Soup Master Class with Chef KC

Those who cant cook, eat. I am one of those people, so when the opportunity to take part in a cooking class came to me, I was naturally worried.

Last Saturday, me and about fifteen other bloggers were invited to Soup Master Class with Chef KC. The class was held in Vineth Bakery in Panglima Polim. Upon seeing the Soup Master Class banner that morning, I was delighted. Chef KC is in fact a beautiful, young female chef named Karen Carlotta. Now who doesn’t want to be taught by a hot chef?

The class started with introductions. We all shared some details about ourselves and our blogs. Chef KC also shared her story. Although she had fallen in love with cooking since early age, it was not until 2005 that she finally decided to pursue her passion. After getting her undergraduate degree in management from Universitas Tarumanegara, KC went to Singapore to study cooking. Not many people are bold enough to take such a drastic move, but KC knew what she wanted and she’s not afraid to show that kitchen is really her world. It’s where she belongs.

Chef KC explained to us about soups in general. Traditionally, you can divide soups based on its overall look, which is clear soups and thick soups. But, Chef KC also noted that there’s also a third category called chunky soups. Sup buntut and bakso were two things that came in my mind.

To cook the perfect soup, you need to blend it with the perfect stock. People often rely on instant chicken or beef stock. But, if you’re willing to go the extra mile, consider preparing bouillon. To make the bouillon, you need to prepare the meat (chicken, beef, veal, or whatever you want) and some vegetables (carrots, onions, etc). Roast the meat and the veggies in the oven for 45 minutes to an hour, and then boil it with two litres of water. Simmer it for six hours (yes, you heard it right) until the water is reduced to a litre. The result is a delicious-smelling bouillon.

The class was enjoyable due to the fact that most of us bloggers already knew each other. Our MC for the day, Icha Sasmita, had also helped to create a fun and relaxing atmosphere. Chef KC’s instructions were also very nice and clear, so those who can’t cook at all can still follow her examples.

Our first recipe was Mushroom Soup with Poached Eggs and Roasted Shallots. This recipe is pretty simple. I’ll put in the recipe here, so you can try it out yourself.

Mushroom Soup with Poached Eggs and Roasted Shallots

Bahan-bahan:

Sup Jamur
Minyak untuk menumis
1 buah bawang Bombay, cincang
250 gr jamur kancing, cuci bersih, iris tipis
2 btr bawang putih, cincang
Thyme kering
Garam
Lada
600 ml kaldu ayam/bouillon

Pelengkap:

2 btr telur ayam
Air
Cuka
Minyak untuk menumis
3 btr bawang merah, iris tipis, taburi garam

Cara membuat:

Sup Jamur
- Panaskan minyak, tumis jamur dan bawang bombay hingga kecoklatan (pastikan dengan api besar). Tambahkan bawang putih, thyme kering, garam dan lada, masak selama 1 menit.
- Tuangkan air sedikit demi sedikit, masak hingga mendidih. Tambahkan kaldu ayam, aduk rata. Masak selama 10 menit. Blender hingga halus.

Pelengkap
- Didihkan air dan cuka. Tuang telur ketengahnya, masak selama 1 menit.
- Tumis bawang merah hingga kecoklatan.

Cara penyajian:

Sajikan sup mushroom hangat dengan poached egg dan roasted shallots diatasnya.

Our second recipe was Soto Ayam ala KC. It’s also quite simple. It tasted nice and light, and it’s easy to make when you’re in the mood for something warm and yummy.

Soto Ayam ala KC

Bahan-bahan:

Minyak ayam
250 gr daging fillet ayam, iris 2cm
Coating ayam
Garam
Lada/penyedap
Kari bubuk
Tepung terigu
Maizena
1 lt kaldu ayam
1 lbr daun salam
2 btg serai, memarkan
2 cm lengkuas, memarkan
Garam
Lada
Gula/penyedap
1/2 buah lobak, iris 1cm

Pelengkap:

Bawang goreng
Daun bawang
Sambal

Cara membuat:

- Rebus kaldu ayam, daun salam, serai, lengkuas, garam, lada, gula/penyedap hingga mendidih. Masak selama 15menit hingga harum
- Sementara menunggu, Masukkan fillet ayam ke dalam kantung beserta coating ayam, kocok rata. Panaskan minyak ayam, goreng ayam hingga kecoklatan. Sisihkan.
- Tambahkan lobak ke dalam kaldu, masak selama 10 menit hingga lobak matang.
- Tuang ke atas gorengan ayam sesaat sebelum menyajikan. Sajikan dengan bahan pelengkap.

Although we all had a recipe to hold on to, Chef KC also encouraged us to experiment with the ingredients. “Have fun with the ingredients and don’t limit your imagination,” she said.

The class was wrapped with group shots and the tweeting and followback rituals. I didn’t burn anything, and I’ve picked up some really nice tips about cooking. All in all, it was tiring but very fun.

So, if I’m invited again to one of her classes, will I come? Yes, I will. *winks at Eno*

Those who can’t cook, should learn how to.