MICHAEL YIP

I AM A

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Hello,

I'm Michael Yip

I am a video producer and photographer by profession. As a photographer, one of my core skills is in dance event photography, as one of only a handful of photographers experienced in covering dance events, performances and portraits. I got a chance to countries around the Asian region capturing visuals to help participants of the events immortalize their moments. If you are interested in bringing me over to your festivals/events. Just head over to the contact section and drop me a message.

Through GEMNUINE - the idea co., my team and I also provides Brand Management and PR services. Our core expertise is in helping brands evolve and attract the current market. We also provides Digital Marketing and Management services, from web designs to social media management. Drop me an email today at mike@gemnuine.com and let us know how you want us to help you.

If you are stumped by the photo, yes, I dance as well, mainly Salsa, Bachata, Kizomba, West Coast Swing and Argentine Tango. I have since stopped performing due to injuries but if you are looking for performers for corporate events/functions/parties/festivals. Do drop me a message as well as I manages some of the dance teams that is currently making the rounds performing for various clients.


Education
Kolej Bandar Utama/Central St. Martin

Diploma in Arts and Design

Kolej Damansara Utama

Diploma in Telecommunication Engineering

SMK Damansara Utama

SPM


Experience
Photographer/Video Producer

MIKE YIP STUDIO

Branding and PR

GEMNUINE - the idea co.

Digital Marketing Solutions

Abood Media Sdn Bhd


My Skills
Photography and Video Production
Brand Management and Solutions
Public Relations
Digital Marketing Solutions

14

Confirmed Bookings for 2018

4

Confirmed Destinations for 2018

6

Confirmed Dance Festivals for 2018

4

Talks Confirmed for 2018

WHAT CAN MY TEAM DO

Photography and Video Production

As our core business, this is what we are good at, capturing visuals that brings out the best for your brand.

Branding and PR

Through GEMNUINE, we specializes in helping brands redevelop, redefine and create a comprehensive marketing strategies reach the target market.

Social Media Marketing

Abood Media Sdn Bhd's core strenght in Digital Marketing Services focuses on Social Media Management and promotions.

Web Design

We also design and revamp websites as part of Abood Media Sdn Bhd's services.

Live Event Streaming Production

As part of a new offering from MIKE YIP STUDIO and partners, we also provides Live Streaming services for Events through dedicated sites or onto social media platforms.

Efficient

We pride ourselves at being good and efficient in what we do and we always try our best to deliver services that exceeds our client's expectations.

I also blogs
Showing posts with label Cook. Show all posts
Showing posts with label Cook. Show all posts

ELS launched the CNY Most Wanted Kitchen Challenge 2017


Was present when the ELS Group launched the CNY Most Wanted Kitchen Challenge 2017, a web reality series focused around the search for the best home cooks for the 2017 Chinese New Year. The web production will be done by RedBoy Productions and they are opening the registration when they do their on ground road shows (selected ELS group dealer's outlets) across Malaysia.

From what I understood, participants register themselves at the road shows, get votes via the web series (that'll be on ELS' facebook page), and 6 finalists will be picked to compete i the grand finale at Jaya Shopping Centre on the 8th of January. The judges will be the head of ELS Group and culinary expert, Agnes Chan.

The prizes are pretty attractive too, 10 hampers for Facebook voters, RM388 for the 3 finalists that didn't win the top prizes, RM688 for 3rd place, RM1,388 for the 2nd place and the winner walks home with RM3,888.

To participate is pretty simple, just buy any ELS products and register at the roadshow counters. When I spoke to Redboy Production, they told me that they'd even go to the homes of the participants to help record the cooking process so it'll look professional. From what I understand, you don't even have to use their full range of products in your cooking, just use at least 1 of their products as part of your cooking would do.


50% of the scores will be given by the judges and the other 50% is by votes. In a way, the participants' supporters play a big part in getting the participant(s) to get into the finale. And in the finale, the 6 finalists will be given a random menu and RM100 to buy their ingredients and cook. Pretty fair because they can't plan ahead.

Looking at the prize, maybe I can take part as well? But then, getting the votes is pretty hard for me. Even the interpretation of the menu will pose a problem for me as I'm not that imaginative when it comes to cooking.

Hmm....

Making My Perfect Half Boiled Egg


I've been asked to share some tips on making half boiled eggs as friends always see me posting photos of eggs that I make on Facebook. So to appease the requests even though it might not be as perfect as those done by professionals, here's the tips:

1. Bring water to a boil (in the pot) and turn off flame.

2. Placed eggs into the pot and set timer for 3 1/2 minutes (for room temperature eggs) / 7 minutes (for eggs from fridge).

3. Remove eggs from pot and break the shells.



For those of you who wants to make Soft Boiled Eggs,

1. Bring water to a boil (in the pot) and turn off flame.

2. Placed eggs into the pot and set timer for 5 minutes (for room temperature eggs) / 8 1/2 minutes (for eggs from fridge).

3. Remove eggs from pot, serve on a egg cup and tap the shell gently from the top to break.

4. Add a sprinkle of salt and pepper to taste.


A point to remember is that even after you remove the eggs from the hot water, it will still continue to cook inside the shell, so leave it in the shell for too long and you'd get a different result.

Bonus tip: For Hard Boiled Eggs, whether you're deshelling a single egg or a large amount of eggs in the fastest way possible. I do this often when I was helping out at a relative's restaurant and we need to get food prepared in the most efficient manner.

1. Place eggs into container

2. Pour water in - about 1/4 of the bowl would do.

3. Place a lid (or a plate) over the container

4. Shake and watch the shells get shed from the white.

Do you have any other tips that you know is good? Do share with us by commenting below.

KFC's Top Secret Recipe - Could this be real?


Could this the real deal? The 11 herbs and spices that makes up the Kentucky Fried Chicken's secret recipe? Chicago Tribune recently did a story on Colonel Sanders and his Kentucky Fried Chicken, This is one of those stories. A mix of memory, mystery and a pinch of "what if?" It involves one of the best-kept culinary secrets of all time, and the man who's arguably the original celebrity chef.

The real Colonel was a bespectacled, white-haired guy named Harland David Sanders who spawned a fast-food empire. For decades, "The Colonel" was synonymous with snow-colored suits, black string ties and "finger lickin' good" chicken coated in a secret blend of 11 herbs and spices.

Attempts to unearth the Colonel's Original Recipe, or replicate it, have been made too many times to count. For KFC Corp., keeping the elusive mix of 11 herbs and spices under wraps has been paramount — not to mention a great marketing tool.

The recipe is, without question, a secret as juicy as well-fried fowl — and has been for the better part of a century.


That's until recently when the Tribune reporter met up with Joe Ledington in Corbin, Kentucky, where the Colonel first served his chicken more than 75 years ago to hungry motorists at the service station he ran. The 67-year-old retired teacher has spent his entire life in Appalachia. He still lives in the house in which he grew up, just north of the city limits of Corbin, a town of about 7,300. He shared with the reporter about "Old Man Sanders", his uncle, and flipping through the scrapbook he kept drew up a lot of interesting stuff, based on what is reported. But the aim here is the recipe!

The handwritten list of 11 herbs and spices, jotted down on the back of a document Joe Ledington described as the will for Claudia Sanders, the Colonel's second wife. Could this be what I think it is? The 11 herbs and spices?


"That is the original 11 herbs and spices that were supposed to be so secretive," said Ledington with conviction. "I mixed them over the top of the garage for years," he recalls, noting that the job came with the fringe benefit of getting to use the swimming pool at Sanders' motel-restaurant complex — a nice perk during the hot summer months.

The main ingredients for the coating, according to this recipe, are paprika (4 tablespoons), white pepper (3 tablespoons) and garlic salt (2 tablespoons). But Ledington says one ingredient is the real star.

"The main ingredient is white pepper," he says. "I call that the secret ingredient. Nobody (in the 1950s) knew what white pepper was. Nobody knew how to use it."

The Colonel's nephew isn't the first person to claim he may hold the secret to KFC's success.

On the internet, cooks have posted copycat recipes they say replicate the original. Only a few of those contain the white pepper Ledington claims is key.

A KFC spokesperson responded about the article via email:

"In the 1940's, Colonel Sanders developed the original recipe chicken to be sold at his gas station diner. At the time, the recipe was written above the door so anyone could have read it. But today, we go to great lengths to protect such a sacred blend of herbs and spices. In fact, the recipe ranks among America's most valuable trade secrets."

Anyway, now that we have it, why not give it a try and let me know if you are able to replicate the KFC flavor to the chicken you eat?

11 spices — mix with 2 cups white flour


  • 2/3 tablespoon salt 
  • 1/2 tablespoon thyme 
  • 1/2 tablespoon basil 
  • 1/3 tablespoon oregano
  • 1 tablespoon celery salt 
  • 1 tablespoon black pepper 
  • 1 tablespoon dried mustard 
  • 4 tablespoons paprika 
  • 2 tablespoons garlic salt 
  • 1 tablespoon ground ginger 
  • 3 tablespoons white pepper
Time to go make some fried chicken!

Air-Fried Salmon in 6 minutes


I'm a big fan of salmon, love eating them raw and also love preparing them in various manners. One of the cooking process I've been using since discovering the steps online was with the Air-Fryer. There's a few places I usually go to for fresh salmons but if you are lazy to shop around, you can get farmed salmons from most hypermarts. It's easy to tell the difference but I'll dwell on that on another post (so you'll come back to read this site more and more... right?)

 

 Preparation:

  1. Wash, cut to preferred slice (if you got a  big piece of salmon) and de-bone the fish thoroughly
  2. Pat dry with paper towel
  3. Seasoned to your preference. For wild salmons, all we need is a pinch of salt and black pepper.

 

 Steps:

  1. Pre-heat airfryer at 180°C for 15 minutes.
  2. Arrange the fish with skin side up (if you want to fry with the skin), especially with farmed salmon, it will get super oily and if your skin is at the bottom, it will not be crispy.
  3. Set Timer to 6 minutes
  4. Wait for Magic to happen.
  5. To achieve Crispy skin, open the air-fryer at 4th minute and peel the skin off the top of the fish and place it besides the flesh so it will cook by itself.
  6. Remove fish from Air-Fryer after it is done.
  7. Set timer for another 2 minutes for the skin to fry until crispy. (Use a flat plate to weight the skin down so it won't fold into itself when all the oil and liquid is fried off the skin)
  8. Once it's done, remove from tray and decorate on top of the fish before serving.

Now, if you wish to place a big piece of salmon into the air-fryer instead of cutting it up, do sear the skin to allow it to cook through. First time I tried it without searing the skin, the middle of the flesh was not cooked through. My mistake, but at least it can be a tip for those who wants to do the same as me.

Do you have a good recipe for sauce to go with the salmon? Why not share with me by commenting below?

Air-Fried Sweet Potato in 20 minutes!


Here's how easy it is to make Air-Fried Sweet Potato! All you need are .... Sweet Potatoes (Depending on how much you can eat) and an Air Fryer!

No brands need to be mentioned here cause I don't get sponsored for making my own meals. Sweet Potatoes, you can get from the wet market or from any hypermarket. One thing my mom (Yes, I still rely on my mom to consult me on a lot of things regarding cooking, she's my Masterchef!) told me is that sweet potatoes purchased from hypermarkets take a longer time to cook as compared to the ones we buy from the wet market.

Steps:

  1. Wash the Sweet Potatoes properly to remove excess dirts.
  2. Prep the air fryer to 180 degrees
  3. Drop into the Air Fryer tray
  4. Set timer to 20 minutes and wait for the magic to happen.
    For sweet potatoes from hypermarkets, you'd have to cook it for 25minutes.
  5. Remove from Tray and EAT once you hear the chimes of the timer when it's done.
 Easy and fuss free. It's a tad more work than making Air-Fried Roast Pork but just as much fun to eat. Got an interesting tip I should also try with the Air-Fryer? Let me know in the comment below.

Baconnaise aka Bacon Infused Mayonnaise


I love Bacon, I love Mayonnaise. One thing that crosses my mind was, why hasn't anyone bottled it together yet? It'll be an awesome dip we can bring everywhere for breakfast, lunch, dinner and supper. Right? Now, I'm no Gordon Ramsey, I can't wipe one up magically just like that. So, the next best thing is to search the internet for the best recipe I could find to make my own.

Here's what I felt is the bestest one yet.

Ingredients:

  • 12 oz of olive oil
  • 2 eggs
  • 1 lemon (the juice)
  • Pinch of Salt
  • Pinch of Pepper
  • Bacon (I uses 6 slices)

Recipe:

  1. Pan fry the bacon to crisp, once it's nice and crispy the way you like it, remove it from the pan but make sure you get all those excess oil off the bacon. Let the oil bubble on the pan for a bit more so that excess water from the bacon is cooked away leaving you with just the oil.
  2. Strain the oil so that so that nothing but just the oil is collected and mix it in with the 12 oz of olive oil.
  3. Bring out a blender, put in the 2 whole eggs in (minus the shells) and let the blender work the magic in slowest speed on your machine.  Don't crank up the speed or you'd spoil the eggs even before you start. You've been warned!
  4. Slowly pour the oil in a small steady portion while the eggs are being blended.
  5. As it starts to thicken, add in all the remaining oil, salt, pepper and lemon juice into the mix and stop the blender. From start to end, it should only take about a minute.
  6. Now that the hard work is done, you can extract the baconnaise from the blender into a container.  Remember those bacon you fried earlier? crunch them up into small pieces and mix it in into the baconnaise for the finishing touch.


Now just a note, I don't know how long you can keep the Baconnaise in the fridge cause I usually finish mine within 2 days. Enjoy and let me know at the comment below how yours turn out.

Oysters with Guinness Cream


Before I go on, I must admit that I was never a fan of oysters until 2011 because up until then, most of the oysters I tried does not have any flavors and taste pretty much the same. Then I met a chef that taught me to make Guinness Cream that basically helps mask the smell that I don't like and add flavors to the oysters that is pretty much tasteless.

Guinness and oysters is a match made in heaven, and this dish is all about creaminess and the contraste of temperatures. The cold creaminess of the oyster matched with the warm creaminess of the Guinness cream. Here's how we made it.

Ingredients for Guinness Cream
  • 6 egg yolks
  • 100ml Guinness (I uses Foreign Exta for stronger flavor)
  • 1 pinch of salt
  • 1/2 tablespoon Worchestershire sauce

Method

1. Over a warm double boiler, whisk the egg yolks, salt and Worchestershire sauce until creamy.

2. Add 100ml of Guinness in slowly and continue whisk until thick and creamy.

3. Serve with 6 oyster with lemon wedges and finely chopped chives.

Yup, it is as simple as that and I have to say that I've never looked back. Of course, knowing friends that knows how to appreciate Oysters also taught me a bit more on how to enjoy the flavor, the taste and the type of oysters that is available from around the world.

Give it a try, and let me know how your Guinness cream turns out.

Air-Fried Roast Pork in 10 Steps

Been asked by friends who owned Air Fryers to give tips on a simple way of making Roast Pork at home. Better known as Siu Yuk (燒肉), the process is pretty simple once you have everything on hand. Before heading out to the market to get a piece of pork for your attempt, remember to roughly measure the size of the air fryer in your home. I’ve had friends who attempted it and prepped a huge piece of pork only to realized that it wouldn’t fit until she had to slice it in two.


Now, I prepped my meat the day before because I want to make sure the rubs get into the meat nicely (and I don’t like to rush).

Here’s what I used.

  • 500g Pork Belly
  • Air Fryer
  • Pot
  • Meat Spikes

For Dry Rub:

  • 5 teaspoon Five Spice Powder
  • 1 teaspoon White Pepper
  • 1 stalk of Rosemary


For the Pork Skin only:

  • 1 teaspoon salt
  • Juice from 1/2 a lemon

Steps:


  1. Wash the slab of meat under running water and pat dry with kitchen disposable paper. Place on Steamer Rack while you prepare the next step.
  2. Boil a pot of water and blanch the Pork Belly for approx. 15minutes.
     
  3. Placed on Steamer Rack again and pat dry with Kitchen paper. Allow it to be air dried in the open for about 4 hours. Remember to put a Satellite Dish Cover over it to avoid flies attacking the meat while you go about doing other things.
     
  4. Use the Meat Spikes to jab at the pork skin liberally. I didn’t poke enough holes on the skin so it gets a bit too crispy for some family members. Turn the Pork upside down and slice cross sections onto the meat but don’t slice too deep. This is just to help with dry rub get deeper into the meat. This is the best time for you to imagine your enemy on the meat and start jabbing it! (kidding)
     
  5. Apply the dry rub onto the meat, I placed quite a lot on mine, including the sides.
     
  6. Turn the Pork Belly Skin side up, apply salt onto it, I didn’t put a lot of salt on mine as I was making on that is less salty compared to the usual salty version. Rub the salt onto the skin along with the lime. For those who wish to make the salty version, coat the skin with a layer of salt (the salt work its way into the fat while absorbing moisture out during the cooking process.)
     
  7. Placed pork into Fridge (not the freezer) for overnight. Take out 30minutes before you plan to cook so that the meat can rest a bit.
     
  8. Pre-Heat the airfryer at 160 degrees for 5 minutes, then place the pork belly in to cook for 30 minutes!
     
  9. After the 30 minutes, for those of you who cooked the pork with a layer of salt, remove the pork from the airfryer so you can remove the layer of salt from the top of the meat. Next, turn up the temperature to 180 degrees and continue airfrying for 25 minutes.
     
  10. Once the airfryer is done with it’s duty, turn off the power, remove the roasted pork from the tray and place on the steamer rack again to allow it to rest before cutting.



There you have it, simple steps to make your own homemade Roast Pork. Slice, decorate and serve. I made 2 version but the one you see above is the one with less salt on it.

For those who wish to have less salt on their dish, you can try it the way I explained and for those who wish to have a bit more authentic version of Roast Pork, you can follow Step 6 but follow the steps for the salty version.

Enjoy and hope you are successful in creating your Roast Pork Masterpiece. Do share with me on your results! If you have other ways or tips, do share with me too!

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MICHAEL YIP
fb.com/mikeyipdotcom
Kuala Lumpur, Malaysia