What I've been up to...

Greetings dear blog readers!

I am so sorry for the long blog hiatus and I do hope you are doing well.  I have missed you all and I cannot wait to catch up with my blog reading list. There are loads!!  I had some peeks and there are so many delicious posts.  I may need to get another round of sea salt caramel mocha frappuccino (my current favourite drink) to stop me from drooling all over my laptop later.

But before I start reading (and drooling), I want to share with you what I've been up to the past few weeks and my experience working as a culinary trainee at the pastry kitchen at the JW Marriott hotel Medan.

To just suddenly work in a kitchen surrounded by professional chefs, it was quite daunting to say the least.  I was nervous.  I have no formal culinary qualification.  I taught myself to cook and bake by reading countless cookery books, watching many hours of cookery shows and experimenting at the leisure of my own kitchen.     I just couldn't help but feel how if suddenly I realise that I couldn't actually cook or bake.  You know, that kind of thoughts...

But at the same time, I was very excited to learn... The first few days I felt I was the annoying new kid who asks for everything.  But then, I would rather be the annoying kid who asks a lot than to just assume and later make a complete fool of myself.  Especially since the recipe books only come with the list of ingredients with no instructions, required oven temperatures or timing.

Freshly baked rolls...

The kitchen is a shared space as well as all the equipments and tools. I am not used to this.  Living on my own for several years, I enjoy having my own territory.  The kitchen has always been my private place... where the magic happens.  At home, I know my way around the kitchen very well.  But here, very often I cannot find, oh for example a knife or a mixing bowl or the spatula that I wanted or it was being used by someone else.  Very annoying.  I was faced with the dilemma either to keep looking or wait and waste valuable time; or I could just used a different type of knives, dishes or spoons.  I was quite naive at first thinking that I must use the right tool for the right job.  Well, whenever possible, yes, I actually would.  But, to be honest, as long as I can get the job done properly, it doesn't really matter, does it?  So what if I cannot find the paring knife... the cheese knife would do just fine :)

Ciabatta 

There were plenty of daily tasks and I used to think that there weren't enough hours in a day to get everything done.  But it took me to a good week to realise that even though the tasks change daily and also depending on the shifts; there's a pattern to the routine, especially when setting/clearing up the daily mise en place.  Once I realised this, I was in competition with myself (my kind of competition and it's the best kind) to get the job done as efficiently (and of course, properly) as possible.  Then, I can get on with the rest of the tasks which also require a simple but useful tactic.  For example, when making a chocolate mousse, I always start by boiling some water in a couple of pans.  So that I don't have to wait for the water to boil later (I hate waiting and nothing worse than waiting for water to boil).  Then I use this time to weight the rest of the ingredients, cracked some eggs, get some iced-cold water to soften the gelatine and lightly whipped the double cream. Once the water is simmering, I can start melting the chocolate and make the sabayon.  This may sound a bit neurotic, however true, whilst whisking the eggs and sugar vigorously until they thicken, I make a sort of mind map to my next task; planning ahead and prioritising my workload, because at some point during my shift, I do want to take a break :) Anyway, after adding the now soften gelatine to the sabayon, followed by the melted and slightly cooled chocolate, I can start preparing the dishes and piping bag for the mousse.  And if the chocolate mixture is still a bit warm to fold the cream in, I can start preparing the ingredients to make other mousses or sauces or perhaps, a bit of a clean up.  What I'm trying to say is time management is the essence.

By the third week, in one afternoon I found myself making hundreds of mini quiches, donuts, sausage rolls, croissants, sweet buns and Danish pastries. It was madness but oh-so much fun!  However exhausting, I was always excited to learn, absorbing everything like a sponge.  I baked so many different types of breads... from the everyday white and brown toasts to various rustic French and Italian breads.

My first attempt at making baguettes... Not too bad I say.

I have also discovered that working in a kitchen is not that glamorous... unless your definition of glamorous is smelling home like bread, butter and sweat... :) and I still haven't managed to not cover myself in flour...
Oh yeah, before I forget, there's a great kitchen mantra "I taste the food I make" and I certainly tasted a lot!  Not just my creations but also everyone else's... :) I will  have to spend more time at the gym to make up for it now...

Bread basket for brunch service

Six weeks gone too quickly and I am sad that I had to leave the work experience earlier than planned due to other commitments.  But during this however short time, not only I gained valuable knowledge and hands-on experience in a professional kitchen, I met so many people whom  now I call friends...

To all the staff, my friends, at JW Marriott hotel Medan, I thank you for the opportunity.  And last but not least, I want to thank Louise from Fraiche Recruitment for putting this idea into my head and for your encouragement.  I hope this will be the beginning of something great...

My Birthday Cake

So it was my birthday a couple of days ago and I just wanted to share with you the birthday cake that my mom made.

This is a three layers of the lightest vanilla sponge filled with strawberry jam, frosted with buttercream and grated cheese. It's a very old fashioned cake, but what's wrong with that?

I don't have the recipe yet for this cake. I have to dig deep into my mom's recipe scrap book. I had such a lovely day with my parents and other friends. Especially this was the first birthday that I celebrated at home in ten years...

I had been pretty busy the past few weeks with the work experience (more about that in the next post). But I am very pleased to tell you that blogging will be back to normality very soon.

Take care my friends and thank you for your patience.

Have a great day.

P.S. if you're wondering, I am now 25 years old... :)

Random Recipes: Bebek Bacem Masak Andaliman

Sorry blog and dear readers for I have abandoned you. I want to let you know that I think of all of you all the time... Truth is I don't have internet connection at home and I can't hang out at the mall or Starbucks all the time using their free wi-fi.

I am very much enjoying this long holiday period and I am using my time effectively. Very soon I am going to start working at JW Marriott hotel as a trainee chef. I am so looking forward to this hands-on kitchen experience. This is just temporary for a few weeks until I return to the UK, but still... it will be awesome, I know.

I have not been cooking, surprise surprise. I have been enjoying eating out and spoiled with mom's delicious cooking. But I did make time yesterday to cook my entry for this month's Random Recipe challenge.

All my cookbooks are currently in a box at a store room few thousand miles away. So, I am using my mom's  collection. The randomly chosen book is Lauk Bumbu Bacem by Indonesian cokery writer, Aan Roswaty. And the randomly chosen recipe is the delicious bebek bacem masak andaliman. Now, let me explain the lingo.

Bacem is a slow-cooking technique where the food is submerged in bumbu, a paste made of spices, and some liquid until it's completely dry or you are left with a thick sauce. Bacem cooking is very popular for tofu and tempeh. But it is also often used for poultry, meat and offal. For this dish, bebek or duck is the star ingredient. And andaliman is Indonesian for Szechuan peppercorns.

This takes hardly any effort to make as you can read below. I suggest you stay in the kitchen during the cooking process. The aroma is just amazing... and because the duck is cooked long and slow, it became very tender and the thick spicy sauce is finger-licking good.

I gotta go now... cappuccino is running low...  

Bebek Bacem Masak Andaliman

Recipe by Aan Roswaty 

1 duck, cleaned and cut into portions

2 asam gelugur, don't have this so I used a couple tsps of tamarind paste instead.

2 lemongrass, bruised

4 lime leaves

1 litre coconut milk

1 teaspoon caster sugar

vegetable oil

for the bumbu

8 red chillies de-seed if you want it milder

1/4 teaspoon andaliman

4 candle nuts

2 cm piece of ginger

2 cm piece of galangal

7 shallots

4 cloves of garlic

salt, to taste

Start by making the paste my mixing all the ingredients in a food processor to a thick paste. Rub this all over the duck. Add the duck and the rest of the ingredients to a pan and cook over medium-heat until the duck is cooked and most of the liquid has evaporated. Add a little bit of oil and cook further.... taste and season accordingly.

Indonesia so far... part 3, seafood

Hello dear readers! I hope you are all well. I am back in Indonesia, in Jakarta to be exact. It's day four and I almost beat this damn jetlag. Though it's not so bad this time because the Olympics is on all day and I have something to watch late at night. Come on team GB (and team Indonesia)!

It's been so lovely being reunited with family. I am gonna be here for several weeks and whilst I am figuring out what I am gonna do next, I hope you'll enjoy reading my travelog series. At the moment, I am staying in a hotel, but when I am at home in Medan, I'll be sure to start cooking again. One of the things that I've done is signed up for a gym, because I intend to eat a lot :)

When visiting the biggest archipelago in the world, you must try some of the fabulous and sumptuous seafood. Here are some of my favourite seafood dishes:

Grilled stingray with sweet soy and limes has been a favourite of mine since I was little. It is sweet and fresh and my favourite part is nibbling on the soft bones. Source of protein and calcium at the same time? :) Sometimes you'll find a variation of grilled stingray that is topped with sambal which is also delicious, but that depends if you can stand the heat or not.

I am not normally into anything poached, except for for poached eggs, but even that I don't have it very often... primarily because I am hopeless at poaching eggs. But anyway, these poached shrimps are also an exception. They are surprisingly delicious. They are poached in some sort of magical flavourful fish broth until just firm which allowed the sweetness of the shrimps to come through. They are topped with fresh coriander. 

Salted egg yolk prawns and squids are next on the list. Both are coated in salted egg yolk batter before deep fried and served with more salted egg yolks, spring onions and slices of red chilli. A quick note, the squids are often served in rings. However, the prawns are often served whole.. heads, tails and all. I actually really liked the heads as the pack lots of flavour, but it's probably too much for some. If you had a chance, you must also try salted egg yolk on crab... yum.

Please do not be alarmed by the picture below... I admit the fish does look scary, but it is so delicious. This is Chinese style steamed fish. The fish is called ikan jurung which I honestly don't know what it's called in English. But obviously this is not the only fish that are often used for steaming... other fishes like, snapper, tilapia or bream are quite popular as well. The fish here is steamed in Shaoxing rice wine, soy sauce, shallots, garlic, ginger, sesame oil, Chinese oyster mushrooms and topped with sliced spring onions at the end. 

Saving the best for last is kepiting saus Padang (crab in Padang's chilli sauce). This is without a doubt is my new favourite Indonesian seafood dish of all time. This is so delicious, just the thought of it makes me drool. The crab meat is sweet and the sauce... oh, the sauce is out of this world. It's a tomato and red chilli based sauce that's flavoured with lots of garlic, ginger, shallots and spring onions. I really look forward and cannot wait to eating this crab dish again when I am back in Medan.

The eating continues...

Please click on the link if you missed part 1 and part 2.

For all the memories and to new beginnings

Now that all the packing is all done, it has finally hit me to the fact that I am leaving; and when I thought I am not the emotional type, I was clearly in denial... I am missing this place already... a place now I called, home.

I came to Sunderland seven years ago to start university. I was just seventeen and freshly graduated from high school in the States. I guess I wanted an adventure and oh... I got a great one! The past seven years have been truly amazing. I still remember my first days here. I used to live in a student accommodation which was quite far from the town centre, and not knowing the area and with no internet access at the time, I thought the little shops around the accommodation were the only places in Sunderland. There was a small supermarket, a fruit grocer, a couple of pizza joints, a Chinese take-away place, a pasty shop and a tanning saloon. I immediately thought that I made a very bad decision and I didn't know how I would cope living here for the next three years. And out of the seven rooms in my accommodation block, I was the first one to arrive, so I also didn't have anyone to talk to. Like a stereotypical student, I spent my first couple of days eating tinned baked beans and pot-noodles.... 

Soon enough, I began exploring outside this little street and I found the town centre where there's life and civilisation. Hooray! I went to the university for orientation and I made new friends. Not so many. There were only nine of us in the course and by the time of graduation, there was only three of us who made it to the ceremony. Through sport clubs, societies, local choir and church, I made plenty more friends; and soon enough my then American accent was influenced by the local 'mackem' accent. 

I also experienced many life 'first' moments here. Like, tasting your first long island iced tea. You know that a mixture of vodka, gin, tequila, rum and coke would not end up well, but you drink it anyway. I'm not gonna go into the gruesome details of what happened when I woke up the following morning. Believe me it's not nice and I am disgusted just thinking about it. And to this day, I still don't know the full details of the things that happened that evening. Perhaps, it's better for me (and you) not knowing the details.

When I graduated four years ago, I started working for the university and I moved to my current flat. This was the second flat that I viewed and because I loved it so much, with no hesitation I signed the contract and I started to make the empty flat my new home...

And tonight, looking at the flat empty once more, I began to reminisce all the memories. The lovely dinners, the surprise parties, the day my friend Adam tasted chicken for the first time in his life, the break-ups, the hook-ups, the night I decided to start a blog and all the good times my friends and I spent here. Oh my, who am I kidding... I am sentimental. Sorry.

During all this time, I am very fortunate to have all the support from my friends... I will miss all of you. And if I don't say it enough, I want to say to say the deepest Thank You from the bottom of my heart. And to all of you with your kind comments and emails. I also Thank You. 

But I think this is the right time for me to leave and it's time for a change... a new adventure. In a few hours time, I will be heading to London and will be spending a couple of days there. I look forward to watch the Olympics opening ceremony with the crowds. It will be incredible. I am already buzzing with excitements. Then on Saturday, I will be flying back to Indonesia to spend time with family. I don't know where life will take me from there... well, I do have plans (one of the plans is to attend culinary school), but we all know what happen to plans... So, I am keeping an open mind to possibilities that will come. And just in case if I get homesick, with me I take a jar of marmite, golden syrup and English mustard :)

Earlier I cracked open a bottle of champagne that I've been saving... and I made a toast, "for all the memories and to new beginnings"... 

I'll be back again soon... x.