Shared Food Items by Aunt Brenz

Here I wanna share with you some of mouthwatering foods from Aunt Brenz Homemade style. If you'll ask about the recipe just let me know your email add.

Fried Mee-hon with prime vegestables

Biko (less sweetened stir-fried sticky rice with coconut milk and coconut milk burns ), other known as "Sinukmane"

Good for snacks

Aunt Brenz Fried Chicken, lemon-marinated with fish paste flavor

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About: Chili peppers

Chili Padi (Chopped Chili Pepper)

Why anyone likes chili?

Because it helps to enhance the taste of your favorite menu.

Most people are not happy with their meals without having chilis on their foods. And some people are hates chili.

I came to Malaysia last 2005 and I surprised when I knew that most foods having chili in it. I never take chili. But because of curiosity and the nature of my job I've had to learn eating foods with chili (or chili padi as known as popular in Malaysia), little-by-little. And lately I've known that I am in to it. And my family members and friends have madly surprised with me when I ask chili on my foods. I said, I dunno I'd just learned it from Malaysians. Hot and spicy foods are also popular in my country and most people likes it but moderately spiced.

See? I gained more weight. OMG!

Here are some tips from What's Cooking America.Net.

Be careful when you handle any kind of chile peppers. They contain oils which can burn your skin and especially your eyes. Avoid direct contact as much as possible. Many cooks wear rubber gloves while handling chilies, or or generously grease your fingers with any kind of shortening (even the cooking sprays can help).
In any case, after you have worked with them, be sure to wash your hands and nails thoroughly with soap and water.

If you would like to know more about Chili, Chile peppers, and there are more preparation/cooking tips just click this link below.

Preparing Fresh Chile Peppers - Roasting Fresh Chile Peppers - Preparing Dried Chile Peppers

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How To Serve "SAKE"

Sake or saké (pronounced /ˈsɑːkiː/ or /ˈsɑːkeɪ/ in English and [sake] Listen (help·info) in Japanese) is a Japanese alcoholic beverage made from rice.
This beverage is called sake in English, but in Japanese, sake (酒) or o-sake (お酒) refers to alcoholic drinks in general. The Japanese term for this specific beverage is Nihonshu (日本酒), meaning "Japanese sake."
Sake is also referred to in English as rice wine. However, unlike true wine, in which alcohol is produced by fermenting the sugar naturally present in fruit, sake is made through a brewing process more like that of beer. To make beer or sake, the sugar needed to produce alcohol must first be converted from starch. But the brewing process for sake differs from beer brewing as well, notably in that for beer, the conversion of starch to sugar and sugar to alcohol occurs in two discrete steps, but with sake they occur simultaneously. Additionally, alcohol content also differs between sake, wine, and beer. Wine generally contains 9-16% alcohol and most beer is 3-8%, whereas undiluted sake is 18-20% alcohol, although this is often lowered to around 15% by diluting the sake with water prior to bottling.
Definition from Wikipedia, The Free Encyclopedia

How To Serve “Sake”

Usually, the Sake is served cold, warm and hot in by the Japanese people. Or it depends on the preference of the person or the quality of the Sake and the seasons.

Sake is regularly consumed hot.
Hot Sake is consumed in Winter, while cold Sake is consumed in Summer.

Normally, the way to serve Sake in Japanese restaurant is to heat it to 50 degrees C .
Over heating may cause the alcohol burned and lost it’s quality.
The common way to serve Sake in some parts of United States is to heat it to body temperature (37 degreesC /98.6degreesF)

For the professional Sake tasters prefer room temperature (20degreesC/68degreesF), while chilled Sake is 10degreesC/50degreesF is growing in popularity.

Sake is served in shallow cups, called choko. Usually, Sake is poured into the choko from ceramic flasks called tokkuri.

Other cups used in some special occasions like weddings, etc. is called ceremonial cups or sakazuki.

Another items that are used by some traditional Sake drinkers is a wooden box, called masu, made of Japanese Cypress.

Aside from being served straight, Sake can also be used as a mixer for cocktails, such as the traditional Japanese Tamagozake or the modern American Sake Bomb.

More about Sake, coming next week...

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The ShooK! Since 1999

Shook! Entrance

Japanese-Grill Section

Italian Kitchen

This is where I am presently working as F&B server.

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Shook!'s Most Popular Dish

Dancing Prawns

A signature dish of Shook! Restaurant

Umm...Yummy!!

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Types of Herbs

Here are some types of herbs that are used for cooking or garnishing. I gathered this clips from the magazines to share to your cooking needs.

click the image to view larger.

Enjoy Cooking!!

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Some Cocktails To Enjoy

I found these clips from the newspaper and I like to share it with you. Maybe you can try this at home for party or just for fun.

Click the image to view larger.

Enjoy the party but drink moderately...

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Service Basic

Hanif

Assistant Manager in Shook! Restaurant

The coffee or tea orders must be served together with sugar and milk on the side, unless you knew the preference of your customer. E.g. honey etc.

All guests must be presented with the right wine ordered before being opened with the label facing up and are satisfied with its status i.e details on label, chilled for white wine and red wine at room temperature.

When a guest is looking around the room – try to catch his eyes as he may be looking for service.

Always practice to serve lady first. If there are children or elderly, they will then the first to be served.
The trick is, children are cannot keep waiting the food and needs for taking care. While the elderly are takes time to eat as the ladies.

Keep all the glassware be hygienically clean and chip free; must be free of watermarks and stains prior to setting on tables/ service.

When a customer asked for recommendation, always highlight the house specials and promotions rather than saying “everything is good…” .

Service associates must be always ready to make orders for the guest, especially for vegetarian and with food allergies.

Unfold the table napkins once the guests are seated, always perform from the right side whenever is possible. Used both hands by holding the edge of the table napkins with both finger tips.

Some additional tips for service basic. These tips are usable espacially in formal dining restaurant.

Most of these srevice basic are practiced in Shook! Restaurant where the service is at high quality.

Service Basic

When a guest asked for your recommendation of a wine – always start with a medium priced wine and not a high priced wine, unless you know the customer well enough to know he enjoys a good bottle of wine.

If the guest stops eating and appears to be focusing on his friends – check the table dishes to see if all are done eating that course.

Appetizers are to be recommended as a starter. It is a dish that should be complements the next course to come.

Always introduce the dish that you are going to serve to the guest. Speak clearly and confidently.

Server should never allow the food to be served before the table is properly set with an appropriate cutlery.

Some more tips coming...


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About: Grooming Basic

Siti Hawa

Food Server in Shook! Restaurant

I wanna share with you some of the basic grooming while you are working at the restaurant, it might improve the good impressions of the customer to you and your restaurant.

Grooming basic for the Restaurant’s associates

Practice washing of hands after touching uncooked foods when preparing meals.
Basically, once you touched the uncooked foods and dried at your hands, it brings a smelly odor when approaching to the customers.

Ensure that your uniforms are well pressed and free from torn and stains.
Of course, you are presenting the foods and so your image must be hygienically neat and well groomed.

Uniforms with pockets should not keep too much things inside that will create bulky look.
Commonly, only order sheets, pens, wine opener, and lighter are put inside your pockets.

For all the male working in the restaurant, hair must be neatly trimmed and decent amount of gel is used to keep the hair intact is encouraged. Hair must not touch the collar of the uniform.
Looking be presentable to the customers and to avoid the falling hair.

Avoid touching your hair or scratching your bottoms in plain sight of the guests.
Especially when you are working at the fine dining restaurant or even in casual restaurant. You will not look nice.

Ok, there are more tips coming to share with you…

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Restaurant Basic Service

Photo of Robatayaki counter at Gonbei Restaurant

Relish floor, Starhill Gallery KL

While I'm working in the restaurant, I always writing down the basic steps on how to work in a particular restaurant. Different restaurant, different system of service. But I realized that there is only standard from semi-formal or fine dining restaurant, and these are commonly used in Shook! Restaurant, and so other restaurants with high quality of service.

The Guidelines and Tips

*Make service as a culture. Always start from warm and sincere greeting, followed by anticipation and fulfillment of needs and end with fond farewell.
Present menu to children, lady, gentleman and host respectively and always hand it from guest’s right.

*Take all orders systematically manner, so that the server knows which guest get what foods and drinks.

*If a guest stop eating and appears to be focusing on his friends, check the table dishes to see if all are done eating that course.

*When a customer has a cigarette in his hand – immediately look to light it and/ or check ashtrays for excessive ash.

*When a guest is looking around the room – try to catch his eyes as he may be looking for service.

*Always inform guests your special of the day and also the items not available for that day. To say, “I am afraid we have just run out of certain items on the menu this evening”.

*Determine ‘stations’ where each member of the team can spread out and oversee our guests from every vantage point stand within the sight of the guest and within reasonable distance

*Fond farewell; Use phrases like “sure was nice having you back again”, “we appreciate your support”, thank you for having lunch/dinner with us today, do come and see us again soon”.

*Use both hand to unfold the napkins by holding the edge of the napkins with both fingertips.

*No grouping during operation hours in the restaurant.

*All glassware used must be hygienically clean and chip free. All glassware must be free of water marks and stains prior to setting on tables/service.

*When guest leave the seat (e.g. to restroom) and the napkin is placed on the table, the staff are to take, fold and place on the right hand side of the guest.

*All menus presented must be pre-checked to ensure that they are reasonably good condition with no stain and tears in them.

*As good practice, always have two clean ashtrays on your service tray that will save time.

*Check items on tray to balance items as evenly as possible on two sides of the tray. Place heavier china items in the center and closer to your shoulder.

*To avoid drips, give the wine bottle a light twist while turning the bottleneck upward. At the same time wipe off any liquid from the neck with the wine napkin in the left.

*Wine service. Keep an eye out and refill the wine and always offer lady first.

*Always help the guest to pull their chair in, when they are about to be seated or to leave their table.

*When a steak or meat item is order, e.g. Sirloin, Tenderloin, Lamb, or Ribs, etc.- ask the doneness desired. (again be able to describe all the various levels of doneness offered in. “How would you like your steak done?”

*Do not ignore a guest who happens not to be in your station. If he/she has a need, take care of the request cheerfully and enthusiastically.

*The service staffs should know the cooking/preparation time for all items. This will help them judge when to pick up an item.

*Hot food must be picked up immediately once it is prepared in the kitchen and cold food must be served cold. Any changes need to be done is need to be informed and communicated only by Managers to the Chefs.

*Coffee or Tea orders must be served together with sugar and milk on the side, unless the server knew the preference of the guest. E.g. honey, etc.

*During the meal, staff should always anticipate guest’s needs and scan the area regularly, keeping their eyes open for any guests needing.

*Unfold the napkin once the guests are seated always be at the right side whenever is possible.

*The server should never allow the food to be served before the table is properly set with an appropriate cutlery, e.g. fish knife/fish fork for fish, steak knife/steak fork for steaks/ meat.

*Always practice to serve lady first. If there are children or elderly, they will then be the first to be served.

*Service associates must be always ready to make orders for the guest, especially for vegetarian and guests with food allergies.

*When addressing customers, speak clearly, establish eye contact and be friendly. Never talk loudly especially over the heads of some guests.

*Clear soil dishes from the table once the guest has finished the meal. Always practice clearing from the right.

*Always practice to sanitize all table tops before the restaurant operation begins.

*Avoid chewing (gum) while in front of the customers or while in the floor area.

*Do not argue in front of the costumers, customers will be disappointed the restaurant images.

*Make sure that all the necessary condiments are set on the table during the meals.

*It is always a good idea to turn an upset customer into a friend and perhaps a long time repeat customer. A call or a note is totally unexpected and will surely exceed the customer’s expectation.
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So, until here and there are lots more to share with you...

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Types Of Restaurant

Restaurants range from unpretentious lunching or dining places catering to people working nearby, with simple food served in simple settings at low prices, to expensive establishments serving refined food and wines in a formal setting. In the former case, customers usually wear casual clothing. In the latter case, depending on culture and local traditions, customers might wear semi-casual, semi-formal, or even in rare cases formal wear.

Typically, customers sit at tables, their orders are taken by a waiter, who brings the food when it is ready, and the customers pay the bill before leaving. In finer restaurants there will be a host or hostess or even a maître d'hôtel to welcome customers and to seat them. Other staff waiting on customers include busboys and sommeliers.

Restaurants often specialize in certain types of food or present a certain unifying, and often entertaining, theme. For example, there are seafood restaurants, vegetarian restaurants or ethnic restaurants. Generally speaking, restaurants selling "local" food are simply called restaurants, while restaurants selling food of foreign origin are called accordingly, for example, a Chinese restaurant and a French restaurant.

From Wikipedia, the free encyclopedia

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What Is A Restaurant

Photo taken at JWMarriott function hall

Now, before I proceed to my topic, let us know first the meaning of "restaurant". Here are some explanation that I copied from Wikipedia for general understanding.

A restaurant prepares and serves food and drink to customers. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models.

A restaurant owner is called a restaurateur; both words derive from the French verb restaurer, meaning "to restore". Professional artisans of cooking are called chefs, while prep staff and line cooks prepare food items in a more systematic and less artistic fashion.

If anybody has own idea about restaurant, please email it to me and I will post them here for sharing knowledge.

Other simple definition for Restaurant, it is a place or building where people are going to eat or dine which they pays for the foods, drinks and service.

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Sharing Knowledge

Black Truffle Mushroom

Even though I've been worked in different restaurants, my knowledge about foods and beverages and service is considering as my experiences only and not a full knowledge.

I can share what I know base on my experiences only and I still learning all about this especially in service.

So, I believe that there is some people out there with enough knowledge than me could share with me about this.

Please feel free to link with me.

Thanks!

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Simply Knowing Me

Hello brothers and sisters.



My family calls me "Gil" as my nickname, and some of my friends are calling me "Angelito"

or simply "Ae".


I was born in town of Quezon in the province of Quezon, Philippines. Under the sign of Cancer in the year of Snake.


I worked in so many restaurants in Manila, Nagano-ken Japan and presently in Kuala Lumpur, Malaysia.


Shook! Restaurant which have four showcase kitchens - Japanese, Western Grill, Chinese and Italian.


Gonbei Robatayaki is a pure Japanese cuisine which have also four open kitchens - Teppanyaki, Sushi & Sashimi Bar, Robatayaki and Tempura plus a wide selections of Japanese wines and Liqueurs, "sake and shochu".


Under the management of Auto Dome Sdn. Bhd. at Starhill Gallery Bukit Bintang, one of the properties of YTL Groups of Company.



I am working here for almost four years as a restaurant's server. I made this site for my collections of all the things about foods and beverages, services and knowledges to share for those people who are in this field and/or for those who are interested about this.



Here we go...



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