#rcyffi

[rawchefyin]

CENTER OF PLATE, LESSON 5: LAYERED VEGETABLE ROULADE 🥕💚😃😋🌟 🥕My submission to @foodfutureinstitute “I loved the flavours! Had to make substitutions as I can’t get a lot of the ingredients here in KL… I used beetroot instead of purple carrot. Shiitake mushrooms instead of button mushrooms. Leek instead of fennel. It took me quite a long time to understand the instructions...I must have read it 5 times to understand it. Can you please do a video of it so I know whether I assembled it correctly? How do I get the roll tight? Mine is not tight at all…Thank you!” 🌟INSTRUCTOR FEEDBACK 🌟 “This recipe requires some good rolling techniques and lots of patience. The key to this one is to be sure that all the slices are as thin as possible to allow them to adhere to each other making it easier to make a tight roll. Also to allow the cylinder to freeze slightly before cutting as the vegetables are best cut when cold. I feel that your roll could have been a bit tighter or cold which would have made the cuts more round. This being said the layering in your roulade looks just right and the variation of vegetables you used were great. This one might be a good igtv video for me to do. Great work as always chef!” 🙏🙏🙏Thank you FFI team! Wanted to all take this opportunity to say hello to my fellow coursemates 👋👋👋: @cheferiksrq @kleansweets . . . For the puree, I used: leek + garlic + water + @marylebonegroup coconut oil spread. SAVINGS!! For those in 🇸🇬, use my discount code CHEFYIN for savings when you order online. For my 🇲🇾friends, use the barcode to enjoy discounts at @justfruits_ #vegetableroulade #roulade #ffi #rcyffi #vegan #vegandining #veganfinedining #veganchef #vegandishes Microgreens from @thefarmasia - have you taken part in this week's Giveaway to win free microgreens? Go here: https://www.instagram.com/p/CDlQxcrpO7b/ (at Kuala Lumpur, Malaysia) https://www.instagram.com/p/CDpTTZ4heo0/?igshid=1yda8nkruyc

[rawchefyin]

THE HUMBLE POTATO, LESSON 2: POTATO PAVE 🥔🥔🥔 Here’s the assignment I submitted to @foodfutureinstitute. I don't have access to a working stove top at the moment so doing this was a challenge. The workaround was just browning the potatoes in my toaster oven. . Yes, I don't have a real oven because I gave it away to make space for 2 dehydrators 😅 . I might just have to buy an oven again very soon in order to complete my assignments! . In terms of plating, I was wondering whether I should have cut the pave into smaller pieces. But I liked the idea of having it as 2 big chunks as sometimes I get complaints that my portions are too tiny. . Confession: I seriously couldn't bring myself to slather the vegetables in more butter so I kept them raw, which is true to my current calling. I know I'm supposed to learn how to mount with butter but because I worked with sooo much butter on the potato, I just couldn't... maybe next time I'll make some raw vegan butter. This time I used Nuttelex coz it was given to me to test. And then I used @marylebonegroup coconut oil spread too which I liked because it’s made with organic, cold pressed, extra virgin coconut oil 🥥🥥🥥 . No yellow mustard seeds were available so I took that wonderful avocado mousse I made with @misteravo 🥑 and added turmeric to it instead. Went soooooo well with the pave. . Extremely delicious 😋😋😋 . Thank you FFI team - as usual, I learnt a lot from this lesson!🙏🙏🙏 . . . #rcyffi #ffi #foodfutureinstitute #vegan #potato #potatopave #veganfood #avocado #misteravo (at Kuala Lumpur, Malaysia) https://www.instagram.com/p/CCYib7NJSjY/?igshid=1l6yq36h548w4

[rawchefyin]

COMFORT FOODS, LESSON 2: MAC N' CHEESE (vegan) Throwback to my Mac N’ Cheese which I made last year as my assignment for @foodfutureinstitute. 🧀My submission🧀 I kept this mostly raw as I've been getting constipated eating so much cooked food ;) So instead of macaroni, I used kyuri and shaped them into macaroni shapes. The cheese sauce looks exactly like the butternut squash queso recipe in the Nachos lesson and I had leftovers so I used that. Instead of breadcrumbs, I topped my mac n cheese with raw vegan carrot & corn chips. Crushed them and hoped they look like bread crumbs ;) 🌿INSTRUCTOR FEEDBACK🌿 I'm so glad you get to enjoy this! I love your substitutions. This lovely version is safe for everyone! Your bake looks so lovely and comforting, the toppings have roasted perfectly adding a great crunchy touch. Beautiful photo and presentation. Well done 🙏🙏🙏 What’s your favourite way of making vegan Mac N’ Cheese? #foodfutureinstitute #ffi #rcyffi #veganmacncheese https://www.instagram.com/p/CRaIlNRJXYl/?utm_medium=tumblr

[rawchefyin]

FLOUR + WATER, LESSON 7: FUSILLI 😋 My submission to @foodfutureinstitute “Took me lots and lots of tries before figuring out how to shape it with a bench scraper. I also used a sushi mat as the surface when shaping which helped a lot! Can be a pretty meditative process once you get the hang of it :) Am having fun making "play-dough" that can be eaten 😃” 🔺INSTRUCTOR FEEDBACK: “This looks so good! Despite your challenges, you seemed to have rolled your fusilli well. Your sauce looks well reduced and so comforting! Your basil is a lovely addition. Serve this with some vegan parmesan and you are in heaven! I'm glad this was a hit!” 🙏🙏🙏 Wanted to give shoutouts to my fellow FFI coursemates too! 👋👋👋 @bakdandraw @pinkispalate @bakeandbrut #foodfutureinstitute #rcyffi #veganfusilli #fusilli (at Kuala Lumpur, Malaysia) https://www.instagram.com/p/CLZSEa9MmD9/?igshid=1nnhc814fqsnk

[rawchefyin]

FLOUR + WATER, LESSON 7: FUSILLI 😋 My submission to @foodfutureinstitute “Took me lots and lots of tries before figuring out how to shape it with a bench scraper. I also used a sushi mat as the surface when shaping which helped a lot! Can be a pretty meditative process once you get the hang of it :) Am having fun making "play-dough" that can be eaten 😃” 🔺INSTRUCTOR FEEDBACK: “This looks so good! Despite your challenges, you seemed to have rolled your fusilli well. Your sauce looks well reduced and so comforting! Your basil is a lovely addition. Serve this with some vegan parmesan and you are in heaven! I'm glad this was a hit!” 🙏🙏🙏 Wanted to give shoutouts to my fellow FFI coursemates too! 👋👋👋 @bakdandraw @pinkispalate @bakeandbrut #foodfutureinstitute #rcyffi #veganfusilli #fusilli (at Kuala Lumpur, Malaysia) https://www.instagram.com/p/CLZSEa9MmD9/?igshid=18j1o0nk3cym1

[rawchefyin]

A Malaysian-Chinese Chef Attempts To Make Tortelli (What Does Her Instructor Say?) FLOUR + WATER, LESSON 4: TORTELLI Here was my submission to @foodfutureinstitute: “Took me 3 hours to make this as it was so hard to make the diamond shapes with the dough. It kept sticking to my kitchen surface compared to the previous pastas. 🌟exhausted 🌟😅” Oh, no comments from my FFI instructor. I guess they must have missed this one😆 Also, to those who want to correct me and say it’s a tortellini, this is what we were taught in culinary school: TORTELLON, TORTELLINI, AND TORTELLI MIGHT LOOK LIKE SIMILAR WORDS, BUT THEY EACH REFER TO SPECIFIC TYPES OF PASTA RIPIENA (STUFFED PASTAS). BUILDING FROM THE ROOT WORD TORTA, WHICH MEANS "CAKE" OR "FILLED DOUGH", THEIR PHYSICAL SIZE IS DENOTED BY THE ADDITION OF VARYING SUFFIXES – THE DIMINUTIVE BEING "-ELLI" (SMALL TORTA), THE AUGMENTATIVE BEING "-ONI" (BIG TORTA), AND AN EVEN SMALLLER DIMINUTIVE, "-INI" (LITTLE SMALL TORTA), WHICH REFERS TO THE SMALLEST VERSION OF ALL. What pasta have you made from scratch? #veganpasta #TORTELLI #foodfutureinstitute #rcyffi (at Kuala Lumpur, Malaysia) https://www.instagram.com/p/CJV6yQBFF2y/?igshid=11niaur4ar8uz

[rawchefyin]

FLOUR + WATER, LESSON 2: CHARCOAL AGNOLOTTI 😍😍😍 My submission of my assignment to @foodfutureinstitute: “I used all-purpose flour as I couldn't find the flours listed out in the recipe. No pasta machine so I rolled everything by hand! No butternut squash either as it wasn't in the grocery PDF list (which I understand has now been updated) so I subbed with orange sweet potato instead. No pastry cutter so I used a pizza cutter. I also have this cake cutter which I tried to use to create the wavy cuts ;) My agnolotti wasn't sealed properly after cutting with the pizza cutter. Can you offer tips on how to make sure it's sealed when cut? Or is it because I didn't have the right equipment and needed a fluted pastry cutter? No sage, so substituted with microgreens. I used a basil butter, hence the green instead.” 🌟Instructor Feedback🌟 “Fantastic work! Yin, I'm sorry you are having trouble finding all these things for these couple of modules. Working with activated charcoal can be very messy, that's why a good cleanliness in the kitchen is essential! You seem to have done great! Yes, the cutter is important to seal them, but I like to use a little water on my fingertips (just as if I was making dumplings ;), to help with sealing). Despite your challenges the agnolotti look like they remained closed, with just the right amount of filling. Lovely substitution of the sage with the micro greens. What a delight!” 🙏🙏🙏🙏 Wanted to give shoutout to my @foodfutureinstitute coursemates! @Missnatashad @Fullyfruityteya @viride_oasis @maaikesiegel @michelle_landry86 @happybellyafter @Our.conscious.kitchen @iovihealth_and_wellness 👋👋👋 Have you worked with charcoal powder before? Comment below to say what you’ve used it for! #foodfutureinstitute #rcyffi #pasta #veganpasta #agnolotti #veganagnolotti #vegan #malaysianvegan #veganitalianfood (at Kuala Lumpur, Malaysia) https://www.instagram.com/p/CHJehrcl6Np/?igshid=mm8bh3q6dedh

[rawchefyin]

FLOUR + WATER, LESSON 1: FETTUCCINE PESTO 🌱 My submission to @foodfutureinstitute "My first time making cooked pasta from scratch. I couldn't find 00 flour or semolina flour at the shop nearby so I got all-purpose flour. And then mixed them together with the whole wheat pastry flour which was sponsored to me ;) Was hoping that would be slightly healthier. I don't have a pasta machine so I used a rolling pin instead. Took me a looooooooong time to roll it. The pumpkin seed parmesan is absolutely delicious! I didn't have enough basil so I mixed it with other microgreens instead for the pesto. Still turned out really nice, yay! I let my bf eat this dish as my body can't take it. I ate 2 cucumbers instead while he enjoyed the pasta tremendously. " ✅INSTRUCTOR FEEDBACK✅ Yin! I can't believe this is your first time making pasta! This looks like a dish from any good pasta restaurant! This looks so delicious! Making fresh pasta at home is so easy and rewarding! The pasta has a great thickness and looks so airy and fresh! The pesto coats all of the fettuccini perfectly and the sprouts are a great addition. Beautiful plating, simple, yet elegant and lovely photo! I´m really glad your boyfriend enjoyed this! Hopefully you can too next time!" 🙏🙏🙏 Wanted to also give some shoutouts to my fellow FFI coursemates! 👋👋👋 @Fitnessgourmet @btoobasics @natashafischer 🍝🍝🍝 What's your favourite vegan pasta? Comment below 😋 #rcyffi #foodfutureinstitute #pasta #veganpasta #pesto #veganfettucine #fettucine #veganpesto #veganpestopasta (at Kuala Lumpur, Malaysia) https://www.instagram.com/p/CGL_Q6eFO-F/?igshid=1n7nefl8b3rnq