/welcome-to-when-kiddo-cooks.html

Appreciate Whatever You Eat and Cook! Food is not just about filling up your stomach. Sunday, May 2, 2010. Welcome To When Kiddo Cooks! This is my third blog where I will post everything tht I cook either in College practical or in my own house well cooking an instant noodles definitely wont be posted up here unless I cook it differently alrite, nothing much to say now. tmr I will posting up what I had cooked in my last practical class. Subscribe to: Post Comments (Atom). View my complete profile.

melovefoods.blogspot.com

Me ❤ Foods: May 2010

http://melovefoods.blogspot.com/2010_05_01_archive.html

Wednesday, May 26, 2010. Menu 3, Lamb. The Most Difficult Dish for ME-. 9824; hippo says ♠. Sunday, May 23, 2010. Menu 2, Duck. Menu 2 is Duck, we are given the whole duck and taught how to cut the breast and leg. Duck is very challenging for me cause during diploma, I think I only did it once. And the sauces for the duck is so weird this time, Gastrique? Lets don't talk so much and show you what I choose this time:. Breast-roasted with rosemary and others herb. Take By: FooHaw *Nikon CoolPix L19*.

lizzy-sasa.blogspot.com

YoU Ar3 wHat yOu EaT: May 2010

http://lizzy-sasa.blogspot.com/2010_05_01_archive.html

YoU Ar3 wHat yOu EaT. Chiachia - Cuisine de Chia. Rooftop @ Indochine by Supertree. Patrick - Road to become successful chef. Henry Lai - henry plus fOOd. Chocolate Ice Cream Cake. Sam - Food For The Brain. Yingying - This is a food blog. How to make Macarons (with Italian meringue). Chung - Appreciate Whatever You Eat and Cook! YEw- cAnt lIvE wIthOUt fOOd. Celes - De Magnifique. Kah Wai - Passionate Food. Menu 2 : Quckie Duck 13.5.2010. Foo Haw - Me ❤ Foods. Menu 3, Lamb. View my complete profile. His i...

lizzy-sasa.blogspot.com

YoU Ar3 wHat yOu EaT: Grand opening - FISH

http://lizzy-sasa.blogspot.com/2010/05/grand-opening-fish.html

YoU Ar3 wHat yOu EaT. Chiachia - Cuisine de Chia. Rooftop @ Indochine by Supertree. Patrick - Road to become successful chef. Henry Lai - henry plus fOOd. Chocolate Ice Cream Cake. Sam - Food For The Brain. Yingying - This is a food blog. How to make Macarons (with Italian meringue). Chung - Appreciate Whatever You Eat and Cook! YEw- cAnt lIvE wIthOUt fOOd. Celes - De Magnifique. Kah Wai - Passionate Food. Menu 2 : Quckie Duck 13.5.2010. Foo Haw - Me ❤ Foods. Menu 3, Lamb. View my complete profile.

lizzy-sasa.blogspot.com

YoU Ar3 wHat yOu EaT: LamMy

http://lizzy-sasa.blogspot.com/2010/06/lammy.html

YoU Ar3 wHat yOu EaT. Chiachia - Cuisine de Chia. Rooftop @ Indochine by Supertree. Patrick - Road to become successful chef. Henry Lai - henry plus fOOd. Chocolate Ice Cream Cake. Sam - Food For The Brain. Yingying - This is a food blog. How to make Macarons (with Italian meringue). Chung - Appreciate Whatever You Eat and Cook! YEw- cAnt lIvE wIthOUt fOOd. Celes - De Magnifique. Kah Wai - Passionate Food. Menu 2 : Quckie Duck 13.5.2010. Foo Haw - Me ❤ Foods. Menu 3, Lamb. View my complete profile.

kahwaiandfoodie.blogspot.com

Passionate Food: My First Ever Blog =)

http://kahwaiandfoodie.blogspot.com/2010/05/my-first-ever-blog.html

Saturday, May 22, 2010. My First Ever Blog =). Yup, according to Chef Souji we have to create a food blog.i mean everyone include me =/. This is my first time to create a blog and i did not expect is a food blog.i will post about dishes that i have created and also by my groupmates.basically i graduate from. And i can say that compare to DC which is Diploma in Culinary. But i know i will improve bit by bit when time goes by =). Subscribe to: Post Comments (Atom). First Menu : Fish 29.4.2010.

melovefoods.blogspot.com

Me ❤ Foods: Menu 2, Duck

http://melovefoods.blogspot.com/2010/05/menu-2-duck.html

Sunday, May 23, 2010. Menu 2, Duck. Menu 2 is Duck, we are given the whole duck and taught how to cut the breast and leg. Duck is very challenging for me cause during diploma, I think I only did it once. And the sauces for the duck is so weird this time, Gastrique? Lets don't talk so much and show you what I choose this time:. Breast-roasted with rosemary and others herb. Take By: FooHaw *Nikon CoolPix L19*. Edit By: Shennyi *Photoscape and Picnik.com*. 9824; hippo says ♠. À Propos De Moi.

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YEw- cAnt lIvE wIthOUt fOOd. Thursday, June 24, 2010. Time : 0830- 1130. Venue : Kitchen, Suite 5. Lecturer : Chef Amir. Method : Pan Fried. Sauce : Chicken jus. Vegetables : Ratatouille Spinach Roasted pumpkin. Sauce is too thick. Dishes that prepared by group mates =). Time : 0830- 1130. Venue : Kitchen, Suite 5. Course : Lamb Rack. Method : Pan sear oven bake - Lamb. Sauce : Lamb jus Sauce. Vegetables : Persillade balyani vegetable saute mushroom. Saute mushroom shouldn't put on top of couscous.

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