Cooking Class Week-1

I join cooking class again after my last class was 5 months ago. Totally new chef teacher, new kitchen and new equipment.

[Marinated spring chicken]  We use 300gr spring chicken and marinate with oregano, thyme, rosemary, S&, and yellow mustard. Because we use yellow mustard that’s the outside is yellow.

 

Grill the marinated spring chicken. Sluuuurrppp- look tasty.

  

Preparing ingredients for make rica-rica sauce. 

Here is the rica-rica sauce for dressing – raw, no cook. There are sliced red chili, garlic, tomato, shallot, lemongrass, lime leaves, S&P and plus salad oil.  

[Fried Rice] – red rice, red chili, and basil leave.

Hey! This is me! Cut the grilled spring chicken for plating.

He is my chef. He is kind and easygoing. He like to say,”good!” 

Drrrraaang! This is Grilled Herb Spring Chicken. Delicious! The key to this dish lies in its spring chicken texture- tender, well done and good marinated. I like the rica-rica sauce, the natural flavors from red chili, garlic, tomato, shallot, lemongrass and lime leaves complement each other extremely delicious. As for the fried rice is quite good but nothing special. Good!

Below are Grilled Ponzu Snapper and Grilled Herb Spring Chicken by my classmate.