Tuesday, December 9, 2008

Winter Couscous with red Lentils, One pot of pure goodness.

Ingredients
Couscous -Red lentils -Carrots -Onion -Frozen peas-Cumin
Thyme ,Basil, Rosemary, Parsley, Chives (what ever you have I used a little thyme Parsley and chives )-Lemon juice -Chicken stock- Salt and Pepper-Chicken Drumsticks

So diced the carrots and onions up. Sauteed them in a little oil added the herbs and spices then added the chicken stock, peas and red lentils . Cook this for about 10 mins until the lentils are cooked. Then add the couscous. Add enough couscous too soke up all the water/stock. Turn of the heat and put a lid on.
While this is cooking you should have your chicken legs in the oven. I seasoned with salt and pepper and a little oil. and cooked at 210c for 20-30 mins.
Mix into the couscous and enjoy.
Its one pot of pure goodness.

CHICKEN FRIED RICE


Ingredients:
Rice .......... 1 & 1/2 cups
Carrot ..... 1 small
Beans ....... 6-7
Capsicum ... 1
Spring onion ... handful
Celery ........... 2 inch piece
Eggs .............. 2
Chicken ....... 1/4 cup (boiled & shredded)
Garlic ... 1 pod (crushed)
Salt ........... to taste
Ajinomoto .... a pinch ( optional)
Method:
1. Boil the rice adding salt and strain it. Run under cold water so that the grains remain seperated.

2. Chop all the vegetables very finely.
3. Scramble the eggs adding a bit of salt.

4. In a wok, add oil. Put the garlic, saute and add the vegetables and stir fry for 1 minute.(add ajinomoto at this stage. But you can avoid it too as some people are allergic to it.)

5. Add salt, shredded chicken, scrambled eggs and rice.
6. Mix well. Serve with any chinese side dish.

ADDRESS & CONTACT TRISTAR CULINARY INSTITUTE




  • ADRESS
    TRISTAR CULINARY INSTITUTEJl.
  • Raya Jemursari 234SurabayaJawa TimurIndonesia
  • Tel. (62)31-8433224-8433225-70114130.
  • Fax. (62)31-8432050
  • Mobile: (62)081 7321024.
  • Mobile: 62-31-70114130
  • Contact Person:
  • MS. CICILIA
  • MR. TRI HARTONO
  • MR. OTJE HERMAN WIBOWO
  • MR. YANUAR KADARYANTO

REGRISTRATION - TRISTAR COOKING SCHOOL SURABAYA



Registration


Admission Term :
1. Senior High School Graduate2. Sertificate3. Photograph 4*6 cm (3 pcs)
Diploma 1 & 2 program, not only can be take by senior high school graduate, but also from other university

LECTURE EXPENSES - TRISTAR CULINARY ACADEMY


Lecture Expenses


Lecture Expenses Detail D1 (1 year: 3 quarters)
1. Admission fee : Rp 200.000,-2. Facility fee : Rp 10.000.000,-3. Quarter fee : Rp 4.000.000,- (Total = 3X Rp 4.000.000,-/year)


Lecture Expenses Detail D2 ( 2 years: 6 quarter)
1. Facility fee : Rp 5.000.000,-Quarter fee : Rp 4.000.000, (Total = 3X Rp 4.000.000,-/year

SUBJECT DEFINITION - TRISTAR CULINARY INSTITUTE

Subject Definition

1. INTRODUCTION TO HOTELS(1 CREDIT)To provide the students with hotels basic knowledge including standards of hotels and hotel classes.

2. INTRODUCTION TO BASIC CUISINE (BASIC)(2 CREDITS)This 2 week lesson provides the students with basic concepts, techniques and knowledge of cookery process, and also introduces them theories of classic French cookery including principles of Escoffier recipes and menus.This unit also focuses on Safety, hygiene and sanitation procedure, knowledge of using knifes and various of cooking techniques, pre-preparation, and procedures and Stock making.

3. TECHNIQUES OF COOKING ASIAN FOODS(3 CREDITS)To introduce the students with Food ingredients and various techniques of cooking Asian Food..

4. TECHNIQUES OF COOKING INDONESIAN FOODS(4 CREDITS)To provide the students with skills of Indonesian foods cooking and serving, including : basic concepts of cooking Indonesian foods, characteristics of Indonesian regional foods, various Indonesian spices and Indonesian dishes cooking and serving.

5. TECHNIQUES OF COOKING CHINESE FOODS(3 CREDITS)This unit provides the students with skills of Chinese Food cooking and serving, including : basic concepts of Chinese Foods, Chinese Food ingredients and spices and various Chinese foods.

6. TECHNIQUES OF FOOD CATERING(3 CREDITS)This unit provides the students with skill of how to cook in a large amount. The topics of this subject cover : cooking practice of various menus commonly used for certain events.

7. TECHNIQUES OF PREPARING APPETIZERS(3 CREDITS)To provide the students with traditional and modern techniques of how to prepare cold appetizers, such as Entrée, Pates, Terrines, Galantine and Carving.

8. BASIC KNOWLEDGE OF SERVING(1 CREDIT)To provide the students with the knowledge that is required to understand and discuss about the concept of service that is usually applied in international food service outlets.The topics of this subject cover :Basic concepts of serving, aspects of serving (cookery arts, table manner and etiquettes,basic techniques of table making , banquette , knowledge on beverages and food and beverage service.

9. BARTENDING(2 CREDITS)To provide the students with knowledge about bartending. The topics of this subject cover : Beer, Wine, Spirits, Mixed Drinks, Coffee and others.

10. TECHNIQUES OF CONTINENTAL FOOD PROCESSING(3 CREDITS)To provide the students with the knowledge and skills of continental dishes processing and serving. The topics of this subject cover : chronology of European food development, patterns of continental food menu and practical skill of processing and serving various appetizers, main courses and desserts.
11. TECHNIQUES OF MIDDLE EAST FOOD PROCESSING(1 CREDIT)To introduce the students with the knowledge of Middle East Foods cooking ingredients and techniques.
12 INTRODUCTION TO PÂTISSERIE(2 CREDITS)To provide the students with the knowledge of equipment, sanitation and hygiene, an introduction to main ingredients and product processing methods.

13. TECHNIQUES OF MAKING BREADS(5 CREDITS)To introduce the students with bread basic ingredients, techniques of bread making, advanced techniques of bread making, yeasting process up to the bread decoration and final products display .

14. TECHNIQUES OF CAKES MAKING(5 CREDITS)To introduce the students with the basic ingredients, techniques of anniversary cakes from various countries, cake decoration and display.

15. TECHNIQUES OF TRADITIONAL CAKES PREPARATION(2 CREDITS)To provide the students with the knowledge about various Indonesian typical cakes from several regions in Indonesia.

16. TECHNIQUES OF CHOCOLATE WORK(2 CREDITS)To introduce the students with chocolates, techniques of chocolate based products making, chocolate based decoration up to final products display .

17. PROCESSING TECHNIQUES OF CARAMEL/ SUGAR WORK(1 CREDIT)To provide the students with the knowledge of sugar work and techniques of making sugar based products and the final products display.

18. TECHNIQUES OF PÂTESSERIE MAKING(5 CREDITS)To provide the students with knowledge of various products of patisseries, techniques of processing and products classification.

19. TECHNIQUES OF DOUGH MAKING(3 CREDITS)To provide the students with the knowledge of raw material characters, process of dough making, dough rising and up to final products

20.TECHNIQUES OF COOKIES MAKING(2 CREDITS)To provide the students with the knowledge of various techniques of cookies making.

21. TECHNIQUES OF FRUITS AND VEGETABLES WORK(1 CREDIT)To provide the students with the knowledge of fruits and vegetables decorationbuah-buahan dan sayuran
22. CIVICS(2 CREDITS)To enable students to develop the nationality perspective , devotion to the nation and country.

23. RELIGION(2 CREDITS)The students are expected to live in harmony with all religion believers, respecting and tolerating one to another.

24. BASIC CULTURAL SCIENCE(2 CREDITS)To provide the students with the knowledge of man plurality and common status, as individual, social being who understand, respect, has aesthetic and cultural values to maintain a common civilization.

25. MATHEMATICS(3 CREDITS)The students are exposed to basic concept of mathematics and its application, including: algebra, logics, row, linear equation and non equation systems, matrix.

26. NUTRITION STUDY(2 CREDITS) The students are exposed to the basic concepts of nutrition and its application to keep good health.The topics of this subject cover the function and role of nutrition in body, food contents and menu preparation for various needs.

27. ENGLISH(2 CREDITS)The students are expected to understand in and have the skills of applying English grammar for hotels practical needs. The topics of this subject cover : meaning of sentences, simple conversations, short stories and practice of simple writing.

28. PROFFESSIONALISM DEVELOPMENT(2 CREDITS)The students are expected to understand the concept of professionalism character building in its job and profession, Human Resources Management and Manpower affairs.29. ON THE JOB TRAINING(8 CREDITS)The students are trained to implement various theories or concepts of culinary for various culinary industries such as four star or five star hotels

TRISTAR CULINARY INSTITUTE - COOKING SCHOOL - BAKING & PASTRY ART - CULINARY ART


When you want to be a Professional Chef.
TRISTAR CULINARY INSTITUTE is an educational institute producing individuals having culinary skills and professionalism in career.


The teaching methods of Tri Star Culinary Institute focuses more in daily practical activities. Everyday from Monday to Friday the students are given 1 (one) hour theory and 3 (three) hour practice.


The course will mainly stress on the techniques of internationally standard products making and processing.


All the course materials are well prepared by the Tri Star Culinary Institute management. With the support of experienced teaching staff it is expected that the students can be prepared to be qualified new culinary experts.


Students shall join on the job training for 6 months in 4 or 5 star hotels, so that they may get more practical knowledge and the chance of applying the skills they have got during study in the campus.


Tri Star Culinary Institute has 3 programs of Professional Education of 6 months, 1 or 2 years covering :

1. Pâttiseries (Bakery & Pastry).

2. Culinary.


Vision
Become the center of educational, train, and development of the best culinary school which could produce professional expert.


Mision
1. Provide education and culinary training with good quality.
2. Prepare and produce the student to be an expert in culinary world

CURD RICE


Ingredients:
Rice .... 1 cup
Curd .... 2 cups
Ginger ...1 inch piece (grated)
Coriander leaves
Curry leaves ..... 1 sprig
Asafoetida .... a pinch
Mustard seeds ..... 1tsp.
Dry red chillies .... 3-4
Salt ... to taste
Sugar .... 1 tsp.
Oil .... 1 tbsp.
Method:
1. Wash and soak the rice for 1-2 hours.
2. Cook to a soft consistency. Let it cool.
3. Mix the curd, salt, sugar, chopped coriander leaves and grated ginger.
4. Heat the oil in a pan and add the mustard seeds, asafoetida, red chillies and curry leaves.
5. Mix the tempering to the curd rice.
(Serve with pickle. Beans poriyal also goes well as a side dish with this.
For variation you can also add grated carrots or cucumber to the curd rice.)

Paris, Je t'aime

‘I’ve seen at least three Ladurée bags since we got here. I think they might be clichéd,’ said my girlfriend, her tone heavy with disappointment, clearly thinking of her own small pink bag tucked away at the bottom of the suitcase.



We were at Gare du Nord waiting to board the train that would take us back to London. Back home.

‘Darling,’ I replied. ‘We watched the Eiffel Tower sparkle and light the skyline on the hour. We walked hand in hand down the Champs Elysees. We ate onglet steak in Les Halles. We took photos of the Louvre’s great glass pyramid. We drank fresh and fruity Beaujolais Nouveau. We sipped short and strong coffees in Les Deux Moulins were Amelie waitressed tables. We admired the books in Shakespeare and Co. The whole of Paris is a cliché.’

And it is. But what a glorious cliché.



Despite never visiting this wonderful city before, I couldn’t quell the feelings of familiarity that radiated from almost every street corner. Paris has inspired so many great works of artistic merit that one feels at home here even before you step into the fractured metropolis.

Books and celluloid have captured the unique feel of the city more than any other place on earth. Before Sunset, Paris, Je T’aime, Amelie, Hemingway, Orwell, and countless others have managed to, each in their own way, make permanent the fluctuating romance of the French capital.

But it is a romance that pervades still, and only becomes tangible when you see these places first hand.

The narrow streets and grand boulevards, the tiny cafés and large brasseries, the small specialist shops and grand department stores are all somehow uniquely French and quintessentially Parisian.

And each of these dichotomous elements manages to be a neat concentration of the city itself which is at once a sprawling conurbation and a collection of small, independent and unique villages.

And the food is pretty good too.