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🤯 5-ingredient No Bake TRUFFLES??
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Welcome to my MCO cooking show! 🤣 This is my first time making homemade KitKat truffles. The steps are easy, I don’t know what went wrong. 🤣 Can culinary arts students please advise us?
Gloria, I'm so proud of you.
國泰前同事，巴黎斐杭迪高級廚藝學校畢業，現在為了自己的餐館Taste by Sense 30努力中，感謝上天給我們舞台努力，加油！女孩們！一起奮鬥吧！
My ex-colleague from Cathay Pacific Airways, graduated from Ferrandi, the French School of Culinary Arts (École Supérieure de Cuisine Française - Ferrandi), is giving her best with her lovely restaurant.
#tastebysense30 #sense30 #dessert #ferrandi #cuisine #cathaypacific
【上班維他命】
「如果自己都沒有信心，怎麼打動客人？」～ 法米甜點店負責人 李嘉敏
雲林斗六，在老街邊，就有一家歐式建築的法式甜點店，價格平均百元起跳，假日排隊人潮蔚為奇觀，這家店名叫「法米」，由當地三個姊妺共同經營，姊姊李嘉敏是主要發想者，大學畢業後，還曾到法國藍帶廚藝學院（Le Cordon Bleu Culinary Arts Institute）學做甜點。「為什麼法式甜點店只能開在都市，小地方就不能有？」李嘉敏說，在法國，很多精緻甜點店，也開在偏僻小鎮，一樣受歡迎。
即便前面的路看不清楚，但她永遠記得，住家附近一位賣紅豆餅的老阿伯，「從小我就看他在路口賣，到現在還是。那時我要開店，心裡就想，我就要像他一樣，願意一輩子都賣甜點，我才要開。」雖然一度低潮，她甚至猶豫：「要不要把甜點的售價調低？」但爸爸為她加油，李家女兒，比別人幸運，讓她們能在人生的道路上放手闖蕩、實踐自我......
精彩全文：http://www.businessweekly.com.tw/KIndepArticle.aspx?id=19426
When people with super powers try to go after a girl, things can get a little complicated!
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VENUE SPONSOR - Truffle Restaurant by Taylor’s School of Hospitality, Tourism and Culinary Arts
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STARRING
Dennis Yin - http://youtube.com/iamdennisyin
Bella Kuan - http://instagram.com/bellakuan
Ernest Ng - http://youtube.com/dontlikethatbro
FILMED BY
Jeremy Choy - http://instagram.com/bboyrice
AUDIO
Kimberly Yong - http://twitter.com/kimberlyyong
www.audiomicro.com
Sate Tuna Fish Pieces and Sate Minced Tuna with Coconut Paste grilled over charcoal.
Satay, modern Indonesian and Malay spelling of sate, is a dish of seasoned, skewered and grilled meat, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.
Satay originated in Java, Indonesia. It is available almost anywhere in Indonesia, where it has become a national dish. It is also popular in many other Southeast Asian countries, including Malaysia, Singapore, Brunei, Thailand, the Philippines, East Timor as well as in Suriname and the Netherlands, as Indonesia and Suriname are former Dutch colonies.
Satay is a very popular delicacy in Indonesia; the country's diverse ethnic groups' culinary arts (see Indonesian cuisine) have produced a wide variety of satays. In Indonesia, satay can be obtained from a traveling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish—especially during celebrations—and can be found throughout the country. In Southern Philippines it is known as satti.
Close analogues are yakitori from Japan, shish kebab from Turkey and the Middle East, shashlik from the Caucasus, chuanr from China, and sosatie from South Africa.
Indonesia is the home of satay (known as sate in Indonesian and pronounced similar to the English "satay"), and satay is a widely renowned dish in almost all regions of Indonesia; it is considered the national dish and one of Indonesia's best dishes. Satays, in particular, are a staple in Indonesian cuisine, served everywhere from street carts to fine dining establishments, as well as in homes and at public gatherings. As a result, many variations have been developed throughout the Indonesian Archipelago.
Sate Lilit is a satay variant from Balinese cuisine. This satay is made from minced pork, fish, chicken, beef, or even turtle meat, which is then mixed with grated coconut, thick coconut milk, lemon juice, shallots, and pepper. The spiced minced meat is wound around bamboo, sugar cane or lemongrass sticks, it is then grilled on charcoal. Unlike skewers of other satay recipes which is made narrow and sharp, the bamboo skewer of sate lilit is flat and wide. This wider surface allowed the minced meat to stick and settle. The term lilit in Balinese and Indonesian means "to wrap around", which corresponds to its making method to wrapping around instead of skewering the meat.
【漂浮之島 Floating Island】
～ 藍帶第一課的法式甜品！ | 學會正宗蛋白霜 + 英式蛋奶醬 ～
▶▶▶ 食譜連結 Click link to see the recipe ▶▶▶ https://bit.ly/2FVTlWl
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之前與其他YouTuber合作拍片時，示範了這道當年我在藍帶第一堂甜品課中學過的「飄浮之島」。雖然很簡單，但好像不是太多人聽過或者吃過這到甜品。就讓我分享這道由最基本的蛋白霜和蛋奶醬組合而成的甜品給大家吧！
P.S. 學會焦糖裝飾也可以套用在其他甜品上呢！
Floating Island was one of the first desserts that I learned in Le Cordon Bleu Culinary Arts Institute years ago. It is a combination of meringue and creme anglaise. Let me share with you the techniques and details of making this classic French sweet indulgence.
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#漂浮之島
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