Posts in everydaychefs
Everyday Chefs – Fiz & Wendy

‘Everyday Chefs’ is about showcasing people of all walks of life, and having them use our signature pastes to create any dish from their creativity. The aim of this series is to create a community of people sharing their joy in the kitchen, showcasing the versatility of our paste, and encouraging creativity. From beginners to advanced chefs, we want to show that cooking can be made easy, quick, and delicious. The most important thing of course, is to have fun while you’re at it.


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The first people to be featured are Fiz Zahid and Wendy Limery, art director and events manager (and couple) of Canvas Club.

Hey Fiz and Wendy! What will you be making for us today, and can you share with us the pastes that you will be using?
Fiz:
Mee Curry (Curried Noodle Soup) with Batu Lesung’s Classic Curry paste, and Ayam Bakar (Grilled Chicken) with the Panggang BBQ Marinade paste.

How often do the both of you cook at home?
Wendy:
Almost everyday! It allows us to save money and we’re able to cater to our own preferences.

What is the one thing you must have in your kitchen?
Wendy:
A wok.
Fiz: Salt!

What are your thought process when coming up with a meal? Is it convenience (whatever’s left in the fridge) or what you feel like eating that day?
Wendy:
Both. We eat what we want and only buy what we need.
Fiz: When I go to the wet market, I look at ingredients and think of what it could be in a dish, or which moment of my childhood I would like to relive. For example, when I see chillies, tomatoes and fresh fish roe, I think of the Sambal Belado Telur Ikan my mother would cook for me on special Sunday mornings, and this happens only when she was in a really good mood. Basically, I cook whatever that I feel I could recreate.

Share with us the most memorable dish you’ve had.
Wendy:
Dombré de crabe, my auntie would cook it during special occasions and only when I have the chance to go back to The Caribbean to see my family.
Fiz:
Sambal Tempoyak Petai with Gulai Tempoyak Ikan in my late grandmother’s village in Perak, Malaysia. I was forced to eat it but it changed my whole perception of food forever.


AYAM BAKAR

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INGREDIENTS

CHICKEN

1 PACKET OF BATU LESUNG PANGGANG BBQ MARINATE

400G OF BONELESS CHICKEN THIGHS

3 CLOVES OF CHOPPED GARLIC

4 PIECES OF KAFFIR LIME LEAVES

1 TABLESPOON OF MINCED GINGER

¼ TEASPOON OF GROUND CUMIN

½ TEASPOON OF GROUND TURMERIC

2 TABLESPOONS OF FRESHLY SQUEEZED LIME JUICE

PINK SALT TO TASTE

4 TABLESPOONS OF UNSALTED BUTTER

1 TABLESPOON OF SESAME OIL

GARNISH

FRIED SHALLOTS

CHOPPED SPRING ONIONS

LIME

SAUCE

1 TABLESPOON OF THAI FISH SAUCE

1 TEASPOON OF JAPANESE SOY SAUCE

4 TABLESPOON OF SWEET INDONESIAN ABC SOY SAUCE

1 TABLESPOON OF WATER

1 RED ONION DICED

1 RED CHILLI CHOPPED

4 BIRDS EYE GREEN CHILLIES CHOPPED

4 BIRDS EYE RED CHILLIES CHOPPED

1 TABLESPOON OF CHOPPED SPRING ONIONS

1 TABLESPOON OF CHOPPED CORIANDER LEAVES

2 TABLESPOONS OF WATER

1 TABLESPOON OF FRESHLY SQUEEZED LIME JUICE



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INSTRUCTIONS

MARINATING THE CHICKEN

  • Marinate boneless chicken thighs with:
    Minced Ginger
    Ground Cumin
    Ground Turmeric
    Pink Salt to taste,
    1 Packet of Batu Lesung Panggang BBQ Marinade Paste
    1 Tablespoon of Sesame Oil

  • Marinate for 4-6 hours or longer.

SAUCE

  • Put all the sauce ingredients into a bowl and mix well.


COOKING THE CHICKEN

  • Put 2 tablespoons of butter into grill pan, coat evenly and heat up pan.

  • Add crushed garlic cloves, and kaffir lime leaves.

  • On medium high heat, place chicken thighs skin first. Cook till slightly brown then flip sides.

  • Add butter on top of chicken skin and baste with fat and sauce.

  • After bottom and center is opaque, flip chicken over, skin on pan and high heat till slightly char.

  • Remove chicken, let it cool down a little. Chop chicken, drizzle sauce, lime and garnish on top.

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MEE CURRY

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INGREDIENTS

1 PACKET OF BATU LESUNG CLASSIC CURRY PASTE

300G CHICKEN THIGHS/LEGS

300G PRAWN HEADS

100G AUSTRALIAN RED POTATOES

100G CARROTS

80G PECK CHYE

2 DICED TOMATOES

1 DICED WHITE ONION

4 SHALLOTS, PEELED AND DICED

6 CLOVES OF CRUSHED GARLIC


1 TABLESPOON OF MINCED LEMONGRASS

3 TABLESPOON MINCED GINGER

½ TEASPOON OF BLACK PEPPER

STAR ANISE

SEA SALT TO TASTE

PINK SALT FOR CHICKEN THIGH/LEG MARINATE

KAFFIR LIME LEAVES

750ML OF WATER

180ML OF COCONUT CREAM

250ML OF FRESH MILK

250ML OF CHICKEN STOCK (STORE BOUGHT CARTON ONES)

2 PIECES OF COOKED CHINESE FISHCAKE

MEE POK EGG NOODLES

RAW BEAN SPROUTS


GARNISH

MINT LEAVES

VIETNAMESE CORIANDER (LAKSA LEAVES)

CORIANDER LEAVES

CHOPPED SPRING ONION

CHOPPED CHIVES

FRIED CRISPY SHALLOTS

ONIONS

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INSTRUCTIONS

MARINADE CHICKEN

  • Marinate 300g of chicken thighs with pink salt and Batu Lesung Classic Curry Paste.

PRAWN STOCK

  • Heat up butter, throw in shallots, 4 crushed garlics, add star anise and prawn heads. Cook till some parts are a little char.

  • Add in 350ml of water, simmer for 40 minutes.

  • Remove scum, mash and strain liquid. Put aside.


COOKING THE CHICKEN

  • Sweat onion till translucent, then add in minced ginger, lemongrass and remaining garlic.

  • Add in marinated chicken thighs and cook on high heat till skin is brown.

  • Drop to medium heat and throw in the rest of Batu Lesung Classic Curry Paste, tomatoes and kaffir lime leaves.


SOUP

  • Once there is aroma of the lime leaves and curry spice, add in coriander leaves, potatoes, carrots, and drop to low heat.

  • Put in coconut cream and stir till light brown.

  • Add in fresh milk, chicken stock, prawn stock, and simmer for 15 minutes.

  • Add in half a teaspoon of black pepper, 400ml of water and boil on medium high heat till broth is reduced. Add salt to taste.


NOODLES

  • Boil water in a pot with sea salt. (Water must be salty.)

  • Boil noodles, bean sprouts, peck chye and fish cake together till noodles are al dente.

  • Place noodles in bowl – Yellow noodles below, bean sprouts on top. Add in broth, shred or chop chicken thighs from broth, potatoes, carrots.

  • Top with a tablespoon of mixed garnish and fried shallots.

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Photos by Hizuan Zailani.