Chef On The Run : Junior Chef Program

Chef On The Run proudly introduce early cooking experience for kids. This program will be open to all kids age between 6- 12 years old. The program will bring new opportunity and knowledge for kids to learn what is Culinary all about. Also it will open their minds to see Chef World as their future profession and ambition for life. Our target is to teach kids that cooking is fun and entertaining beside thought them to eat assorted healthy diet. After attending this program all the kids will carry a bundle of new knowledge and skill that they can improvised at home with parents and friends. Deliberately spread Healthy Diet to all kids and avoiding obesity from the roots. Show your support and join now!

email your enquiries to: rashdi86@gmail.com

REGISTRATION FORM

Full Name:
Age:
Address:
School Name:
School Address:
Contact No:
Parents Contact No:
Email Address:
Have you ever cook in the kitchen?	yes no
What type of food you like?	Malay Western Indian Chinese
How did you know about Junior Chef Program?	Internet Poster School Friend Newspaper

free forms

Are You Creative Enough?

Show off your talent as a cook by creating "Healhty Recipe" and submit it to me.
Lucky recipe will be publish in "Chef On The Run Special Chef Edition" and a Malaysia Respective Magazine.So what are you waiting for? Create your recipe and get on track to be a Celebrity Chef today!

e-mail your Masterpiece to: rashdi86@gmail.com

Recipe From Malay Kitchen

CHICKEN IN TURMERIC GRAVY

INGREDIENTS

1 nos Chicken (1kg)
20 gm Fresh Turmeric
1 tsp Turmeric Powder
3 Stalk Lemongrass
50 gm Bird Eye Chili
6 nos Potato (Cut to wedges)
50 ml Concentrated Coconut Milk
1 nos Kaffir Lime Leave
TT Salt
TT Sugar

Method

1. Cut chicken to 12 pieces. Put aside.
2. Blend Turmeric and Bird Eye Chilli. Then crush Lemongrass stalk coarsely.
3. Heat the ingredient prepared without oil in a medium pot until fragrant.
4. Add Chicken, Potato and 1 cup of water. Let it simmer until the chicken half cooked.
5. Pour in Coconut Milk and 1 cup of water. Add Turmeric Powder.
6. Let it boil until the chicken fully cooked.
7. Finally, add Kaffir Lime Leave and season To Taste.

Chef Recommendation:- This Dishes is perfect for lunch. Serve with hot Basmathi Rice, Sambal Belachan, Fresh Cucumber ( Ulam ), and Fried Salted Fish.

Asian Fusion!

Cashew Chicken

Ingredients
3 Chicken breasts, boned and skinned
1/2 lb. Chinese pea pods
1/2 lb. Mushrooms
4 Green onions
2 cups Bamboo shoots, drained
1 cup Chicken broth
1/4 cup Soy sauce
2 tb Corn starch
1/2 ts Sugar
1/2 ts Salt
4 tb Salad oil
1 pack Cashew nuts (about 4−oz)

Method
1.Slice breasts horizontally into very thin slices and cut into inch squares.
Place on tray.

2.Prepare vegetables, removing ends and strings from pea pods,
slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray.

3.Mix soy sauce, cornstarch, sugar, and salt.

4. Heat 1 tbls of oil in skillet over moderate heat, add all the nuts, and cook 1 min shaking the pan, toasting the nuts lightly. Remove and reserve.

5.Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque.

6.Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins.

7.Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and
nuts and serve immediately.

Recommendation from chef:- Served with one cup of hot Basmathi Rice and some Stir Fry Mix Vegetables. Perfect for quick lunch.

Food Of The Month! - October Edition

GRILLED TALAPIA WRAP IN BANANA LEAVE SERVED WITH COCONUT SAMBAL AND MINI SALAD BOUQUET

Grilled Talapia

Ingredient

Talapia fish 2 nos ( can be subtitute with other type of river fish )
Turmeric 15 gm (crushed)
Turmeric powder 1 tbsp
Banana leave (wrap)
Salt TT
Oil

Coconut Sambal

Ingredient

Dry chilli 80 gm (blend)
Lemon grass 3 nos (blend)
Shallot 30 gm (blend)
Garlic 3 cloves (blend)
Pandan leave 1 nos
Tamarind juice 2 tbsp
Ginger 10 gm (blend)
Salt TT
Sugar TT
Grated coconut 30 gm
Oil



MINI SALAD BOUQUET
Ingredient


Mix Salad 1 box
French Vinaigrette 3 tbsp


Method

1. First, mix all ingredient marinating for fish ingredient.
2. Then, marinate fish with the mixture.
3. After that, wrap the fish in banana leave.
4. Then, grilled the fish until cooked.
5. Next, sauté all sambal ingredient until fragrant.
6. Then, add water and coconut.
7. Garnish with mini Salad Bouquet and simple vinaigrette.

This Recipe is perfect for those who is Health Concious. Try out this recipe and be amaze by its unique Asian Taste. The fragrant of turmeric will sure ignite your tastebud and the combination of spicy coconut sambal will sure blown you out of this world! Suitable for Appetizer.

Get To Know Us

...Chef On The Run is a company of food enthusiast. We Cater food for any function at no minimal number of pax. Imagine having your own private chef at home!!! Your romantic dinner with your love ones will be a great memory with us around. We know having a career in your life will make you to busy and got no time to cook. Dont worry about mess in the kitchen and what to eat for dinner. Let us do the cook and be amazed with our cooking skills. Try out new flavours we have created for you or the conventional yet delicious succulent meals from us... CHEF ON THE RUN are the right choice to call to fulfill your appetite...