Monday, October 21, 2013

A cook show review in class

Martin Yan, cookshow review

The chef is very energetic, being able to attract full attention of the viewers. Giving information of the history about the location that the chef provides, will give out an insight towards the viewers that has not heard of or been to the particular area.  However the video that I had just watched is old, and the style of presentation of the food is more towards classical dishes. I have never expected to see this chef to be cooking a Kobe beef with a hot wok, it is just out of my imagination, but come to think of it, it should work well, but of course, do not do it in front of a French, you will only get criticised. 

Coming back to his own show, he shows how to check the freshness of the fish in his own way of explanation (bounce back) meaning that the flesh of the fish is still firm, it is a very Chinese way of explanation. His level of cutting technique is really amazing, especially when he is using a Chinese cleaver. The chef shows the proper way to coat the fish fillet in corn starch while explaining as he was doing it. Oh my goodness, the way he use the cleaver to crush a slice of ginger is amazing!, it just happens instantly, with the blink of an eye. Honestly it was jaw dropping for the whole 3 second. If this was done in the French way , it would take a lot of time, because well, its French, they like to spend lots of time doing something compared to the Chinese.  A high level of respect has to be given to chef Martin Yan. 

Slice and Dice (Maybe not dice) Of a beautiful tuna


One of the most enormous fish that we all can find. However it is also a very high priced fish in the market, especially in Japan. With the size of a single tuna like in the video, it can cost up to 20 thousand dollars, but it can also go up so 1.7million dollars depending on its quality as well of course. In this video, what you will witness is the tip top cutting skills of Japanese chef cutting a fresh tuna. Notice that the procedure in cutting a tuna is no simple task and it requires numerous years of cutting skills. Whenever you doubt yourself dining in a Japanese restaurant, because of the price of the fish, have a look here, see what it takes to cut the tuna, into its precise shape and size onto your dining plate. I have to say, this video here is magnificent, it looks so intriguing for me. And finally, its one of my goals of doing in life, to properly cut a tuna fish.

Saturday, October 12, 2013

Previous trip to Korea. Month of august 2013

Recently I had just returned from my first 7 hour flight to Korea. It was back in Augusts. First Impression at the airport? Much better than I had expected really, its standard is much better than Malaysia where you have to walk to your plane, whereas at the airport in Korea, there are shuttle bus for pickup. "I feel wet" I told myself, because the weather there in Busan (Korea) was hot like Malaysia and its very damp, sweats was dripping down my brows. Luckily it the walking journey wasn't far away to the nearest LRT station. A relief to my fellow classmates who travel together, to get some cool air inside the train. We traveled, I think about 30 minutes to our destination, to our hostel near the beach of Busan. I was really excited to see the homestay/hostel for the first time. It was rather surprising and modern, equipped with most modern household appliances, a nice bed sharing with another 7 person in a room, a kitchen for preparing our own breakfast, as well as the most clean toilet I have ever seen in a sharing basis. The most funny experience or you could call it weird, is because the bathroom is a jointed bathroom, meaning 3 showers combined together without any doors, I was bathing while waiting for my friends to turn up, but none did, because all of them are waiting for turn to enter. Why this? Its because of cultural clash or rather culture shock. I would say that the "Southern Asian" people are less prone to sharing toilets and having water-less toilet and might have some difficulties adjusting to it while having a long stay in northern Asian countries like Japan or Korea for example. I often wondered when I was there. "why is everything is the same everywhere?" You cans see the exact same type of wooden flooring in 2 different district that is 5 hours drive away. Even the toilet concepts are the exact same, you don't have a water hose inside and you will see a dustbin for littering. I have to say, the most notable similarities they have around in Korea is their alarm system, It's called ADT. Don't get me wrong about their properties being the same from the same company. I thought that, it was probably because the Government has a policy of allowing the number of companies creating the same thing, and that's certain companies are monopolizing the market. As well as to avoid too much taxation to the companies that may emerge and may not be able to attain enough business. Foood! one of the main reason why i wanted to go to Korea. As a culinary student, its a curiosity of mine to explore new food that exists in other country and cultures. As we all can expect from Korea, they have lots and lots of Kimchi. But, this time is not just all about that, its about the main dishes as well. The most bizarre seafood i had is like a worm, bloated, large and red. By the time it was served to my table, it was still moving. Worst part is I could see the worm's tooth or rather thorn because it was hard like aluminium toothpick. Myself, I am a person who is highly phobic towards worms and anything that looks like worm, due to my previous injury. And now i have to try eating one? "I hate myself" seriously, sometimes i wanted to do something that is beyond my likings. Thus without further delay, i picked up a lettuce, pick a small piece of the moving worm, add some soy sauce and wasabi. I hesitated for a while before biting into the moving worm. I was sort of terrified of putting a worm into my mouth, but i did. The taste is hard to describe, but it was super crunchy, it does not feel like I am eating a sea worm. Its so crunchy and loud white biting it. I did not really enjoyed the taste and texture, but it was a good experience to the beginning of the dining journey in Korea.