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Intermediate Level - Online Culinary Program

This level takes you through some of the topics like fish, shellfish, chicken, Asian cuisines like Malaysia, Thai, Indonesian cuisines and Mediterranean cuisine:

Duration:699Minutes
Topic: 7
Recipe: 48

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In-depth filleting technique for a round fish. Removing all usable parts from the bones. 

Classic browned butter sauce, with capers for an added sourness. On top of a pan-fried seabass fillet. 

Salmon poached inside a court boullion and served with a refreshing cucumber and sour cream sauce.

Skinless seabass, steamed and served with a fresh tomato salsa. 

Steamed seabass - steamed seabass with a fresh tomato salsa

Sole en papilotte - sole fish baked in a parchment paper with aromatics.

A technique on how to fully breakdown/debone a chicken, giving you multiple parts which can be used for various dishes. 

> Parmesan chicken

Chicken thigh cooked in Demi-glace with mushrooms and tomato concasse.

A breaded chicken roulade with ham and cheese in the centre. 

Whole oven roasted chicken, complete with a poultry rub and gravy from the juices.  

> Chicken ballontine &sage stuffing

Half shell mussels coated in a white wine cream sauce and topped with cheese before being baked in the oven. 

Fresh seared seafood salad mixed with a curry dressing and finished with fresh mint. 

Traditional salt and sugar cured salmon with flavourings. Served with a simple salad and thai vinaigrette. 

Butterflied prawns marinated in chimichurri sauce. Before grilling on the pan. 

Freshly shucked oysters with a mignonette sauce & classic kilpatrick oysters baked with gruyere cheese.

Classic Thermidor lobster baked with cheese and a cream sauce. 

 Live mussels cooked with white wine and topped off with cream

Chicken Herbal Soup is a very common Asian soup. They are usually based solely on broth (old hen and Chinese herbs), and lacking in dairy products such as milk and cream.

Kapitan chicken (Ayam Kapitan in Malay) is truly a Malaysian curry, the amalgamation of the diverse array of Malay, Chinese and Indian eating culture.

Very Famous stir fry dish In Malaysia with lots of bell peppers, black pepper, onions and garlic with Marinated and stir fry beef

Crispy fried chicken is tossed in buttery, spicy (or not) and aromatic cereal mix. A combination that is addictingly good.

Grilled Fish with Banana Leaf -Malaysian grilled fish wrapped in banana leaves. Moist, aromatic, spicy, and full of flavor. The best grilled fish recipe!

A Malaysian dish consisting of small pieces of meat grilled on a skewer and served with a spiced sauce that typically contains peanuts.

A classic Malay and Minangkabau dish, Asam Pedas is popular in Malacca, one of the states in Malaysia. Literally translated to 'sour spicy', Asam Pedas fish curry is tangy, spicy, appetizing and best served with rice.

Chicken Rendang or Rendang Ayam is a lip-smacking  dry curry that's loaded with tender chicken simmered with a spice paste and coconut milk until there's almost no sauce left

Stewed grilled chicken with Balinese Spices 

Deep fried dry beef with Balado Spices (Hot & Sweet Spice)

Indonesian fried chicken with geen chilly sambal

Deep fried catfish with Sundanese sambal 

Fried tofu with blanched beans sprout, cabbage, cucumber, served with peanut sauce

Soto Bandung, a type of soto from Bandung city, West Java, Indonesia. It consist of clear beef broth soup with beef slices, daikon, and fried soy beans.

Prawn with grated coconut, steamed in banana leaves

Green papaya salad is a spicy salad made from shredded unripe papaya. Originating from ethnic Lao people, it is also eaten throughout Southeast Asia. Locally known in Thailand as som tam

Pad thai is made with rehydrated dried rice noodles with some tapioca flour mixed in, which are stir fried with eggs and chopped firm tofu, flavored with tamarind pulp, fish sauce, dried shrimp, garlic or shallots, red chili pepper and palm sugar, and served with lime wedges and often chopped roasted peanuts.

This Southern Thai curry is one of my favorite dishes. It is thicker and more concentrated than most curries. It is not overly spicy, and should have a slightly sweet taste. While a chicken or beef version of this dish is most common, it can also be made as a vegetarian entrée by leaving out the meat and adding tofu

Thai steamed fish dish, and being sour, spicy, garlicky, and well balanced in taste, it's a Thai dish that really portrays the contrast and excitement of flavors in Thai food.

Chicken breast marinated in soy sauce, garlic, ginger and lemongrass then stir-fried with vegetables,  basil and fish sauce.

This basil shrimp is simple to make and will please anyone who is partial to Thai flavors.The stir-frying method keeps both the juiciness of the shrimp as well as the sweetness of the peppers in the dish, not to mention all of those wonderful nutrients

Savory fritter batter which is used to deep fry different varieties of sea food

Mezze Dips are simple to make dips that can be served as part of a Mezze type spread. Mezze is a way of dining, in which a selection of small dishes are served. They are meant to be shared, either as an appetizer or a light meal.

Greek salad or horiatiki salad is a popular salad in Greek cuisine generally made with pieces of tomatoes, cucumbers, onion, feta cheese, and olives and dressed with salt, pepper, Greek oregano, and olive oil. Common additions include green bell pepper slices or caper berries

A mouth-watering Moroccan dish of tender lamb in a thick, aromatic sauce with flavours of pomegranate and almond.

Mixed Paella is one of the most famous variants of the traditional paellla. The recipe contains not only different kinds of meat but also with a mix of different shellfish

The Israeli dish Shakshuka - an addictively spicy mix of tomatoes, chillies and garlic with fresh eggs cracked right into the sauce to poach. Served with flatbread

Tabbouleh is an Arab salad of cracked wheat mixed with finely chopped ingredients such as tomatoes, onions, and parsley served with Pocked bread. Falafel is a Middle Eastern dish of spiced mashed chickpeas or other pulses formed into balls or fritters and deep-fried, usually eaten with or in pitta brea

Provençal style food, centered in the South of France, includes a love for fresh fish, extra virgin olive oil, and pungent garlic

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