Yoghurt

The humble yoghurt has been believed to exist since the time of Abraham in the Bible. In those days of yonder, people ate and drank yoghurt made from various fermented animal milks when milk was fresh and plentiful and a dried from was used in winter when fresh milks were scare. Fresh milk was also preserved by heating it over an open fire to produce a smooth, delicious product known as ‘ sour milk’ , a forerunner of today’s yoghurt. This ancient fermentation process changed and modified the milk, destroying undesirable micro-organisms. Beneficial lactic acid producing ‘friendly’ bacteria survived to give the finished product the qualities and pleasant, distinctive aroma and flavour yoghurt lovers appreciate today.

Yoghurt is also one of the most versatile foods in your fridge. It can be added to breakfast cereals or fruits to boost flavour. It makes appetising dips and salad dressings and is a healthy ingredient for sauces and marinades. You can use it as a substitute for sour cream and even coconut milk in curry recipes. Yoghurt can reduce the kilojoules rating of many dishes and brings out the flavour of other foods from fish to fruits and vegetables. It also makes tasty and nutritious desserts

13th Sabah Hospitality Fiesta 2010 (Part 3)

13th Sabah Hospitality Fiesta 2010 (Part 2)

The pastry competition is split into two main categories only, three-tier wedding cake and pastry showpiece. Chef turned artists for day and not only demonstrated their skills at churning magnificent dishes, but managed to perform extraordinary feats of art out of Chocolate and icing. Many of them came to the competitions to learn, not only to win. They know the exposure will benefit them in the long run.

13th Sabah Hospitality Fiesta 2010 (Part 1)

Where unity is showcased through sight, sound and aroma of various culinary delights in the 13^th Sabah Hospitality Fiesta 2010. Once again in City Mall Kota Kinabalu on Nov 6-7.

Hot cooking, the most popular category, but pastry category lack of competitors or participants compare last years. I hope next time Sabah Hospitality Fiesta to further improve and educate its member, especially the younger chefs to achieve the objectives?

( ) To Create links of friendship, professional co-operation and mutual understanding amongst culinary professionals.

( ) To promote the art of cooking, baking exchange of recipes and information.

( ) To assist in culinary training efforts.

( ) To bring together people in the culinary profession for friendly and social purposes.

( ) To promote Malaysia internationally through culinary activities and competitions.

( ) To develop a high professional image and standing of the Malaysian chef.

In the hotel/resort category, Nexus Resort and Spa Karambunai emerged champions bagging six gold, five silver and four bronze, followed by The Magellan Sutera with three gold, one silver and three bronze and Shangri-La's Rasa Ria Resort as well as Gayana Eco Resort with two gold, two silver and three bronze as well as Promenade Hotel with one gold, five silver and three bronze.