First of all we would like to say Alhamdulillah that we were given the opportunity to have this subject for our 5th semester. Second, we would to thank and show our appreciation to our lecturer/chef Zaid bin Abdul Razak for giving us the chance to take part in this subject. Other than that, we would like to say thanks again to him for his taught and guidance during the whole class and the whole semester. It's been a great pleasure for us to be your student and not to forget to our fellow classmates for the guidance from all of you. This report is about our final exam/food exhibition where we need to introduce/present our own product to the public. Thank you.
Catfish is one of the fish that Malaysians like to consume. This is due to its tender flesh and highly affordable for everyone. Whether it is fried, grilled, or even cook with some gravy. Malaysians just love to eat it. The catfish breeding industries are one of the industries with high turnover due to high demand. Therefor, we would like to incorporate catfish into our menu. Catfish is very easy to cook and has a sweet taste to it. We have heard of normal samosa that has curry fillings but we never heard of samosa that has a catfish filling. Other than that, this particular recipe also can be inject with many kinds of ingredients such as spring rolls, wanton skin, filo pastry, and puff pastry.
Our objective is to make catfish more marketable and globally recognized. We have decided to turn catfish from being the main course into part of snack dishes. These measures may help elevate the catfish breeding industry if the product can be mass marketed. Besides that, the objective in this project it to innovate an alternative snack to the market. By using catfish as our main product, we can produce an innovative delicious snack.
We already been told by Chef Zaid that this subject is too "play" with food. Meaning that we are going to do some experiment on effects of certain ingredients to our food. But that is not our main objective for this class. For this class we have to come out with 3 ideas consists of 3 new product that are not exist in the market or we can innovate any product in the market and make it even more better. Out of 3 ideas Chef Zaid will choose only 1 product and our product that he chose is Catfish samosa. He told that we can use to other product instead of samosa. So, he gave us some ideas like using spring rolls to make popia, using puff pastry for some western style, wanton skin if you prefer Chinese, and filo pastry for more delicate taste.
-1st try (03/03/2011), Spring Rolls - the first try was not that good. It turn out that the spring rolls skin kind of absorbing the oil when we deep fried the catfish popia. For the fillings we make curry fillings. It was just okay. Other than that, we also forgot to make a sauce for the catfish popia. So we only use normal chili sauce.
-2nd try (10/03/2011), Puff Pastry - the second try also didn't turn that well because the we'd ordered pre-made puff pastry. We don't know what went wrong because our puff pastry didn't puff that well. A good puff pastry when you bake it, it will puff and you can see layers of puff pastry. But ours didn't. The fillings we remain the same. This week we made our own homemade Tangy Ginger Chili Sauce. The sauce turn out really well. It goes really well with the catfish because of the acidic and spicy taste.
-3rd try (17/03/2011), Filo Pastry - this week we use filo pastry for our crust. The problem we faced is the filo pastry is so delicate and soft. So wee need to handle it with care. A single mistake can ruin our filo pastry. It may tear apart. A lot of work to do because besides the fillings and everything, we also need to layer the filo pastry layer by layer and each layer need to be brush with melted butter. After we bake it we found that the filo pastry is too oily (due to much melted butter). But it taste very delicious. Even our classmates says that our product for this week is the best.
-4th try (24/03/2011), Spring Rolls (2nd try) and Wanton Skin - we rotate back to our first trial using spring rolls skin and this time with additional ingredient wanton skin. We try to remake our product using spring rolls but it turn out that it is still remain the same problem. It became to oily after we fried the spring rolls, and so do the wanton skin. The filling have a little bit of a twist with additional ingredient. The sauce remain the same.
-5th try (31/03/2011), Filo Pastry (2nd try) - Again we try to remake our product by using filo pastry. But this time we did 2 styles. One is less melted butter and another one without butter. After we bake it we found that they are a bit dry but for the taste they are absolutely delicious. Chef Zaid told us to use filo pastry for our final product and so we decided to use it. We just need to know how many layers to use for each layer. The filling remain the same like last week (4th try) and so do our sauce.
Before Event Day
As usual right before we start the event, we do the mise-en-place first. In term of the product, and the presentation table. We divide into two groups. One group for cooking the product and another group setting the presentation table. But, as usual we as a team we work together and helping each other. Alhamdulillah we can catch up with the time even tough we did late for a few minutes.
The procedures to cook this dish remain the same.
During event day
Right after the event started. Everyone started coming in non-stop. They are here to evaluate our product and other groups product.
Some of them says that our dish is taste good, some of them said need to be improve and some of them didn't say anything. We gave them our evaluation card for them to judge/evaluate our product.
This is our evaluation card:
For our evaluation card, the tasters were given a column for each criteria to be marked from the scale 1 to 5. This would be easier for them to evaluate instead of them to write a comment about our product.
After Event Day
After the event finished, all the students headed back to the kitchen to clean up the working station. All of us are working together. Everyone seems so happy even though it was a tiring day. The event was successful and it was totally awesome. It means that, our subject, Food Innovation and Design has successfully finished and hereby we would like to say congratulation to everyone that has made this event a success.
We did have a few problems like:
- limited time
- the product is a little bit difficult to make (the filo pastry)
- takes time to bake the filo pastry
But all the problem are solved right before the event started.
Catfish as we all know have a really fishy odour. So what do we do is we wash the fillet with some lemon juice or you can just use tamarind juice. That is what we do everytime we use catfish. As for the filo pastry, they are so delicate and soft, so do handle them with care or they may tear apart.
We can conclude that this subject is really interesting. Who could imagine that all the students can think "outside of the box" for creating and innovate something new to the culinary world. As for our group, it was really fun to work with catfish. Filleting them it was the most 'bloody' situation ever in the kitchen.
Reviews given by tasters for Food Innovation and Design
The average rating given is: