MasterChef winner Dhruv Baker is embarking on a tasty tour, bringing his take on Malaysian cuisine to the masses. In February, he’ll be appearing at Wing Yip stores across London in association with Malaysia Kitchen. The demos hit Cricklewood on the 2nd and 3rd, then move on to the Croydon store on the 16th and 17th.
Attendees will get the chance to sample some spicy fare with Dhruv using Malaysia Kitchen‘s quality spice pastes to cook up the chicken rendang, noodle-filled curry laksa and fried-rice nasi goreng from the recipes below, plus kway teow goreng. Load up your storecupboards at Wing Yip, too – there are some pretty interesting ingredients to be found.
Dhruv’s Malaysian recipes:
Chicken Rendang with Paratha
Serves 5
Ingredients:
- 1 sachet Dollee Chicken Rendang paste
- 3 chicken breasts, cut into pieces
- 200ml coconut milk
- 1 tbsp Wing’s Fried Shallots
- 5 Kart’s Roti Parathas, to serve
Method:
- Pour the Dollee Chicken Rendang paste into a cooking pan
- Add in chicken pieces, stir well and fry over a medium heat for 10 minutes.
- Add 50ml water and mix well, simmer over a low heat and cover with a lid for another 10 minutes.
- Stir occasionally until the chicken is cooked through.
- Stir in coconut milk, mix well and cook until the gravy is thickened.
- Garnish with fried shallots and serve with warmed roti parathas.
Curry Laksa
Serves 5
Ingredients:
- 1 sachet Dollee Curry Laksa Paste
- 200ml coconut milk
- 10 fried tofu puffs
- 3 chicken breasts, cut into pieces
- 500g prawns
- 5 cakes Vit’s Noodles
- 200g beansprouts
- mint leaves
- 1 tsp Dollee Crispy Prawn Chilli
- 1 tbsp Wing’s Fried Shallots
Method:
- Mix the Dollee Curry Laksa Paste with 1.5l boiling water.
- Add coconut milk and fried tofu puffs.
- Bring to the boil and switch to a low flame.
- Once the laksa is simmering, add the chicken breasts and cook for 10 minutes.
- Add the prawns and cook for a further 5 minutes.
- Empty noodles into boiling water and simmer for 3-4 minutes, drain and set aside.
- Blanch beansprouts and place with noodles into 5 bowls.
- Divide the chicken, cooked prawns and mint leaves into the bowls.
- Garnish with Crispy Prawn Chilli and Fried Shallots.
Nasi Goreng
Serves 2
Ingredients:
- 4 tbsp vegetable oil
- 1 sachet Adabi Nasi Goreng paste
- 1 chicken breast, cut into small pieces
- 150g prawns
- 150g assorted vegetables, e.g. sliced onion, slivered garlic, sliced red chilli, bell peppers, spring onions, pak choi, beansprouts, baby corn
- 400g rice, pre-cooked and chilled
- 1 tsp Dollee Crispy Prawn Chilli
- 1 tbsp Wing’s Fried Shallots
- Adabi Kecap Manis
- Lingham’s Chilli Sauce
Method:
- Heat the cooking oil in a large frying pan.
- Sauté the Adabi Nasi Goreng paste over a low heat.
- Add the chicken and stir fry for 10-12 minutes.
- Add prawns and mixed vegetables and cook for a further 3 minutes (alternatively use more pre-cooked shredded chicken).
- Add the rice and stir well until piping hot.
- Add kecap manis and chilli sauce to taste.
- Serve garnished with Crispy Prawn Chilli and Fried Shallots.
For more information on the demos visit www.malaysiakitchen.co.uk
To purchase a wide selection of Oriental products including those mentioned here, visit www.wingyip.com