3/march/2011
Thursday
New experiment – Seafood Spring Roll
Hye chef J
This week we have done a different task from before this. In this week we are doing our own task that have been choosing and decide with Chef Zaid. For our group we are doing Seafood Spring Roll which is every week we are going to change their skin. And for this week we are doing 3types of skin which is Kulit Popiah Basah, Kulit Popiah and Wantan Skin. From our opinion, the objective we are doing this task is :
· To renew the food and make something different with other food’s.
· The taste and the texture are also different if we change the skin.
The filling for Seafood Spring Roll :
· Prawn
· Squid -> as needed
· Crab
· Onion 2 nos
· Garlic 10 nos
· Bunga Kantan 2 bud
· Kafir Lime leave as needed
· Capsicum 2 nos
· Black pepper
· Salt -> as needed
· Lemon
· Bread Crumb
Here are the method and pictures
Enjoy J
§ Chopped garlic and slice onion
The ingredients
Prepared the ingredients for the filling. From left to right :
§ Slice the capsicum and also Bunga Kantan
§ Slice the kafir lime leave. Crushed black pepper
From left to right :
§ Sauté the garlic and onion
§ Put in the meat crab and squid
§ Add the prawn. Mix well
from left to right :
§ Put in Bunga Kantan and capsicum
§ Mix all together
Put some salt, black pepper and pepper.
This is the result when we strain the water
The process during wrapping the seafood roll. From up to down :
§ Using Kulit Popiah
§ Using Kulit Popiah Basah
FINAL RESULT :)
Using Kulit Popiah
Using
Kulit Popiah Basah and Bread Crumb
Using Wantan
For this week, we know that each type of Kulit Popiah can make the
a different taste even though the filling is still same. And for this week we think that using Wantan is much more better.
That's all for this week
See you in the next post
From us
-syedbulanfarajia-
BFF
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