Sunday, 3 September 2017

SIAPA NAK JUMPA, RASA MASAKAN & DAPAT HADIAH DARI CHEF ADU? ADA AKAUN INSTAGRAM KAN? Baca πŸ‘‡




Menangi jemputan eksklusif ke Majlis Pelancaran Buku 'Ke Mana Tumpahnya Kuah' & Santai Media serta senaskhah buku terbaru Chef Adu Amran berautograf serta beberapa hadiah lain.


Hanya ikuti langkah mudah ini :

1. FOLLOW akaun IG @chefaduamran dan @thecanteen.chefadu

2. REPOST semula gambar dengan kapsyen terbaik anda

3. TAG 10 rakan anda dan @thecanteen.chefadu

Pemenang akan dinilai melalui gambar yang mempunyai likes tertinggi.

Anda boleh repost sebanyak mungkin namun hanya satu gambar dengan likes tertinggi sahaja akan dipilih.

Teruskan posting untuk sama-sama menyaksikan detik bahagia Chef Adu Amran sebagai seorang penulis. Oh ye, JANGAN LUPA selitkan hashtagπŸ‘‡

#kemanatumpahnyakuah #chefaduamran

********************

WIN an exclusive invitation to the 'Ke Mana Tumpahnya Kuah' Book Launch & Media Mingle and receive a signed copy of Chef Adu Amran's latest book along with other prizes..

It's as easy as the following steps:
.
1. FOLLOW @chefaduamran and @thecanteen.chefadu on instagram
.
2. REPOST the picture above πŸ‘†with your own creative caption
.
3. TAG ☺ 10 of your friends and @thecanteen.chefadu .
The winner will be determined based on the how many likes the picture you repost gets.
.
You may post as many as you want but we only will choose only one with the highest likes.
.
Keep posting to experience Chef Adu Amran's happiest moment as a writer. Don't forget to include hashtags πŸ‘‡
.
#kemanatumpahnyakuah #chefaduamran

Wednesday, 8 February 2017

About Peri-peri and red wine vinegar. Perihal Peri-peri dan cuka wain merah.


Peri peri/piri piri/pili pili is also called African's bird eye chili. I believe the word is in Swahili language.
Peri Peri sauce got its name by this chili hence the character of the sauce/marinade being hot-spicy.
Please note that all chillies were descended from South Americas and brought over by the Portugese to India and Africa. 
Even though Peri Peri (more of an English spelling), Piri Piri (Portuguese) or Pili Pili (Swahili) sauce or marinade is known as a 'Portuguese' invention, it's actually a fusion of different cultures with the important 'note' of chili flavour!
It's also popular in Brazil (the creole community), South Africa and some parts in Africa.

Peri peri/piri piri/pili pili bermakna 'Cili Padi Afrika'. Perkataan sebenarnya ialah Pili Pili dalam Bahasa Swahili (Afrika). Bangsa Portugis memanggilnya Piri Piri manakala dalam Bahasa Inggeris ada yang menyebutnya Peri Peri.
Cili sebenarnya berasal dari Amerika Latin dan dibawa ke India dan Afrika oleh penjajah Portugis sekitaran abad ke 15.
Walaupun sos atau perapan Piri Piri amat sinonim dengan masakan Portugis, resipinya merupakan 'fusion' berbagai kebudayaan dalam bentuk bahan makanan.
Resipinya juga berbeza-beza mengikut negara dan selera tetapi rasa asas mestilah pedas dan kemasaman dari penggunaan jus lemon dan cuka.
--------------------------------------------------------------------------------------------
Berkenaan dengan kemusykilan dan tentang penggunaan cuka wain merah dalam resipi saya, saya tersenyum sejenak kerana saya tahu pasti ada yang bereaksi 'terkejut' dengan bahan makanan ini.
Tertepis segala niat baik saya berkongsi resipi dek kemusykilan ini.
'Tercampak' ke tepi kesemua bahan makanan yang lain kerana perkataan (wine/wain) dalam resipi.
Terlupa untuk berkongsi 'terima kasih' kepada usaha saya bukan saja menulis resipi dalam Bahasa Inggeris tetapi juga menterjemahkannya dalam bahasa ibunda kita.
"Sama-sama" bisik hati saya memujuk niat, mendodoi usaha.
Saya juga umat Islam seperti kebanyakan penyokong saya. Harus juga diingati teman-teman dan penyokong saya yang lain terdiri dari berbilang bangsa, hatta saya sering berbahasa Inggeris supaya semua faham. Kita semua kan belajar Bahasa Inggeris di sekolah dulu?
Bagi yang 'was-was' tentang penggunaan cuka wain merah dalam resipi saya, tukarlah dengan cuka apa sekalipun yang selari dengan kefahaman anda. Tak nak pakai cuka pun tak apa. Gunakan lemon lebih.
Bagi yang boleh bersabar dan berterima kasih, saya akan beri lagi resipi lain.
Terima kasih juga daun keladi untuk anda semua, tunggu artikel saya tentang cuka soon....
Stay tuned folks!

RECIPE: Peri-peri sauce/marinade


As promised - Seperti yang dijanjikan...taraaaa

Ingredients/Bahan-bahan:
- 2 onions - peeled and chopped 
(2 labu bawang besar - kupas dan cincang kasar)
- 7 cloves of garlic - peeled and roughly chopped
(7 ulas Bawang Putih - kupas dan Potong kasar)
- 1/2 handful Red bird's eye chillies - stems removed
(1/2 genggam chili padi merah - buang tangkai)
- 3 red capsicums - seeds removed and roughly chopped
(3 lada Benggala merah - buang biji dan cincang kasar)
- 5 red tomatoes - skins and seeds removed and roughly chopped
(5 tomato merah - buang kulit, biji dan cincang kasar)
- 4 tablespoons olive oil
(4 sudu besar minyak zaitun)
- 3 lemons - remove zest and squeeze juice
(3 biji lemon - parut kulit luar dan perah airnya)
- ⅓ cup red wine vinegar
(1/3 cawan cuka wain merah)
- 3 tbsp brown sugar
(3 sudu besar gula merah)
- 1 tsp cracked black pepper
(1sudu teh Lada hitam hancur)
- 2 bay leaves 
(2 daun Bay)
- 1 tbsp dried oregano
(I sudu besar Oregano kering)
- 1 tbsp smoked paprika
(1 sudu besar Paprika salai)
- 1 tbsp Rosemary - just the needles, roughly chopped.
(1 sudu besar Rosemary - jejarumnya sehaja dan cincang kasar)
- 1 tbsp dark soy sauce
(1 sudu besar kicap pekat)
- Salt as needed
(Garam secukup rasa)

Methods/Cara-cara:
1 - Blend all ingredients in a food processor until finely chopped. 
(Kisar kesemua bahan menggunakan 'food processor' sehingga lumat)

2 - Cook mixture in a sauce pan for 25 minutes, stir to prevent burning. 
(Jerang di dalam periuk selama 25 minit (api sederhana). Kacau selalu supaya tidak hangit)

3 - Adjust seasoning if needed. 
(Tambah garam jika perlu)

4 - Cool, pour in an air-tight container and keep in the fridge until needed. Keeps for 2-3 weeks. 
(Sejukkan, tuangkan ke dalam balang kedap udara dan simpan di dalam peti sejuk sehingga diperlukan. Tahan 2-3 minggu, kalau tak habis le!!! Hehehe)

Marinate the birds with the marinade and sauce over night and roast in the oven. 
(Perap ayam semalaman dan bakar dalam ketuhar)

Saturday, 4 February 2017

What have you learnt on your last trip?

I always go deeper into the core of the place when traveling.
There's no stopping me to step into anyone's temple with full respect I hold highly for their faith and dedication.
More so, I always try to get to know the locals through their culture, food or directly by mingling with them.
This pic was taken in Ubud Bali with husband-and-wife farmers who farm Limboto variety of rice organically. They were sharing their passion by explaining and chatting away with me friendlily and willingly.
What have you learnt on your last trip? 
#passion #travels #ubud #bali #limboto #rice #organic

Wednesday, 1 February 2017

Masak Lemak Platter

New lunch set menu option starting today! Masak Lemak Platter

12pm - 2pm. Every day. The Canteen by Chef Adu

Monday, 9 January 2017

I'm not into trend but more into creativity



Good chefs will always try other chefs' establishments to get inspired, getting to know what's new etc etc. I do that all the time especially when I am in London/Europe. I always find out what's the latest in culinary. 

I am not into trend (hipster this, hipster that, ring any bell?) but more into creativity. 

I love to see what other people do in terms of creativity so I won't do the same things. That's where I get inspired rather than copying. 

If you look around, those presentations using 'soil' this, soil that! De-construction this and that, foams, sauce in syringes, drinks in jam jars have all been literally copied in 4 corners of the world.

When El Buli was doing molecular, the rest of the word was copying him, literally! There are a few using 'him' as an inspiration and come out with brilliant creative ideas.

Most of these Chefs normally dig out their own roots and use that as a base of their cooking by expanding the gastronomic techniques, flavours and cultures. 

Sadly, these kind of chefs are not fully appreciated by the general public for their own lacking of comprehension. It's a natural behavior of human beings to be defensive when they are ignorant about something. 

Anyway, I do hope in my beloved country, Malaysia, trends will die off and original creative ideas will submerge or let's just concentrate on our classics and do it really well. 

'Goreng Pisang Cheese' for example is one of those things which has become a trend but all wrong in my humble opinion. We don't even understand 'cheese' to start with and we bastardised our original Pisang goreng with chemically and cheaply produced thing we call 'cheese'? πŸ˜πŸ˜πŸ˜

Sunday, 8 January 2017

"Don't follow trend. Be original and be it!"



Di The Canteen by Chef Adu saya bukan 'boss'. 

Saya waiter, saya pembancuh air, tukang masak, pencuci pinggan, interior designer, artist (pelukis) dan pemilih muzik later belakang untuk dimainkan. 

Saya tahu ada yang tidak suka dengan pilihan muzik saya kerana saya bukan hanya mainkan lagu Melayu, tetapi lagu Tamil, Cina, Romania, Jawa, Sunda bla bla. 

Pendek kata Muzik Dunia. 

Cuba buka minda dan dengar dengan hati akan budaya orang lain, jom!