Program's Topic are being uploaded on weekly basis.
This level takes you through some of the topics like fish, shellfish, chicken, Asian cuisines like Malaysia, Thai, Indonesian cuisines and Mediterranean cuisine:
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In-depth filleting technique for a round fish. Removing all usable parts from the bones.
Classic browned butter sauce, with capers for an added sourness. On top of a pan-fried seabass fillet.
Salmon poached inside a court boullion and served with a refreshing cucumber and sour cream sauce.
Skinless seabass, steamed and served with a fresh tomato salsa.
Steamed seabass - steamed seabass with a fresh tomato salsa
Sole en papilotte - sole fish baked in a parchment paper with aromatics.
A technique on how to fully breakdown/debone a chicken, giving you multiple parts which can be used for various dishes.
> Parmesan chicken
Chicken thigh cooked in Demi-glace with mushrooms and tomato concasse.
A breaded chicken roulade with ham and cheese in the centre.
Whole oven roasted chicken, complete with a poultry rub and gravy from the juices.
> Chicken ballontine &sage stuffing
Half shell mussels coated in a white wine cream sauce and topped with cheese before being baked in the oven.
Fresh seared seafood salad mixed with a curry dressing and finished with fresh mint.
Traditional salt and sugar cured salmon with flavourings. Served with a simple salad and thai vinaigrette.
Butterflied prawns marinated in chimichurri sauce. Before grilling on the pan.
Freshly shucked oysters with a mignonette sauce & baked with gruyere cheese.
Classic Thermidor lobster baked with cheese and a cream sauce.
a technique on how to fully Deshelling a Lobster, giving you multiple parts which can be used for various dishes.
Classic Rockefeller Oysters baked with gruyere cheese.
Nasi Lemak. It's the savoury and creamy rice that carries this dish, with spicy sambal to give it that extra zing.
Kapitan chicken (Ayam Kapitan in Malay) is truly a Malaysian curry, the amalgamation of the diverse array of Malay, Chinese and Indian eating culture.
Very Famous stir fry dish In Malaysia with lots of bell peppers, black pepper, onions and garlic with Marinated and stir fry beef
Crispy fried chicken is tossed in buttery, spicy (or not) and aromatic cereal mix. A combination that is addictingly good.
Grilled Fish with Banana Leaf -Malaysian grilled fish wrapped in banana leaves. Moist, aromatic, spicy, and full of flavor. The best grilled fish recipe!
A Malaysian dish consisting of small pieces of meat grilled on a skewer and served with a spiced sauce that typically contains peanuts.
A classic Malay and Minangkabau dish, Asam Pedas is popular in Malacca, one of the states in Malaysia. Literally translated to 'sour spicy', Asam Pedas fish curry is tangy, spicy, appetizing and best served with rice.
Rendang is a rich and tender coconut beef stew which is explosively flavorful and beef rendang is the most popular rendang. Called “rendang daging” in local language, it's arguably the most famous beef recipe in Malaysia.
Rawon is an Indonesian beef soup. Originating from Surabaya, East Java, rawon utilizes the black keluak nut as the main seasoning, which gives a dark color and nutty flavor to the soup
Deep fried dry beef with Balado Spices (Hot & Sweet Spice)
Indonesian fried chicken with green chilli sambal.
Deep fried catfish with Sundanese sambal
Fried tofu with blanched beans sprout, cabbage, cucumber, served with peanut sauce
Fresh, healthy fish dish is typically – Indonesian. It is cooked in a bumbu bali. The spicy tomato sauce gives lots of energy and the fish is tender and full of flavor.
Prawn with grated coconut, steamed in banana leaves
Gulai kambing is a traditional Indonesian dish of mutton or goat meat cooked in a spicy, rich, yellowish, curry-like sauce called gulai. It is originally from West Sumatra.
Sate lilit is a popular dish from the Island of Bali. The word “lilit” roughly means “wrap around”. The meat is usually wrapped around the skewers. Traditionally, lemongrass stalks are used as skewers instead of bamboo skewers.
Oxtail soup is made with beef tails. The use of the word "ox" in this context is a legacy of nomenclature; no specialized stock of beef animals are used and tails may come from bovines other than oxen.
Green papaya salad is a spicy salad made from shredded unripe papaya. Originating from ethnic Lao people, it is also eaten throughout Southeast Asia. Locally known in Thailand as som tam
Pad thai is made with rehydrated dried rice noodles with some tapioca flour mixed in, which are stir fried with eggs and chopped firm tofu, flavored with tamarind pulp, fish sauce, dried shrimp, garlic or shallots, red chili pepper and palm sugar, and served with lime wedges and often chopped roasted peanuts.
This Southern Thai curry is one of my favorite dishes. It is thicker and more concentrated than most curries. It is not overly spicy, and should have a slightly sweet taste. While a chicken or beef version of this dish is most common, it can also be made as a vegetarian entrée by leaving out the meat and adding tofu
Thai steamed fish dish, and being sour, spicy, garlicky, and well balanced in taste, it's a Thai dish that really portrays the contrast and excitement of flavors in Thai food.
Chicken breast marinated in soy sauce, garlic, ginger and lemongrass then stir-fried with vegetables, basil and fish sauce.
This basil shrimp is simple to make and will please anyone who is partial to Thai flavors.The stir-frying method keeps both the juiciness of the shrimp as well as the sweetness of the peppers in the dish, not to mention all of those wonderful nutrients
Savory fritter batter which is used to deep fry different varieties of sea food
Mezze Dips are simple to make dips that can be served as part of a Mezze type spread. Mezze is a way of dining, in which a selection of small dishes are served. They are meant to be shared, either as an appetizer or a light meal.
Greek salad or horiatiki salad is a popular salad in Greek cuisine generally made with pieces of tomatoes, cucumbers, onion, feta cheese, and olives and dressed with salt, pepper, Greek oregano, and olive oil. Common additions include green bell pepper slices or caper berries
A mouth-watering Moroccan dish of tender lamb in a thick, aromatic sauce with flavours of pomegranate and almond.
Mixed Paella is one of the most famous variants of the traditional paellla. The recipe contains not only different kinds of meat but also with a mix of different shellfish
The Israeli dish Shakshuka - an addictively spicy mix of tomatoes, chillies and garlic with fresh eggs cracked right into the sauce to poach. Served with flatbread
Tabbouleh is an Arab salad of cracked wheat mixed with finely chopped ingredients such as tomatoes, onions, and parsley served with Pocked bread. Falafel is a Middle Eastern dish of spiced mashed chickpeas or other pulses formed into balls or fritters and deep-fried, usually eaten with or in pitta brea
Provençal style food, centered in the South of France, includes a love for fresh fish, extra virgin olive oil, and pungent garlic