Tag Archives: Masterchef

Malaysia Kitchen BBQ Madness!

To kick off Crave Sydney International Food Festival 2011, Malaysia Kitchen participated in the BBQ Madness event by putting on a shindig at Parramatta Mall a few weekends ago.  It was full of fantastic food prepared by several Western Sydney Malaysian restaurants, including Parramatta favorites Temasek and Ma’leisia Cafe.  There were also demos by Masterchef Australia’s Alvin Quah and Adam Liaw, as well as chefs Wanitha Tanasingam and Florence Tan (Malaysia’s Maggie Beer).

It was a great chance to enjoy the great food and culture of Malaysia, plus hang out with a few food friends over lunch and dessert.

Malaysia Kitchen BBQ Madness outside of Town Hall in Parramatta

Adam Liaw presides over the festivities…

Satay sizzlin’ at Albee’s Kitchen Malaysian Delights’ stand

Chicken Satay from Albee’s Kitchen

Pulut Panggang from Albee’s Kitchen

Char Kway Teow from Jackie M

Ayam Bagus from Kampong Boy

Food descriptions (as taken from MK BBQ menu):

  • Chicken Satay: Chicken in satay sauce served with cucumber and spanish onion garnish.
  • Pulut Panggang: grilled sticky rice and sambal prawns wrapped in banana leaf.
  • Char Kway Teow: Malaysian stir-fried rice noodles and egg noodles with chicken, garlic, beansprouts, egg and chives.
  • Ayam Bagus: eight spices Malaysian BBQ chicken wings in satay sauce.

The lovely Florence Tan wins the crowd during her cooking demo

Adam Liaw’s cooking demo

Alvin Quah’s cooking demo

Alvin helps serve the food after his demo

Demo kitchen

Alvin’s assistants prepare to serve the demo food

Nasi Lemak at Temasek (after BBQ)

Hainanese Chicken Rice at Temasek (after BBQ)

Kecap Manis Sotong (squid in sweet soy) at Temasek (after BBQ)

Restaurants featured in this post:

Albee’s Kitchen 
282 Beamish St
Campsie, 2194

Jackie M
85 Majors Bay Rd
Sydney, 2137
www.jackiem.com.au

Kampong Boy
370 Forest Rd 
Hurstville NSW 2220

Temasek
The Roxy Arcade
71 George St
Parramatta NSW 2150

Be sure to follow @malaysiakitchen on Twitter (follow me while you’re at it!), and join them on Facebook

Go to www.cravesydney.com to check out all that SIFF 2011 has to offer!

Gong Bao Chicken

Well, Team Billy made it far, and we’re all so proud of just how far he made it.  So in honour of the “Dessert Queen” (LOL) I’ve decided this is a good time to post this recipe, which is a tweak of his posted recipe, and the version out of reigning Masterchef Adam Liaw’s book, Two Asian Kitchens (which I highly recommend you pick up if you love Japanese/Chinese/Malaysian foods).

I first made this recipe back some time last year, and as I said, I’ve tweaked it a little to suit my tastes.  You can do the same!  Be creative and flexible, cook what you like!  I seriously love this recipe and cook it at least a couple times per month.  Billy said it’s complicated, but I find it to be a very fast, inexpensive (I have most of the ingredients stocked in the pantry) 30 minute week-night meal.

Ingredients: serves 2
1 boneless, skinless chicken breast, diced or thinly sliced
3 cloves garlic, thinly sliced
10 dried chillis (soak in warm water for a few minutes, then thoroughly dry)
1 tsp Szechuan peppercorn (can ommit, if you MUST)
1/2 onion (I usually use brown, accidentally bought red this time! But it adds nice colour…)
3 spring onions/scallions/green onions, cut in 2 inch pieces (optional)
A handful of roasted cashews, quickly toasted in a dry wok or fry-pan

For the marinade:
3 tbsp oyster sauce
1 tbsp soy sauce
1 tsp sesame oil
Flour (to coat chicken before frying)

For the sauce:
4 tbsp raw sugar
2 tbsp soy sauce
1 tsp sesame oil
4 tbsp Shaoxing cooking wine (or dry sherry)
1 tbsp corn starch in warm water (to use at very end)

Method:
-Coat the chicken in the marinade and pop in the fridge, covered, for at least 1 hour (if in a time crunch, forgo this time — just pop it in as long as you can.)
-Now is a good time to prepare your “mise en place” (everything in it’s place) — this means get all your ingredients chopped or prepared and set in bowls or cups ready to add.  This is crucial when stir-frying as you must move very quickly.  The whole ‘cooking’ process will only take a matter of minutes.
-Make a little chilli oil to fry the lot in by heating a few tablespoons of vegetable oil in a wok until almost smoking.  Add the chillis and peppercorns and stir-fry until the oil is fragrant — don’t allow the chillis to burn!  Remove the chillis into a bowl and set aside.
-Toss sliced garlic into the oil and stir-fry briefly.
-Toss your chicken through the flour to coat it all, then add to the hot oil and garlic.  Stir fry until crispy, using tongs or chopsticks to separate the pieces and keep them from sticking.
-When it is golden, add your sauce.  It will sizzle and de-glaze (getting all the sticky yummy bits off the wok.)
-Now add the onions, green onions & chillis and stir-fry around a little.
-Pour in a little of the cornstarch mixture just until the sauce thickens into a nice glaze.  Add it reasonably!  You don’t want the sauce to be gloppy.
-Add your toasted roasted cashews and toss through evenly.
-Remove from heat and serve with steamed rice.

BIG NOTE: be sure not to overcook a stir-fry!  Your veggies should have crunch to them still, and the dish should taste overall fresh.  The whole cooking process in the wok should take around 10 minutes (hence why you gotta be organized!)