Wednesday, April 4, 2018

RENDANG NOT CRISPY : chef obie's secrets to good rendang

The Malay Mail : Chef Obie's 'secrets' to good rendang

THURSDAY, JULY 17, 2014 - 09:02

Location: 
PETALING JAYA





Muhamad Gunawan says preserving the art of cooking rendang the traditional way is an important part of Malaysian culture. — Picture by Mohd Izzul Elyas

RENDANG, the essential Ramadan and Hari Raya comfort food with its unmistakable aroma and moderately spicy, has evolved in its preparation methods throughout the years.

This includes different states having their own “secret” way of cooking it.

Celebrity chef Muhamad Gunawan Jamil — affectionately known as Chef Obie to his fans and clients — said the variety of rendang is due to differences in personal taste and cultures, across different states and ethnicities.

He said the original form of Malaysian rendang (rendang kunyit) came from Negri Sembilan, where shallots and ginger are usually boiled to get a strong aroma.

The people in Perak, on the other hand, prefer the Javanese style of using tamarind to make rendang tuk, a more spicy and tangy version of the dish, while the Johor and Selangor methods use lemongrass and additional lengkuas (galangal).

“In Malacca, kaffir leaves are added into the dish for added fragrance,” he said.

Muhamad Gunawan said that when Indian immigrants came to Malaysia, they took rendang and added more spicy elements to make the dish more “fiery” to suit their taste.

“The differences usually only affect the aroma of the rendang, which may or may not influence the taste of the food, although the basic ingredients are always the same,” he said.

Rendang can also be eaten with a diverse range of sides, with the most popular being ketupat palas (pulut), which is either boiled or fried in Terengganu or Kelantan.

According to Muhamad Gunawan, Negri Sembilan folk prefer eating their rendang with lemang, while Johor residents like to have their rendang with nasi impit wrapped in banana leaves, which also goes well with another Johor delicacy, lontong lodeh.


In Selangor or Kuala Lumpur, many favour eating rendang with nasi bawang satay, due to its ease of preparation and the fact it can be taken with other dishes as well.

New ways of preparing the dish have also been introduced as a result of changing times, which is seen in the emergence of ‘fusion rendang’, which can be made on a wok in just half an hour.

‘Fusion rendang’ involves stewing the rendang mix in oil until the mixture is fragrant, following which the meat is placed in the wok along with the coconut milk to fry.

“This method is fast gaining approval, especially among hotel chefs who need to prepare a large number of dishes in a short time. Believe it or not, the taste of the rendang cooked with this method actually tastes very similar to the more traditional ways of cooking rendang,” Muhammad Gunawan said.

However, he prefers the semi-traditional way of preparing rendang, which takes about 90 minutes. “The rendang has a more authentic and lasting taste to it,” he said.

The third and original way of making rendang involves more herbs and spices, black pepper and buah pelaga (cardamom), and cooking the blend for four to five hours over a low fire.
“This method was especially popular during the periods of war in Malaysia as the rendang could last for days without becoming stale or losing its taste,” he said.
For Muhamad Gunawan, the secret to the widespread demand for rendang among Malaysians lies in the “family-friendly” taste of rendang.

“Good rendang is not too spicy, not too salty, and not too sweet. The young and the old can enjoy rendang. Rendang is for everyone,” he said. 

Follow chef obie in FACEBOOK - chefobie untold

MGJ CONSULTANCY
+60172260719 chef obie
+60169166010 nesa
#mgjconsultancy #chefobie #rendang#malaysiarendang #rendangisnotcrispy #malaydish #chickenrendang #beefrendang #rendangsecrets #rendangnotcrispy #originerendang #originalrendang

Sunday, April 1, 2018

MEMULAKAN PERNIAGAAN MAKANAN TAHUN 2018 : KELAS MASAKAN POPULAR

MEMULAKAN PERNIAGAAN MAKANAN TAHUN 2018 :
KELAS MASAKAN POPULAR 




Asalammualaikum dan salam sejahtera kepada anda semua.
Syukur chef diberi kemampuan untuk berkongsi ilmu dan pengalaman kepada anda diluar sana.


Tahun 2018 ini merupakan tahun yang paling sesuai untuk anda yang ingin memulakan perniagaan berasaskan makanan, usah berlengah lagi- bertekad dan terus memajukan diri.Berusahalah memperbaiki pendapatan isi rumah mahupun pendapatan @ income sendiri supaya lebih baik daripada sebelum ini.

Chef obie menyahut cabaran tahun 2018 sebagai satu platform untuk melahirkan lebih banyak usahawan dan peniaga berasaskan makan yang berdaya saing dan terus hidup dengan perniagaannya.InshaAllah , dengan testimoni pelajar-pelajar kelas masakan persendirian yang ramai yang telah berjaya membuka perniagaan dan terus bersaing dengan sihat.Alhamdulillah.



Pelajar-pelajar chef ini kebanyakannya adalah kosong @ zero tidak tahu memasak apatah lagi berniaga.Berkat bertekad untuk datang belajar dan menuntut ilmu daripada chef obie, Syukur niat mereka dipermudahkan begitu juga chef obie.

Bangkit dan bangun terus bertindak merupakan kunci atau Asas kejayaan !


Dibawah ini antara kelas - kelas yang telah menjadi pilihan pelajar,bakal peniaga dan usahawan- kelas yang mempunyai testimoni kejayaan pelajar.



KELAS MASAKAN PERNIAGAAN : WESTERN FOOD 

KELAS WESTERN FOOD ( BUSSINES ) POPULAR serta testimoni pelajar chef obie

Fee NORMAL : RM2200 seorang
Fee PROMOSI  : RM1900 seorang
Fee Pesara/ibu tunggal/penjaga OKU : RM1500 seorang

Isnin hingga Khamis , Sabtu atau Ahad ( Jumaat Tiada Kelas )
Lokasi : Merdeka Villa,Jln Merdeka , Ampang, Selangor / KL
Landmark-spectrum mall , 15 mnt dr klcc

Intipati:
Penyediaan -Chicken Chop 3 jenis Breaded / Grill / Fried Lamb Chop Beefsteak Fish And Chips Western Stock Buat Tepung KFC Base Water Marinated Coleslaw Mash Potato & Gravy Black Pepper Sauce Mushroom Sauce Tartar Sauce Spaghetti- Aglio alio Mussel atau Wild Mush Room Soup

DAFTAR SEGERA !!! Cara Menyertai kelas- Anda Wajib Menjelaskan Yuran sebanyak 70% Ke salah satu akaun

i- CIMB 7619121286
ii- MAYBANK 151409098193
iii- BSN 14005-41-00008021-7

atas nama Muhamad Gunawan Jamil Kemudian Bukti Pembayaran Perlu Disimpan Dan whatsapp Infonya ke

0172260719

Nama kelas , Jumlah , Tarikh kelas yang Anda pilih. * Baki yuran perlu dijelaskan pada hari kelas diadakan.

TESTIMONI PELAJAR CHEF OBIE YG TELAH BERJAYA MEMBUKA PERNIAGAAN WESTERN FOOD

FOODJAM Bukit Rahman Putra, Sg Buloh, Selangor SAFHYD STEAK HOUSE Jalan kubur tanah merah,berdekatan masjid ismail petra , Kelantan
SAFYDH STEAK HOUSE Subang / Shah Alam 
MANGROOVE CAFE WESTERN FAMILY -Kuching , Sarawak , RONEY RESTAURAN Sg Buloh , RONEY RESTAURAN Bukit Sentosa  RONEY RESTARAN Rawang , TAT N. A BANDAR PENAWAR ,Desaru Johor etc..johor & melaka

KELAS MASAKAN PERNIAGAAN : SIZZLING DAN CLAYPOT


KELAS MASAKAN PERNIAGAAN : SIZZLING & CLAYPOT
Slot BULAN APRIL 2018

8/4
9/4
18/4
19/4

Normal Fee RM2200
Fee APRIL RM2000

Sizzling & Claypot
Mee / Rice.
Sos Original
Sos Blackpepper
Chinese Curry
Szchuan Soup / Hainan+Hoishin
Ayam / Daging / Udang

Masa : 11 pagi hingga selesai
Lokasi : Merdeka Villa, Ampang
Sijil x 1
Makan & Minum

Masa : Setiap jenis kelas akan bermula pada pukul 11 pagi

Kelas : Hands On ( Sepenuhnya pelajar akan membuat sendiri memasak secara praktikal atas seliaan dan tunjuk ajar daripada chef )

Keperluan : Pelajar hanya perlu membawa alat tulis dan apron sahaja

Pelajar akan menerima 1 x Sijil ( no.siri )

CARA MENYERTAI KELAS MASAKAN PERNIAGAAN INI :
Pelajar Yang berminat
Wajib memilih sendiri tarikh dan hari untuk kelas diadakan.

Pelajar Wajib Membuat Pembayaran DEPOSIT 70% daripada Jumlah Penuh Yuran

ke salah satu akaun pilihan
i- CIMB 7619121286
ii- MAYBANK 151409098193
iii- BSN 14005-41-00008021-7

atas nama
Muhamad Gunawan Jamil

Atau ke
Akaun Syarikat
MGJ CONSULTANCY
BANK ISLAM 12122010028739

Kemudian

Bukti Pembayaran Perlu Disimpan

Dan whatsapp Infonya ke
01722620719

p/s Anda wajib hubungi pihak chef obie di talian
0172260719 sama ada melalui whatsapp atau call

Baki Yuran 30% Perlu diselesaikan Pada Hari kelas Diadakan.

Tenaga Pengajar Profesional : Chef Obie ( Chef Profesional & Selebriti )

Lokasi : Merdeka Villa ,
Jalan Merdeka , Ampang
Landmark : Spectrum Mall

#kelasnasiayampenyet #kelasmasakanperniagaan#mgjconsultancy

Hubungi : +0172260719 chef obie
+0169166010 Nesa
MGJ CONSULTANCY

#kelassizzling #kelasclaypot #sizzling #claypot#yeemee #masakancina #masakancinamuslim#chefobie #mgjconsultancy
Sila klik link dibawah ini untuk Pilihan Dan Jenis Kelas Masakan Perniagaan Chef Obie

  

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