When I was a student in the States years ago, I remember one of the things we always struggle to find when it comes to cooking ingredients is santan, or coconut milk.
I mean, if you’re a Malaysian, you got to have curry, and to make curry and a host of other Malaysian dishes, santan is often a key ingredients. Back in the days, we had to substitute santan with milk, so you can imagine how happy I would have been if I had access to something like S&P Santan instant coconut cream powder back then.
S&P Santan and other FFM’s sponsored products at the cooking workshop
A couple weeks ago, I was invited to attend the I love S&P Santan Cooking Workshop with Chef Andri to check out some of the products from S&P Industries as well as getting our hands wet at the kitchen learning from the good chef in making three different dishes.
Lex from KampungBoyCityGal and I are in the same team
A little bit on S&P Industries Sdn Bhd.
S&P Industries is the pioneer in coconut milk powder manufacturing in Malaysia since 1983 and is the world’s largest producer of coconut milk powder with distributions to more than 40 countries.
Their Santan Instant Coconut Milk Powder is made 100% from fresh coconut, does not have preservative or artificial coloring.
The coconut milk powder comes in 50 gram sachets in original, omega, & pandan. They also have coconut milk coming in 200 ml and 1 liter packs.
working on our first appetizer dish
We had a lot of fun at FFM Marketing’s kitchen with the lively Chef Andri showing off his three recipes – an appetizer, a main dish, and a dessert.
I really liked how versatile the coconut cream powder was, it is very easy and convenient to use compared to traditional method. Simply add in the powder while cooking and let it dissolve. The S&P Sejati Desiccated Coconut also came in very handy for making desserts and other dishes, the longer shell life is most helpful too.
With Lex from KampungBoyCityGal as my partner (we called our team Kampung Utara), we competed with other teams in creating these dishes, and although we did not win, I think we can claim that we made some of the best looking dishes among the contestants. If you aren’t the best, try to look the best, right?
I also like the choice of venue, the FFM cooking facility located at Sungai Buloh is really well equipped. In fact we were the first group of people to get to use it. The venue is open to rental too, do contact email@example.com or 03-61457888 for inquiries.
The recipes from Chef Andri are shared below so you can give them a try at home.
During my stay in the US of A for more than 4 years, I’ve came across a few local dishes that were new to me. While there are many famous American dishes such as steak sandwich, clam chowder, good old fashion hot dogs and such that you can find in many restaurants, there are some that for all practical reasons, you hardly get them outside the country unless you make them yourself.
One of these dishes is a party snack called devil’s egg, and I’m going to show you how to make them.
first, make some hard boiled eggs
I made these for a home BBQ session with the Maldives diving friends and some colleagues a few weeks ago and the reception was pretty good. It would have been better if I didn’t have to substitute paprika with curry powder, but sometimes you have to make do with what’s available in the kitchen.
Anyway, here goes.
chicken eggs (I made 14)
1/2 cup mayonnaise
2 tablespoon mustard
salt & pepper to taste
paprika for garnishing
2 tablespoon sweet pickle relish (optional)
remove egg yolk & mix with seasoning
Instructions for hard boiled eggs:
put eggs in a pot of cold water (cover up the eggs by 2 cm), this prevents egg from cracking
adding a pinch of salt will allow easier peeling of egg shell later
bring to boil
cover the pot and turn off heat wait for 12 minutes
remove egg and peel the egg shell under cold running water
Instructions for devil’s egg:
cut eggs in halves
remove egg yolks and place in mixing bowl
add mayonnaise, mustard, and pickled radish (optional) to egg yolk, and mix with a fork
add salt & pepper to taste
carefully fill egg whites evenly with mixture
garnish with paprika, and you’re done
mix it back and sprinkle some paprika, serve!
As this is not a hot dish, you can keep it in the fridge and prepare it earlier before the party starts, best consume within the same evening though.
Enjoy! Check the category list under “cooks” for more easy cooking recipes from yours truly.
If you love milk, this is a traditional snacks from the Philippines you must try. I make a point to always buy back at least a box of Yema Tower whenever I travel to the Philippines (in addition to pork rind and garlic chips)
Yema Tower from Philippines
Towers of Yema is basically made from evaporated milk. In fact, you can supposedly make this at home by slowly boiling evaporated milk in low fire until most moisture is removed, then perhaps try to shape it ala playdoh style.
The thing is soft, sweet, and carries a strong milky taste to it. I often eat too many of these in a single seating, it’s like a dog/cat treat for human. I can’t imagine it’s terribly good for your teeth though.
this goes very well with coffee
I also find that this Yema tower thing is awesome with coffee, especially black unsweetened Americano. The sweetness of the treat really compliments coffee real well.
Damn it, I need to find me some Yema Towers.
On a completely unrelated note, I’ve traded in the old faithful RS 250 to a new Aprilia Shiver a couple months ago. I present to you, my Red Italian Lady, my daily driver to work.
If you wonder why some people choose to ride despite the inherently higher risks, ask yourself if you’ve seen a bike parked outside psychiatrist’s office?
Chef Wan is my favorite Malaysian celebrity chefs of all. The man has arguably done the most for Malaysian cuisine than anyone ever had. I was genuinely proud when I saw his cooking show on TV when I was in Vietnam.
The man is my hero.
Chef Wan went around and gave tips to the contestants
I finally got to see the man in real life a couple Saturdays ago during Pencarian Chef Selebriti 2 dan Gas PETRONAS event. Together with Petronas Dagangan Berhad‘s Nik Faizanira Nik Affandi, and Berita Harian‘s Jami’ah Sokri, they were the panel of judges for the event.
Pencarian Chef Selebriti 2 Berita Harian dan Gas PETRONAS at the Curve, Damansara
Before I got ahead of myself, Pencarian Chef Selebriti 2 BH dan Gas PETRONAS is the second year of the unique competition that has the aim to find chefs who has interesting personality, highly eloquent, and be able to communicate and capture audience with his/her culinary knowledge. Of course, one must also be able to cook up great dishes.
Our hosts of the day were two very funny guys – Angah Raja Lawak and Mie Raja Lawak.
Mohd Zamri bin Sahari, the emcees, Kamarudin bin Dali, Riza bin Ismail
The competition was separated into two main categories – individual and professional. Kimberly and I attended the event just as the professional category was getting started.
These were the three finalists
Mohd Zamri bin Sahari, 25, Culinary lecturer and freelance chef
Riza bin Ismail, 28, Executive Chef
Kamarudin bin Dali, 38, Hotel Chef
and they had one hour to prepare an appetizer and a main dish
The chefs were given one hour to come up with an appetizer and a main dish to impress the judges. Ample ingredients were given, which includes seafood, vegetable, meat, mushroom, seasonings, and so on. Blender, pots, pans, knife and all other necessary kitchen utensils were available as well.
While there’re kitchen helpers for the individual event, professional chefs had to do it all by themselves.
Ayu OIAM, Baby Shima, and Adam AF were among the p performers
While the contestants were busy cooking, we were entertained by Ayu OIAM, Baby Shima, and Adam AF. Chef Wan also went around to the contestants to give advice and asked questions as well.
An hour later, all three chefs successfully completed their two dishes each.
a photo with the contestants and judges, before tasting begins
Then there’s judging time, and boy was Chef Wan an awesome judge.
He was harsh, to the point, and absolutely non-nonsense in his criticism to each dish and the contestants. It was a bit like Simon Cowell, except maybe with even more drama.
Case in point – “if orang mat salleh eat your under cooked potato, they’ll throw it to you”.
To be fair, he also gave some very good advice. If anything, I am now even more impressed with Chef Wan.
Chef Wan was harsh, to the point, and very very good in his critics
Among the dishes mussels in Thai sauce (which was criticized by Chef Wan for deviating away from 1Malaysia theme), salmon with begedil, deep fried tiger prawns, roti jala and so forth. They were beautifully decorated.
and here are your winners! congratulations
At the end, Mohd Zamri bin Sahari was crowned as the champion. His bergedil with pan seared salmon was praised by Chef Wan, and on top of that, I thought he was the most eloquent among the three contestants as well. The prize was RM 10,000, and a 6 month contract for Berita Harian penning the cooking column.
Riza bin Ismail and Kamarudin bin Dali came in as 2nd and 3rd place.
In the individual category, Chua Tor Aik won the top prize, while Azman Abu Samah and Rosni binti Johari were 2nd and 3rd.
I wish the best to the winning chefs and to the runner ups, there’s always next year.
After the event I tried to replicate the winning main dish – bergedil with pan seared salmon. It turned out to be a pretty simple dish to make, and one that wasn’t bad at all when it comes to taste as well. Check out the video!
Last Monday I took a day off to take advantage of the Tuesday holiday for a pro-longed weekends (man I can get used of that 3 day work week) and attended a cooking demo at Le Meridien KL.
It was part of the “Experience Vietnam” promotion at Latest Recipe that runs from 16-22 May, 2011. Three chefs from Sheraton Saigon – Chef Tran Cong Tien, Chef Nguyen Thi Duy and Chef Bui Van Tien Dong flew all the way here to KL to infuse the restaurant with some true blue (or red?) Vietnamese cuisine, and of course, to share a few recipe with us.
yes, these are real Vietnamese ladies too.
I’ve always been a fan of Vietnamese food ever since the university days in the States, and having traveled to Saigon for 9 times over the last 7-8 years or so, this brand of South East Asian cuisine isn’t exactly very foreign for me.
Yet, this is the first time I learn how to make a real Vietnamese Sping roll. It turned out to be really simple, you can source all the ingredients locally and make yourself some authentic Vietnamese spring rolls too!
making a vietnamese spring roll
Here’s the ingredients to make 20 spring rolls:
20 pieces of rice papers
80 grams of lettuce
25 grams of your favourite Vietnamese herbs (basil and chives usually)
70 grams of carrot, sliced in strips
200 grams of fresh rice vermicelli (they use the thick version, i think mee hun might work too?)
20 pieces of blanched prawns, peeled & halved
Then the ingredients for dipping sauce
50 grams of tamarind pulp
50 ml of hot water
40 grams of dried mung bean
60 ml of tepid water
200 grams of preserved soya bean
50 ml of corn oil (or any cooking oil)
10 grams of chopped garlic
60 grams of sugar
Kim and I got our hands dirty, and our cooking skills upgraded 😀
The steps in making the Vietnamese spring roll is surprisingly easy:
wet the rice paper on one side with hand, but careful not to drench it
apply a piece of lettuce, then 2 basil leaves, a few strips of carrot, then some noodle
next fold the rice paper from both sides, then roll up from bottom until you just cover the ingredients
at this point put 2 pieces of shrimp on top, a piece of chives, and continue to roll the spring roll till complete
The last step separated out for mainly aesthetic purposes, so you can clearly see the shrimps through the translucent rice paper. Brilliant, I always wonder how they made it that way. Now I know. 😀
chef Tran Cong Tien and team making Bo La Lot (beef in fragrant leaves)
While you can consume the spring roll as is, they are best served with the soya bean dipping sauce, and here’s how you make them:
Stir in tamarind pulp in 50 ml of hot water, then strain through a fine sieve and set aside.
Steam the mung beans with 60 ml of water for about 20 minutes then blend together with the steaming water to form smooth paste. Set aside.
Blend the soya bean into a smooth paste. Set aside.
Next, heat up the oil in a pan, sautee the garlics till golden and throw in tamarind pulp paste, mung beans paste and soya bean paste. Stir till combined.
Simmer for 10 minutes till mixture thickens.
Remove from heat and allow to cool down before storing in fridge. This dipping sauce can be kept for up to a week
Cheo Troai Noouc (the dessert), Haze, Chef Antoine, Ciki
The good chefs from Vietnam also taught us how to make one of the most iconic Vietnamese food – Bo La Lot (grilled beef in fragrant leaves), and the dessert by the name of Cheo Troai Noouc (sticky rice dumpling with green bean filling and ginger syrup). I didn’t get a chance to try how to make those, but perhaps one day!
Address: Le Meridien
2 Jalan Stesen Sentral,
Kuala Lumpur 50470 GPS:3.135631,101.686476 Tel: 03-2263 7888