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Welcome to Chefnash.com - The place where I lay creativity in a new adventures of my Culinary WoRLd, it is when food and us collide... FAQ me at norsah@chefnash.com - Chef Nash

Sunday, 8 July 2012

Introduction to chefnash.com

Assalamualaikum dan Salam Sejahtera semua...

Chefnash.com is an extension of 'Brunei Creative Chef' blog which was published from March 2009 until November 2011 by Chef Nash. It was a blog about a working experiences as a Chef in a tiny place of the world named Brunei, recipe sharing comes from the bit of experiments done either at home or the kitchen where he was working. the blog got inactive after the month of November in 2011, when the chef quit from the vicinity and remain undated since then.

With the dot com of his own popular name, Chef Nash now is in his new adventure of his culinary experience, which he wanted to share with readers. Recently Chef Nash is busy with the 'soft opening' of his first Restaurant as extended version of his humble burger stall in Anggerek Desa Berakas. The restaurant has a theme of 'Semi fast-food' temporarily until he figured the whole menu by taking customer's demands and comments. As well as chefnash.com will become the main blog site for either updates of the establishment or his own personal view of the food around him.



Please follow this blog or join our facebook page at:
www.facebook.com/HommedBaga
www.twitter.com/hommedbaga
e:mail: hommedbaga@gmail.com

Phone:
Gerai Anggerek Desa : 8798150
Restaurant Menglait : 8794817

P/s: I hope I can managed to update this block regularly... ;))

Regards, Chef Nash

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Sunday, 6 May 2012

The Chef been MIA... and he is coming back!!!

Assalamualaikum dan Salam Sejahtera to all...


 

Hello my dear readers, the last post in this blog was on the 23rd November 2010 meaning no update for about 18 long months!! but I guess the contents has few points that at least help my fellow readers to know a little bit comparative of ingredients that I used in the posts and also a little useful info about nutrition and whats relevant.  My busyness in reality wasn't really the cause of this 'no update' but the truth is, I don't do much cooking as I used to, until comes to one point strangers foodie from other side of the world contacted me through facebook.com has offered me to include my recipes in their project (book).

I guess this will be a good news I am making here, that this blog will be updated soon and I hope it rather be sooner. So... to my dear reader, please be patient to wait for it... ;))

Regards, 
Chef Nash

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Thursday, 13 May 2010

I ate the Angel's Hair...

Assalamualaikum and Salam Sejahtera to all...


Hello everyone, oh! it feel so long that I didn't update this blog, took me a month to post a new one but hey... here I am, alive and kicking... *smile*

Read This!!


One morning, as I was doing apple strudel in my kitchen, someone knocked the door.  Right at the moment when I was playing with flour, butter, lard and milk trying to make a dough for my strudel, then this people want me to open the door.  "Oh, can you come when the strudel cooked??" my heart said. "At least I got something to serve you!", with a little anger.

Without washing my hand, I opened the door.  It was a women, standing like the Statue of Liberty or perhaps she was the statue herself, with her right hand holding unflame torch but hiding her left hand at the cycle of her back but I don't really want to question that.  All I want to know was, why she came and what did she want but I can't help for being curious which has made me speechless like a rock but staring at her up and down. She was wearing a plain white 'baju kurung' like the local school girl except this is all white, not like that old fashion statue of Liberty cloth.

Her blue eyes looking at me, her lips start moving and suddenly she talks "I want to give you something". Not even a smile, she stunningly quiet after those words and moving her left hand out from hiding.

As her left hand shown, a handful of blond hair, she was giving it to me and said, "I am an angel and I just had a hair cut, may be you can get to use it better than me". I, without words pullout my flour gloved hand and took it from her slowly. It was like I was automatically moved my hand to take it and she walked away. I really thought an angel just came to  my door, indeed she is an angel.

I still standing at my door, watching her walked, not a single word still, feels like I was completely in a comma... As she gone, then I realized that I was dreaming while playing the dough, but at the corner of the working table, I saw a packet of Angel Hair Pasta... so, I figured... Today's post is...

Note: 'Baju kurung' is a traditional dress for women.
2nd Note: This is one crap story but I like!!! hahaha



Angel Hair Pasta with Rangat Kupang, Pan Fried Snapper and Acar Mangga.



Ingredients for Pasta

100gm angel hair spaghetti
100gm kupang (washed)
2 nos red chillies (sliced)
2 nos thais chillies (sliced)
Spring onion (sliced)
2 nos garlic (sliced)
Half onion (sliced)
2nos shallot (sliced)
3 tbsp olive oil
Fish stock
Dried oregano
Salt and Pepper

Tips: Kupang is tiny mussels, sized like peanut or almond but its mussel.

Method:
1. Cook pasta to al-dente, drain, keep aside.
2. Heat up a frying pan, add in olive oil, satay saute onion, garlic and shallot until colored a bit brown.
3. Add in kupang and chillies (fig and small) continue saute-ing until a little dry then add a little fish stock, simmer.
4. Add in pasta, stir.
5. Add in spring onion, oregano and check seasoning, add salt and pepper to taste.
6. Done, you can knock someone else door and give that pasta to them... ;)


Next is....

Pan Fried Red Snapper in Chillies and Lime Juice


Marinating ingredient:
Chillies (big and small), limau kasturi (local lime), tamarind juice, salt and pepper.
You can keep in the chiller after you spread marinating ingredients all over the fish.

Method:
Just fry it already and of course... until cook.



And then....

Acar Mangga (Young Mango Salad)

 Ingredient:
Young mango (sliced), chillies (chopped), lime juice, cider vinegar, sugar, salt and pepper.
(use your judgement...)
Keep in the chiller, in overnight the mango should be soft.













So, you have no idea what is 'Kupang'? me too!!! Kidding... Well kupang is more like babies mussels, they are seasonal, only available for a period of time in a year.  Its a local ingredient and found somewhere in Brunei Bay during low tide.  Fisherman would go into the shallow water and step on the river floor, finding this kupang. 'Rangat Kupang' is the term used for 'kupang' that has already removed from shell which can be found sold in a packet at local market 'Tamu'.


Some Pics...

'Rangat Kupang' in packet, weight 100gm at BN$3.00.
Save your energy to take the kupang out from the shell, as its too tiny and unskilled person could take forever to do this thing.


This still raw.
I am sorry I don't have the picture of this mussels but, its the same with mussel only they're very tiny..


Thats the end of my post... I hope you enjoy reading as I am dancing in the moon light... CIAO!!!


Regards, Chef Nash...


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Monday, 12 April 2010

Cake from obcces for Brunei Foodies v.Pink

Assalamualaikum and Salam Sejahtera to all...


Today's event at Casa Esperanza was full with sweet lala sweet desserts and obcces was there to share one cake recipe:


Strawberry Layered Cheese Cake

I had trouble cutting this cake actually... which took me almost
half an hour just to keep the shape...


 The first cake I made of the same ingredients...


Tempted??


This is the strawberries (pink) version in cupcakes size with white 
chocolate and home made strawberry jam...



I am not sharing ingredients for this post, you'll have to buy the book when its publish...



The Book...

 
Click picture for more info...


Regards,
Chef Nash


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Tuesday, 6 April 2010

Duck Confit Cannelloni...

Assalamualaikum and Salam Sejahtera to all...


This time, my colleague wants to share one of his specialty... Chef Jimmy with his Duck Confit Cannelloni...


Simple dish with exotic touch...


Duck Confit Cannelloni...

Ingredients: 4 portion
8 nos lasagna sheet or tube pasta
250 gm duck confit
100 gm red and yellow bell peppers (diced)
100 gm button mushroom (sliced)
50 ml cream
50 gm parmesan cheese
50 gm mozzarella cheese
Salt and pepper

Methods:
1.  Cook pasta in a boiling salted water for about 7 minutes, cool down and set aside.
2.  Heat up a non sticky pan and saute capsicum for about 2 minute and add in duck confit, stir.
3.  Add in cream and let it boiled, once boiled low fire and reduce.
4.  Lay pasta sheet on a clean surface (use plastic wrap), put duck mixture on one side of the pasta and roll.
5.  Grease up a tray with oil, place cannelloni on the tray, put some mozzarella cheese on top of it and roast in oven at 200'C for about 5 to 7 minutes (until cheese melted and slightly colored).

Herbed cream sauce
Boiled  same amount of cream and chicken stock and reduce into half.  - use one cup of cream and half cup of stock. Once reduced add in herb (parsley, oregano and basil), add some Parmesan and check seasoning.

Tips: if you are using tube pasta you have to stuff the filling care fully, it might break.


Non-sticky pan help a lot, no oil required...


Ready to be rolled...


Cannelloni companied with sauteed spinach...


Accompanied with cherry tomato... a complete dish...


Chef Jimmy running his Chicken salai stall... jan mare Jim... ;)


*Confit is a method of cooking of meat (mainly goose, duck or poultry) from their own fats, its a long cooking method until the meat really really tender. 


I hope you enjoy and have a great time... ;)


Regards, Chef Nash

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