from my kitchen to yours: cooking with Chef Vindex Tengker

wohhohohohoo i met chef Vindex last weekend . yep , those who watch indonesian master chef must be know this man bc he is one of the judges :D how lucky!!!! i will share the recipe for you guys, bc it looks and tastes delicious! thank u so much chef !!! :) im sure gonna make these alot bc it seems easy. actually i didnt take notes bc i dont bring my pen lol but they give us the copy of the recipes so, yeaaaah . i will share it for u guys !!!

p.s : omg he looks so fine!

Maryland Crab Cake

Ingredients:

4 scallions, washed and sliced

30 ml olive oil

1/2 green pepper, chopped

50 g red peppers, chopped

75 g bread crumbs

1 pinch paprika powder, salt, pepper

1 Tbs finely chopped parsley

500 g flaked crab meat

45-60 ml mayonnaise oil

Vegetable oil for frying

Cooking method:

• Heat olive oil in a skillet over a medium heat. Sautés scallions and chopped green and red peppers for 2-3 minutes. Cook until green peppers are soft and scallions translucent.

• Place paprika, parsley and bread crumbs in a small bowl. Season with salt and pepper and mix well. Place 1 Tbs into a large bowl and set the rest aside.

• Add sauté scallions and peppers together with the crabmeat to the 1 Tbs seasoned breadcrumbs. Pour in the mayonnaise and stir to mix. Take 30 g of the mixture and formed into a patties. Do the same with the rest.

• Coat the cakes on all sides with the reserved seasoned breadcrumbs. Pan-fried all patties in a shallow oil frying pan until golden color. Served hot with some remoulade or tartar dressing. Notes

• Get a live crab and cook it in plenty of boiling salted water or order a crab already cooked from the fish counter at the grocery store. Pick the meat, including the claws, and discard the shell.

• If you use canned crabmeat, don't forget to check for shell pieces as they get sometimes mixed with the lumps of meat.

Cornell BBQ Chicken

ingredients:

Yield:

Enough for 2,5 kg of chicken.

1 egg

1/2 cup vegetable oil

1 cup cider vinegar

2 teaspoons coarse salt

2 teaspoons poultry seasoning

1/4 teaspoon freshly-ground pepper

Poultry pieces (half chicken, whole chicken, whole chicken legs, chicken thighs, and/or chicken breasts) Makes about 1 1/2 cups.

Cooking Method:

• In a large bowl, whisk the egg. Add the oil and whisk until the mixture gets thick, homogenous, and a bright yellow, approximately 2 minutes. Whisk in the cider vinegar, salt, poultry seasoning, and pepper. NOTE: If you prepare the barbecue sauce ahead of time, refrigerate until ready to use. As this sauce is high in acid, which kills any bacterial that might be present in the eggs. If you are still worried, use pasteurized eggs.

• In a large resealable plastic bag, place the chicken pieces of your choice. Pour the prepared sauce over the chicken and let marinate in the refrigerator for at least 2 hours or up to 24 hours (the longer you marinate, the better).

• When ready to grill, preheat barbecue grill (spray grill with vegetable-oil cooking spray).

• For Barbecue with Charcoal: When coals are ready, spread them around the edge of the firebox (24" round) and keep a squirt bottle near the fire to put out flames. Turn the chicken often and don't let it burn. Breasts take about 25 minutes or until the thermometer registers an internal temperature of 73 degrees C or more (juices will run clear when cut with the tip of a knife). Do not close the lid on the barbecue.

• For Gas Barbecue: Place prepared chicken onto hot grill. Cover barbecue with lid, open any vents, and cook approximately 20 to 25 minutes or until a meat thermometer registers an internal temperature of 73 degrees C; turning several times during barbecuing.

after the cooking class is done and im about to leave the room then i see lots of free foods! ehehhehe om nom nom nom :9