Week 2 - Potato Salad, Tuna Canape and Fish Finger

Hello everyone, this is the second week of western cookery subject and we learn our first menu in this subject. It is simple and easy to cook. Enjoy :3

Tuna Canape - one of the Hors d'oeuvre and resembles an open sandwich. It has many kind of decorative pattern of serving since it must be eye appealing to the consumer. 

Potato Salad - normally served as an appetizer and also as side dish that accompanies the main course and served cold. 

Fish Fingers - also known as fish sticks which can be baked in the oven, grilled, shallow fried or deep-fried. 

 Tuna Canape

Ingredients:

 Cream cracker

Tuna

Mayonnaise

Japanese cucumber

Onion

Tomato - small diced

Procedure: 

1. Mise en place before start decorating the canape

2. Japanese, onion and tomato must be slice and diced
3. Mix tuna with mayonnaise and season with salt and pepper
4. Starting from the cracker then topped with spread and the veges, use imagination.

Fish Fingers

Ingredients:

fish; sliced

Breadcrumb

All-purpose flour 

Eggs; beaten

Salt and pepper

Procedure:
1. Slice the fish into finger

2. Prepare the Standard Breading Procedure station which include flour, eggs and breadcrumb

 3. Soak the fish finger in the flour then followed by eggs and lastly breadcrumbs

4.  Do not forget to season with some salt and pepper to taste

5. In a sauce pan, heat the oil then deep fry the fish finger until golden brown

6. Place nicely on a plate together with some mix coral if desired.

Potato Salad

:

                 Ingredients:

Potato

Carrot

Red capsicum

Mayonnaise

Chicken ham

Onion

Mix coral

Salt and pepper

Procedure:

1. Peel the potatoes and cut into medium dice

2. Boil until the potatoes are cooked and tender. Do not overcooked

3. Carrot, red capsicum and onion are freshly chopped as well

4. Slice the chicken ham then

using a sautee pan, pan-fry the chicken ham 

5. Mix corals are soaked in ice water to make it fresher before seving

6. When the potatoes are cooked, in a large mixing bowl, mix potatoes, diced carrot, red capsicum, onion together with mayonnaise.

7. Season with salt and pepper then leave in the chiller to cool for about 30 minutes

8. Place the corals on a plate with the potato then put sliced chicken ham on top. Serve cold.