I think I speak for everyone when I say we all took a chance when taking part in The R.AGE Food Fight competition. We invested time, resources, and did whatever we could to intrigue the judges knowing very well the chances are not going to be high. It was indeed a free for all, and my somewhat late entry felt like it might go unnoticed in the already filled pond of talented foodies. Boy was I wrong!!! I was over the moon when I got the news and overjoyed to know I was one of the finalists. Unable to contain my excitement, I started whacking and slapping my brother who was next to me and that surprised him too! After a few seconds of screaming, with happiness and my brother in pain (but mostly annoyance), I came to realise how lucky I was and how down others might feel.
Now is when the real “fight” starts and the fantastic five face off to knock each other out, to see who will stand victorious *evil laughs*.
Introducing the Foodtastic Five -From the left we have Ayam Masak Merah Kelly, The Hummingbird Lianne, the Chocolaty Fondant Ashley, me the Spicy Pineapple Nuril (I didn’t want to call myself a Prawn) and in the background, The Thing aka double fried kunyit chicken Ahong. All the judges refer to us according to what we cooked! Very funny! Thank god I didn’t submit a video for making “sex on the beach”. Lol.
All geared up and ready for battle we decide to hold the first session in Le Cordon Bleu Sunway. In my mind we would be whisking sabayonne and clarifying consommes, but the R.AGE team had other plans. We were told to prepare the dish we proposed to cook for the finale... *sweat drops*... under the watchful eye of fellow judge Rudolp Onno of Le Cordon Bleu.*more sweat drops*
After Chef Liang briefs and entertains us with his quick air piano performance, we get cooking.
|Me plating up|
|Li-Anne and I keeping cool|
|Ashley kena marah...|
just kidding, Chef Onno advising on ice cream preparation
Now want to see what we all came up with? This is my critique on what the others cooked.
Ahong’s Roast Chicken. Let’s face it, this guy can cook and when the clock started he strapped on his Adidas head band like he was ready to take on Rocky Balboa. Our perplexed sentiments reflected his expression, finding the juicy chicken and sweetish curry-like sauce very unique. I can’t comment on his vegetable medley as I didn’t get to taste it, but his rice was fragrant and fluffy, similar to Fan in Kai Fan. I do agree with Chef Onno’s comment on reducing the quantity of the sauce and allowing the other components, like the vegetables and chicken, to stand out more. Nevertheless, it was plated elegantly classic and needs little improvement. Ahong’s portions are big and full of character, much like himself, but he knows what he’s doing.
Next we have the sassy Kelly, with her rather adventurous take on a prawn starter. This dish may look simple but it bursts with tropical and Mediterranean flavours. It starts with a foundation of an almond-based shortcrust smeared with an earthy olive paste. Topped with some stewed pineapple and is then finished off with a lovely pair of succulent prawns. The final drizzle of her herb mayo reminds you that this is a take on a prawn cocktail but
with more pronounced flavours. I enjoyed
it, and you could even make it smaller and
serve it as a canape. It's a really good effort for
someone who is not a trained cook.
The dish is great and the only negative
thing I could say is that I simply felt the prawns
were ever so slightly on the chewyside.
Dont let her sweet smile and marvel hair fool you, she may be called the Hummingbird but she stings like a bee and she has her wardrobe to prove it. When they say food always reflects the personality of the cook, I find Li-Anne's Pumpkin Cake with Ice cream and honey comb crumble did exactly that. It was warm, sweet, full of character and brightly coloured. I particularly loved the crunch the walnuts provided in the cake and it was very brave to want to do honey comb in such short time, but that *is* what bees do, after all. I think it worked out brilliantly, the crust was a little brown but I personally like my baked goods to have more colour so it was all good for me. I would not pass out a chance to have this dessert again, preferably on a rainy Saturday afternoon while sipping some Earl Grey, with Lianne right by my side calling one another pumpkin
Last but not least it's Ashley, with her modern take on a tuna tartare. The gamey tuna was paired with cubed watermelon, which plays ricks on you, as it was camouflaged to blend in with the tuna chunks. I think this was an excellent effort and a really cool starter thanks to floral Basil ice cream. The Ice cream was a little soft but the deep floral notes of the basil definitely compliment the dish. Almost like what you see in some gastro-pubs, less in more and that you do not actually want to distract people from nature’s bounty, the tuna!
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