@America event - Pacific Place Jakarta with Chef Vindex Tengker

Hello, it's still on my November. Last weekend, my sister Jesica asking me to join her watching @america event in Pacific Place - Jakarta. The free event held on 2pm is about American Cooking from Chef Vindex (session 4, last session). I make a vlog about it too. If you're curious about @america (read : at america), you can watch my vlog about it. We'd got both sample, it's so yummy i don't know it's because we're hungry or it's free sample but both are nice taste.

Also you can see their next event in http://www.atamerica.or.id/. Go ahead check their website in case there's great event you want to attend. Check their twitter and facebook because they'll posting picture their audience on their facebook.

vlog #6 a day atamerica - Pacific Place, Jakarta

me with @america name

Seafood Etouffee sample
nomnomnom

Chef Vindex make a 2 minutes presentation before cooking

this pic is from @america documentation, i took it from their facebook

After cooking lesson finish, we can asking about the ingredients, food etc. Also we can taking pictures with him too. I watch him from far, when i stand near him, ehh he's a big & tall chef yo! hahahaha i guess i'm too short.

me & Chef Vindex Tengker
he's so tall and big

here is the link : American Cooking Series (Session 4) or you can read the recipes below, i'd copy-paste from the same link. The food pictures i took them from Chef Vindex creation not mine.

Seafood Etouffee

Ingredients :
1/2 cup butter
1/4 cup all-purpose flour
1 cup thinly-sliced green onions
1 cup chopped onion
1 green bell pepper, cored, seeded, and chopped
1/2 cup chopped celery
2 cloves garlic, minced
1 bay leaf
1/4 teaspoon dried thyme
1/2 teaspoon dried basil
200 g tomato sauce
1 cup dry white wine
200 ml clam juice/seafood stock
1/2 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon white pepper
1 teaspoon Tabasco
1 tablespoon freshly-grated lemon zest
1 tablespoon fresh-squeezed lemon juice
1/4 cup chopped parsley
300 g fresh shrimp, peeled and divined
200 g Squid, cubes
200 g Snapper fillet, cubes
Hot cooked rice

Direction :

1. In a large pot over medium heat, melt butter; stir in flour and cook until bubbly. Stir in green onions, chopped onion, bell pepper, celery, garlic, bay leaf, thyme, and basil. Reduce heat to low and cook, uncovered, stirring often for approximately 20 to 30 minutes or until vegetables are soft.

2. Increase heat to high and add tomato sauce, wine, clam juice, water, Worchestershire sauce, white pepper, and Tabasco; stirring, bring to a boil.

3. Reduce heat to low and simmer, stirring occasionally, about 45 minutes or until thickened and reduced to 4½ cups. Stir in lemon zest, lemon juice, parsley, and shrimp. Simmer approximately 2 to 3 minutes or until shrimp are cooked.

4. Remove from heat and serve over hot cooked rice.

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Southern Fried Chicken Wings

Ingredients :

1,5 kg chicken wings,
2 tbsp soy sauce
1,5 tbsp Cajun seasoning
½ teaspoon salt
2 large eggs
¼ cup cornstarch
½ teaspoon baking powder
A generous pinch of coarsely ground black pepper
1 cup oil for frying




Hot Sauce barbecue sauce:
1/2 cup onion, minced
1/2 cup green bell pepper, minced
2 garlic cloves, crushed
1/4 cup olive oil
2 teaspoons chili powder
2 cups tomato puree
1/2 cup red wine vinegar
1/3 cup dark brown sugar, packed
1/4 teaspoon crushed dried hot red chili pepper
1 1/2 teaspoons salt

To make barbecue sauce:

1. Stir fry onion, green pepper and garlic in oil in a saucepan over moderate heat, 5 to 8 minutes until onion is pale golden.

2. Add chili powder and stir fry 1 to 2 minutes. Add remaining ingredients, cover and simmer 30 minutes.

To make Chicken wings:

1.If wings have not been jointed, do so now and discard the tips.

2.In a medium sized bowl, whisk together the salt and soy sauce. Place jointed chicken wings in the soy sauce mixture, turning to coat them well and marinate for about 20 minutes.

3.Make the batter in a small bowl by whisking together the eggs, cornstarch, and salt.

4.Heat the oil in wok to about 185 degree celsius. Working in batches, coat 4 or 5 wings pieces in the batter and fry in the hot oil for a total of about 4 to 6 minutes, turning if necessary. The wings should be beautifully brown, but not necessarily cooked all the way through.

5.Place fried chicken wings on paper toweling as you finish fringe each small batch.

6.Preheat oven to 185 degree celsius and place the fried chicken in a baking dish and drizzle several large spoons of the barbecue sauce over the wings.

7.Bake wings for 30-40 minutes and serve hot with extra barbecue sauce on the side.

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Hugs,

M.K