Milieu

I should learn to work or deal in a no-trust environment especially in Malaysia with all these bloody idiots.

BrainFreeze

My sous challenged me to come up with a dessert that is made out of green capsicum.

Well, he is asking a commis 3 with wild ideas. Hah, i wish i have the money to get the equipments and ingredients to make all this "way too ambitious" dessert idea. Anyway, it's good to be ambitious. Walk the talk i'd say, gimme the moolah.

So yea, i've got this idea when i was about to sleep and i was craving for Solero Shots.

Think of Frozen Mojito and Green Capsicum ice cream, imagine a dessert that is served on flavored ice.

I don't know whether this works or not but what the hell, i'll give it a try one day.

Green Capsicum and Pink pepper ice cream serves on the rocks' of lime leaf mojito in a form of frozen mojito caviar (something like solero shots)

You have to imagine, use your wildest ideas, think way outside the box. Visualize!

Lime leaf mojito solero shots - it will be quite mild i think because it's freezing cold.

Individually Quick-Freeze Caviar

Consisting of aged dark rum, kaffir lime leaves, gula melake or nisa kelate, lime juice and calsic algin? or whatever that thing is called to make the juice caviar or whatever. Hahaha, i'll find out!

Muddle run, lime leaves, lime zest, lime juice and nisa together. Make caviar, campak dalam nitrogen then Tada! Solero Shots of Lime Leaves Mojito!

Make ice cream out of green capsicum and pink peppercorns and serve it on the solero shots; literally on the rocks. Hahahaha.

Ye Chef Riz, "KAU BELUMMMMMMMM LAGI NIK! BASIC DULUUUU BASICCC DULUUU"

Today's menu....

Cream of Miso Soup Ver.1

Shiitake & Edamame Risotto

Kamo to Nasu no Dengaku Miso Yaki

Seafood Miso-Butter Yaki

KAUUU BELUMMM LAGII NIKKK! - Chef Riz Redzuawan.

On wednesday, we shall have the OYA-KO of Tori, Kamo, Uzura (Quail) & Shake. I hope so.

I hope everything goes as planned and we shall have these on our Asian menu;

The DON

Teri-Yaki of Chicken Confit & 60'c Poached Free-Range Chicken Egg. (Oya-Ko)

Dengaku Gratine no Kamo no Confit & Duck egg Chawanmushi (Oya-Ko)

Char-Grilled Miso-Quail and Fried Quail Egg - Rustic Beauty! (Oya-Ko)

Revised-Bento

Teri-Yaki Lacquered Salmon Fillet, Sake-Marinated Ikura & Puree of Edamamae (Oya-Ko)

Hopefully, if the items ordered arrives, We'll have Truffle Miso Lamb, Revised Gyu-Niku Nimono and Cream of Miso Ver.2.

Gourmet Food with Attitude! Cheers!

This is what i have in mind. I'll post up more later.....ZZZzzzzzz.....

Conservative? A traditionalist? I am not.

I oppose, i'm a kitchen rebel. I don't and never believe in 'It is suppose to be this way". Hey, if it works, it works!

It involves everything and each of everything is different and with anything makes it unique. Flavour is everything, flavour is the key, flavour is unique.

As Chef Michael Smith always say, "It is all about the flavour".

I always believe that there's more than a way to do something, never there is, a way, it is suppose to be done. There is and always is more than a way to do something.

As the saying says " There's thousands of way to skin a mongoose". or whatever. I can' recall the exact saying but whatever-Lah. You get what i am saying don't you?

06.06.2010, 0435.

Self-Reflection

Taken from My Notes on Facebook, It fine, it's mine.....

I have an idea, perfect for you. It has one flat, reflective surface. Commonly used for admiring oneself. It's called a Mirror.

Perfect, perfect for you. Why don't you do a self-reflection of yourself, here's how;

Why don't you get yourself a mirror, big enough for you to sit on it. Go back home, undress yourself, lay the mirror on the floor facing up and squat on it. Look down and see what kind of asshole you are.

Then, retrospect & introspect yourself, Asshole.