Alternative Food Lane

Beginning Anew!

2009-05-20T05:52:00.003+12:00

Finally, the baby is reborn.

I hardly thought my blog will persevere for over four years now.

Through time, it grew into a more serious portal frequented by professionals and enthusiasts alike.

In response to its continuing growth, The Recipe Bible has moved to a new home.

GO to your new home: The New Recipe Bible

2,000 FOOD BLOGGERS FLOCK TO FOODBUZZ!

2009-05-14T20:35:00.000+12:00

San Francisco – April 23, 2009: Foodbuzz announced today that is has surpassed 2,000 food bloggers in its online food community. These partner food blog websites, when combined with the foodbuzz.com “hub” website, reached 6.7 million people per month according to third-party traffic measurement service Quantcast. This ranks Foodbuzz as the third largest online food property after less than two years of operation. (See Quantcast Media Planner.)

“Our goal is to be the number one online food community by promoting the talent, enthusiasm and knowledge of food bloggers around the globe,” said Ben Dehan, founder and CEO of Foodbuzz. Of the top three properties, Foodbuzz is the only true community that combines social networking for foodies with food content search for everyone. “Both our monthly users and page views grew over 1000% in 2008, and we are on pace to reach the number one spot within the next 12 months”, said Mr. Dehan.

Foodbuzz digs deep into the “long tail” of food publishing to discover and promote thousands of small, yet high-quality, food bloggers. “We are providing a platform for food bloggers to pursue their passion in a community that nurtures and encourages the sharing of quality food and dining content daily,” said Ryan Stern, Director of Publishing. Foodbuzz offers these bloggers a compelling solution for building their traffic, connecting with like-minded foodies, and making money. Foodbuzz has exclusive advertising relationships with partner bloggers which provide brand advertisers the reach and share-of-voice they need to effectively engage the food community.

About Foodbuzz
Based in San Francisco, Foodbuzz is a global online food community of over 2,000 food bloggers connected by the foodbuzz.com “hub” website. In the past month, this community reached 6.7 million people and 33 million impressions according to Quantcast. Foodbuzz.com provides a full suite of social networking features enabling foodies to interact and share their food experiences. With over 900,000 high-quality food blog posts in its searchable database, foodbuzz.com is an essential resource for everyone interested in exploring the world of food. Foodbuzz is a 2009 Webby Awards Honoree!

Maldivian Delights

2009-05-11T02:52:00.003+12:00

Kuredu and Komandoo Island Resorts have provided a unique opportunity to be hands-on while having the luxury of time to develop or test recipes. With the slow-paced and laid-back lifestyle, it has become easy to take the pastry team to the next level. There are no banquets in these resorts. The focus is on buffet and ala carte restaurants. Easy job!

I went back to basics knowing that we are literally feeding up to 800 guests at any given meal period. Basic meaning desserts that guests have always loved in their childhood. A simple cheesecake, banofi pie or chocolate cake is enough as long as it is done extremely well.

In as little as a week I have slowly won the nod of the management of what i can bring to the table. So far, they were all happy with my creations.

Anyhow, it still remains a big mystery to me how many of us, chefs, seem to miss the raison d’etre of any food preparation: TASTE.

I reckon we must be too consumed with trying to keep up with the modern world getting wacky with the menu. While there is absolutely nothing wrong with mixing the old and new, one must know what he is doing. Does the end result create that feeling of excitement and satiation? I believe we must have gone misled with the idea of modern vis-a-vis tasteful desserts. After all, most of the revolutionary ideas end up as a fad. People will always look for that kind of taste that is nothing but real and good.

Below are some of the items I have developed for Kuredu Island Resort.

New York Food Chronicles: PART II

2009-04-12T04:09:00.001+12:00

The French Culinary Institute

In the West, The French Culinary Institute (FCI) has one of the most esteemed faculties today in culinary education. People like Jacques Torres, Andre Soltner and other top chefs oversee the institution ensuring students graduate equipped with the latest information and skills.

I have noticed that most of their graduates right away launch their careers with great success either as entrepreneurs or promising personalities in and out of the kitchen.

I had a very fantastic opportunity in meeting very wonderful people whilst taking my courses at the FCI.

I was able to find home almost immediately in the FCI. I didn’t feel like I was a total stranger. Jock Grundy, Pastry Associate Director, had extended all possible courtesies and he didn’t fall short with providing a wowing experience for me. I truly appreciate his efforts.

Alain Sailhac, Executive Vice President and Dean Emeritus, was very welcoming and pleasant. He affirmed my convictions in my craft. I felt honoured to be recognized for my contribution to this industry however small it may be.

Phil Guthenson, who provides links between students and employers, arranged for many extra-curricular activities including trailing in 4-star restaurants and meeting with notable people like Jacques Torres, Johnny Iuzzini and Dominique of Daniel’s.

Located along Broadway area, the school has plenty room for culinary enthusiasts and purists. They also hold special events in their small theatre.

For more information, you may check their site at http://www.frenchculinary.com

Artisan Breads & Chocolate Classes

I took two classes in the FCI: Artisan Breads and Chocolate Bonbons & More.

Chef Tom Jones taught the chocolate class. And no, he is not the singer.

There were twelve of us in the class and I was the only gentleman. Although I have already worked with chocolates in the whole of my career, it’s great to take part in a class wherein this time I am the student. You can’t keep giving out if you don’t put something back in. That’s my principle.

I was a little bored during the first few classes because I have already covered most of the topics. The most exciting part was production time. I love getting my hands dirty.

Chef Karen handled the Artisan Breads class and it was a very amazing one. Karen’s teaching was straightforward and the results were fantastic! I never looked at breads the same way again. She made me appreciate better the art and science of it. Moreover, I never enjoyed making breads this much than in her class.

I love breads and since high school I have been kneading dough. Anyhow, there are still some bits and pieces that seem lacking. I have worked with many veteran bakers but the FCI bread class was just tad different.

Thanks Chef Karen and Chef Tom!

Institute of Culinary Education & Kathryn Gordon

I had the pleasure of visiting the Institute of Culinary Education (ICE) through Kathryn Gordon.

She’s a very pleasant and amiable chef who takes her time in sharing information and assisting passionate chefs like me.

ICE has been around for a long long time and you can feel its rich history reverberating in their property.

Kathryn Gordon keeps juggling with her busy schedule and shuttling from one state to another organizing for example the World Pastry Championship in Arizona. She also handles the Moulin Bregeon culinary expedition in Saumur, France, which I failed to join this year. That’s how I actually got to know about Kathryn.

I hope I could visit ICE again and probably be a guest chef in one of their classes.

JB Prince, Sur La Table, Williams-Sonoma and Dean & Deluca

My NYC trip was replete with visits to famous culinary shops.

My first stop was at the Sur La Table in SOHO. I discovered the place by accident.

I was too early for class so I wandered along the streets of Broadway until I chanced upon this decent-sized shop near Balthazar’s Bakery. I found so many gizmos and a bevy of tools and equipment. This is a shop for serious baking and cooking enthusiasts. They have a very attractive line of crockery, dinnerware, bakeware and cookware. This is where I found my Aunt Ging’s wooden placemat and coaster.

Dean & Deluca was my second stop and it was more for those who want to have a quick bite of something good and maybe pick some stuffs along the way to take home. I mean serious and gourmet stuffs – essential oils, high-quality coffee beans and chocolates, cheeses, cooking ware and what have you. I stop by at this shop when I need to snack on something.

In the Time-Warner building in the West side of Manhattan is the Williams-Sonoma store. There, I ught my microplane grater and palette knife. They have more choices of heavy-duty baking equipment, too. Also sold are ingredients for the culinary aficionados. I love the “sunny” and copper-toned interior of the shop.

My final stop was at JB Prince. This is serious stuff! I spent a lot of money in that shop from garnishing tools to moulds. I took home a catalogue. I found this really fancy and cute mini plates, glasses and cups perfect for making verrines and serving in cocktails. They also sell books. I would highly recommend this shop to enthusiasts and professionals alike.

New York provided an over-the-top experience and it felt like a second home. I loved the fast-paced life and the vast challenges it offers. It is a melting pot! People are going gaga over creative feats. I would definitely go back in the near future.

New York Food Chronicles: PART I

2009-03-21T04:12:00.008+12:00

The Trip

En route to New York I was a little reserved with what awaits me in the big apple. Though my friends have tried their best to convince me I wasn’t totally sold to their raving. If not because of the highly popular French Culinary Institute I wouldn’t consider going to the USA at all. Honestly, I even wanted to cancel my trip and instead lull in the sun in some romantic place in Asia.

Well, all those hesitations melted away as we headed off to New York from Newark Airport. I was so exuberant upon the glimpse of iconic places and landmarks especially the glimmering view of Manhattan.

It was like treading into the movie screen. I could make out most of the places while we were driving uptown along the streets of Manhattan.

Having said that, what really caught my fancy was the assortment of dining establishments.

The Gastronomic Encounters

DINERS

I had my first taste of New York on the same day that I arrived in a diner just a block away from 29th Street in Queens where I lived. At first, I was sceptical about the quality of the food there. I looked into the menu and saw some decent offerings. My confidence mostly lay in the hands of my friends who chose the place. I ordered quesadilla.

For only US$ 3.0 I had a big plate of crisp and savory quesadilla. I was happy with my food. I also tried their dessert plate-sized blueberry pancake one morning and I enjoyed it, too. Anyhow, I can only manage a quarter portion of the fluffy fare. It was too big a serving but it didn’t come as a surprise.

I also went to this burger joint near the Metropolitan Museum and I had a fantastic blue cheese burger! One of the Mexican waitresses was so friendly chatting up with me until I finished my meal. That sealed the deal.

Before watching Phantom of the Opera, I ordered a quick meal at a nearby diner in Times Square - a crisp and freshly grilled panini. I was so tempted to try their as they carry the traditional American desserts: big, full of cream and sugar and sinful.

Although not a big fan, one of the most important things that I must mention is bagel. New York is famous for its artisan breads and bagels and I can only wish for it now that I am in Maldives. It’s not like any other bagel I have tried elsewhere. One of the probable reasons is the availability of good quality flour (the range is wider). New York is dotted with bagel stores in every corner. On our way to Pennsylvania for a day of fun in the icy mountains, I grabbed a delicious cinnamon-raisin with Philadelphia cream cheese. I was relishing it like a ten-year old kid.

I firmly say that you never go wrong whichever eatery you go to. There is always something in store for everyone. Of course, some may have a sloppy service but good food is not hard to come by.

SWEETS SHOPS

Hershey’s, Dale & Thomas and Peanut Butter Store

New York is teeming with delicatessen and pastry shops. In Times Square alone you can see floors and floors of Hershey’s goodies and a multitude of dessert bars. There is also the popular Dale & Thomas Popcorn Bar close to the TKTS office along 48th street. I brought home a bag of the gourmet popcorn twice after the movies! One was white chocolate and peanut butter and the other the classic caramel and walnut. It was a real treat!

Roxy Delicatessen

I missed to try the cakes at the Roxy Delicatessen but I thought I will save it for my future trip. They displayed a good variety of cakes from cheesecake to chocolate cake. However, my stomach can’t take it anymore. I know for sure that a slice would be thrice of what I can normally consume.

Bouchon

Despite my self-imposed abstinence after several days of binging in sweets, there is only one café that I don’t fail to visit when my sugar cravings are at its peak: Bouchon! It’s worth the fuss.

In the Time-Warner building close to the Central Park is the Bouchon Café. I was there three times ordering the same dessert: three pieces of rich chocolate friands with sour cherry ice cream. I make delectable friands, too, but Bouchon’s version has a more loose texture and served warm. I was surprised though that the Bouchon in Beijing was not as good as this one.

Balthazar’s, Payard and Financier

I also checked out Balthazar Bakery close to my school in SOHO. They serve classical French pastries and there is nothing exquisite as the old charms of a Parisian patisserie. I also ended up having my dinner there of grilled lamb (I am a sucker for lamb). It was delish!

And, perhaps, one of the most notable of them is Payard’s. It was a long walk from Lexington Avenue but worth the fuss. Chef Payard is famous for his chocolate creations and I asked the waiter to choose for me something that has berries. I enjoyed it to the last bite! And mind you, the two courses I had were exceptional. I specially liked the fish main course – cooked just right. Another patisserie that is quintessentially French is Financier located close to the buzzing Wall Street. It is owned by Eric Bedouche who I met so briefly as he was caught up in a meeting frenzy (thanks to Kathryn Gordon of ICE for her efforts). His shop was small but packed with people. I so wanted to try his tempting array of desserts but time wasn’t on my side. Well, there is another time. I shall return!

CHOCOLATE!

I am a certified chocoholic and my trip would be a failure if I wouldn’t check out the chocolate boutiques in New York.

My mother and I were big fans of Jacques Torres in my teenage days and he is one of the deans of the French Culinary Institute (FCI) where I took my bread and chocolate classes. Chef Jacques has a large chocolate factory near the Hudson River. I was always looking forward to meeting him in person when I planned my trip to New York. And my wish was finally granted when the school, with the help of Philip Guthenson, included me in the volunteer list for a book launching at Jacques chocolaterie.

Jacques Torres’ Chocolate Haven

I almost got late because I was confused with the directions on my google map. I was so thankful that I have bought an I phone because it worked really great in the US.

I reached the factory in the nick of time and I was whisked to the kitchen right away.

I saw all sorts of chocolates and the machineries that make them. It was like a trip to chocolate wonderland. Jacques was there and he was busy on his computer. My FCI colleagues wanted to approach him but were reticent because they heard Jacques is not very congenial. So, I waited for the right time to catch up with him.

While people were pouring in to witness the book launching of one of America’s emerging and top pastry chefs, Johnny Iuzzini, Jacques went to our station to taste the desserts. I confidently called out to him “Hey, Chef! I and my mum are a big fan of yours and it is such an honour to be here tonight”. Jacques smiled back and acknowledged me. He turned out to be nice and not at all aloof. I felt more comfortable. I saw him kidding around with the service staff at the back of the house and we were all laughing at his jokes. He was even mopping the floor at the end of the event - such a very modest man.

Ron Ben Israel

In the same evening, Ron Ben Israel was one of the guests. My FCI colleague, Christine, knew Ron even before in one of her classes and Ron came up to her for a chat. At first I couldn’t be sure but his unique character affirmed my thoughts that he was the cake magician. He was very talkative and casual. I didn’t manage to drop by his shop. I actually asked if I could watch him do cakes or decorations at his convenience but it seemed he had so many appointments at that time.

MarieBelle

A few blocks away from the school in Broome Street is MarieBelle. She is an alumna of FCI. It had an Arabian feel from the striking blue tones to the Arabic piped-in music. I tasted some of her creations. What I really liked was her classy and artsy touch apart from the interesting flavour combinations. Chocolates bore imprints of caricatures in pastel colours. Because of the subdued tone of her shop, I asked the sales attendant if the owner was of Middle Eastern decent. She assured me it was just for the ambiance. I wanted to linger longer and maybe sit in the café for a hot chocolate. Anyhow, I was guarding my stomach against unnecessary trouble or else I won’t make it in my class that night.

Vere Chocolates

Chef Roberta of our chocolate class was so kind enough to hand me a torn page of a magazine featuring a distinct chocolate movement in a small spot in New York. It sounded very exciting. I love everything different and novel. I had no class or appointments the next day so I went to this esteemed chocolate store in the middle of a very freezing day for a tasting.

Vere Chocolates promotes organic-farming and supports local farmers to sustain their industry. They balance business and social responsibility. They believe in harmonious blending of elements. The result is a mild-flavoured and pure tasting chocolate. I was so bemused at the melange of flavours. None of the components is overlapping the other or pulling one flavour down. It was a good blend not overwhelming. You could keep eating and eating without feeling satiated opposed to the more striking concoctions we have become accustomed to.

If they were easily available, I would want to carry their product in a delicatessen.

Johnny Iuzzini & Jean George’s at the Trump Building

Johnny Iuzzini’s first book, Dessert Fourplay, was launched at Jacques Torres Chocolate Haven. I felt proud when he recognized me while he was obviously busy readying for the party. He affirmed my presence by saying that I was the chef from Beijing of the Westin Chaoyang. I was tasked to do his Chocolate Soup with chipotle. It was a hit!

When the party was dying down, Johnny called us into the kitchen as he was going to give each of us a signed copy of his book. We were all very happy.

What I really liked among his desserts that night was the peanut-chocolate combination. I love peanuts! Back in the Philippines I would snack on Chocnut – a native delicacy made of ground peanuts, milk and chocolate. Reese’s comes second to Chocnut.

A few days after the event, I got an email from Johnny thanking everyone who took part in the book launching. I took the chance to ask him if I could visit his restaurant. And he said YES.

I didn’t know I would be there to make my hands dirty. All I had in mind was to check out the place and talk to Johnny (sort of an interview) about his passion.

John, Johnny’s Sous Chef, asked one of the chefs to get me a set of uniform. I was surprised but welcomed it. Certainly, Johnny has already told them I was coming and may have shared some professional information. John was very friendly and accommodating and offered me a choice of mise en place I am interested to learn. Of course, I chose the molecular things. Had I only gone there earlier I would have been able to make more and discover the eccentricities of Johnny’s dessert foreplay.

I learned about how agar-agar was used to create a stable sauce and how certain compounds were combined in the thermo-mixer to create airy, flaky, flexible or hard substances. I don’t want to go into details as it is going to be very technical. But my experience there was absolutely fantastic.

Part II:

The French Culinary Institute
Artisan Breads & Chocolate Classes
Institute of Culinary Education & Kathryn Gordon
JB Prince
Sur La Table
Dean & Deluca

Sweet Success

2009-02-10T13:36:00.006+12:00

What a blast! A small bite of the Big Apple is just not enough.

From day one to day 21 nothing has gone to waste. I was literally all over New York armed with my metropass and my handy Iphone that stored directions to places worth visiting. And my being from the Westin Beijing Chaoyang seemed to allow things to be in the right places. I was always introduced as the Chef from Beijing as if it was a magic word.

There are too many things to mention so I will break them into parts.

My highlight today is obviously my overwhelming experience meeting legendary people and people who have just started to stir the culinary industry's whirling waters.

Among the biggest things I have done was volunteering in Johnny Iuzzini's book launching (read more about Johnny at http://johnnyiuzzini.com) His book is interesting (and inspiring, too, so read the preface) and I had the chance to trail in his kitchen. I had the opportunity to do a little molecular gastronomy work which, by the way, is one of the highlights of his interesting dessert tasting menus at Jean George's Restaurant right inside the Trump Hotel. His sous chef, John, was very accommodating and he showed me as much as he could during my short stint in Johnny's kitchen. I am very thankful to Johnny for allowing me to have a peek in his kitchen. He is a pastry genius and fanatic...that's all I can say about him.

The final hour getting ready for the after-party party

During the book launching, I was able to meet and talk to a few notable people in the industry who I have always admired when I was still in High School. Think about how these people have influenced in my decision to become a pastry chef. Chef Jacque Torres appeared a little aloof in the beginning. My school mates at the French Culinary Institute wouldn't even dare to talk to him. But I took all the guts to welcome him in the station where I was preparing Johnny's Chocolate Soup (it was a hit!!!). I told him how much I and my mother adored him when I was still in school. He turned out to be very pleasant. His chocolate factory (where the event was held) was enormous and so many sweets were lying around (check out www.mrchocolate.com). But what I found really fascinating was Chef Torres' unpresuming attitude. He was mopping his shop at the closing of the event!

The other person that I always admired was Ron Ben Israel of http://www.weddingcakes.com. His cakes are really topnotch and the decorations are very life-like . That is his speciality. He is a funny and talkative guy. He also teaches at the French Culinary Institute.

Alain Sailhac, the guy who brought Le Cygne to four-star standards, is also a senior faculty of the French Culinary Institute - Executive Vice President and Senior Dean of Studies. He is an ultra fine man. I always enjoyed my conversations with him as he pops in the restaurant and our classes.

There are still more to talk about but, like I said, I would like to break them up into parts as there is so much room for that.

Below are some photos of my classes at the FCI.

Foodbuzz 24, 24, 24: A Homecoming: Reliving The Old Cuisine And Bringing In Modern Tastes

2009-01-26T04:18:00.011+12:00

Having been an international pastry chef for more than a decade, the stark contrast between the Spanish-influenced and unique cookery in my hometown of Dipolog, Philippines, and the modern and varied cuisines I have experienced abroad leaves so much room for exploration. So, I gathered my family and relatives on this exciting day where my mother and I introduced old favorites with a few modern twists.

The menu:

Squid Ink Pita Bread with Shredded Barbecued Beef
Pork Blood Stew
Noah’s Spaghetti in Banana Ketchup Sauce
Lechon – Philippine Roast Pig
Dark Chocolate Mousse with Saffron-scented Philippine Mango Compote
Carrot Cake with Cream Cheese Frosting and Philippine Lemon
Halo-Halo Pavlova

As the clock ticked, my mother was scurrying to and fro making sure all the dishes are up to her standards. She used to have a restaurant until when I was about 3 years old. So, she is not a novice when it comes to this. The first on the menu that came out was: “Squid Ink Pita Bread with Shredded Barbecued Beef”. The secret to success is the meat. Make sure you choose the most tender part like tenderloin or sirloin. If using the latter, slice the meat thinly. What I really liked about the steak is that it was grilled using coconut charcoal. The pleasant smoky flavor and smell just can't be denied!

I used a traditional pita bread recipe but I added squid ink. It gives a different flavor component (say, an aroma of the sea). It came out beautifully and it was the first to catch everyone’s attention. In all the hotels that I have worked for, I always have this bread on the menu.

Next out on the table is the Pork Blood Stew. Gross?? It does sound gross if you think how pork blood becomes a major component of the dish. Also, the meat is made up of pork intestines and liver. Maybe the closest comparison in terms of flavor characteristics is the Mexican Mole – a little strong, spicy, a bit sour and thick. Pork blood stew is a thick sweet-sour dish and it is sometimes consumed with rice cake. As for me? Rice is the best accompaniment.

My brother, Noah, is famous for his cooking skills, too, and is every child’s best friend in our family. The reason? He makes delicious spaghetti. But here is the catch: he uses banana ketchup instead of 100% tomato sauce to give it a fruity-sweet flavor that every Filipino kid loves. Ask any Italian who had been to the Philippines and he will tell you what I am talking about. My brother’s spaghetti was a hit and my two nephews enjoyed it to the last bite.

My mother mixing the spaghetti ensuring everyone has his/her share of the sumptuous sauce

As for the main course, the native roast pig is the star. If it’s not on the menu, you would probably lose a few guests (including myself). Who wouldn’t want to have it with its undeniably crispy skin and succulent meat? My folks were too busy digging into the poor pig. Personally, this is my favorite Filipino dish and I always ask for one whenever I go home for a holiday. Sinful yet good!

If Babe wasn't that cunning, he would have ended on our table.

While everyone settled down to their chairs, I brought to the table my special creations:

Dark Chocolate Mousse with Saffron-scented Philippine Mango Compote. I used 64% dark chocolate for the mousse and brownies as base. The reason why I chose mango is that the Philippines is home to the best mangoes in the world. Nothing beats our mango: smooth, sweet, firm and juicy. I cut the mangoes into cubes and sautéed it with butter. And then I made slurry using mango juice to thicken the compote. I added a few strands of saffron last giving it a unique flavor profile. You may also add some cinnamon powder and it would bring this dessert into another level.

Carrot Cake with Cream Cheese Frosting and Philippine Lemon
Prepared the cake the traditional way, I made the cream cheese frosting with a few ounces of Philippine lemon juice or kalamansi juice. It has a limey flavor but not too acidic. It doesn’t have a sweet aroma compared to lemon.

Halo-Halo Pavlova
Simply topped with whipped cream and laced with tropical fruits like papaya, pineapple, mango, and macapuno (also known as mutant coconut). It is extremely delectable!!!

I was so glad it turned out well and everybody enjoyed every dish I and my mother prepared.

My two nephews who enjoyed the party.

There were so many questions during the party from how I came up with the idea and how it is prepared. And probably, you would also be interested to try a few of the above creations. Below are a few recipes you can do at home.

Squid Ink Pita Bread

INGREDIENTS:

1 1/8 cups warm water
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon vegetable oil
2 tablespoons squid ink (fresh)
1 1/2 teaspoons white sugar
1 1/2 teaspoons active dry yeast

DIRECTIONS:

Place all ingredients in bread pan of your bread machine, select Dough setting and start. When dough has risen long enough, machine will beep.
Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.

Pavlova

INGREDIENTS:

4 large egg whites
1 cup white sugar
1 teaspoon white vinegar
1/2 tablespoon cornstarch (corn flour)

TOPPING:

1 cup heavy whipping cream
1 1/2 tablespoons white sugar
fruits of your choice

Few more HURRAHS!

2008-11-30T14:25:00.006+12:00

Happiness and confidence are essential fuels of inspiration and creativity.

With the clock ticking down, I spent more time training my staff and letting out what I've got to show them my passion. Looking back, if I were this happy and inspired things would have been different. But time lost is lost forever.

There is always a future for all of us. Anticipating a brighter side ahead of me, I composed several desserts for our December collection. I am pleased to share a few of my creations:

Mandarin Orange Ensemble

Cookie Monster Cake: Crushed oreos and cream galore!

Decadent Chocolate Entremet

Blondie Cake for the caramel lovers

Bratapfel Moderne: a modern twist to a traditional German Christmas dessert

Detail of the chocolate piece for the engagement cake.

An engagement cake for one of our clients.

My beloved rocky road cake is loaded with mini marshmallows and nuts.

Daring to be different

2008-11-03T21:34:00.005+12:00

If you let me think of something I always want to think differently. Although most of the times I don't appear daring, I do check my environment first (meaning the Executive Chef and the General Manager) if my idea will let the top people conspire.

I am now starting to compile my list for our Deli Shop which is still under the management's scrutiny. While waiting for the final design, I have written down some ideas. Sure, all hotels would offer the same basic items. But how can I be different from all of them? Gimmicks? New packaging? New concepts? The list goes on.

Knowing that most pastry chefs struggle to keep standards the same on a daily basis, I have embraced the idea of KISS - Keep it simple, stupid! You might have heard of it many times but there is so much sense to it. If you are a pastry chef who wants to spend your life in the kitchen then KISS is not for you. Perhaps a kiss from your GM would suffice. Pun aside, my aim is to ensure that my staffs see something different and learn ways that are not usual. I heard one of my staffs saying: "We are a great team, chef!" I asked him why. He replied: "While other hotels just duplicate the works of their previous mentors, what we are doing is completely different. I haven't seen what you are creating right now in hotels I have worked before. The ideas are entirely new."

Taking it from my own staff, I have started concocting my own recipes. Well, it is more painstaking than I thought because the procedures have not been written before. I have to write a new "manual".

Below is just a sample of what I have created so far. I call it Cookie Monster. By its name, it doesn't look scary or anything but it is for my love of cookies that brought about this cake. It is made of layers of chocolate and vanilla sponge cake arranged in a way that creates unique layering. It's fun to make and look at, right? And the flavors are just right - of course it is "infused" with crushed cookies.

The cake below is an unfinished creation. I have a better idea of how it should be presented. But for now let's just take it as it is. This is my very rocky road cake. It has gotten its name from the unique filling. Shhh.....it is not time to tell.

By the way, the topmost picture is the chocolate painting that I made as a last minute response to the hotel's request.

Aloe Vera Shooters...like a nutrient shot!

2008-10-06T20:57:00.004+12:00

Paradigms are always shifting in the food industry. Starwood is a strong advocate of healthful eating with its Superfoods dogma.

On hindsight, I have always wanted to make my treats not always hi-calorie-driven but nutritionally sound.

When I came to China, it is when I realized that the possibilities are endless. One of the products that caught my interest is aloe vera. I have been aware for a long time that it is being sold as a health drink but never really appreciated its other applications.

In Beijing, I found yoghurts with aloe vera and beverages with aloe vera.

Kevin introduced to me aloe vera for use in the buffet as part of our normal offerings. It was successfully accepted by his guests in the Financial Street. However, in Chaoyang, it didn't fly high. I reckoned it must be because my guests don't like the taste of fruit purees which is thick, strong and more acidic. Hence, I made a minor revision that would make it really healthful even to purists.

Here is how I make it:

Mise en place list

1.) Aloe vera chunks, drained
2.) Hard Fruits in season, rough chopped (for option 2) or pureed and strained using a medium-sized mesh (for option 1).
This is to provide some body to the juice. If you are using soft fruit, I would recommend not straining it.
3.) Mint leaf, minced

Assembly:

1.) Fill the shot glass with aloe vera chunks up to 1/3 full. For the second step, there are two options.
The first option must be done just before setup in the restaurant. The second option can be done way ahead before service time.
2.) 1st Option: Top the aloe vera with freshly squeezed juice and garnish with minced mint leaf.
2nd Option: Combine the chopped fruits with minced mint leaf and fill the shot glass.
3.) I strongly advise not to garnish the shooter with chocolate as it will defeat its raison d'être.

Here is the original version of the shooter.

Nosa Pops: A Great Coffee Break Idea!

2008-09-27T12:49:00.004+12:00

What do you usually get on the side when you order coffee or tea?

It's either the round-shaped chocolate truffles or the proverbial cookie. I would say majority of guests or customers won't really bother to pay much attention to it. It has become too common that cookies and chocolates have not much glory left in them.

Here's an idea to spark a new interest in coffee breaks.

Nosa Pops as I call them are interesting beings that have a long handle and a small cluster of treats at the tip.

Nosa was coined from the major ingredient used to create this coffee accompaniment. I used Felchlin's line of unique praline fillings like mangonosa, pistachiosa, frambonosa, etc. You may visit their site at http://www.felchlin.com for more information on the product.

It takes only less than a minute to make one.

Things you need:

1.) Compound Chocolate - saves you time versus tempering
2.) Felchlin's praline fillings
3.) Crispy Chocolate Nougat or Chocolate Pearls
4.) Lollipop or specially designed acrylic stick or stirrer

Steps:

First, you need to coat the tip (about 3cm) with compound chocolate. You can use either white or dark. It doesn't really matter. It is entirely up to you how you want the finish product to look like.

You may use any other kind of stick if you don't have the ones I mentioned. Be creative!

Once the chocolate is set, soften the praline filling in the microwave. Make sure it doesn't get too runny or it will be difficult for you to handle the filling. If you have no access to Felchlin products, you may use gianduja instead. Again, be creative. You may blend in some finely chopped dried apricots or other ingredients to make your product your own.

Dip the chocolate-covered end into the filling and twist the stick slowly to create a small "ball".

Immediately dip into the crispy chocolate nougat or pearls (or you may use roasted nuts) and with your hand press them together so it will stick firmly into the praline filling. I coat my nougat with a little bit of silver and gold powder. Keep experimenting with yours.

Let is set and it is ready to go!

Nosa Pops served in a tall shot glass ready to delight guests.

Amenities, anyone?

2008-09-22T14:53:00.003+12:00

We strive hard at the Westin to implement ideas that are modern and unheard of. Westin wants to stay unique and funky. That is basically the reason why I took this job because I have confidence that what they want is what I got. It may be a steep hill to climb but the only way is moving forward.

Below are samples of the amenities I have come up for the property.

Some of the items on the plate are also going to be sold in our deli shop. Why not? They are pretty cool and good as gifts, too.

Fine-tuning Fine Dining Desserts

2008-08-24T20:55:00.004+12:00

Alas! I had the time to enhance our desserts to live up to the standards of the Westin - funky, modern and different. All it requires is time, peace and heaps of love.

Lava Flow with Butterscotch Surprise

and Rosemary Ice Cream

Fudge Brownies with Burnt Meringue

and Mixed Berry Compote

Cold Lemon Souffle with Massion Curd, Caramel Glass

and Chocolate Sauce

Blue Cheese Chiboust, Black Olive Shortcake, Semi-dried Grapes

and Vanilla Custard Creme

Snickers Peanut Parfait with Chocolate Nougat,

Almond Nougatine and 66% Chocolate Soup

Artisan Chocolates

2008-08-18T12:11:00.005+12:00

It's been another crazy month at the Westin.

We had no less than the President of the US, Mr. Bush, staying in our hotel for over four days together with his wife and father.

We also catered to the Saudi Arabian Prince and the Prime Minister of Singapore.

However, what was really tight was Mr. Bush's visit because of the strict protocols. It was a sweet success for all of us having only very minor glitches. I couldn't even believe myself I would survive that period (start at 4:00am and end at 8:00pm).

The highlight of my blog today are the different amenities I prepared for the important people.

It was a blessing that a well-regarded pastry chef named Kevin Curry was with us for a month to assist me in setting up my kitchen. He's been with the Westin for about 8 years. He's dubbed as the Willy Wonka in Beijing. Now on his own running a consultancy firm (http://www.currytouch.com), KC showed me some new stuffs and ideas.

This must be the coolest mould to have bringing out your chocolate's character farther. This mould is produced by Felchlin resembling the famous Swiss Alps. But the most important thing is how KC utilized the mould to create a very exciting collection of artisan chocolates. My personal favorite is the whiskey chocolate which is the one partially hidden on the left. Here is another take on the whiskey chocolate. I love the rustic appeal (and the kick).

You need a brush and a gold powder to create the metallic look.

And now the application: putting together your chocolate pieces and other goodies to create an amenity that is welcoming enough and fit for a king and the president. I didn't have so much time preparing the amenities for Mr. Bush and the Saudi Arabian Prince so I managed to provide a clean, simple and modern amenity for each of them. I could have done any better if time was not a problem (they were needed in 20 minutes).

Amenities

2008-06-14T02:07:00.007+12:00

Working on our VIP Amenities is like a mind-twisting game.

Riding on the waves of a very up-market and truly word class hotel is big business for me. I feel too proud to be part of the team but at the same time a little daunting due to the high expectations from the top and the public at large.

The mountain to climb is high and steep....i need more than a piece of rope. I need more than will power. I need miracles to happen sometimes.

Of course, if I pull it off so well I will soar high. This a vehicle to push me farther and farther. I have to do it right all the time. That is the reality of anyone's passion. Pursue and persevere while you can!

As I write this post, I remember my friend, Hiromi, who is somewhere down on the other end of world. She takes care of our room amenities in my previous hotel and she always asks for cool ideas. H, if you read this then my sharing the things below are going to either make you angry or excite you:

I call 'em energy beanies because of the really bitter and strong coffee candies and 45% dark chocolate blocks that fill this fancy portable ashtray cum candy holder. It's the coolest thing on earth!
My old time favorite chewy cookies
This looks like your grandma's pill bottles but they are actually for another purpose but I used them to store my tropical pate de fruit
These are small brownies packed in a plastic container. They come in several flavors. Just another way of playing around with stuffs in the kitchen
Instead of putting the fruits together in a bowl, I put each separately and provided a small container of mixed berries
So far everyone's favorite from the GM to our Executive Chef. This metal sphere contains jelly beans. All you need to do is lightly tap the cover from one side to break it open.
I think this looks fantastic. The idea is to incorporate a modern arrangement of food items on the plate instead of putting them into a container. I am still thinking if I should make a maze out of the mallows and nougatines to make it more fun - that is what our GM is seeking for
A plate of two things: a measuring cup filled with fruits and berries and a shot glass filled with minted yoghurt. Just dip it in! Sweet canapes? Rocky road in shot glasses.

Treading on China Waters

2008-06-01T02:06:00.005+12:00

My lull has been too long many of you may have wondered if I am still breathing.

Life in Beijing has just proven to be very hectic. The hotel's opening is slowly closing in and everyone is expected to produce exemplary results this early. Understandable!

I don't have my kitchen yet which has cost the company more than 1M RMB in equipment and tools. It is a little frustrating that you can only do so much in a decrepit and less-equipped school kitchen which we are renting at the moment until we move in to our real home.

Honestly, I am not very proud of the results. Nevertheless, I want to share a few of the things we have produced so far.

Dessert Finale!

2008-03-30T22:17:00.002+12:00

My work in Sofitel Fiji has finally come to an end. However, it also marks a new beginning for my staffs with this last installment of desserts created for our two ala carte restaurants.

Here is hoping that the new dessert menu will live up to the new Sofitel standards: simple, elegant, contemporary. It is really a big challenge to come up with something very different owing to the fact that important ingredients are expensive to import. Nevertheless, obstacles like this bring out the best in every person. In fact, it makes one very crafty!

Above is a bush lemon tart served with tropical fruits. Refreshing is the word I had in mind when I created this piece. Who wouldn't want a smooth and light finale in this tropical place?

The second one is a creme caramel scented with pandan. This is intended for our al fresco restaurant, SALT, which recently won the Restaurant of the Year award. Creamy and fruity! It is meant to be that way.

The last dessert is a combination of paw paw panna cotta, slices of fresh paw paw and piles of orange segments sitting on a chocolate tuile basket. Again, it is to give a light and refreshing finish. I am moving away from heavy compositions as they end up only half-consumed.

Cheers to my bakery and pastry staffs!

Easy-going Desserts

2008-03-28T21:52:00.003+12:00

Fuss-free desserts always have a room in the food business especially when you are speaking of restaurants that serve up to 300 people a day. Safe and easy but uncompromising in taste and quality - these are the characteristics you need to put in place in a very busy five-star outlet.

Above are examples of dessert that do not require complicated steps during service.

Topping the list is a kid's dessert made up of fudge chocolate cake en-robed with silky dark chocolate ganache and topped with dark cherries. It is finished off with a rosette of berry-flavored creme Chantilly and a drizzle of strawberry sauce.

The second item is a Coconut Cake served with passion fruit sauce and vanilla ice cream garnished with a coconut tuile and a slice of strawberry. As a guest, I don't need to second-guess in ordering this dessert.

The third dessert is called Pineapple Meringue Pillows which is an adaptation of Pavlova. Alternating layers of whipped cream and gossamer meringue are filled with fresh and sweet Fiji pineapple then finished off with tangy pineapple sauce.

The French Pastry Ritual

2008-03-15T01:36:00.021+12:00

Part of the new Sofitel Luxury revitalization program is providing a simple yet classy array of sweet treats at the end of the meal. It is dubbed as the Patisserie Ritual.

Certainly, it has been very fun formulating the concept with classical french pastries in mind and providing a contemporary spin at the same time.

The platter is composed of six different treats one of which should represent a local flavor.

I have come up with the following items that are unassuming but deliver a really refined finish to a meal.

Left to right:

1.) Opera - one of my favorite parisian desserts
2.) Pineapple profiterole - made of pineapple creme chantilly and candied pineapple
3.) Mixed berries and fruits chocolate cup - chocolate cup filled with vanilla bean custard and mixed berries/fruits
4.) Raspberry-cassava pudding - steamed ground cassava with raspberry, grated coconut and toasted sesame seeds
5.) Vanilla-caramel eclair - vanilla pastry cream filled eclair topped with hard caramel
6.) Lemon tartlet - made with fresh Fiji bush lemons

Bon Appetit!

The Ultimate Ice Cream Collection

2008-02-25T06:32:00.002+12:00

Contemporary Food Installation

Three quenelles of home-made ice cream plated in a very modern way.

This is more of an architectural feat than anything else!

Tubular-shaped fresh tropical fruits provide harmony, height and color.

Assembly:

First, I brushed the plate with dark chocolate sauce.

Second, I cut the fruits using a narrow round cutter.

Third, three small sponge disks are placed alternately with the tubular fruits - keeps the ice cream from slipping.

Fourth, the ice creams are portioned and placed on each of the disks.

Fifth, the most exciting part, I put together the tempered chocolate squares by inserting a thin piece of lemongrass into the tiny holes and gingerly arrange on the plate.

Bittersweet Chocolate, Grand Marnier Caramel Cloud & Vandra Tea Jelly

2008-02-22T19:16:00.002+12:00

What an exciting day creating this new dish that is loaded with flavors of chocolate, grand marnier, orange and vandra tea.

The portion size and fusion of contrasting flavors are just right to end a sumptuous meal. It is neither filling nor overwhelming.

One of the unusual twists of this dessert is the transparent vandra tea jelly resembling a see-through ravioli. It gives a slight tang on the palate.

I find this as a true work of art.

Deconstruction:

Middle item - a base of decadent chocolate cake topped with light grand marnier diplomat cream and finished with fresh orange segments. The covering is made of dark couverture chocolate formed into a web-like structure.

The sauces around the middle item are made up of orange coulis and chocolate sauce with a few pieces of candied orange zest.

Of course, the green vandra jelly creates an exciting finishing touch with a segment of orange sandwiched in between.

Less is MORE!

2008-02-19T06:38:00.005+12:00

L-R: Orange Cream-filled Rosette Cream Puff, Pineapple Opera Slice, Chocolate Marble Cheesecake, Mandarin Orange Cheesecake, Chocolate Brownies, Berry & Malibu Tiramisu.

I am just about to tell you how less-equipped we are in the pastry kitchen having only about 50% of the basic necessities. I did order a few other things to make life easier for my chefs (and myself included) but it is still a long way to go before the kitchen can truly meet luxury hotel production standards. I remain positive that the kitchen will slowly gain more edge as the years go by.

What is truly fascinating is how the mind can condition itself and push someone's boundaries to deliver 100% output.

During the first quarter of 2008, I have endeavored into upgrading our buffet dessert standards despite the limitations. If I keep complaining about how ill-equipped we are - broken oven, no rubber spatulas, etcetera, etcetera - I would just be resisting progress. Hence, I have re-created our desserts, together with my team, and produced more interesting products.

It comes with a realization that having less will make you appreciate better when you have more in life. It will also make you different from anyone else because you are put into a very unique situation and, thus, invokes a greater level of creativity.

The collection above may not be the best but those are well-polished, well-thought of and well-regarded.

A toast to WILL POWER, CREATIVITY & PASSION!

Over a decade of Cake Decorating

2008-02-17T06:22:00.005+12:00

I started learning decorating cakes at the age of 14.

My medium was boiled icing and influenced mostly by the American method. My first few books then were Wilton and the intricate royal icing lacework was the IN thing. I would make roses, lilies and other flowers out of royal icing. Gumpaste decorative materials were very new at that time and access to pre-made flowers wasn't within reach. We would have to make a special trip to a place that is many miles away (45 minutes by plane and 10 hours by boat) to buy special decorative materials when we have an expensive wedding cake order.

I was a lousy cake decorator. My sister easily runs out patience as she watches me play around with colors that do not match. The cake turned out like a lousy dressed child.

However, cake decorating became an integral part of my artistry. I have progressed to become comfortable using different media: fondant, buttercream, royal icing and gumpaste. I also put other elements onto the cake like fresh fruits or flowers. My approach is simple - or call it understated elegance. I do have a bit of whimsical tendencies when the energy is strong on that day. It is fun to experiment (and for as long as the client is okay with it).

It boils down again to what the customer or guest wants.

Today, I will have a fun activity decorating a christening cake laced with gold ribbons and stars. I will post the end result later in the day.

Above are a few of my favorite wedding and birthday cakes.

Is it US or the UNIVERSE?

2008-02-15T22:34:00.013+12:00

This is my first post on a very personal level.

The chef speaks of his beliefs and shares his thoughts about life in general and career in the culinary industry.

For whatever that happens in our life, is it US or the UNIVERSE that will bring this upon?

Since I was growing up, I didn't believe I could make it this far. I wasn't performing well in school while my brothers and sisters came home with gold medals and certificates. Everyone in town talks highly about them. To make matters worse, I had difficulties understanding complex concepts especially in Math. My father's patience would easily run dry. I believed I was a misfit in the family and shouldn't have existed at all.

I can't exactly remember when but at some point in high school I started shining. I realized that I could write well, speak well and do beautiful artworks. Most importantly, I found out that I was following my mom's footsteps - the calling of a baker and entrepreneur. I graduated fourth place in my batch and desired to become a pastry chef.

In college, I have met a very inspiring woman by the name of Belinda. She was my adviser and was an extraordinary teacher. Everything she taught us I digested every molecule of it. One of the most important teachings I learned was about how dreams empower us to become who we want to be. I started to write down my goals in a piece of paper. I wrote a few things: to go abroad, run my own business and buy a house. I was 21 then.

About a year after graduation I was running our family's bakery. That marked the start of my continued success. I kept dreaming bigger and listing down more things I wanted to have. Five years after, I found out that I was already on board a flight bound to Dubai for a much-coveted role in the world-famous first seven-star hotel, the Burj Al Arab. Being the only Filipino chef in the large pastry team for over 8 months, the challenge was enormous. But my dream kept me alive.

Another year unfolded and I was offered the role of Head Pastry Chef of a prestigious French hotel chain, the Sofitel Hotel.

Just imagine how soon I reached this position - a sweeping three years. It used to be just a scribble but now it is a reality. And along with that, I have owned a house at the age of 30. All dreams achieved either on time or way earlier than I expected.

Dreams empower us. It is free for all.

HOW does a dream realize our goals? One thing I am aware of is that it makes us attract those things that make things happen. I can't exactly explain why but I have invited very good opportunities and influential people right at my doorstep with very little effort. But there is a film shared to me by a colleague that would explain it all. It is called The Secret. True enough, the philosophy they embraced is so similar to mine. I just didn't know then how to put all the concepts into one solid piece. It is called the law of attraction. Yes, the one discussed in our science classes.

I am not paid or anything for mentioning The Secret but I tell you I am a product of it!

The secret to life's success is bringing together our thoughts and feelings, believing in them and letting the universe take its course.

La Vie En Rose

2008-02-15T00:16:00.003+12:00

Valentine's Day has been very special although I didn't have someone to share it with.

I created a masterpiece that reflected the nuances of Lenotre and my signature rule-breaking approach.

I very much like the gossamer and creamy texture of the berry mousse. That is I believe the highlight of this dessert. The mousse is lightly infused in lemongrass to add a different dimension to an already familiar flavor.

The rest of the components are comprised of the following:

1.) Stewed strawberries with mint and balsamic vinegar - the lemongrass serves as a straw and stirrer
2.) Sage-infused creme anglaise rouge
3.) Rose petal ice cream in dark chocolate cup

Light, complementary and satisfying - that is a piece of work!

Our Daily Bread

2008-02-12T18:00:00.000+12:00

Much has been spoken about sugary-sweet desserts from my pastry kitchen.

How about breads? Does it invoke the same delight?

When I was learning making breads my perseverance didn't last for long. Handling stiff doughs is a totally different story. When we had an order for 300pcs of Ensaymadas I had to knead the dough manually. We didn't have the powerful Kitchen Aid then. All we had was the Sunbeam mixer with its tiny dough implements. It took me more than 12 hours to finish the order and after that I swore I will never do breads again.

However, after several years, a new interest ignited. I was working as a consultant for a medium-scale bakery operation in Cagayan de Oro. And the owners also hired the services of a retired baker who came all the way from Canada. His name was George Van Dyk. Yes, he was Dutch.

Working alongside George was really fun and it was through him that I have learned to love this craft. In this profession, not many a pastry chefs would want to delve in the bakery section. I believe it is because it takes so much lifting, handling, rolling and messing up with flour that there is not much glamour doing it.

However, I have seen the glitzy side of it.

From then on, my passion for breads took off.

There are many interesting creations from my pastry kitchen. I have turned french sticks into beetroot baguettes and bread rolls into sushi rolls. In Dubai, we have even made black french sticks using squid ink. I also remember the use of tea to flavor breads. I realized there are so many fun things that can be done with the humble bread.

All it takes is a spark of creativity.

An Array of Mini Delights

2008-02-11T07:59:00.000+12:00

Creating and presenting small portions of pastries for buffet requires so much innovation.

I shun the traditional line-up and explore other possibilities taking into account what the place has to offer, especially local produce.

I have been receiving comments from well-traveled guests that they have grown so accustomed to the usual desserts displayed in every hotel they visit and they needed something else new and different.

This is where I step in and feel proud of.

Above is a dessert platter comprised of the following (left to right):

1.) Chocolate & Vanilla Triangles - chocolate and orange-butter cake smothered with earl-grey chocolate buttercream
2.) Assorted Macarons - strawberry-rose petal and pineapple
3.) Coconut & Raspberry Cheesecake
4.) Manjari Chocolate Cream Puffs

Friands for friends. Oui! Mes Amis.

2008-02-09T13:29:00.000+12:00

Fudgey, soft, bursting with flavor - this must be one of the most orgasmic dessert for a chocoholic.

There is a good following to this mouthful delight aptly called chocolate friands. From time to time guests would request for a recipe and I wouldn't dare to say NO. Many people still believe that pastry chefs guard their recipes. Well, I don't. I find joy in sharing my wonderful creations.

Chocolate Friands

6 oz. Bittersweet Chocolate, chopped
1 Cup Unsalted Butter
1 2/3 Cups Sugar
3/4 Cup All Purpose Flour
2 Tbsps. Corn Flour
1/4 Tsp. Salt
4 pcs. Eggs, large

Ganache

4 oz. Bittersweet Chocolate, chopped
2/3 Cup Cream

Method:

Melt the chocolate and butter in a microwave or over baine-marie. In another bowl, combine the sugar, flour, corn flour and salt. Add half of it into the chocolate mixture. Add two of the eggs and blend well. Add the remaining amount of flour mixing it well. Add the rest of the eggs and beat lightly just until smooth. Overbeating will cause the gluten to develop which we don't want to happen.

Fill paper-lined mini muffin cup moulds or greased ramekins with the mixture. Bake at 185 Celsius for about 12 minutes or JUST UNTIL THE SURFACE STARTS TO CRACK. The center must remain soft.

Let it cool down completely.

For the ganache, bring the cream to a boil and pour onto the chopped chocolate. Let it sit for five minutes and gently stir with a whisk. Cool down to room temperature.

Dip each friand onto the ganache to finish.

Top with strawberry, cherry or raspberry.

Ginger Chocolate Fondant

2008-02-06T15:34:00.000+12:00

Chocolate fondant also goes by many names: Lava Cake, Orgasm Cake and Chocolate Surprise Cake.

This is my most favorite chocolate recipe (and I carry the recipe with me in my pocket all the time). It is very simple to prepare and requires very little time and a few ingredients.

When I was in the Burj Al Arab, we serve it with Tonka Bean Ice Cream. Tonka bean ice cream has a hint of vanilla and a slight burnt caramel taste. It blends well with the full bodied flavor of the chocolate fondant.

For my new creation, I added finely chopped crystallized ginger. I also prepared orange and pawpaw coulis that proved to be a very good combination. Pawpaw is hard to complement with any desserts because of its lingering and satiating flavor. I acidified the coulis by adding in orange zest and orange juice. The result was spectacular!

On the side is a quenelle of vanilla ice cream allowing all the flavors to come together like a peaceful marriage.

Here is the recipe of my favorite Chocolate Fondant:

500 g Dark Couverture Chocolate, chopped
500 g Butter, unsalted, softened
--------------------------------
500 g Eggs
200 g Egg Yolks
250 g Caster Sugar
--------------------------------
100 g Cake Flour

Melt the chocolate and butter and mix until smooth.

Whisk the eggs, egg yolks and sugar together until smooth and well-blended.

Slowly pour in the chocolate mixture. Blend until smooth.

Sift in the flour and continue mixing until smooth.

Allow to set in the chiller for at least four hours.

Bake at 190 Celsius for 12-15 minutes or until the top is set. Ensure that the center is not fully baked (reason for baking it at a high temperature over a short period of time).

Pineapple Samosas & Pandan Ice Cream

2008-02-04T06:37:00.000+12:00

Cinnamon-sweet and crisp on the outside, succulent and tart in the inside! That best describes this pretty straightforward dessert coupled with a delectable scoop of pandan ice cream. The secret to making a very crisp samosa is in the spring roll pastry itself. Buy those that are thicker and have more rice flour than extenders. Of course, you would only know by trial and error. The pineapple filling is also prepared using fine Fiji vanilla bean lending a more refined taste.

This dessert is part of the 2008 Fiji Tourism Awards menu.

Pineapple-Vanilla Filling:

INGREDIENTS

Puff Pastry

Filling:
500g Pineapple, diced
125g Pineapple Juice, fresh
1 Tbsp Lemon Juice
¼ pc. Vanilla Bean, split
-------------------------------------
40g Water, cold
15g Custard Powder
-------------------------------------
100g Sugar
1 pinch Salt
15g Butter

METHOD:

Boil the pineapple juice with the vanilla bean. Mix the water and custard powder. Pour mixture into boiling juice and cook until clear and thickened.

Add sugar, salt, and butter. Stir until dissolved.

Pour the thickened juice over the diced pineapples and mix gently.

Chill until set.

Soursop Mist Chiboust & Kaffir Lime Center

2008-02-02T13:25:00.000+12:00

The Fiji Toursim Awards will be held in Sofitel Hotel for the second time around. We have been more than ecstatic to showcase local flavors in our food this time. As such, one of the desserts I have developed is made of soursop.

Soursop can be easily found in temperate regions like Asia and the South Pacific. It has a full sour and creamy flavor unlike its citrus cousins. It is prickly on the outside.

The soursop base for this wonderfully gossamer chiboust recipe has a slight hint of durian sans the pungent odor. To strengthen its flavor, apple juice has been added into the mix. In the center is a kaffir lime curd made by cooking together egg yolks, butter, sugar, lime juice and crushed kaffir lime leaves. It definitely produced a strong sour-bitter note!

Sugar garnish and a rosette of whipped creme finish this Fijian dessert.

Mango - three ways

2008-01-23T10:29:00.000+12:00

Our regional vice president is on holiday in Fiji and during their last stay I prepared a tropical dessert done in three ways. I have read much about how well-experienced pastry chefs approach their creations - keeping the elements to a few, simplifying and creating a good contrast.

Since mango is a common tropical fruit in this part of the world, I have developed a mango-based dessert done three ways:

1.) Mango napoleon layered in between discs of dark chocolate dotted with ground chillies (giving it a slight kick). The mango is prepared using the chiboust recipe - the reason? the dessert has to stay light/airy otherwise it will be too filling. The topping is a simple mango glacage.

2.) Chili Mango Ensalada - this mango salad is made up of a few ingredients producing a salty-sweet-spicy flavor: wasabi, soy sauce, salt, sugar syrup, chili powder and roasted cashew nuts.

3.) Mango-Kaffir Lime Shooter - mango and lime juice are mixed together and infused in a few pieces of crushed kaffir lime leaves giving it a slight bitterness. This sets the final tone of the composition with its strong sour-bitter kick. Before it is served, a small amount of cream froth is laced on top of the shooter creating a slow progression of its strength. I NEED THE KICK IN THE END!

It is truly a wonderful composition!

Chocolate Fondant & Vandra Tea Jelly Sensation

2007-12-27T20:15:00.000+12:00

This new dessert is made up of several elements. I got the inspiration from the contemporary desserts I always come across online. Again, due to the limitations I have from ingredients, equipment to skill of staffs, this is the most viable (or foolproof) plating style I can create.

Composition (bottom to top):
- Grand Marnier & Caramel Cloud and assorted berries (photo will be updated soon showing the final touches)
- Chocolate Fondant
- Bittersweet Chocolate Sauce
- Vandra (Pandan) Tea Jelly
- Chocolate Spring Garnish
- Chocolate Crisp (behind)

LENOTRE is an artisan's feat

2007-10-29T19:12:00.000+12:00

Does the word LENOTRE ring a bell?

A decade ago, this word was a common vocabulary. That was the time when operational costs were reasonable and chefs were not churned from diploma-mill culinary schools. The art of pastry was well-respected, upheld and guarded.

A decade after, the art of patisserie was slowly replaced by mechanical systems or semi-finished products. They are so convenient and cost-effective that the pastry chef is no longer wanted in the kitchen. Yes, the art is dying. Our profession is slowly becoming extinct.

However, Lenotre is there resisting the destructive wave.

Lenotre is a class of its own. If you don't know what it really is just understand the difference between Gold and Bronze or Rolls Royce and Kia. It was founded by none other than Gaston Lenotre who was a master of his time together with other prominent personalities like Alain Chapel, René Lasserre, Pierre Laport, Paul Bocuse and Alain Ducasse.

For a good two weeks I and other fellow Sofitel chefs from all over Australia participated in the Lenotre Accreditation Program. Yes, to be able to serve this Parisian signature one must be accredited. In Australia, Chef Patissier Mark Stone is the only one certified to produce Lenotre products.

Admittedly, I was slightly skeptical about Lenotre. Why on earth does it have to be revered? However, during the training, everyone understood how Lenotre has preserved finesse and perfection in its craft. Lenotre is not just a brand. It is a Parisian heritage. There is so much respect put into every recipe from the choice of ingredients down to temperature control and techniques. No shortcuts! No bullshit!

I am happy to share some of my favorite Lenotre creations that are part of the new 2007 Collection.

Beginning from the top:

1.) Red Berries Gateau St. Honore - petit and bursting with the flavor of raspberry.
2.) Seventies - can you tell why? Look closely at the chocolate disks. It is made of caramel mousse and a tangy grapefruit center.
3.) Triangle d'Or - where is the triangle? It is supposed to be in a triangular shape. It is almost similar to Seventies but the center is made of lemon cream. It has a much pronounced taste of bitterness and tanginess.
4.) Masai - referring to the Kenyan Masai Tribe where the chocolate garnish resembling as spears. The base is made of peanut crispy which tastes much like Snickers. It is a crunchy treat with a mild hint of, of course, peanut.
5.) The New Lenotre Scholars - L-R: Mark Stone - Australia's Chef Patissier, myself, Stephane - Lenotre Chef Patissier, Volkmark - Sofitel Cairns, Paul Raynor - The Mansion & Scott - Sofitel Melbourne
6.) Graffiti - my favorite. It reveals a pink sponge and raspberries when cut. A truly divine marriage of flavors.

If you want to see the rest of the creations, you may visit my flickr account.

Delights that have taken on a Fijian twist

2007-09-14T13:16:00.000+12:00

In the hope of making the Fijian Dinner Buffet more inviting to guests, certain bounderies have to be broken to infuse concoctions that invoke a Pacific Island character. Fiji and Philippines share very similar agricultural produce. Hence, I have primarily introduced Filipino desserts into the local fare and added local flavors to qualify it as Fijian.

In the picture above, Keke, one of my staffs, is preparing the KUMALA Tartlets. Kumala means sweet potato. It is moist and lightly sweet. It is chiefly comprised of butter, eggs, milk and sugar.
Umm Ali is one of my favorite Arabic desserts. However, it needs to be more tropical in nature so I added coconut milk. Despite my hesitation in the addition of rose petal flavor, guests actually love the combination. It is selling more than the traditional bread and butter pudding which I find more rich and filling.

This is a truly fijian invention: Vudi or plaintain bananas enrobed with a mixture of grated cassava, sugar and grated coconut. It is a very wonderful dessert. It is neither too sweet or too rich. The caramel sauce provides a very good contrast of flavors and makes you want to grab one more serving.

Filomena is grating the coconut which will be used to coat a popular Filipino dessert called Pichi-Pichi. The coconut grater came all the way from the Philippines. I have to hide it gingerly in my luggage or else airport officers might question me for bringing an ancient, weird-looking tool.

Pichi-Pichi! One that tops my list of favorite native desserts. It is a very simple recipe made of sugar, grated cassava and flavored water. In the Philippines, Pandan is used to provide flavor while in Fiji I used Vandra. Vandra is more popular for making tobacco than for cooking or baking.

My pastry team sans the bakers. It is difficult to find well-skilled or well-experienced chefs on the island. It is very much a hands-on job for me.

New Boy In The Kitchen

2007-09-01T20:10:00.001+12:00

This must be the most hilarious video on being a novice chef. Poking fun on new chefs is prevalent but this one takes it to the next level.

La Vie en Rose

2007-08-30T16:59:00.000+12:00

I was inspired by the red color when I conceptualized this dessert. Why not splash it all with a blush?

This is made of several items, namely:

1.) Caramelized Strawberries - gently sauteed in clarified butter and caramelized sugar.

2.) Vanilla-scented Red Wine Reduction - the sweet and sour combination brings out the strawberries' flavor. Balsamic vinegar also goes along well with strawberries.

3.) Rose Petal Jelly - a light hint of rose to soften the acidity of the berries.

4.) Strawberry Coulis - hightens the flavor.

5.) Strawberry Ice Cream - balances off the warm strawberries.

I have high hopes for good reviews on this novelty.

Birthday Cakes

2007-07-18T18:21:00.000+12:00

I have been making birthday cakes since high school. It does wear you out sometimes especially when you are not in a good mood. Sometimes I leave the decorating to my staff when I feel languid.

However, eversince I started making macarons for my chocolate fondue decorating birthday cakes have become more fun. Macarons lend a very colorful and fancy touch. It also invokes that element of refinement in your handiwork.

In my kitchen, I am the only one qualified to make my macarons because my staff can't make it right. Hence, I really value these little Parisian delicacies. When I use them for decoration, it always means the cake is for someone very special.

All guests are special but there are those who deserve an extra mile.

Macarons perfectly provide that elevation.

Wedding Cake

2007-07-13T10:27:00.000+12:00

I find this piece very elegant and wonderful to pass.

This is a small-sized wedding cake made of chocolate.

The topiary is the focal point of the design while the icing lace work on the side accentuates it.

Here is the detail of the simple lace work done on the sides. I am fond of lace work but it has been almost a decade that I have not done any on my wedding cakes.

Tasting Dessert Assiete

2007-07-13T10:19:00.000+12:00

It has been a while since I last made a post.

Yesterday, we made a special tasting selection of desserts. With all the challenges abound in a tropical island (temperature, humidity and availability of ingredients), I came up with a choice of traditional European pastries and a tinge of local flair.

From Left: Blueberry Macaron, Coconut Cake, Tropical Fruit Tartlets, Caramel Opera and Open-face Chocolate Choux with Chocolate Cream.

Chocolate Makeover

2007-05-29T18:58:00.001+12:00

The true challenge in working in a tropical island like Fiji is how to get your chocolates working in ambient conditions.

It has always posed serious consideration.

Most of the restaurants are al fresco. Of course, Fiji is a paradise and it would be outrageous to put guests in enclosures when outside the pristine beaches and palm trees beckon.

This chocolate composition is made up of:

1.) Jelly of Spiced Chocolate (Szechuan peppercorns and mint leaves)

2.) Chocolate-Cheese Tart with Orange Zest

3.) Chocolate Choux filled with Saffron-scented White Chocolate Mousse

Ice Cream Tropicale!

2007-05-29T18:08:00.000+12:00

In an effort to show the true Fijian flavor, I present Ice Cream Tropicale!

However, the flavors represent more of its people's culture than its natural resources:

L-R: Rose Petal Ice Cream, Wild Berry Sorbet, Black Cherry-Kirsch Ice Cream

A Pink To Remember

2007-05-29T17:55:00.000+12:00

FOUR wedding cakes, three days in a row!

Back in the days when I was operating our family's bakery business, I can only do one or two in a week because it is painstaking and time-consuming.

But times have changed. There are requirements to meet on a daily basis.

The good thing though is that you gain more confidence and speed when you know that you have to keep up with the demand.

Here is a pink cake that I like to share with everyone.

Close-up of the top tier. Butterflies and decor (except frangipani flowers) are made from pastillage.

Pastillage is made up of icing sugar, corn flour, an acid component like cream of tartar or vinegar and gelatine.

Very feminine, isn't it?

Macarons au sucre cuit

2007-05-22T11:38:00.000+12:00

In the Burj Al Arab, we take so much trouble to make the macarons. So many steps are involved. But there is one single element in the process that stabilizes the meringue - cooked sugar!

I have noticed more foot on the macaron using cooked sugar as you can see above.

Berries & Berries!

2007-05-21T17:23:00.000+12:00

The beautiful Burj Al Arab (BAA) has been one of the most important achievements in my career and probably in my lifetime as a pastry artist.

There you will learn the world LUXURY in all its essence. The sky is your limit.

Since I moved to Fiji, I can't help reliving my experience in the BAA for many reasons. One of those reasons would be the abundance of berries.

Berries add a very classy and colorful touch to any dessert. Here, you will find two samples of the desserts that I plate in the BAA for our signature restaurant - Al Mahara (used to be among the top 5 restaurants in the world before El Bulli, The French Laundry and Fat Duck stomped it farther down).

This is a Dessert Assiete that we serve during functions. See how the berries make this composition come alive.

In Fiji, you can only get fresh strawberries and the rest come frozen.

I call it "Mahara Ball" - they call it 100% Chocolate. There is more than what meets your eye. A hot earl grea tea-infused chocolate sauce is poured on top of the chocolate before the guest and the ball gingerly reveals its hidden secret.

It is an awesome concept of our Executive Pastry Chef Felix Schmid.

Blueberry Cheesecake Mille Feuille

2007-05-21T17:02:00.001+12:00

Why a blueberry cheesecake? It is a lame menu! That was what I told myself when I checked the function sheet. I would just order from a cake shop!

Here is another menu written in the past and I couldn't just get excited about it. So, another challenge for me!

I finally ended up making thin sheets of cheesecake and sandwiched them in layers of puff pastry. The result looked more interesting and first-class. The original take was a cheesecake terrine but the jelly set too hard I have to resort to a different solution.

I am very pleased with the result because I believe not many a chefs would design a cheesecake in this manner.

The sauce and chantilly are all in blueberry.

Anise-Spiced Baked Pineapple

2007-05-21T16:55:00.001+12:00

This was an old menu designed by a french pastry chef. I always feel uninterested when old menus come up in the function sheet for two reasons: First, I didn't write the recipes; secondly I don't know what kind of flavor combination the creator wanted to achieve. Anyway, I just took it as a challenge. What I did was plate the thinly-sliced baked pineapple ala carpaccio. For height, I topped it with a thicker slice pineapple.

The quenelle is a lemon-ginger ice cream (very heavenly!) and topped with coconut sable.

It is very straightforward and I was able to achieve my own flavor statement.

Feijoa & Green Tea Iced Souffle

2007-05-18T13:50:00.000+12:00

Feijoa is the pastry kitchen's byword - at least for this month. When I tasted New Zealand's world-renowned 42 Below Vodka, I fell in love with the Feijoa flavor.

Here is an iced souffle that celebrates the distinct flavor of the feijoa fruit widely grown in New Zealand. Green Tea adds a more earthy flavor to this wonderful concoction.

Cheers!

Chocolate Mousse, Cassis Macaron & Blackberry Chantilly

2007-05-17T20:17:00.000+12:00

What I love most about this dessert is that it is very "frenchy". It has a macaron on the left side, a chantilly in between and an arlette on top of the chocolate mousse. I have been working on these French pastries lately for our new menu.

Mango-Peach Samosa, Walnut-Cardamom Ice Cream & Bitter Chocolate Sauce

2007-05-17T11:54:00.000+12:00

I was going crazy over the peach-mango pie of Jollibee when I was still in college. When I tasted the Samosas here in Fiji, it reminded me of my old favorite and thought that I could make use of the Indian delicacy to compose my new dessert.

Voila! This new dessert was born and the Executive Chef was too pleased to see it materialized in our signature restaurant.

I took more bold steps further by:

1.) Adding masala into the mango-peach filling.

2.) Making a walnut-cardamom ice cream.

3.) Adding a "dash" of turmeric on the plate.

The result is just fabulous! Flavors just come alive!

Honey & Thyme Baked Pineapple

2007-05-17T11:50:00.000+12:00

The pawpaw ravioli is supposed to be the highlight of this dessert. I was inspired by Michel Roux's take on raviolis in his Finest Desserts recipe book. However, the raviolis proved to be too much for the palate and you end up feeling full before you dig into the pineapple. So, the pineapple became the focus while retaining the unique qualities of the pawpaw ravioli. This provides a tropically-refreshing end to a three-course meal.

This recipe was designed for Fiji's Tourism Exchange which is an annual undertaking of the government. I asked myself: "Why don't we tap the local produce?" - I and my Executive Chef share the same passion.

Chestnut Bouchon

2007-05-17T11:45:00.000+12:00

I love the flavor combination of chestnut and chocolate especially in a mousse-like dessert. In this creation, I added kirsch-soaked dark cherries in the center of the chiboust for contrast of flavors. I need some kick in this dessert otherwise it will end up forgetful. The meringue is italian and sprinkled with chopped pistachios and poppyseeds. Guests loved it!

Mon Macaron!!!

2007-05-10T20:19:00.000+12:00

If there is anything that would separate a good pastry chef from a mediocre one, french macaron would draw the line.

Alas! After a painstaking research and trial-and-errors I finally hit the macaron on its head.

There is nothing like a crisp crust and a soft crumb that gradually dissolve into the buttercream filling as you take a bite.

Heavenly! Divine! Those are the words that they describe of my macaron.

On my list:

Feijoa Mac, Pawpaw-Malibu Mac and Creme de Cassis Mac

Earl Grey Chocolate Torte

2007-02-28T19:53:00.000+12:00

Gossamer Chocolate Sponge soaked with Earl Grey Tea - does it sound too adventurous? Well, it is sitting on a jellied compote made of mandarin oranges. How is that for dessert? I firmly believe it is fabulous. The plating could have been more elaborate and fancy but it will downplay the simple yet elegant masterpiece.

Chocolate Makeover

2007-02-28T19:50:00.000+12:00

What else could be an ultimate dessert but a plate full of chocolate delights.

Strawberry on Chocolate Fudge

Chocolate Ice Cream

Chocolate Mousse

White Chocolate - Lemon Curd Tart

Kahlua Profiterole

2007-02-27T18:26:00.000+12:00

The cheesecake dessert didn't materialize (sigh!). But I was busy today taking pictures of the kahlua profiteroles. It is not presented in this manner but the Executive Chef requested for a magazine-worthy photo shoot. This is one of the best-selling desserts in our fine-dining restaurant.

Ginger Cheesecake with Pickled Capsicum and Mango Jelly

2007-02-24T12:30:00.000+12:00

There is another group coming tomorrow that will have a set menu. Again, my mind is tickled and I asked the Executive Chef to give me ten minutes to think over it.

I have developed a dinner roll called Sushi Bread Roll. I got the idea upon looking at our Japanese chef preparing sushi who also does bakery work for me when my baker is off. Lean dough is mixed with finely sliced nori, rolled thin and filled with pesto and tuna flakes. This time around, the Executive Chef wants to take it further by adding wasabi into the filling.

I chanced upon a site that showcased beautifully presented desserts that included a triangular slice of cheesecake. That is where my idea has taken off. For dessert, I will serve ginger cheesecake with pickled capsicum or bell pepper on the side pluse a jelly of mango filled with pickled ginger. I will finish it off with mango sauce.

This new project is making me excited again. I will post the picture as soon as I get the mise en place done.

Fruit Punch Mousse

2007-02-23T16:10:00.000+12:00

I am not very pleased with the end result but this has been, by far, a well thought-of dessert. The mousse is made of passionfruit and startfruit which explains the garnishes on the plate. A line of red sauce and swipes of chocolate are my favorite choices in finishing a dessert as it gives more contrast and vibrance to the dish. The almond biscuit resembles a bird which is Denarau Island's icon.

Tropical Bombe

2007-02-22T22:16:00.000+12:00

This is one of the highlights of my creativity. It has taken several metamorphosis perfecting the balance of flavors. I love blending in herbs like in this case THYME. This is not actually a bombe in its technical essence but a marriage between a still-frozen dessert and baked alaska. The core is made of vanilla-bean ice cream and passion fruit encased by a light swiss meringue. The exciting part is the thyme-coconut sauce which lends an unusual yet harmonious blend of flavors. Chopped pineapples and strawberry coulis provides texture and color to this symphony.

Valentine Chocolate Wrap

2007-02-22T22:04:00.000+12:00

This was a last minute project for Valentine's Day.

It is very challenging to work with chocolate in a hot environment like Fiji. I ended up wrapping a coconut-pecan topped fudge cake with couverture chocolate molded into a pouch. The petals are real and made from organic roses lightly dusted with caster sugar and left to dry.

Bull's Eye Jelly

2007-02-22T21:50:00.000+12:00

"Created for the Red Bull Conference, it is a light mignardise comprised of two layers. Top is made of original red bull concoction (yes, the energy drink) complemented by a base of lychee fruit and juice . Coriander provides a refreshing touch while strawberry coulis tempers the "fizzy" flavor of red bull."

RED BULL JELLY

The Red Bull jelly involves two steps. First, the red bull layer is prepared and allowed to set in the chiller. This will take around two (2) hours. It is then topped with the lychee mixture. The jelly is finished off with a piece of coriander leaf and a drop of strawberry coulis.

If this jelly is to be served in ambient conditions, agar-agar may be used instead of the gelatin. One (1) ounce of agar-agar normally solidifies three (3) Kg of liquid. Adjust the recipe accordingly.

Red Bull Layer

250 ml Water
100 g Glucose
15 pcs. Gelatin Leaves
750 ml Red Bull
60 ml Lemon Juice
Lychee fruit, peeled, seeded and halved

Soak gelatin leaves in cold water to soften.
Combine water and glucose in a pot and, over medium heat, bring to a simmer.
Stir in the gelatin and whisk until dissolved.
Add the red bull and lemon juice.
Strain.
Fill 2-oz. moulds halfway through.
Put a slice of lychee fruit cut side facing you.
Chill until completely set.

Lychee Layer

750 ml Lychee Juice
200 g Sugar
15 pcs. Gelatin Leaves
250 ml Milk

Soak gelatin leaves in cold water to soften.
Combine lychee juice and sugar in a pot and, over medium heat, bring to a simmer.
Stir in the gelatin and whisk until dissolved.
Let mixture cool down before adding the milk. Otherwise, it will curdle easily.
Strain.
Top the red bull layer with the lychee mixture.
Return to the chiller until completely set.

Note: Allow the jelly to set overnight.
Strawberry Coulis

500 g Strawberry Puree
250 g Sugar
30 g Water
15 g Corn flour

Combine the first two ingredients in a pot and bring to a boil.
Make a slurry from the water and corn flour.
Stir the slurry into the boiling mixture and simmer for three minutes until corn flour is cooked.
Strain into a bowl.
Put bowl in bigger bowl with ice to cool down mixture.

Assembly:

Unmold the jelly and place onto small dishes (preferably soy or sauce dish).
Put a drop of strawberry coulis on top.
Garnish with a piece of coriander leaf.