TENTANG CHEF VICTOR CHOW

PS2022020 19022 Eysy Digital Lambassador Profile Image Card v2_Chef Victor Chow.png

Chef Vic is a Western cuisine trained professional chef of more than 35 years. He has travelled and worked in many parts of the world for many years. 

Apart from Australia, Chef Vic has worked in many exclusive Food and Beverage establishments in KL (Malaysia), Vancouver/Alaska (Canada & US), Singapore, Chongqing/Hubei (China) and Chonburi/Bangsaen (Thailand).

 

He has also owned and operated a catering company in Malaysia for many years, specializing and pioneering in the Personal Chef Services segment in KL in early 2000, catering Fine dining restaurant-quality dishes to private homes and the affluent neighborhoods of Bangsar, Damansara Heights and PJ to name a few. 

His culinary exploration has brought him to learn and tackle the kitchen environments of the biggest kitchens (or galleys) in the biggest cruise ships, serving multiple meals per day to 3,000 - 5,000 passengers; to owning a catering business serving 2-500 pax; to working in fine dining restaurants in 5 starred hotels; to running a hawker stall solo in the suburbs of KL selling creative but very affordable western cuisine, Malaysian style. 

 

He is always eager to experience and experiment in the ever-changing landscape of people’s diverse tastebuds to suit a specific environment but remains steadfast in acquiring the best quality and freshness of the food products to prep and serve. 

 

Chef Vic’s cuisine is constantly evolving and revolutionizing the food industry by trying out new and exciting food concepts for diners to explore and enjoy. 

 

Chef Vic hopes to revolutionize the local Chinese street food industry by thinking out of the box to re-create traditional comfort foods with modern twists and flavors.  He has always been an inquisitive person and wants to know what people like to eat and adapt to their tastes and eating habits. 

02.jpg

RESEP CHEF:

LAMB YAKINIKU SOURDOUGH SANDWICH WITH CARAMALIZED ONIONS, GRAIN MUSTARD, ROASTED VEGETABLES AND MINTY APPLE YOGHURT SALAD

Yakiniku simply means “grilled meat” in Japanese, and is popular among those who fancy barbeque food. In this video, Chef Vic shares how you can enjoy Lamb Yakiniku, a recipe of his own using slices of Australian lamb pan fried, served with toasted sourdough and accompanied with a refreshing minty apple salad.

BAHAN:

  • 2 slices Quality Sourdough, toasted

  • 5ml Extra Virgin Olive Oil

 

For Tare (seasoned yakiniku sauce)

  • 2 tbsp Mirin (halal)

  • 1 tsp Castor Sugar

  • 1/2 tsp Rice Vinegar

  • 3 tbsp Kikkoman Soy Sauce

  • 1/2 tsp Miso 

  • 1/4 tsp Bonito Flakes

  • 1/2 Fuji Apple, peeled, finely grated

  • 2 tsp Sesame seeds white, toasted

For Caramelized Onions

  • 2 Holland Onions, sliced 1cm thick

  • 20ml Olive Oil Pomace

  • 20gm Butter, unsalted

  • 1/2 gm Fine Salt

  • 1 tsp Grain Mustard

For Roasted Vegetables

  • 20gm Green Zucchini, sliced 1 cm thick 

  • 20gm Red Capsicum, seeded, sliced

For Apple Salad

  • 6 - 8 Fresh Mint leaves, julienne

  • 1 Fuji Apple, match stick cut

  • 30gm Yogurt, Plain flavour

  • 1/2 tsp Lemon Juice

  • 1gm Sea Salt

CARA MEMASAK:

To Make Tare (Make One Day Before)

  1. In a small sauce pan, add all ingredients except apple and sesame seeds. Simmer for 2 minutes.

  2. Strain the sauce. Let cool. Refrigerate for 15 minutes.

  3. Add grated apple and sesame seeds to chilled  sauce. Keep Overnight.

For Caramelized Onions

  1. Heat oil in a pan, add the onions and stir till softened, about 15 minutes

  2. Add in the butter, stir constantly till butter and onions are nicely browned.

  3. Turn off the fire, season with salt and grain mustard and keep aside.

 

For Apple Salad, Prep Before Serving

1. Add all ingredients in a mixing bowl and toss till combined. Set aside before serving.

To Assemble Dish

  1. Lightly marinate lamb slices in the TARE mix for 10 minutes.

  2. Roast vegetables in an oven pre heated to 170°C.

  3. In a hot skillet or grill, quickly sear lamb on both sides.

  4. Place roasted vegetables on bread toasted with olive oil.

  5. Top with heaps of lamb slices and then the caramelized onions

  6. Add on more roasted vegetables to sandwich. Close the sandwich with another piece of toasted bread.

  7. Serve with side of Apple salad.

JELAJAHI LAMBASSADOR LAINNYA
DAN RESEPNYA