My Lockdown Creation

During the SA national lockdown on 27 March I find myself just like many others feeling anxious and lost in first two weeks then i got even more depressed when the lockdown extension was announced by the .
Then I decided waste no time, but to launched my cooking class by selling discounted vouchers during downtown to my closed friend and redeem later.
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by posting online tutorial video on my Facebook everyday. After the second day i got a call from India – Mr Kardik Bhatt who i met in 2016 during my Pan Asian Food Promotion for Olive Tree Trading in Hyderabad.

He invited me in collaboration during these challenging times and showcasing my culinary talent through LIVE master class sessions with Marriott Hotels,India.
I committed myself to him immediately with no second thought.

Namaste India !
I am proud to present you #MasterOfMarriott with Chef Kuan Lai from Malaysia with a series Asian Master Class Live Stream from my home in Cape Town, South Africa.

 

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After the immensely successful food previews with the most reputed hospitality brands in India, consecutively in 2017, 2018 & 2019, I thought I was destined to revisit this beautiful and friendly country again in the year 2020.
But as we began the year, I realised that I could not even step out of my house. And I believe your travel plans are shattered too!

No worries, if you cannot travel to the East, and that I cannot come to you, let me bring the Far East to you, as your experience #MarriottAtHome! I will be going live every week for the next 4 weeks with 4 distinguished hotels of Marriott India, showcasing simple, easy to make dishes which are flavourful yet authentically East.

Live Cooking Classes Schedule

Sunday 10th May @5,30pm UCT
Sheraton Grand Bangalore Hotel at Brigade Gateway – Country of origin Vietnam
MENU : Rice Paper Roll Two Way & Pha Ga -Chicken Rice Noodle Soup

Sunday 17th May @5,30pm UCT
Ritz Carlton Bangalore – Country of origin China
MENU : Cantonese Roast Duck & Prawn Wanton Noodle Soup

Sunday 24th May @5,30pm UCT
Sheraton Hyderabad Hotel – Country of origin Indonesia
MENU : Nasi Goreng and chicken Sate

Sunday 31st May @5,30pm UCT
W Goa – Country of origin Malaysia
MENU :– Chicken Rendang curry and Nyonya Prawns with Pineapple Curry

 

 

 

My Food Story – Thai Fish Maw Soup

 

Boiling Point
Yummy smile is drifting in the Kitchen and it is almost ready to chow !

Krapo Pla is one of my favourite a must eat dish while visiting of beloved Thailand.

I loves enjoyed this dish while piping hot with chunks of tender chicken meat, slightly sour strips of bamboo shoots, gelatinous pieces of the fish maw, slices of sitakes mushrooms, hard boiled egg or quail egg and tablespoon of fermented chili sauce.

Fish Maw is the bladder of the air bladder , You can buy it from most country in Asia supermarket, It’s deep fried to preserved it, and soak in water to reconstitute it for further cooking require.

 

 

I had my eye for this bamboo bush even since my first visit in Ban Tu 2013 in this typical Thai architecture home with stunning wooded details craftsmanship belong to my partner family.

It was spontaneously happened one morning just after the rain falls I felt like a little wonder in the backyard garden then I met Teenatt Auntie who is very helpful and we both just talked into each other for some yummy bamboo dish will be our lunch for the day.

 

You will need

Ingredients A

1 nos      Whole Chicken or thigh

65g         Shitake mushroom dried ( soak a night before and keep the soaking water)

50g         Coriander root

3L           Water

2nos       Eggs

50g         Potato starch or corn flour

30ml      Sesame oil

 

Fish 4

 

 

Ingredients B

100g       Fish maw ( Soak , boiled with ginger & spring onion, rinse the fat off used )

100g       Bamboo shredded ( Cut into strip boiled with salt to before used )

50g         Brown Squid or cuttlefish dried shredded ( Soak a night before )

50g         Debone chicken feet  ( I put it to have to extra crunch texture )

 

Ingredients C

50g         Fresh bean sprout

50g         Butter lettuce

20g         Fresh Coriander leaves

 

Method

 

  1. Bring water to boiled add the chicken, Coriander root and mushroom then allow to simmer on medium heat for 45 minutes .
  2. Removed the bird and shitake mushroom from the stock then allow to cool.
  3. Hand pulled the chicken meat into a thin strip and sliced the mushroom in jullienne.
  4. Bring the broth to boiling point again add all ingredients B into the stock then season with fish sauce and soy sauce.
  5. Thicken the broth potato starch or corn flour mixture and for the egg drop style creamy broth texture look fold in some beaten egg .
  6. Drizzle some sesame oil before served.

 

 

Boiling Point
Yummy smile is drifting in the Kitchen and it is almost ready to chow !

 

Creamy Thickening
Cook Tips – Thicken the soup while in boiling point and stir in with potato starch with the same circulation until is thick and creamy , Adjust with thick soy sauce for the golden brown broth look.

 

Boiled Quail Eggs
The cherry on the cake for this soap is hard boiled quail egg ……

 

My suggestion for best result – Served with fresh coriander, bean sprout , boiled quail eggs and some butter lettuce , crispy fish skin crackers available will be the perfect crispy component for this dish or i also enjoyed it very much with crispy egg noodles or rice noodle.

For someone like me almost half Thai citizen who has been worked in Thailand and travelled here for so many years getting around some crispy fish crackers is effortlessly easy and i never eat without with my best condiments with this dish of course.

Fermented Pickle Chili Sauce ( Namjiam Som )

 

Chili Sauce Som 4
Cook Tips – Anti clockwise guideline to made this yummy chili sauce a day or two before to achieve that ultimate yummy taste – The green stalk must blend together with the rest of the ingredients – As per my chili sauce guru advice.

 

 

You will need

Ingredients A

100g       Orange chili

30g         Green chili padi

30g         Garlic

20g         Shallot

10g         Coriander root

Ingredients B

35g         White vinegar

35ml      Lime juice

35ml      Palm Sugar

35g         Fish Sauce

 

Method

 

  1. Deseed the orange chili and keep the green stalk to help for fermentation.
  2. Combine all ingredients and slow pan roast on the pan or wok until is charred.
  3. Combine with ingredient B blend in the mixer until is course then leave in the jug in the room temperature for a couple of days allow the chili sauce for further for fermentation.