Menu for 19th January 2010

The Table d'hôte menu we are selling on the 19th of January 2010
Starter 1 - Chicken Consomme with quenelle of forcemeat


Chicken soup is a soup made by boiling chicken parts and/or bones in water, with various vegetables and flavorings. A clear soup with quenelle of forcemeat(poached chicken-something like fish ball).

Starter 2 - Allumette au formjavascript:void(0)age


Puff pastry, the big “puff daddy” of pastries, is sometimes called the “queen of all pastries”. In French, pâte feuilletée (paht fuh-yuh-TAY) means “leaved” or “leafy”, and literally translates to flaky pastry.

Main Course 1 - Bar a la meuniere with parmesan polenta mash


Shallow fried Sea Bass with polenta(a thick mush made of cornmeal boiled in stock or water)with baby kailan, yellow zucchini and also red cherry tomato as a side dish.

Main Course 2 - Roasted duck breast


Roasted duck breast serve with angel hair pasta. The Roasted duck is caramelize with sugar then cook till the skin of the duck is crispy. The side dish for this menu are Asparagus, button mushroom and also shallot.

Dessert 1 - Poires Belle-Helene


"Beautiful Helen pears" were invented in Paris in the 19th century and were named after an opera by Offenbach. What a romantic introduction for this French dessert par excellence, a true classic, found in at least (this is a guess) half of the restaurants of the Hexagone. It only takes a few minutes (maybe seconds!) to assemble this dish if you use ready-made ingredients; it is actually not much longer to prepare half of them from scratch (the poached pears and the melted chocolate).

Dessert 2 - Mille-feuilles


Traditionally, a Mille-feuille is made up of three layers of puff pastry, alternating with two layers of cream pâtissière, but sometimes whipped cream, or jam. The top is usually glazed with icing or fondant in alternating white (icing) and brown (chocolate) strips, and combed.

Menu for 12 January 2010

The Table d'hôte menu we are selling on the 12th of January 2010 (SPANISH THEME)

Starter 1-GAZPACHO

Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalusia. Gazpacho is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and parts of Latin America. Gazpacho is mostly consumed during the summer months, due to its refreshing qualities.

Starter 2-SPANISH SHRIMP AND AVOCADO SALAD

This salad is not only eye-catching, but is great-tasting. With the lollo rosso lettuce(red), Butterhead lettuce(green) and the yellow and green avocado, shrimps(pink),pink radish,cheddar cheese and also avocado(dull yellowish green)

Main Course 1-CATALAN BEEF STEW

This recipe for Catalan Beef Stew or "Estofado de Rez a la Catalana" is easy and has a unique flavor, due to a surprise ingredient - chocolate! While the stew simmers, prepare a pot of white rice to accompany it.

Main Course 2-SEAFOOD PAELLA

Paella is a typical Spanish recipe and is traditionally cooked in a "paellera" - a round flat pan with two handles - which is then put on the table. It is normally made using shellfish but can also be made with chicken or rabbit. In many Spanish villages, especially in coastal areas, they use a giant paellera to cook a paella on festival days which is big enough to feed everybody.

DESSERT 1-CUSTARD AND ALMOND TART

It is a short crust pastry bake with fillings of custard and almond which is also originate from spain.

Dessert 2-LIGHT-AS-AIR SPANISH FRITTERS


As the name implies, these "bunuelos" are light and fluffy, and melt in your mouth. They are perfect for an afternoon snack or dessert and are a typical Spanish dessert. They are lightly fried, and dusted with powdered sugar and/or filled with pastry cream, egg custard or marmalade.

Fine Dining Restaurant Sunway University College

Newbie Blogging

Today is my first day blogging. I don't even know why i blog but i said to myself why not giving it a try. So... yeah i really got nothing to write yet but i'll just talk about today(meaning later). Well in the morning i have to wake up early to fry the curry puffs and also get ready for my church duty.
I am adc-ing pastor, the word ADC (Aide-DE-Camp) is a french word meaning personal assistant to a high rank person.
After that i'll coach badminton in Setia Alam under a former world number 1 badminton player long ago. His name is Han Jian, Han Jian took up badminton late at the age of 16 and was still able to reach the top when he was about 26, about 10 years of training! I must say he is an exception and many of China's aspirants receive their training at about half that age nowadays.