Asian Food Channel Autumn Treasures with Martin Yan at Berjaya University College Hospitality, Kuala Lumpur


Yan can cook, so do I… 
Chef Martin Yan’s cooking demonstration at the Berjaya University College Hospitality, Kuala Lumpur on 5th Sept was truly inspiring to everyone who attended the class especially those students and junior chefs.


During the cooking demonstration, Chef Martin Yan also shared his tips, experiences 
and his determinations in achieving his dream. 
This is very inspiring...


This is one of the dish that Chef Martin Yan has whipped up in less than 40 minutes. Seared fish fillet in egg white sauce. I managed to try it after the class it was really good, especially the egg white sauce which has seafood such as crabmeat and baby shrimp. 

Seared fish fillet in Egg White Sauce


Seared Fish Fillet in Egg White Sauce Recipe by Chef Martin Yan 
Makes 4 servings

Ingredients
1 Snapper, Halibut or other white fish fillet
2 tbsp of vegetable oil
1 tsp of minced ginger
2 tbsp of minced ham
1 small of hot green or red chilli
½ cup of chicken stock
3 egg whites, lightly beaten
½ cup of cooked crabmeat
2 ounces of baby shrimp, peeled
2 tsp of cornstarch, dissolved in 1 tbsp of water
1 egg white, lightly beaten

Seasoning
1 tbsp of chardonnay
2 tsp of soy sauce
½ tsp of sugar
½ tsp of salt
⅛ tsp of white pepper
1 tsp of sesame oil

Method: 
1.       Peel and seed melon. Cut the flesh into 5cm x 1 cm sticks and set aside.
2.       Combine the seasoning and ingredients together into a small bowl and set aside.
3.       Heat a wok over high heat. Add oil and swirl the wok to coat the sides.
4.       Add ginger, chilli and ham. Stir-fry for 10 seconds or till it becomes fragrant.
5.       Add melon and stock and bring the mixture to a boil.
6        Cover and reduce to medium heat.
7.       Simmer until the melon is cooked through and for about 8 minutes.
8.       Add crabmeat, shrimp and seasoning. Bring it to a boil.
9.       Add the cornstarch solution and stir until the sauce thickens.
10.     Remove the work from the heat.
11.     Drizzle the egg white over the melon, gently stirring with chopsticks until long egg strands are formd.
12.     Serve hot.

 with Chef Martin Yan


Fabulous Foodies in Malaysia are set for a night of gastronomical delight, as world-renowned chef, Martin Yan, visits Malaysia to host an exclusive dinner for public as part of the Autumn Treasures with Martin Yan tour on Tuesday, 4 Sept, and a closed door dinner event on Wednesday, 5 Sept 2012.


Viewers of AFC Original Production, True Passion – Martin Yan, can now experience for themselves the mouthwatering dishes featured on the programme, during the five-course dinner hosted by the culinary maestro himself. Held at Samplings on the Fourteenth, located within internationally known culinary school, BERJAYA University College Hospitality (BERJAYA UCH) appetites will be whet all around as Chef Yan whips up fine contemporary Asian dishes such as Smoked Marinated Squab and Wine Poached Pears. 


More pictures from the Asian Food Channel 

 






Seared fish fillet in egg white sauce

Fans can continue to be inspired by Chef Martin with the repeat telecast of 
True Passion – Martin Yan from 10 to 14 September 2012 at 7.30pm. 

For more information please visit www.asianfoodchannel.com/martinyan  

Asian Food Channel Website

Asian Food Channel Facebook Page

Asian Food Channel on Twitter



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