Recipes of Apprentices

RECIPES OF APPRENTICES Financed by:

Implemented by:

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A PASSIONLED PROJECT 3

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4 4 TEAMS MENUS

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16 RECIPES

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Š 2019 Swisscontact | Swiss Foundation for Technical Cooperation Published September 2019, Myanmar All rights are reserved. No part of this publication may be reproduced, stored in retrieval system or transmitted in any form by any means, electronic, mechanical, photocopying, recording or otherwise, without the permission of the copyright holders.

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RECIPES OF APPRENTICES

The Vocational Skills Development Program (VSDP) is implemented by a consortium led by Swisscontact in collaboration with Institut fĂźr berufliche Bildung, Arbeitsmarkt- und Sozialpolitik (INBAS), the Ministry of Hotel and Tourism (MoHT), the Ministry of Labour, Immigration, and Population (MoLIP), the Ministry of Education (MoE) and the Ministry of Agriculture, Livestock and Irrigation (MoALI).

Financed by:

Implemented by:

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CONTENTS FOREWORD (15) TEAM A MEET & GREET (18) / MENU (21) RECIPES Tuna Salad with Balsamic Dressing (22) Carrot & Ginger Soup (24) Sautéed River Prawns (26) Mango & Coconut Pudding (28)

TEAM B MEET & GREET (32) / MENU (35) RECIPES Mediterranean Rocket and Feta Salad (36) Creamy Carrot Soup (38) Rose Sautéed Beef Fillet Medallion with Mashed Potatoes and Herbs (40) Mango Parfait with Chocolate Mousse (42)

CONTENTS TEAM C MEET & GREET (46) / MENU (49) RECIPES Zucchini and Enoki Mushrooms Wrapped in Bacon (50) Local Style Prawn Broth (52) Roasted Beef Tenderloin with Celery and Potato Mash (54) Crème Brûlée (56)

TEAM D MEET & GREET (60) / MENU (63) RECIPES Grilled Beef Salad (64) Creamy Pumpkin Soup (66) Pan-seared Salmon with Market Vegetables (68) Mango “Panna Cotta” with Mixed Fruit Salad (72)

ACKNOWLEDGEMENT (76)

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FOREWORD This recipe book is a celebration of achievements.

It is the culmination of efforts put in by young, talented apprentices through an 18-month Dual Apprenticeship training, that led to the inception of this book.

The unique feature of the Dual Apprenticeship training is that it is implemented in two locations: off-the-job at a specialist training school with kitchen facilities, and also on-the-job at a number of different partner hotels or restaurants.

During the off-the-job training, the apprentices learnt how to cook different varieties of European and Asian cuisine, and work in a professional kitchen. The apprentices were shown how to make purchases and calculations, and write their own recipes. They were also given the opportunity to create their own menus. These skills are rarely taught in professional kitchens in hotels or restaurants. However, the Dual Apprenticeship training can offer these skills and experience. The 15

off-the-job training provides opportunities to teach basic cooking skills required for success in a professional kitchen, as well as general skills otherwise not taught in the workplace.

To create these menus, the apprentices were put in small groups and given a pre-defined food basket. They had to define, calculate and purchase the needed ingredients and finally cook the different dishes. They had to record all the activities and were given tips by their instructors on how to improve the preparation, taste and presentation of their dishes.

As you will find in the pages that follow, the apprentices have grown in their respective personal and professional capacities.

As a way of expressing our appreciation towards the apprentices and those involved in this passionate project, we put together this recipe book as a souvenir from the first dual cook apprenticeship program in Myanmar.

Enjoy cooking!

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My expertise before the apprenticeship was in cheese production, which is very niche. But now I get to learn a diverse range of cooking methods and useful tips, which I intend to share with my colleagues.

M I N M I N Z A W, S H A R K Y ’ S M YA N M A R

I started work as housekeeping staff at the hotel, but the apprenticeship gave me an opportunity to get into cooking. Although I had no prior exposure to cooking, the combination of theory and practice really helped me follow through the apprenticeship course. I am happy when I see myself in the cook uniform as it gives me a sense of professionalism.

Y U PA R A U N G , P U L L M A N YA N G O N C E N T R E P O I N T

The knowledge I gained from the apprenticeship about products and nutrition really made a difference to my professional ability. I have also learnt to work as part of a team, which has improved my communication and reasoning skills.

THAN MYINT TUN, BELMOND GOVERNOR’S RESIDENCE

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TEAM A MEET & GREET From going to the wet market, to perfecting the finishing details of a fine cuisine, I enjoy my work as a cook. I have gained many memorable moments during the apprenticeship whilst working closely with my passionate colleagues.

MAUNG HTET WAI OO, M E L I Ă H O T E L YA N G O N

Entering the hotel life as a cook apprentice changed me as a person, in addition to letting me improve upon my technical skills. I have learnt to be flexible and to communicate well with others so that we can work effectively as a team.

PA I N G T H A N T, N O V O T E L YA N G O N M A X

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DRAFT

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U N ME SALAD

Tuna Salad with Balsamic Dressing Tuna flakes, bell pepper, apple, pear and spring onion __ SOUP

Carrot & Ginger Soup Garnished with crusty bread and pickled carrot cubes __ MAIN

SautĂŠed River Prawns With vegetable couscous and oriental spices on a bed of smooth pumpkin puree __ DESSERT

Mango & Coconut Pudding Garnished with white chocolate and pomegranate seeds

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SALAD

Tuna Salad with Balsamic Dressing Tuna flakes, bell pepper, apple, pear and spring onion

Ingredients 120g 20g 20g 20g 20g 5g 20g 2g

canned tuna onions green apple red bell pepper yellow bell pepper spring onion pear coriander

• • • •

olive oil (or peanut oil) balsamic vinegar lime juice pinch of sugar or honey salt and pepper to season

• • • •

Mix the finely diced fruits and vegetables in a bowl and marinate with the chopped coriander, lime juice, and olive oil.

Place the vegetable-fruit salad on the middle of the plate in the form a half ring Fill up the ring with the marinated tuna.

Garnish with the balsamic dressing and some micro greens.

Practical advice

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Setting

•

25 MI N U TES

Preparation

Dressing 30ml 10g 1 1 1x

2 P OR TI ON S

Peel the bell peppers (as the skin is not easily digestible).

Dice the bell peppers and fruits (brunoise).

Chop the spring onion, onion, and coriander.

Drain the canned tuna, and marinade with a little bit of olive oil, salt and pepper, and the chopped onions.

Blend all ingredients for the dressing into a smooth sauce, seasoning to your preferred taste.

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To give the dish a little extra freshness, the canned tuna can be replaced with freshly marinated raw tuna.

SOUP

Carrot & Ginger Soup Garnished with crusty bread and pickled carrot cubes

2 P OR TI ON S

45 MI N U TES

Ingredients 15g 15g 25g 130g 10g 300ml

butter onions fresh ginger carrots white flour chicken stock

80ml sweet apple juice 150ml coconut milk 2x lime leaves salt (cooking) freshly ground white pepper 3ml lime juice

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Setting

Garnish

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Peel the onions and finely chop.

Peel the ginger and cut into thin slices.

Peel the carrots and cut into thin slices.

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Preparation

• • • • • • • •

Slowly melt the butter in a small pot.

Add the chopped onions and glaze them until they are soft.

Add the ginger slices and carrots and continue glazing.

Dust the glazed ingredients with white flour.

Add the chicken stock, apple juice and coconut milk, and whilst stirring, bring to the boil.

Add lime leaves and simmer/boil for 20 minutes, occasionally skimming off the rising foam.

Remove the ginger slices and lime leaves from the soup.

Blend the soup in a blender until it turns into a fine puree, then sieve through a fine mesh sieve.

Season with salt, white pepper, cayenne pepper, and lime juice.

Ingredients 450g 310ml 250ml 50g 2 1.5 1.5 1x

• •

carrots water cider or apple vinegar sugar lightly crushed garlic cloves tsp. fennel or dill seeds tbsp. sea salt bay leaf

Preparation of pickled carrots

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Practical advice

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Cut a loaf of crusty white bread into thin strips, sprinkle it with olive oil or liquid butter, then toast in the oven or a frying pan until the bread strips turn a golden colour.

Garnish the toasted bread strips with pickled carrots and some micro greens. Find the recipe for pickled carrots below:

Adding a few drops of fermented sesame seed oil immediately before serving can create an extra special taste/flavour.

To make the dish vegetarian, replace the chicken stock with vegetable stock.

Do not simmer/cook the lime leaves for too long, otherwise the soup will develop a bitter aftertaste.

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Peel the carrots and cut into cubes.

Bring a medium-sized pot of lightly salted water to the boil.

When boiling, drop the carrots into the water and simmer for one minute. Pour the carrots into a colander and rinse under cold water.

Drain thoroughly.

In the same pot, heat the remaining ingredients. Once it begins to boil, reduce the heat and simmer for two minutes.

Remove pot from heat and add the carrot cubes. Cool until room temperature, then put into jars and chill in the refrigerator.

Pickled carrots should be made at least one day in advance, and will keep for up to four weeks if kept in the refrigerator.

MAIN

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SautĂŠed Prawns

P OR TI ON S

With vegetable couscous and oriental spices on a bed of smooth pumpkin puree

Ingredients River prawns 6x 50g 20g 1x

large river prawns olive oil butter salt and pepper to season

Couscous 60g 120g 10g 1

couscous water butter pinch of salt

15g 10g 5g 3g 15g 0.6g 0.6g 0.6g 1/2 pc 1x

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olive oil onions garlic red chili baby asparagus coriander powder ground cumin ground turmeric cinnamon stick bay leaf salt (cooking) ground black pepper

75 MI N U TES

Setting for river prawns

Preparation of couscous

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Separate the tail of the prawns from the body and clean the tails.

If necessary, remove the intestines.

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Preparation of river prawns

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Heat a dash of olive oil in a frying pan.

Add the prawn tails and briefly sauté on all sides.

When almost cooked, add the butter to get a slightly nutty aroma.

Remove the tails from the pan and drip the fat briefly over a cloth.

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Heat up the olive oil in a pan and glaze the onions, garlic and the red chili on low heat.

Add the asparagus (and if you like some other vegetables) and continue glazing.

Add the bay leaf, cinnamon stick and the other spices.

Add the water and butter, bring the stock to boil.

Pour the stock over the couscous in a bowl, then cover the bowl with cling film and let it cool down.

To reheat the couscous Practical advice

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The prawns should be sautéed shortly before serving so that they do not dry out.

Setting for couscous

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Peel the onion and garlic, and chop finely.

Peel the asparagus strips, blanch, and then cool down in ice water.

Remove the seeds from the red chilli and chop finely.

Loosen the couscous with a fork.

Add couscous into a sieve insert (perforated insert), set it over a pot with boiling water or a light broth (bouillon).

Cover with aluminium or plastic foil and cover with a heavy lid.

Steam couscous for approximately 15 minutes using minimum heat (flame).

Garnish

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To garnish, cook some pumpkin until soft and blend into a smooth puree.

Arrange the pumpkin puree in a circle and press the warm couscous into a ring over the puree.

Place the prawns next to the couscous as shown in the photo, or alternatively on top of the couscous.

DESSERT

Mango & Coconut Pudding Garnished with white chocolate and pomegranate seeds

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2 P OR TI ON S

40 MI N U TES

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Ingredients 70g 70g 70ml 70ml 20g 40g 50g 20g 70g 130ml 1x

frozen mango puree coconut cream milk whipping cream (35% fat) gelatine sugar mango white chocolate ice drinking water pomegranate

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Setting

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Grab two small pots, add half of the water (65g) to each.

Bring the water to boil and remove it from heat. Add half of the sugar and gelatine into each pot (20g sugar each / 10g gelatine each).

Let the sugar and gelatine melt, but don’t let it boil, otherwise the gelatine will not bind the ingredients anymore.

Garnish

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Preparation

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When everything is melted and mixed, remove it from the heat (remember, it should only be warm, never let it boil). Then add 35g of ice into each pot to cool down.

Now pour 1/3 of the coconut mixture into the serving glasses and let it cool in the refrigerator for 10 minutes.

Then place a layer (same height) of the mango mixture on the top of the coconut mix in each glass, and let it cool down for another 10 minutes.

Repeat this until there is no more mixture left.

When finished, let the dessert cool for approximately 2 hours.

For each of the two puddings you now have one small pot.

Add the mango puree into one pot, and the coconut cream into the other. Stir it and keep it on a low heat.

Divide the milk and cream into two and then add this amount to each pot.

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Put the white chocolate in a bowl and place it on a pot filled with hot water so that the chocolate melts.

Do not allow the chocolate to get too hot, keep at approximately 30°C. Pour the warm chocolate onto baking paper, and spread it out thinly so that you can cut half-moon shapes with a round cutter once it has set. Cut the chocolate so that the arches are approximately the size of the serving glass. See photo for example.

Before serving, place the pomegranate seeds on the chocolate arches, and add garnish to the dessert.

Cut the fresh mango into cubes to add additional decoration to the pudding.

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I have loved cooking since I was a kid; Korean food is my favourite. I am now able to be more creative with my cooking, thanks to the practices I learnt from the apprenticeship.

A U N G K A U N G M YAT, C H AT R I U M H O T E L R O YA L L A K E YA N G O N

Working in groups has been such a positive learning experience, from preparing and swapping menus, to brainstorming ideas together so that we win as a team. I am very happy with the ‘fish and white sauce’ main course I prepared for the end of term exam.

W A I YA N P H Y O , M E L I Á H O T E L YA N G O N

As someone from Hlaingtharyar Township in Yangon, I didn’t want to go into factory work as other youth do in my area. My passion for cooking, combined with the systematic training approach of the apprenticeship course, helped me gain confidence in pursing the career I desire.

THAN HTIKE LIN, M E L I Á H O T E L YA N G O N

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TEAM B MEET & GREET

When working as a receptionist, I would watch a lot of cooking shows on TV. These fascinated me, and I began cooking at home. I decided to apply to the cook apprenticeship programme that Swisscontact offered, and started my training in Melia. I have gained a lot of knowledge and can now cook a lot better than before.

M YAT N O E , M E L I Ă H O T E L YA N G O N

I aspire to be a Michelin star chef one day. It might be considered farfetched, but I want to dream big. My current apprenticeship at the restaurant, Seeds, has been a great learning opportunity and it’s given me a big boost to my confidence.

T H E T PA I N G S33 O E , S E E D S R E S TA U R A N T & L O U N G E

T F A R D

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MENU SALAD

Mediterranean Rocket and Feta Salad Cherry tomatoes, mixed olives, and yellow bell pepper served with a sweet mustard dressing __ SOUP

Creamy Carrot Soup Garnished with green basil oil __ MAIN

Rose SautĂŠed Beet Fillet Medallion with Mashed Potatoes and Herbs served on a bed of young asparagus and baby carrots __ DESSERT

Mango Parfait with Chocolate Mousse Garnished with seasonal fruit

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SALAD

Mediterranean Rocket and Feta Salad Cherry tomatoes, mixed olives, and yellow bell pepper served with a sweet mustard dressing

Ingredients 50g 80g 20g 10g 50g

rocket leaves feta cheese (Greek cheese) cherry tomatoes green olives yellow bell pepper

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Mix all of the dressing ingredients together and stir until a homogenous sauce is formed.

Season with salt and pepper and then mix the sauce again.

Preparation of salad

honey Dijon mustard balsamic vinegar olive oil salt and pepper to season

• •

Mix the tomatoes, yellow bell pepper and olives together in a bowl, then add some of the mustard dressing.

Garnish the salad with the rocket salad and feta cheese.

Practical advice

Setting

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25 MI N U TES

Preparation of mustard dressing

Dressing 30g 5g 30g 90g 1x

2 P OR TI ON S

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Wash the rocket salad.

Halve (if they are very big, quarter) the cherry tomatoes.

Cut the yellow bell peppers into diamond shapes.

Cut the feta cheese into large cubes (the size of finger tips).

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If the salad is no longer crisp, put it in ice water for a few minutes to strengthen the structure.

SOUP

Creamy Carrot Soup

2 P OR TI ON S

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Garnished with green basil oil

MI N U TES

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Ingredients

Preparation

240g 80g 40g 50g 50g 5g 50g 10g 600ml 100ml 70ml 1x

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carrots floury potatoes onions celery leek (the white part) garlic butter flour vegetable stock milk full cream (35% fat) salt and pepper to season

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Garnish

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20g basil leaves 50ml olive oil 1 pinch of salt juice from 1 lemon

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Setting

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Heat up the butter in a pan, then glaze the onions, garlic, celery and leek until juicy.

Add the carrots and potatoes into the pan, then glaze again until shiny.

Powder the glazed ingredients with the flour, and deglaze the mixture with the hot vegetable stock. (The flour shouldn’t be too hot to avoid flour lumps in the soup).

Cook the soup for at least 20 minutes until the taste of flour disappears.

When all the vegetables are soft, mix the soup in a blender until everything is smooth.

Season the soup with salt and pepper.

Strain the soup, and then add the milk and cream to get a creamy taste.

Ganish

Cut the carrots and potatoes into small cubes.

Peel and chop the onions and garlic.

Finely slice the celery and leek.

Heat up the vegetable stock.

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Combine all of the ingredients in a small cup and add some salt. The salt soaks up the water and makes the basil oil more liquidy.

Add the lemon juice until you get a green and oily consistency. (If the basil oil is too liquid, you can bind it with some crushed pine nuts) Garnish the soup with additional basil oil as seen in the picture.

MAIN

Rose SautĂŠed Beef Fillet Medallion with Mashed Potatoes and Herbs Served on a bed of young asparagus and baby carrots

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2 P OR TI ON S

75 MI N U TES

Ingredients

Preparation of beef

300g beef tenderloin (matured center piece 30g peanut oil 50g butter 1x salt and pepper to season 100ml beef jus (reduced to a powerful sauce)

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Starch

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220g 2g 10g 50g

potatoes salt butter milk nutmeg & salt to season 10g seasonal herbs (parsley / rosemary / thyme)

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Preparation of starch item

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Vegetables

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120g young asparagus 120g baby carrots

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Setting

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Season the beef with some salt (but not pepper because this will burn and create a bitter taste) Heat the oil in a non-stick pan and start sautéing the beef on all sides.

Add the fresh butter to the pan to give the meat a nutty taste and crispy texture.

Let the beef tenderloin rest on a grid in the oven set at 80°C for about 30 minutes.

For a medium cooked beef, the core temperature should be about 56°C.

• •

Wash and peel all of the vegetables.

Blanch the vegetables in salty water, and then cool in ice water.

Wash and chop all of the herbs.

Let them dry out in soaking paper.

Remove the silver skin from the fillet of beef.

Peel the potatoes and cut them into cubes.

Cook the potatoes in salty water until they are soft, then drain the water away and allow the potatoes to steam out until they are dry, but still hot.

Heat up the milk with butter, salt and some nutmeg.

Press the potatoes through a potatoricer into the hot milk.

Stir it until you get the consistency you wish. Season with salt and pepper as necessary.

Add the herbs before serving.

The mashed potatoes can then be arranged with a piping bag.

Preparation of vegetables

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Reheat the vegetables in a pan with some vegetable stock and a little butter.

Place the vegetables under the meat and arrange the mashed potato with herbs next to the vegetables, according to the picture.

Pour the reduced sauce around the dish.

DESSERT

Mango Parfait with Chocolate Mousse Garnished with seasonal fruit

Mango Parfait

3-4 P OR TI ON S

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Ingredients 95g 85g 1 2g 380g 125g 15g

egg whites sugar pinch of salt gelatine cream (35% fat) frozen mango puree lemon juice

• • •

Setting

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•

Defrost the mango puree.

Prepare your desired mould. The larger the shape, the longer the parfait takes to freeze.

Soak the gelatine in cold water.

Beat/whisk the cream until it is 90% stiff, then store in the refrigerator.

Practical advice

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Preparation

•

Squeeze out the gelatine and add it to the warm egg whites. Stir the mixture until the gelatine has dissolved into the warm egg whites.

Beat/whisk the egg whites in a mixing machine until the egg whites are cold and stiff.

Then carefully fold in the thawed mango puree and your lemon juice into the egg whites mixture.

Finally, carefully fold in the whipped cream so that plenty of air remains in the mixture.

Fill the mixture into the prepared moulds using a piping bag, and place the parfait in a freezer for at least 2 hours.

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Beat/whisk the egg whites with sugar and salt over a warm water bath until the sugar melts.

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This dish can be prepared in advance very well, as it can be kept in a freezer for several months.

Other fruit purees can be used to make a variety of different flavoured parfaits.

70 MI N U TES FOR B OTH R EC I P ES

Chocolate Mousse

4 P OR TI ON S

Ingredients

Preparation

50g 18g 1 80g

egg (1 small egg) sugar pinch of salt dark chocolate (65-73% cacao) 160g cream (35% fat)

• • • •

Setting

•

•

Chop the dark chocolate into small pieces and melt it in a water bath. (Make sure no water mixes with the chocolate, because even a small amount of water will change the texture of the chocolate and the recipe will not work anymore).

Beat/whisk the cream until it is 90% stiff, and then store in the refrigerator.

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Beat/whisk the whole egg with the sugar and salt over a warm water bath until the sugar melts.

Beat/whisk the egg-sugar mixture with a mixer until the combination is cold and creamy.

Carefully fold in the melted chocolate, make sure the chocolate is liquid, but not too hot (max. 36°C) Immediately fold in the beaten cream that has been stored in the fridge and mix it carefully until it has a smooth, fluffy consistency and a nice brown colour.

Fill the mousse into the desired mould and let it cool for about 8 hours.

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TEAM C

MEET & GREET Initially, my family was against me becoming an apprentice as I had to leave my hometown, Mandalay. But later, after they tasted my cooking, their opinion changed as they saw how I have grown into a skilful person.

What I enjoyed most about the apprenticeship is getting to understand the rationale behind why we do things in a certain way when cooking. I enjoy grilling; my chicken lollipops are always a hit.

The day I received my first chef knife set was very special to me. I kept the set on my bed that night.

For the first time, I felt that I really did have the potential to be a chef.

K YA W M I N K H A I N G , M E L I Ă H O T E L YA N G O N

M AY Z I N M Y I N T, N O V O T E L YA N G O N M A X

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My father owns a restaurant in Ngapali, where I would help out in the kitchen from time to time. I discovered my interest in cooking and decided to start the cooking apprenticeship. The knowledge I`ve gained throughout the training, as well as the possibility of earning money through my passion motivate me to work in this profession.

M A U N G H E I N H T E T, M E L I Á H O T E L YA N G O N

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I’m enjoying working on pastries at the moment, especially breads and soft rolls. Occasionally, pastries won’t turn out the way I want them. But I get to learn from the instructors about why it happened and how I can improve for the better next time.

HTET AUNG HLAING, C H AT R I U M H O T E L R O YA L L A K E YA N G O N

DRAFT

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U N E M SALAD

Zucchini and Enoki Mushrooms Wrapped in Bacon Served with a light green apple, celery, carrot and yoghurt salad __ SOUP

Local Style Prawn Broth With spicy and sour flavours __ MAIN

Roasted Beef Tenderloin with Celery and Potato Mash Served with baby vegetables and brown sauce __ DESSERT

Crème Brûlée Garnished with crushed caramel 49

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SALAD

Zucchini and Enoki Mushrooms wrapped in Bacon

2 P OR TI ON S

18 MI N U TES

Served with a light green apple, celery, carrot and yoghurt salad

•

Ingredients 4 30g 30g 1

slices of bacon zucchini enoki mushrooms dash of olive oil

•

Salad 15g 15g 15g 2g 30g 1x 1x

Preparation celery carrot green apple parsley Greek yoghurt salt pepper

• • •

Setting

• • • •

Sauté the zucchini and enoki mushrooms briefly in a pan with a dash of olive oil and season with salt and pepper.

Place the mushrooms and zucchini in a bowl to cool.

•

Wash all of the ingredients.

Peel the celery and carrots.

Dice the celery, carrots and apple (brunoise).

Cut the zucchini in half and take out the seeds with a spoon, then cut into thin strips (julienne).

•

51

Mix the diced carrot, celery and apple together with the Greek yoghurt. Season with salt and pepper.

Gently squeeze the mushrooms and zucchini together to form a thin cylinder shape, and then wrap it with the bacon (see picture).

If the bacon does not hold in place, you can secure it with a toothpick.

Fry the bacon cylinders over a medium heat in a Teflon pan until they turn crispy.

Serve the warm bacon cylinders with the cool yoghurt and vegetable salad.

SOUP

Local Style Prawn Broth

2 P OR TI ON S

35

With spicy and sour flavours

MI N U TES

52

Ingredients 2 pcs 30g 450g 10g 10g 50g 2g 100g 1 pc 30g 10g

Preparation

large whole prawns canola oil fish stock ground ginger garlic onions red chili tomatoes lemongrass fish sauce lime juice

• • • • • •

Setting

•

• •

• •

• • • • •

Wash all of the vegetables.

Separate the tail of the prawns from the heads.

Peal and clean the prawn tails and keep them cool in the fridge.

Keep the peeled prawn shells in a separate bowl.

Chop the garlic and chilli.

Crush the lemongrass.

Cut the tomatoes and onions into cubes, 1cm in size.

Chop the prawn shells finely to extract the flavour.

•

Heat up the canola oil in a pan and add the chopped garlic and chilli.

Add the prawn shells together with the garlic and chilli, until everything has a nice red colour.

Deglaze the prawn shell mixture with the fish sauce.

Fill up the pot with the fish stock.

Add the ground ginger and lemongrass.

Bring the soup to the boil and reduce until you have 2/3 of the soup remaining.

Sieve the soup with a thin strainer and put it back in the pan.

Add the cubed tomatoes and onions.

Poach the prepared prawn tails in this liquid (for about 1min) and keep them warm on a plate with paper towel underneath to soak up the excess oil.

Cook the soup until all of the flavours are well balanced, then reduce the soup’s liquid to make it taste stronger. Add the lime juice to make it more sour.

Garnish

• •

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Place the poached prawn tails in the middle of the dish, then pour the hot soup over the prawn tails.

Garnish with freshly chopped herbs or a slice of fresh lemon.

MAIN

Roasted Beef Tenderloin with Celery and Potato Mash Served with baby vegetables and brown sauce

54

2 P OR TI ON S

50 MI N U TES

Ingredients 400g beef tenderloin (matured centre piece) 50ml red wine 40ml masala 75ml thickened veal jus 30g oil 50g butter 1x salt and pepper to season

Preparation of beef

• • • •

Starch 110g 110g 2g 10g 50g

potatoes knob celery salt butter milk nutmeg and salt to season

Vegetables 120g young asparagus 120g baby carrots 60g cherry tomatoes (for garnish) Setting

• • • • •

Wash and peel the young asparagus and baby carrots.

Blanch the asparagus and carrots in salty water, then cool them in ice water.

Remove the silver skin from the fillet of beef and cut it in 2 equal steaks.

Peel the potatoes and celery, then dice.

Cook the potatoes in salty water together with the celery until they are soft. Then drain the potatoes and celery and let them steam out until they are dry, but still hot.

•

Season the beef with salt (no pepper because it burns easily and tastes bitter).

Heat the oil in a non-stick pan and start sautéing the beef on all sides.

Take the steak out of the pan and let it rest on a grid-tray in a food warmer (or oven) at 50oC for 10 minutes.

Pour off the oil from the pan, deglaze the roast drippings with red wine and masala, add the veal jus, then reduce until it turns to a thick glaze.

Arrange the beef fillet steaks onto a plate, brush with the glaze, then garnish with crushed pepper corns.

Preparation of starch item

• • • •

Heat up the milk with butter, salt and some nutmeg.

Press the potato and celery cubes through a potato-ricer into the hot milk/ butter mix.

Stir it until you get the desired consistency. Season with salt and pepper as necessary.

Add the herbs just before serving.

Preparation of vegetables

• • •

• 55

Reheat the vegetables in a pan with some vegetable stock and a little butter.

Cook the vegetables until they are shiny and soft. When almost finished, add the cherry tomatoes and cook for 2 minutes.

Put the celery and potato mash in the middle of the serving plate, place the meat on top of the mash, then arrange the vegetables over the meat (see picture).

Pour the reduced red wine and masala sauce around the dish.

DESSERT

4

Crème Brûlée

P OR TI ON S

Garnished with crushed caramel

25 MI N U TES

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Ingredients 330g 1 100g 50g 1 40g 50g

Preparation

full fat milk vanilla bean fresh eggs (2 eggs) sugar (1) pinch of salt cream (35% fat) sugar (2)

• • • •

Setting

• •

•

Prepare / organise porcelain cocottes (content 100-120 grams).

Cut the vanilla bean lengthwise in half, and scrape out the core (mark).

• •

• •

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Put the milk in a pan together with the vanilla bean and vanilla bean core (mark), then bring to the boil.

Mix the eggs, sugar (1), salt and cream in a separate bowl.

Gradually add the hot milk into the egg mixture while stirring constantly.

Pour the whole mixture through a fine sieve, then pour into the porcelain cocottes until full.

Poach the cocottes in an oven at 80° C, or in a warm water bath or combi steamer set at 140° C for approximately 20-30 minutes.

After the crème has thickened, take it out of the oven/water bath and let it cool down in the fridge until it falls below 5°C. Heat up the sugar (2) in a pan. Let the sugar melt into caramel. Be careful, because the caramel gets very hot. Never touch it with your fingers.

When the caramel has turned a nice brown colour, pour it onto baking paper.

When the sugar has cooled down, break the caramel into little pieces to use as garnish (see picture).

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The apprenticeship was challenging at first, with the specialist language used and having to pay attention to the smallest details; even for basic kitchen maintenance. But I kept on practicing what I learnt on the apprenticeship course at home and in the workplace.

I am particularly keen on making Asian cuisines.

A N N T PA W O O , S A V O Y H O T E L

Getting to know the basics of cooking – from how to store and prepare food, to the complicated procedures behind a specific cuisine, made me realise the importance of my work. I particularly enjoy making pastries, and I am now really good at making meringues.

WAH WAH LINN HTUN, M E L I Ă H O T E L YA N G O N

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TEAM D MEET & GREET

One of the key things I’ve taken away from the apprenticeship is the importance of lifelong learning. I like to prepare dishes such as European cuisines and desserts, where I can show off my presentation and finesse skills.

PHYO THU AUNG, M E L I Á H O T E L YA N G O N

“

Initially, my language skills were a barrier to succeeding in the kitchen, but I tried to ask a lot of questions during the apprenticeship. If you want to be a chef, you must pay attention to the details. I still remember the days when I forgot to eat because I was practicing and trying to excel in cooking.

SOE MOE AUNG, S H A R K Y ’ S M YA N M A R

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T F A R D

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MENU SALAD

Grilled Beef Salad Beef tenderloin with fresh lettuce and lemon dressing __ SOUP

Creamy Pumpkin Soup With lemongrass and basil garnish __ MAIN

Pan-seared Salmon with Market Vegetables Crispy skinned salmon with lemon-butter sauce, asparagus, cherry tomatoes and baby carrots __ DESSERT

Mango “Panna Cotta� with Mixed Fruit Salad Mango, cream and mixed fruits

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SALAD

Grilled Beef Salad Beef tenderloin with fresh lettuce and lemon dressing

2 P OR TI ON S

30 MI N U TES

64

Ingredients 200g 100g 20g 20g 20g 5g 20g 2g

Setting

beef tenderloin lettuce green apple red bell pepper yellow bell pepper spring onion pear chopped coriander

• • • • • •

Wash the vegetable and fruit, and dice.

Chop the coriander.

Wash the lettuce.

Fillet the lemons.

Peel and roughly chop the onions.

Finely grate the horseradish.

Preparation of dressing

Dressing

•

2 pcs 50g 15g 80g 25g

lemon onions freshly peeled horseradish vinegar lemon juice sugar ground cayenne pepper 2g freshly ground white pepper 150g olive oil or sunflower oil

• •

Blend the lemon fillets, onions, horseradish, vinegar, lemon juice, salt and spices in a blender.

Add the oil while the blender is running at a high speed, and blend until the sauce/dressing reaches a smooth consistency.

Season as necessary.

Preparation of salad

Garnish

•

red onion and cherry tomatoes

• • • • •

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Mix the fruit and vegetables in a bowl, and marinate with the chopped coriander, lime juice, and olive oil.

Cut the beef tenderloin into strips.

Heat the grill pan to very hot, and grill the beef strips until they are crispy. Season with salt and pepper while you are grilling.

Combine the fruit and vegetables with the lettuce leaves, and toss to combine with the dressing.

Place the salad on a plate and add the warm beef strips.

Garnish the dish with some onion rings and cherry tomatoes.

SOUP

Creamy Pumpkin Soup

2 P OR TI ON S

35

With lemongrass and basil garnish

MI N U TES

Ingredients

Preparation

500g 50g 25g 5g 20g 2g 500ml 10ml 1x

•

pumpkin cream (35% fat) onions garlic lemongrass basil chicken stock sunflower oil salt and pepper to season

• • • •

Setting

• • •

•

Finely chop the onions and garlic.

Cut the pumpkin into small cubes of equal size.

Crush the lemongrass in a pestle and mortar.

• •

Heat up a pot and add the sunflower oil.

When the oil is hot, add the chopped onions and garlic into the pot and stew until glazed.

Add the pumpkin cubes to the pot and continue stewing until the pumpkin is soft.

Add the lemongrass.

Deglaze the mixture with the chicken stock until everything is covered.

Reduce the broth by about half on low heat.

Mix the soup in a cup or blender until the mixture is smooth.

Add the cream while mixing.

Season the soup with salt and pepper. If the soup is too thick it can be refined with some additional cream.

Practical advice

•

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The soup can be garnished using semi-whipped cream and basil. Not in ingredients list.

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MAIN

Pan-seared Salmon with Market Vegetables Cripsy skinned salmon with lemon-butter sauce, asparagus, cherry tomatoes and baby carrots

Ingredients 400g fresh salmon fillet 50g olive oil 20g butter salt and pepper to season Vegetables 100g 100g 50g 1 15g

2 P OR TI ON S

55 MI N U TES

Butter Sauce 25g 10-15 15g 40g 100g 375g

shallots white peppercorns white wine vinegar water egg yolk clarified butter Seasoning: freshly ground white pepper 1x red tabasco ground cayenne pepper 3 pcs lemon zest and juice

carrots asparagus cherry tomatoes pinch of salt olive oil

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Setting

Preparation of salmon

•

• • •

• • • • •

Cut the fillet in half to create two steaks of 200 gr.

Marinade the salmon steaks in lemon juice, pepper, and some sea salt for 20 minutes.

Peel the carrots and asparagus, and blanch in salty water, then cool down in ice water.

Peel and finely chop the shallots.

Crush the peppercorns.

Heat/warm up clarified butter to 45° C.

• • •

Preparation of butter lemon sauce

•

•

•

• • • • • • •

Put the shallots, peppercorns, white wine vinegar and half of the water into a pot.

Simmer until the mixture is almost completely reduced.

Add the rest of the water to the reduction, lightly salt and put through a sieve.

Whisk the reduction together with egg yolks in a warm water bath until it forms a creamy mixture.

Add the clarified butter (which has been kept at 45° C) outside of the water bath, maintaining a steady stream under the egg yolk mixture.

Season the sauce with salt, white pepper, cayenne pepper, and tabasco sauce.

Add the lemon juice and the lemon zest to create a nice lemon flavour.

Keep the hollandaise sauce covered in a warm place during the service time/period.

Preheat the oven to 60-80°C. Heat the olive oil in a frying pan.

Place the salmon on to the oil with the skin down and fry it until the meat turns pink.

Then add the butter into the pan and sauté the salmon until the skin turns a nice shade of brown and crispy.

Season the fillets with additional salt and pepper.

Remove the fish fillet from the pan and place it on a paper towel to drain.

Place the fish fillets into the preheated oven.

Keep the fillets in the oven until serving (no more than 20 minutes).

Preparation for vegetables

• • • •

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To finish the dish, reheat the asparagus and carrots in some olive oil.

Season with additional salt and pepper.

Add the cherry tomatoes as a garnish, and place the vegetables under the fish, as shown in the picture.

Finish the dish off with the lemon and butter sauce.

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DESSERT

Mango “Panna Cotta” with Mixed Fruit Salad Mango, cream and mixed fruits

Ingredients

Preparation

500ml 100g 200ml 50g 200g 60g 60g 60g 2g

•

whipping cream (35% fat) sugar mango puree gelatine mango watermelon dragon fruit papaya lime juice and zest mint leaves to garnish

• • • •

Setting

• • • • •

8 P OR TI ON S

20 MI N U TES

Bring the cream, sugar, mango puree and the lemon zest to the boil.

Squeeze out gelatine leaves and add to the warm cream.

Sieve cream through a mesh sieve (chinois) and let it cool down in ice water whilst stirring regularly until the cream mixture is lukewarm.

Pour the lukewarm cream into the prepared timbale moulds.

Let them cool down very well in the refrigerator.

Practical advice

Make sure you have enough timbale moulds (90 -100 grams content).

Soak gelatine sheets in cold water until they are soft.

Cut the mango into cubes.

Dice the watermelon, dragon fruit and papaya and mix to make an exotic fruit salad.

Marinate the fruit salad with lime juice and mint leaves.

• •

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Dip the timbale moulds into hot water and turn them over onto the serving dish.

To give the dish a nice freshness you can serve it with mango sauce and fruit salad.

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ACKNOWLEDGEMENT Swisscontact would like to thank all who support these young apprentices, and for allowing them to showcase their skills in this recipe book.

Special thanks must also go to the Swiss Agency for Development and Cooperation (SDC) for funding the dual apprenticeship training; to all of the executive chefs and head chefs at our partner hotels who have guided the apprentices during the on-thejob training; the apprenticeship team and all other staff which supported the VSDP Team in facilitating the implementation of the apprenticeship training. We would also like to thank the Government of Myanmar for their contribution to the implementation of the dual apprenticeship training. Finally, we would like to thank the Ministry of Education 76

in particular for not only providing the new cook apprenticeship training venue, which is currently under construction, but also for its continued collaboration throughout this initiative.

Once again, we would like to thank you all for supporting our apprentices, and we hope you enjoyed this recipe book as much as they enjoyed creating these wonderful dishes.

Without this support, the apprenticeship training would not of been possible.

Warmest regards, URS AUCHTER & YE MIN THEIN

Cook Apprenticeship Trainers Yangon, September 2019

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SUPPORTERS

Ministry of Education (MoE)

Ministry of Labour, Immigration, and Population (MoLIP)

Ministry of Hotels & Tourism (MoHT)

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INDUSTRY PARTNERS

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We create opportunities Swisscontact | Swiss Foundation for Technical Cooperation 437(B) Pyay Road (next to Summer Palace Hotel) Kamayut township, 11041 Yangon, Myanmar W: www.swisscontact.org/myanmar | E: inquiries-myanmar@swisscontact.org Layout: Richie Chan Li Qi, Yangon