Chef Muhammad Usman

YIELDMakes 2 to 4 servings
ACTIVE TIME20 min
TOTAL TIME45 min

INGREDIENTS

1/3 cup sugar plus additional for sprinkling
5 oz bittersweet chocolate (not unsweetened), chopped
3 large egg yolks at room temperature
6 large egg whites
Accompaniment: lightly sweetened whipped cream
Special equipment: a 5 1/2- to 6-cup glass or ceramic soufflé dish

PREPARATION

Preheat oven to 375°F. Generously butter soufflé dish and sprinkle with sugar, knocking out excess.
Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove bowl from heat and stir in yolks (mixture will stiffen).
Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add 1/3 cup sugar, a little at a time, continuing to beat at medium speed, then beat at high speed until whites just hold stiff peaks. Stir about 1 cup whites into chocolate mixture to lighten, then add mixture to remaining whites, folding gently but thoroughly.
Spoon into soufflé dish and run the end of your thumb around inside edge of soufflé dish (this will help soufflé rise evenly). Bake in middle of oven until puffed and crusted on top but still jiggly in center, 24 to 26 minutes. Serve immediately.
Cooks'note:
•Soufflé can be assembled up to 30 minutes before baking. Keep, covered with an inverted large bowl (do not let bowl touch soufflé), at room temperature.

4th class done MashAllah..

Ready for next class :) 19 feb

Alhamdulillah 3rd class of is done, love treat is given hospitality expert.

Ready for 3rd class :)

Alhamdulilla 2nd class of is done by the grace of Allah.

R u ready for 2nd class guyx.. :)

Chengdu Chicken
Ingredients:

Chicken ½ kg (boneless)
Salt ½ tsp
White pepper ½ tsp
Corn flour 2 tsp
Egg ½ (beaten)
Whole red chilies 10 (button)
Kashmiri red chilies 2 (soaked both for 1 hour grind finely into a paste)
White vinegar 2 tsp
Soya sauce 1 tbsp
Hot sauce 1 tbsp
Ketchup ¼ cup
Chili garlic sauce 1 tbsp
Oil ¼ cup
Garlic 1 tsp (crushed)

Method:
Marinate chicken cubes with salt and white pepper, corn flour and egg for 15 minute.
Soak the whole red chilies and kashmiri red chilies in water for 1 hour and grind them and make a paste.
In a bowl mix together the grinded chili paste with white vinegar, Soya sauce, hot sauce, ketchup, chili garlic sauce and mix all well, keep aside.
Heat oil in a wok add garlic, slightly brown.
Add marinated chicken cubes, fry for 5 minutes till tender.
Add in the prepared sauces kept in a bowl, cook for 5 minutes ..

MashAllah 1st class was awsm thankx for coming everyone .. :)

2nd class InshAllah on Saturday 6 feb

I m starting Cooking classes ..

Crb 👍