- First boil your potatoes by filling up half a pot of water and place the potatoes in there to boil together. Do not peel your potatoes yet. Boil them whole.
- Then boil your eggs by placing the eggs in a half pot of cold water and bring it up to a boil. Once the water is boiling, switch it off and close the lid and let it sit.
- Meanwhile, chop up your bacon rashers into bite size pieces (roughly 1cm thick) and dry fry. No added oil is needed because the bacon will naturally emit its oils and fries up the bacon til a crispy golden brown. Drain the oil to a bowl and set aside.
- Next, prepare another bowl of ice water for your eggs also to stop the eggs from continuous cooking. Let it sit in the ice bath for about 5 minutes. You will notice that your remove the egg shell a lot easier after this. Remove egg shells and slice the eggs however you want it - wedges or sliced into rounds.
- By this time (about 20 or so later) the potatoes would be ready. Use a knife or fork to pierce through the potatoes. As long as it slides easily into the potato and comes out as easily, then the potatoes are ready. Drain the hot water out of the pot and replace it with ice cold water to stop the potatoes from cooking. You can drain the first round of cold water as it would turn warm fast due to the hot pot. Then refill again with cold water and let it sit.
- Use a knife to remove the skin. It'll come off easily from the potato. Once done, slice them into rounds. Place them into a big salad bowl.
- Next chop the gherkins into rings as well and toss them in. Add in the cooled down bacon rashers. Chop the fresh herbs any which way you see fit but not too finely. You need to have a bit a bite! Add the chopped herbs into the bowl as well.
- Then add in the sour cream, yoghurt and german mustard together with the salt and pepper to taste. Toss it around. Finally add in the sliced eggs on top. Stir only at the end so that the eggs aren't too mushed up.
- Serve with...just about anything :-)
Sunday, 29 December 2013
Friday, 6 December 2013
Sunday, 1 December 2013
- Firstly prepare the rice and cook it the night before for it to rest and dry over night.
- Simply add 1 1/2 cups coconut milk and 1 1/2 cups water to 3 cups thai fragrant rice. If you are using basmati rice, then 2 cups coconut milk and 2 cups water to 3 cups basmati rice.
- Add the screwpine leaves, pounded lemongrass and salt to the rice and cook over medium heat. If you are using a rice cooker, just flick the switch and don't worry about it. The turmeric powder is optional if you like your rice to have a yellow tinge.
- Next fry up the salted fish and let cool before mincing. Do the same with the dried prawns. This enhances the flavour to both ingredients.
- Toast 1/2 cup dessicated coconut til golden brown and leave it to cool.
- You can also make the sambal belacan the night before as the longer it sits, the better it tastes. The recipe is highlighted above.
- The next day, start to finely slice all the herbs. (do not do this the night before as the herbs will wilt in the fridge). If you cannot find the salted egg, it isn't a problem. Leave it out.
- Then combine everything in a bowl and toss as usual. Serve like a salad or as an accompaniment to a curry or dish with gravy.
Wednesday, 30 October 2013
|Selina is second from the right.|
(Pic taken from her Facebook page and from a recent pop up event in London)
|Selina busy in the kitchen during another pop up event|
Pic taken from her Facebook page
“Pop-ups have become more about the dining experience as well as the food and everyone offers something unique. There are still so many restaurants to go to, but the amount of pop-ups and supperclubs is increasing and people want to try something different,” says Selina. “It’s great for people who can’t afford to set up a restaurant or just want to test the market. And social media opens a perfect avenue for marketing, advertising and communicating with potential customers.So for a keen home cook, the model of a pop-up has led to Mauritian cuisine gaining good word of mouth and evolving into a full-time business in the form of supperclubs, cooking classes and collaborations with other chefs from the street food market scene and beyond.
Sunday, 20 October 2013
Tuesday, 8 October 2013
But put that all aside...the whole point of this post is to say why I do supperclubs and why I still do them. From the chef's point of view (taking a moment from my last supperclub in September 2012 where the guys in the kitchen called me chef and I had like the biggest most gleeful smile ever being called one), it is a time when you decide what dishes you as a chef would like to cook and that can best represent your skills as a chef. I got into it purely because my friends, far and wide, said COOK FOR PEOPLE ALREADY!!! Ana and Teresa of Flavours of Spain can attest to that along with Mark, one half of the Mark and Ce team and Jeanette, a fellow foodie. They were the first ever supperclub tasters and the results were phenomenal. Well at least in my books. That started me on my journey of hosting my first supperclub together with Baz, my partner in crime in the kitchen, that resulted in 2 other supperclubs before my final adieu from London.
Those three supperclubs sealed the deal for me. The smile on people's faces when they eat your food, puts a happy smile on your face. But of course the butterflies in your stomach always strikes just before you serve because you don't know whether your guests would eventually love what you've dished out. My cooking skills were put to the test including time management, budgeting, organisation and being patient and calm. Oh my lord, if you could only hear the curses coming out from my kitchen (it is true when Gordon Ramsay swears when something doesn't go right in the kitchen) especially when my desserts don't go my way, you'd wonder why I put myself through it.
Despite all the kitchen mishaps, the cuts, the burns, the OMG moments when you run out of ingredients, I still love having a supperclub. I meet the most amazing people. They come from all walks of life, professions, mindsets, countries, cultures and well eating habits! But...we all share one common passion - FOOD! And for what its worth, the blood, sweat and tears that we put into having a supperclub is only because we love sharing. The beauty of seeing the coming together of your menu and the fact that it does what it does, and keeps people coming back just goes to show that it is 100% satisfaction...for me at least and hopefully my guests who are now my fellow friends, foodies, mates and kick-ass buddies.
So a huge shout out to my great great great friends in the foodie world -
Marta, Ce and Mark - whose constant encouragement and willingness to be guinea pigs every time I cooked truly paved the way to my wanting to actually have a supperclub
Wen - for having given me that benchmark to have my last supperclub in London before I left for good together with Baz.
Jason - for being the guy who said come on over and join me at my Peranakan Palace supperclub together with Goz.
Goz - for setting the tone for Asian supperclubs and now having a cookbook to his name
Selina - my Mauritian sexy chef foodie mate who never stops smiling and was definitely the hostest of the mostest!
Ana - one half of Flavours of Spain who encouraged me to have a supperclub and now is a great friend
Teresa - the other half of Flavours of Spain who adds the crazy in the Flavours of Spain and also supported my decision and didn't mind being fed to the brim
Rob and Fabio - you guys are like the epitome of Italianness. I truly enjoyed our time together!
Jaime - The awe inspiring Le Cordon Bleu pastry chef graduate whom I met over Twitter and is now a great friend!
Shuhan - for sharing an equal passion for the love of cooking
Christine - for her bubbly nature and sexy steamed buns that somehow I never got to taste
Greg - for assisting Baz and I when we needed a car to shop and a car to transport ourselves to our supperclub locations
John - who became my eating buddy every time we needed to go somewhere. And for definitely showing me the ropes when I went back to London for 2 weeks and had the eating time of my life
Sam - the micro brewer whose beers are sure to take the world by storm.
Erik - the quiet subdued Swede who definitely shares a love for food and a passion for life much like mine.
Cherry - the great Cantonese chef whose food I still remember and salivate to this day.
and to Baz - if not for you and your SURE WHY NOT attitude, we wouldn't have had Budaya Kusina in London and your patience for letting me run things. You are a great chef!
To those whom I haven't mentioned, not that I haven't forgotten you, but there's just too many of you to name in person. But thank you to every single one of you for taking the risk in eating Baz and my food. And for insisting I still run a supperclub here in Malaysia.
It has been a rollercoaster of a year but this has been the best year yet! Here's to a year's worth of Supperclubs but more importantly here's to all the PEOPLE who make SUPPERCLUBS what they are!
Much love from the Straits of Melaka,
Stay tuned for a guest post from Selina, the Mauritian Supperclub host hailing from Croydon.
Saturday, 28 September 2013
The desserts will remain a mystery as I love throwing in surprises! This time round with Ales & Lagers in tow, the price has slightly changed:
Just the meal will be RM120 (already including the processing fee on Plateculture.com)
With the beer pairing will be an additional RM60 (with about 6 - 8 beer pairings - 100ml portion of beer - this will be paid on the day of the meal). So how does it work?
So when? where? how? what do you do?
When: 26 October 2013
Where: Location to be revealed on confirmation of booking on Plateculture
Monday, 19 August 2013
- First heat up your oven to 180 Degree Celsius. Then butter and flour your loaf tin and lay a piece of greaseproof paper. Set aside.
- Next, beat the sugar and butter together until pale and fluffy. Add one egg at a time, fully incorporating each egg into the batter before adding the next one.
- Sift the flour, baking powder and salt together. You'd be surprised at how the salt adds another depth to the cake.
- Then add the dry ingredients and milk intermittently. Once incorporated, remove from the cake mixer and fold in the durian pulp.
- Spoon into the loaf tin, levelling it and then bake for about 50 minutes or until skewer comes out clean.
- TIP: 10 minutes before the cake is done, cover the cake with tin foil to avoid it from becoming too brown at the top. This also encourages the centre of the cake to continue cooking.
- Remove from the oven and let cool on a cooling rack for 5 minutes before removing from the loaf tin to cool completely.
- Serve with TEA!
Sunday, 18 August 2013
Deutsche Supperclub Nummer Drei - Deutschland triff Osterreich (Deutsche Supperclub No 3. - Germany meets Austria)
Friday, 9 August 2013
- Firstly marinate the meat by rubbing the spice mix on the meat side. Then the salt on the skin. Wrap in cling film or a ziplog bag and leave in the fridge for 24 hours. 2 hours is also ok though the meat may not be as flavourful.
- Take out the meat after the desired length of marinating and leave it to come to room temperature. Never roast the meat cold. It will contribute to uneven cooking.
- Heat up your oven to 180 Degree Celcius. Scour the pork skin with your knife but only half way.
- If you intend to roll your pork belly, then use kitchen twine. Tie the twine at one end first and use the twine to encircle the rolled up pork belly. Tie at the other end of the pork belly and cut remaining twine off.
- Sit the meat on the grill section of the roasting pan. This is the grill attachments that comes with a deep roasting pan. In the roasting pan, add about 2 to 3 cups of water. This will help with keep the meat moist when roasting.
- Next cover with tin foil. Then place in the oven to cook for about 2 hours.
- After 2 hours, remove the tin foil and place it back into the oven for another 15 minutes before cranking up the oven to 220 Degrees to make your crackling. (Just before cranking up the oven, remove the kitchen twine to avoid it being burnt!)
- Then you will see the pork skin starting to pop, crackle and pop even more. This should take about 20 minutes give or take.
- Remove the roast pork from the oven and let it rest on the roasting pan first before serving. This is to encourage the juices to remain in the pork and not flow out of it.
- The pork oil and juices at the bottom of the pan can be used to make a sauce. Entirely up to you.
Monday, 29 July 2013
- Firstly heat up the oven to 180 Degree Celcius and butter and flour a standard sized baking pan.
- Then heat a small sauce pan with some water at the smallest fire. Then place a heat proof bowl.
- Next chop up the chocolate and butter into cubes. Place into the heat proof bowl for it slowly melt. Stir occassionally until both chocolate and butter have dissolved. Remove from the heat and leave to cool.
- In a cake mixer, add in the eggs and vanilla essence. Lightly stir the eggs first before adding in the sugar. Then beat at the highest speed until egg mixture has increased in volume by about 5 times and turns a pale shade. To test whether the mixture is ready, lift the beater and see whether it falls ribbon like. Then count up to 5 seconds when the egg mixture falls from the beater and stays slightly stiff. That's when it is ready to be mixed with the chocolate mixture.
- Using a metal ladle / spoon or spatula, fold in the chocolate mixture. This is where is it crucial. Take your time to fold both mixtures together. Make sure no chocolate mixture is left at the bottom of the mixing bowl.
- Pour the batter into the baking pan and pop into the oven for about 35 minutes. Prick a toothpick or a cake tester in the middle of the cake to see whether it comes out clean. Then remove and let it cool completely in the cake pan.
- Serve with whatever frosting you wish to have.
Thursday, 25 July 2013
Wednesday, 24 July 2013
- First prepare the water in a pot half way through and set to a boil with some oil and salt.
- Then prepare the garlic, spring onions and chilli.
- When the water begins to boil add in the spaghetti and cook according to packet's instructions. It usually varies between 8 to 10 minutes.
- When the spaghetti is almost cooked (In the 6th minute), warm up your frying pan with some oil and add in the garlic and chillies. The spaghetti should be ready then. Remove from the stove and steep the water. Run it under cold water to stop the cooking process. Set aside.
- The garlic and chillies should be fragrant now, so add in the spring onions to just cook it slightly before adding in the heavy cream.
- Let it simmer and not cooked through because the cream can curdle if over cooked. This should be 30 seconds.
- Now toss in the spaghetti, and add in the salt and pepper to taste. Make sure to toss the spaghetti in the sauce and then ladle it on to a pasta bowl.
- Layer the parma ham on top and serve!
Saturday, 8 June 2013
|Otak Otak Nyonya Style|
Thursday, 30 May 2013
- Firstly boil up a pot of water filled three quarters of the way. Add some olive oil and salt to the water while waiting.
- When the water looks like there are mini bubbles starting to form, start to heat up your frying pan. Add in the olive oil to heat up before popping in the chillies and garlic for a quick stirfry. Meanwhile, add in the pasta in the boiling water to cook according to the packet's instructions.
- When garlic is fragrant, add in half a can of cornef beef and mash it with your cooking spatula or wooden spoon. Making sure to get the beef cooked through.
- Just then, the pasta should be ready. Remove one to test by either eating it or throwing it against the wall. If it sticks its cooked! If it still a little cruncy to the bite, even better, this means it is al dente. Take a small ladle full of the pasta water to be added to the corned beef pan. Then drain off the remaining water before ladling out the pasta into the corned beef mixture.
- Then quickly incorporate the pasta with the beef and add in the chopped coriander before switching off the heat. The pepper and salt comes last. But you might not require salt as the corned beef is salty enough.
- Then dish it up onto a plate and garnish with whole basil leaves.
- Serve while still piping hot!