Roux

Roux is used to thicken soups and sauces
Mix equal amount of flour and butter and cook in oven in very low temp.

Basic stock

Beef Stock
Beef bone, beef trimming, brown in oven.
Veg trimming, Carrots, onion, celery, leek.
Stock pot fill with water and put the trimmings and bone and simmer for more then 8 hrs .
Remove the trimmings and bone and discard.
Bring stock to the boil.
Chicken stock ... same method.

Western Food

Ingredients: Where can I find them?
Cold storage, and all supermarkets in Singapore.
Just use your favourite ingredients, a bit of fusion can also be found in top eating shops.
Do not use too much herbs or spices( used only to improve the food's favour)
Just cook according to the recipe, may change the recipe to suit the persons eating your food.
Happy 2008 Cheers.......Don't drink if you are going to drive.

The Great Sauces in Western Cuisine

Old fashion sauce
Great brown sauce
Beef brown sauce
Beef bones cut into pieces and brown in the oven.
Sprinkle the brown bone with flour, brown the flour.
Add roughly chopped carrots, onions, leek, celery, parsley stalks, tomato paste and bay leaves.
Sprinkle more flour on the veggies and brown in the oven.
Removed the tray and put on the stove and cook.
Pour into a stock pot, add more stock into the pot, add some whole tomato, turn the flame to low and keep cooking for more then 8 hours. Now you have your basic brown sauce. A very important sauce in Western Cooking.

White Sauce
Boil milk with onion, clove and bay leaf
Mixed with a white roux (butter and flour- cooked)

Enjoy 5 stars dinner in your home,
Learn cooking from a chef with more then 30 years of cooking
experience.
Trade secrets will be taught to you.
Enjoy mouth watering food…
lets begin by learning the great sauce of tradition
The cooking methods applies to all Western food..
I will show you step by step and you will remember what u learnt
for the rest of your life and you may pass your knowledge to
others…Don’t miss our learning experience…Enjoy
The food you cook for yourself…And not hoping the meals to
be served to be good.Check it out !!!
visit me at : http://willylimsgloriousfood.blogspot.com/
or email me at : limmengjong@gmail.com

Cheap Talk.

Food looks fresh, no problem
Good enough to eat. Not really, food poisoning can kill.
Personnel hygiene, handlers hygiene,
Container must be washed clean which means bacteria destroyed and no food sticking on the side. Washing the back-side after poo-poo does not mean i am a clean person, and
those who do with paper are dirty. The soap used must be able to remove the poo from the skin and kill the bacteria which poison the food. The toilet door can contaminate
your hand, the air around us filled with bacteria. Our skins are filled with bacteria, the surface of everything around are filled with bacteria. Leaving the cooked or raw food in room temp.encourage the growth of bacteria. Do no keep the cooked food in the chiller for more then at the most 2 days, Cover the cooked and raw food. place cooked food above raw food.
throw away after the 2nd day. Do not defrost frozen food in room temp. best in micro-wave
or in the chiller. Use the right soap and wash your hand twice with soap after toilet, and before food preparation.....Save medical bill, no harm practicing good hygiene........

Do you want to a Chef your HOME KITCHEN ????

Coming Up.....check it up........ at a CC near you. Please view Willy's Glorious food to
check on the location ( C.C ) the course to be conducted.
It's not good enough to be a housewife, house-hushand or a maid cooking for the family.
Turn your home into a a la carte restaurant. You can produce quality food, the quality
you get from 5stars Hotel. YOU need a good basic training in Food Preparation. Trade
Secrets in traditional Western Food brought to you by Willy Lim. Willy was
trained at Hotel Training and Catering School in Singapore in 1972 and migrated to Australia in 1981, with more the 30 years working as a chef should be able to help you
to become a chef in your home, the knowledge will be your assets. Simple step by step instruction,
Your training will not stop when you completed your course, there after we continue as
friends and you ask me any questions and i answer if i have the answer at no cost, we learn, we exchange ideas. Learning never ends, keep in touch......Friends forever...........

Western food

Shallow fry or pan fry food

Use a saute' pan or shallow pan
Heat up the pan,turn the flame to high.
Put a little olive oil into the pan.
Place the steak or chops in the pan.
Seal both sides of the meat and turn the flame to low. Cook both sides.
Continue cooking until the meat is done.
Remove the meat, put in a plate, use a kitchen paper to remove the oil.
Pour away access fats in the pan.
Add slice onion, garlic, herbs in low heat and slowly cook it.
Now pour some wine or blandy and the favour in the pan will be in the sauce.
Turn the flame to high to reduce the wine.
Pour in the cooking cream and reduce until it's thick.
Add a few pinch of salt to taste.
Put the meat back into the pan, shake the pan and turn the meat over.
Now you can serve it, Nice try, enjoy your meal......

Home made bread(Aust. bush bread- damper)

Damper(Australia bush bread)
4 persons
1 teaspooon baking powder
1 whole egg
1 pinch table salt
2 cups flour
1/2 cup water
mix the above and bake in preheated oven
just place the dough in the tray like rock
cake 200 c
poke the knife in the center of the dough if
the knife comes out dry is cooked or knock if
you hear a hollow sound or break it open to find
out..... just try ... eat straight away..cannot
keep in fridge......can be serve with turkey