Class 24 Malaysian Avant-garde Cuisine Challenge

Malaysia offers infinite varieties of different cuisines. It is here the gastronomic adventure begins. Indian curries, Chinese soups and Malay desserts tantalize the taste buds and ignite the food lover’s imagination. Malaysian people are known for their passion for food. This love extends beyond the enjoyment of eating a well-cooked meal. The sharing of a meal with one’s friends and family is symbolic of harmony and unity.

Sample and taste the infinite varieties of cuisine in Malaysia is to unravel the story of Malaysian culture and tradition. The appreciation for food in Malaysia extends beyond enjoying the infinite varieties of food offered by the different cultures that make up Multi cultural Malaysia.

The passion and attitude many Malaysians have about food is summed up in the common greeting and question “Have you eaten?”

The Malay Muslim in Malaysia, in the month of Ramadan fast from before dawn to breaking fast at sunset. This allows them to practice empathy for the less fortunate and self-discipline. For the Chinese, eating together, with family and friends, creates the context for peace. The Chinese character for harmony, combines rice and mouth.

Malaysian Chinese Food

Chinese cuisine in Malaysia includes Cantonese, Hokkien, Hakka, Hainanese or Teochew dishes, offering different provincial styles of cooking. Some popular dishes include the Cantonese Dim Sum, Hainanese chicken rice, Teochew congee and the Hakka Yong Tau Foo, bean curd patties stuffed with meat or fish.

The Chinese employ the ancient science and knowledge of the properties of Yin and Yang in cooking. Some foods, such as durian, beef, egg or leeks are considered Yang (heaty to the body). Yin foods, such as crab, mushroom, shrimp or soya beans are considered cooling to the body. It is believed that balance of both Yin and Yang foods when eating contribute to maximum health.

Malaysian Indian Food

Indian Cuisine in Malaysia is defined by the North Indian and South Indian styles of cooking. North Indian cuisine’s staple foods are breads made from wheat flour, Chapatis, Paratas and Rotis. These breads are eaten together with aromatic curries and kurmas (a blend of spices and coconut milk). Grilled meat kebabs, roasted lamb and chicken are also a feature of North Indian cooking.

South Indian food concentrates on fish, seafood and vegetables cooked in coconut milk. Staples include breads such as Vadais, Dosais and Idlis as well as rice.

Some Malaysian Indian dishes unique to this land are Roti Telur, (pancake with egg), Roti Canai, (plain pancake) and Murtabak, (pancake filled with egg and meat).

Malay Food

Malay cooking is influenced by Thai cooking, Indonesian food and Chinese cuisine. Rice and noodles are staples of the Malay diet.

Dishes are created with the use of aromatic herbs and roots, common ones being chilies, lime and ginger. The pungent shrimp paste, Belacan and coconut milk are also common ingredients.

Meat, fish or vegetables are often cooked in a base of either coconut milk, hot and fiery chilies, tamarind, thick black soya sauce or tomato sauce. Some favourite Malay dishes are Satay, meat skewered on sticks, Grilled stingray, Nasi (rice) Tomato, Nasi Lemak (rice cooked in coconut milk and served with anchovies and chili paste).

Other delights

Some other culinary delights of Malaysia include Nyonya, the Eurasian. The adventure begins with the tantalizing of taste buds, the ignition of imagination and a happy stomach.

Open to teams from hotels, restaurants, culinary institutions, airlines and catering organisations. 

Each team must comprise of with no age limitation:

  • 1 Manager – he/she not allowed to cook but can assist in garnishing the dishes, serving and supervising the team during the competition.
  • 3 Chefs

All team must wear proper chef uniform to compete (chef jacket, black pants, black shoes and apron). 

Each team will prepare a complete 4-course Malaysian Avant-garde Cuisine of vast origin, serving portion for 12 persons individual portion. The competition is testing participants on their craft on presentation, technical skill, cooking sophistication creativity and visual beauty on our Malaysian heritage cuisine.

The set must include the following (can be combination of more than 1 type of cuisine) and 3 sets of recipes needed in the kitchen:

  • 1 x tapas
  • 1 x appetizer
  • 1x main Course
  • 1 x dessert

A ‘mystery ingredients’ will be provided by Organizer.  Menu has to include appropriate dressings, sauces and condiments.  Team to bring own ingredients and small kitchen equipment/utensil.  Standard kitchen equipment will be provided by the Organizer.

Teams shall prepare their own ingredients and are allowed 2 hours to cook the 4-course set menu:

  • 1 set for display
  • 1 set for Judges
  • 10 set for invited guest

Notes

  1. Salads – cleaned, washed, not portioned
  2. Vegetables or fruits can be cleaned, peeled, washed, not cut to portion, not cooked, (tomatoes may be blanched and peeled and broad beans may be shelled), no vegetable purees.
  3. Pastas/doughs – prepared, not cooked.
  4. Fish/seafood/shellfish – cleaned, filleted, not portioned, not cooked.
  5. Meats/poultry – deboned, not portioned, not trimmed, sausages has to be done in the kitchen, no grinded meat can be brought in, bones may be cut into small pieces.
  6. Mousses – minced items allowed. Mousses must be made during the competition.
  7. Marinated Proteins – pre-marinating permitted.
  8. Sauces – reduced, not finished or seasoned.
  9. Stocks – not seasoned are allowed.
  10. Dressings – must be made during the competition.
  11. Coulis – non seasoned puree allowed, must be finished during the competition.
  12. Pastry sponge – can be brought in but not cut or shaped

Judging Criteria (Class 24)

Service

The punctual delivery of each entry at the appointed time is a matter of urgent necessity. The kitchen jury will determine if the fault of the service if any is the kitchen or service team and recommend any point reductions. The full points will be awarded if service flow smoothly and dishes come out on time from the kitchen.

5 points

Mise-En-Place

Planned arrangement of materials for trouble-free working and service. Correct utilisation of working time to ensure punctual completion. Clean, proper working methods during the competition will also be judged as are the conditions after leaving the kitchen.

10 points

Presentation

Clean arrangement, with no artificial garnish and no time consuming arrangements. Exemplary plating to ensure an appetising appearance.

10 points

Correct Professional Preparation

Correct basic preparation of food and hygiene. Preparation should be by practical, acceptable methods that exclude unnecessary ingredients. Appropriate cooking techniques must be applied for all ingredients, including starches and vegetables. Working skill and kitchen organization.

25 points

Taste

The typical taste of the food should be preserved. The dish must have appropriate taste and seasoning. In quality, flavour and colour, the dish should conform to today’s standards of nutritional values.

50 points

 

  • Total possible points: 100 (no half points will be given)
  • Deduct 1 point for each minute late with 10 minutes late disqualify
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