Cooking is enjoyed by all people in all cultures world-wide. I believe that we can appreciate our differences more through our common love of cooking and fine food.
In Kuwait it is difficult to find the right ingredients and cooking tools. This blog will help you become better cooks by provide information regarding cuisine in Kuwait.
So Hello, Bonjour, ¡Hola, नमस्ते, kumusta, 您好, こんにちは, مرحبا and welcome to the blog.
One of
the things I've been meaning to try out is the Chef Boutique in Kuwait.
Unfortunately I'm being hammered by work these days, but as soon as I'm
done I will try heading there to see what it's like.
Here are some interesting points
I've gathered:
·Home-style atmosphere, to help clients learn and
practice their skills in a similar set up to their own kitchens at home.
·They can host special events involving cooking
sessions.
·Ingredients are always fresh.
·All courses are presented by qualified chefs from the
restaurants of Kuwait.
·They have courses specially made for house chefs, such
as maids, cooks, or other domestic help (for the lazy busy ones out
there).
·Initially they are presenting single session
courses. In the future they plan to
introduce 4-session courses.
·Type of cuisine changes weekly to make sure that you
always learn something new.
·Have courses focusing solely on vegetarian cooking as
well as slim/diet foods.
·Chef boutique is not responsible for any damage to
guests clothing. (Don’t arrive in that
Dolce and Gabana!)
·Timings are either 10:30am to 12:30pm or 5:30pm to 7pm. It seems like evening courses are shorter
than morning courses.
The fish market is located near Souq Sharq. In Arabic it is called Souq Al Samak.
A very crowded, busy place
It is one of the rowdiest places in Kuwait where you really have to watch your wallet or risk getting ripped off, especially if you are a foreigner.
But it is also a neccessity if you want good fresh fish at competitive prices. You could find great bargains in this place if you search well enough. Here's a few tips on surviving the place:
Tips on surviving the fish market
1. Don't act like a newbie: That's like asking to get ripped off, and we don't want that.
2. Don't wear anything expensive: Remember that ugly sweater you bought on a whim? The one you really regretted buying and is now collecting dust in the cabinet? Yeah. That's just perfect for the fish market since you wouldn't care if it started to reek of that fishy smell by the end of your trip.
3. Drive that old car to the market: Lemme tell you something I regretted doing. I regretted going to the fish market in my 2009 Volks. Why? Because accidents happen. In my case the plastic bag containing the shrimp got punctured by the shrimp inside (who would have guessed their 'stache can be so sharp?) and the entire car reeked of 'that' smell for weeks. It's a better idea to drive that old Buick you forgot you had.
4. The people there usually don't understand English: Here's some lingo that can help you if you can't speak Arabic or Indian:
point at something and say 'ibcham': 'how much does it cost?'
cham wazna?: 'how much does it weigh?'
Nathfa: 'clean it'
mishkoor: 'thank you'
And if all else fails, use sign language, it usually works.
5. Don't stop for anybody: Salespeople will call you often to their stalls, usually shouting. It just means they don't have anything worth selling. Ignore them and walk past and look for a better stall.
6. If you find a good offer, take it immediately: Buy whatever you found in bulk and store it in a large freezer. The freezer will keep your fish fresh for months and you'll rest easy knowing that you got a good offer.
7. Always browse: Not all fish stalls are created equal. Some fish might look great, but always try comparing them with fish from other stalls, you might find something better, and at a cheaper price to boot.
8. Head for the auctions: A great way to nab heaps of fresh fish at competitive prices is to head to the auctions. These auctions occur everyday at 3 PM. You can tell it started when you can't hear your own voice (due to the constant raising). Just head to the auctioneer and tell him your offer. For example: 65 KD for two baskets of shrimp. Just make sure you get someone to help you carry your winnings, they can be quite heavy, and I'm talking 20 kilos plus.
9. Never take out your wallet: The sign of a newbie, and it'll also make you the center of attention. You don't want to be the center of attention at the fish market. People will think you're loaded, and theft occurs pretty often there.
And last but not least: 10. Get to know a broker: Deal with him on a daily basis (get his mobile number) and tip him every once in a while. Usually he can offer you the best deals and find you the freshest fish.
Oh, and if you like this blog, help me make it better by completing this survey as it will help me dictate the direction this blog will take: http://www.surveymonkey.com/s/87V63TT
Thanks for reading, and don't forget to comment!
Also here's a video for those interested in what good fish looks like:
Pictured: The chef that prepared my maki rolls. Keep on smiling!
After a strenuous Aikido session (Aikido is a form of Japanese martial arts), I felt that it was only appropriate to have dinner at a sushi restaurant.
I decided to visit Sakura at the Crowne Plaza in Al Farwaniya because it was close by.
I bonged the gong at the entrance to announce I was there (and because it was fun, you're really not supposed to bang it) and sat at the bar with my friend.
I also ordered a special roll composed of: ebi filo, crab sticks, rice, carrot, lettuce, avocado, tobiko, and teriyaki sauce.
Pictured: Ichicban Chicken
Needless to say, I ordered more than what I can eat but I ate it all anyway. And of course regretted doing so later.
My friend was more level headed than I am and ordered only udon noodles (a savory combination of warm thick noodles with chicken, shrimp and mixed vegetables and ichiban chicken (a delicate mixture of breaded chicken with a sweet plum sauce).
After that, I decided to interview the chef that cooked my friends dishes (warning: this is mostly from memory, so some parts may be inaccurate)
Me: Hi, thanks for the great food, we really enjoyed it.
Chef Jayahath: You're welcome.
Me: So let's break the ice, my name's Faisal, and you are?
Chef Jayahath: I'm Jayahath.
Me: So tell me your story, how did you start off and how did you end up here?
Chef Jayahath: I studied hotel management in Seloru hotel school and then I studied food management in the National Youth Center in Dubai. I then worked in the Crowne Plaza in Dubai, then I got transferred to Kuwait.
Me: Well I understand that your time is very limited so that's all really, but do you mind if we get a picture?
Chef Jayahath: Sure.
Pictured: Chef Jayahath (on right) and me (on left)
