Cipta Rasa Chef

BOBBY CHINN IN BRUNEI K.B

2009-09-20T23:35:00.000-07:00

CIPTA RASA CHEF MUHAMMAD

2009-08-27T21:24:00.000-07:00

BOBBY CHINN 17APRIL 2009

2009-05-29T00:55:00.000-07:00

2008-08-28T11:48:00.000-07:00

Chef Profile

On 9th March 1981, Chef Muhammad Hj Mus was born, into a family who is creative and appreciates fine food. At an early age he was taught the ways of business by his parents and had experienced local delicacies made by his beloved mother. He was hooked and immediately developed the same instinct detecting unique tastes in food.

During his younger years, the taste of simple plain soup drew his attention. With his great affection to food, his friends were also lured to join the food tasting activities he happily indulged in that at one incident his friends and he ended up having to pay for the soup which was initially free.

Noticing his interest was for food, he decided, with the encouragement from his family, to enroll into Sultan Saiful Rijal Technical College in the Hospitality and Tourism Department as a stepping stone to achieve his aspiration of becoming a qualified chef. With the help of his lecturers and attachment experiences, he gained knowledge that was both useful and intrigue at times, which also changed him into a resourceful person in any given situation. Since then, he has dedicated himself to learning as much as he could about the industry and took a part time job at the Sheraton Utama Hotel Kitchen Department, working after school hour. He went daily and worked for long hours, it was an unsurpassed experience ever.

Graduating from college, he was then accepted to the prestigious Jerudong Park Polo & Country Club where his gastronomic career path began. He was given the opportunity to compete in the Brunei National Skills Competition Category ‘B’ Cookery in 2002 and won the Gold Medal. He went on to represent Brunei Darussalam to Jakarta, Indonesia for the 4th ASEAN Skills Competition the same year and attained a Diploma.

To date, he has involved in numerous national events ranging from preparing buffets for thousands attendees to gourmet meals served to the members of the Chaine des Rostisseurs, Brunei Darussalam. He has also been frequently invited to cooking shows broadcasted on tv and radio.

His love towards original and unique crafted cuisine compelled him to create this blog/website where everyone is free to discuss about menus and recipes. He hopes that the existence of this blog/website will inspire and build ideas for all.

Other than local cuisine, Chinese cuisine and artistry with an international flare is his next preference. Due to the dynamic nature of cookery, new contemporary types of food are always finding its way to our plates. As a chef, he believes that we should not limit ourselves to only acquiring the new cooking techniques but also to master and utilize the old traditional ways of cooking.

Based on his experience as a chef, preparing a meal will not be complete without garnishing the plate. Through self-learning, he managed to acquire some fruit and vegetable carving techniques. However, he believes he has yet a long way to go and he hopes that we all can learn together through this blog/website.

"A point worth to remember – for every meal that you prepare, you must always prepare it with a sincere heart. This feeling of sincerity is like an extra one-of-a-kind gifted ingredient from heaven that will transform your meal from all too simple to an exceptional taste for all to experience and indulge in," said Chef Muhammad.

My Asean Skill Competition Gellery

2008-08-28T07:09:00.000-07:00

Asean Skills Competition

Day 1

(International Cold Kitchen and Pattiserie)

Menu

(International Cold Kitchen and Pattiserie)

Terrine of Red Snapperr stuffed with scallop and Mussels
x 4 plate and 1 platter [4 portions]

******
Grilled Marinated Chicken Breast with Basil and Goat Cheese fritters with light green salad
x4 plate
******
Tiramisu
x4 plate and 1 platter [4 portions]

******
Swan Choux
x4 plate and 1 platter

Terrine of Red Snapperr stuffed with scallop and Mussels
x 4 plate and 1 platter [4 portions]

Terrine of Red Snapperr stuffed with scallop and Mussels

Grilled Marinated Chicken Breast with Basil and Goat Cheese fritters with light green salad
x4 plate

Tiramisu
x4 plate and 1 platter [4 portions]

Swan Choux
x4 plate and 1 platter

My Asean Skill Competition Gallery Day 2

2008-08-28T06:30:00.000-07:00

Asean Skills Competition

Day 2

(Creative Menu)

Menu

[Cold Appetizer Vegetarian Style]

Avocado salad with Cherry Tomato, Julienne of Capsicum and Light Green Salad served with Mango Vinaigrette
x 4 plate

******
Pan-Fried Fillet of Tuna On Bed of Cheese Potato topped with deep fried leek served with Garlic Chives Dressing
x4 plate

******
Oven Baked Herbed Crust Beef Tenderloin with Asparagus,yellow squash, Tomato and Garlic Fertucini Pasta served with Beef Jus
x4 plate

******
Hazelnut Cake with fresh Fruit Hornet With Berry Coulis
x4 plate

Avocado salad with Cherry Tomato, Julienne of Capsicum and Light Green Salad served with Mango Vinaigrette
x 4 plate

Pan-Fried Fillet of Tuna On Bed of Cheese Potato topped with deep fried leek served with Garlic Chives Dressing
x4 plate

Oven Baked Herbed Crust Beef Tenderloin with Asparagus,yellow squash, Tomato and Garlic Fertucini Pasta served with Beef Jus
x4 plate

Hazelnut Cake with fresh Fruit Hornet With Berry Coulis
x4 plate

My Asean Skill Competition Gallery Day 3

2008-08-28T06:00:00.000-07:00

Asean Skills Competition

Day 3

(Set Menu)

Menu

Duck Consomme With Chicken Dumpling and Pearl of Vegetables
x 4 plate

******
Roulade of Lamb Loin on Rosti Potatoes accompanied With Carrot, Snow Peas, Oven Baked Tomato Served With lamb Jus and Pepper Oil
x4 plate

******
Chocolate Mousse With Strawberry Sauce
x4 plate

Duck Consomme With Chicken Dumpling and Pearl of Vegetables
x 4 plate

Roulade of Lamb Loin on Rosti Potatoes accompanied With Carrot, Snow Peas, Oven Baked Tomato Served With lamb Jus and Pepper Oil
x4 plate

Chocolate Mousse With Strawberry Sauce
x4 plate

Gallery Chef

2008-08-27T23:42:00.000-07:00

Wedding Package

2008-08-27T23:34:00.000-07:00

Ranges from appetisers, main course to desserts the choice is endless. Depending which menu one desires it can be arranged. Basket of exotic to flavouful carved fruits are also available to order. Orders to be email directly to chefmuhammad@gmail.com.

Gallery

2008-08-27T23:26:00.000-07:00

Interested in fruit carving?We have step by step easy guide 3 sets vcd with book. Specially authored by Chef Muhammad. It takes only 15 minutes to carve like a pro. Orders to be email directly to chefmuhammad@gmail.com.

The judges were members

2008-08-27T09:37:00.000-07:00

LOCAL News

RBC culinary competition
By P. Marilyn

Royal Brunei Catering (RBC) yesterday hosted its first culinary competition at the Hua Ho Manggis Mall with 54 entries competing for gold, silver and bronze medals in cookery.
Winners for the cooking competition will be announced next week.
A 'Best Overall" prize will also be awarded to participants with the highest score. All competitors will receive a certificate of participation.
As part of their career development plan and motivation, the competition has enabled participating chefs to exhibit their capabilities and true potential. The management of RBC hoped this would act as catalyst for generating interest among the budding local chefs to excel in their profession with greater sense of pride.
The competition was divided into:
Contemporary category for Salads & Appetizers, Sour (hot or cold), and Main Courses (meat or seafood), where competitors were required to create a new dish using local products as main ingredients.
The Classical category, split into Salads and Appetisers and Main Courses only, where competitors were expected to be creative and artistic in their presentation for classical or traditional Bruneian dishes.
Desserts and Cakes categories where participants were required to create a new recipe, local or western, using local fruits, free-style on any hot or cold dessert.
No practical hot cookery was contested in this competition. Participants were allowed to submit multiple entries.
Assessment was based on portion size, practicality, menu composition, degree of difficulty, creativity (dish and decoration), presentation (colour, visual appeal) and taste (texture, individual flavour, harmony).
The judges were members of RBC management, outlet managers and senior staff led by RBC Acting General Manager, Haji Omar Ali bin Haji Mohd Daud and Chef Muhammad Haji Mus, Assistant Instructor from Sultan Saiful Rijal Technical College (MTSSR).

21-year-old bubbling with talent

2008-08-27T03:22:00.000-07:00

21-year-old bubbling with talent
By Malai FadleyRizal

Despite the Fourth Asean Skills Competition having ended recently, 21-year-old Chef Muhammad bin Haji Mus is still ecstatic. He won a Diploma in Cookery at the competition held in Jakarta, Indonesia between October 1 to 10.
The young chef together with his partner, an apprentice in catering at the Technical College, won themselves the title after competing against 10 other talented participants.
"We had to make an order from the Mastershop to obtain the ingredients for our recipes, and would later be rated by a judge from another Asean country," said Muhammad. "It was very challenging as many of the other participants were professionals from various Asean countries", he added. Chef Muhammad is a very skilful chef, having served delicious cuisines at the Jerudong Park Country Club for almost three years.
"I was encouraged to participate in the competition by my Head Chefs Ismail and Azhar", said the jubilant chef.
"He is an asset to the club. He is very useful in terms of preparing good quality food and we here at JPCC would like to have more workers like him in the future," commented Haji Dennis bin Haji Roslee, CEO of JPCC Sdn Bhd.
He had previously received a gold medal in cookery during the Technical College Skills Competition in Brunei Darussalam.

Courtesy of Borneo Bulletin

Chef Tips

2008-08-26T00:59:00.000-07:00

Some tips to ease your kitchen tasks while preparing delicious food

1. Go through and understand the steps in your recipe.

2. Identify the spices used in your recipe.

3. Prepare the spices that you have identified first.
Dried mixed spices (rempah) for example, fennel (jintan manis), cumin (jintan putih) and coriander (ketumbar) can be prepared earlier. Wash these spices and leave to dry. Afterwards toast and blend to fine pieces. Once they cool down, keep in a sealed container.

4. Dry chilies – slice into tiny pieces and boiled. Wash and then blend with a small amount of cooking oil. Keep in a sealed container and store in the refrigerator.

5. Coconut milk (santan) – Extra / left over coconut milk can be frozen in the form of ice cubes and can be used when required.

6. Kerisik (grated, toasted and grounded coconut paste) – the easy way to prepare kerisik, fry grated coconut with a small amount of cooking oil and then blend. Keep in a sealed container and store in the refrigerator. Can be used anytime required.

7. Spices for fish curry – ½ teaspoon of cumin, ½ teaspoon of black pepper, 2 teaspoons of fennel, ¼ teaspoon of fenugreek (biji halba), 4 tablespoons of coriander and 8 dried chilies. Toast these ingredients and then blend to fine pieces. To condense the curry, add 4 tablespoons of fried ground coconut.

8. To condense chicken curry, add ground cashew nuts.

9. To condense sambal (combination chili paste), add a little bit of candlenuts (buah keras) that have been blended to fine pieces.

10. To make your curry even tastier, you can prepare your own tomato puree. Mix 5 tomatoes with a bowl of water and cook till the skin of the tomatoes chapped. Afterwards blend with a teaspoon of vinegar.

11. To store and keep the fish fresh – wash the fish till clean enough, sprinkle a small amount of pepper powder on it, put in a clean plastic bag and then store in the refrigerator.

12. To produce a tasty curry, the spices should be fried well till the cooking oil crackled.

13. When cooking dishes with gravy or sauce, do not add salt at the early stage of cooking.

Gallery Asean Competition

2008-07-28T10:09:00.000-07:00

Ampitheatre 2008 JP

2008-02-28T23:46:00.000-08:00

Bengkel Masakan

2008-02-28T23:41:00.000-08:00