Penang Chicken Skewers

This my new concoction Penang Chicken Skewers. Indian and Malaysian spices plus the famous white wine from Paris is one great fusion, creating an exciting new dish. Along with the basil rice and ice cold water with lime, this dish is so light but very flavorful.

To prepare:
Marinade chicken breast cutlets with curry powder, paprika and cumin. Add salt, pepper and lime. Lastly put a dash of sugar. Set aside for 2-5 hour in the fridge. For the sauce, heat medium pan with butter add diluted coconut milk. Simmer it for 15 minutes. Add white wine and simmer it again for 10 minutes. Add sugar, curry powder and cumin. Simmer until thick then set aside. Get the chicken from the fridge and place the cutlets in skewers. Heat grilling pan and grill chicken. Do not overcooked. Serve with the sauce.

These are the other shots that I had during my photoshoot.
Food Concoction/Preparation/Food Styling/Photography:
The Artist Chef - Joan M. Manalang

Riezel Correa

Meet Riezel Correa, Vicky Que's friend. She is a product of UP Los Banos and also having her master studies in Korea. Riezel is as nice and friendly as Vicky but somehow bubblier. They have something in common with Vicky and her boyfriend---they both left every plate very empty.

This is the new table set up I prepared. Improving, isn't it?

The Lettuce-Grape-Squid Trio. Really nice and healthy salad.
Good choice as appetizer. Would this salad be the second best?
Next to my Shrimp and Mango Medley.

We had our souvenir photo, of course. Riezel was with her dear
boyfriend David. I think he is working at CANON.

Riezel is so sweet to bring me a bar of Korean Chocolate.
Thanks to you Sweetie...
And for more pictures visit Riezel's blog:
http://rzl16.multiply.com/photos/album/52

Vicky Que

Meet Vicky Que, a product of UP Diliman who is currently having her masteral studies in Korea. Vicky became my customer when she came across The Artist Chef article from Anton's blog. When she read about it, she was still in Korea and we had our communication thru email. So when they finally dined, they showed me their great enthusiasm with the food I served---leaving every plate really empty. :-)

Vicky was with her Boyfriend Andrew. This photo was made
possible with the use of their tripod.

This is the table setting I made for them.

The mood and ambience. By the way to view more photos of their dinner,
visit Vicky's blog at:
http://angrychinagirl.multiply.com/photos/album/62

Julius Albin Lim

Meet Julius Albin Lim, graphic artist at the ABS-CBN Interactive. Along with him is his "special Friend." Both of them are camera shy that's why I only have two souvenir photos that I can post. But I think they enjoyed each other while having their dinner, it took them three and half hours to converse and eat. Good sign, you think?

And here's another picture of Albin

This is me texting Albin while waiting for them to arrive.

My food preparation during that night. Reggie took these pictures
and helped me in serving the food.

Well the only food picture I got.

Anton Diaz

Meet Anton Diaz of the famous blogsite Our Awesome Planet and also a one-of-a-kind IT person from Procter and Gamble. I would like to thank him for featuring The Artist Chef Experience in his blog. Along with him is his very lovely wife Rachelle, but mind you...she is butter conscious :-) In Anton's blog you will always see their son Aidan in the photos, I requested Anton not to bring him to have an intimate dinner with his wife. Aside from that the place is also small. I think Rachelle is preggy, I'm happy for both of them because they are good couple.

Another Candid and lovely shot for the lovey-dovey couple.
By the way here's the link to Anton's blog about The Artist Chef Experience,
from which I've learned a lot.
http://anton.blogs.com/awesome/2006/12/the_artist_chef_1.html

This is the old set up that I did for Anton and wife Rachel. As time goes by
you will see the improvement thru this blog.

The Kikay Mermaid with Sequins. My very own painting. I think this is
the last time I'm gonna give away my painting as symbol of my gratitude.
Next time may bayad na. :-p