Friday, August 30, 2013
Descriptions of Chef Alfy's affair with food
Fine Cuisine-It's like a symphony with layers of melodies and rhythm's orchestrated with love and precision.
Tuesday, February 26, 2013
An excellent subtle "ginger substitute"
Galangal In its raw form, galangal
has a citrusy, piney, earthy aroma, with hints of cedar, its flavor is a
complement to its relative ginger, but galangal has less of the peppery heat
that raw ginger has. It is available as a whole rhizome, cut or powdered. The
whole fresh rhizome is very hard, and slicing it requires a sharp knife.
 |
| Fresh Galangal |
Monday, October 15, 2012
Elite Catering & Events, LLC
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Sunday, April 1, 2012
Monday, March 12, 2012
Thai
Tea Bread Pudding
serves 4 to 6
from our March 10, 2012 cooking with "Chef Alfie" Thai fish Panang Seminar
Tea
- 3
C water
- 2 T Thai tea (black tea)
Method: follow package instructions for brewing or combine
water and tea bring to boil. Lower heat to simmer for 10 to 15 minutes, strain
set aside for later use. Preheat oven convention to 350 degrees Fahrenheit or
convection to 325 degrees Fahrenheit.
- 1 Buttered bread or baking pan, should be 1 to 2 inches deep and 8x8 to 12x12
- 1
standard size French baguette cut or tear into 1 inch square pieces
- 5
slices wheat bread cut or tear into 1 inch square pieces
- 1
T ground cinnamon
- 1
tsp ground cloves
- 4
oz raw sugar
- 1
C condensed milk
- 1
C coconut milk
- 2
T vanilla extract
- 2
whole eggs (large)
- 1
C brewed Thai tea cooled to room temperature
- 4 oz melted unsalted butter
Method: Place spices, sugar, eggs and all liquids into
mixing bowl whip with wire whip vigorously until evenly mixed. Add bread to same
bowl and mix together with rubber spatula or by hand allow bread to become
soaked and absorb liquid. Place mixture in buttered bread pan, place pan in
preheated oven for 20 to 25 minutes.
Sauce
·
1 C Thai tea
·
2oz raw sugar
·
1 oz corn starch slurry
Method: Combine tea and sugar
bring to boil add corn starch slurry while whisking vigorously with wire whip. Lower heat simmer for 5 to 8
minutes strain through fine mesh strainer. Serve immediately or chill and
reheat for later use.
Thursday, March 8, 2012
When: Sat, March 10, 11am – 1pm
Where: Habibi, 8607 Palm Parkway, Orlando, FL 32836 (map)
Description:
Cooking With Chef Alfy: "Learn to cook like a pro!"
Event includes a cooking class, a demonstration, 3 course meals and a glass of wine.
$60, registration required.
To register:
please call 407-879-0017, or email elitecne@gmail.
You will learn:
Bias cut.
Techniques to prevent your food from sticking to the pan.
How to prepare a crispy sticky batter.
Secrets to make perfect rice.
How to make Ginger Peanut salad dressing.
We will complimentary serve:
Salad with a Fresh Ginger Peanut Dressing
Crispy Fish Panang with Vegetables and Jasmine Rice
T
hai Tea Bread Pudding
Glass of Wine
Sunday, February 19, 2012
Cooking Class: Knife Skills and
Sauces
WhenSat, March 3, 11am – 1pm
Where Habibi 8607 Palm Parkway, Orlando, FL 32836 (map)
Description" Cooking with Chef Alfy" Learn to cook like a pro!
This event includes a cooking class, a demonstration, 3 course meal and a glass of wine.
$60, registration required. To register, please call 407-879-0017, or email elitecne@gmail.
You will learn:
Basic knife technique for safety and effectiveness.
How to make a bechamel and a tomato sauce.
How to make a chicken breast super tender.
Secrets to make every meal a sensation!
We will complimentary serve:
- Crispy Fried Calamari and Jalapeno with Tomato Sauce
- Pan Seared Chicken with Sage Cream
- Kale with Olive Oil & Garlic
- Baklava
- Glass of Wine.
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