|Cooking Demo with Chef Wan
October 14, 2013
In show casing the best of South East Asian cuisines, Kamandalu Ubud has recently invited one of the world celebrity chefs, Chef Wan from Malaysia to share his
expertise in Malaysian cooking.
Chef Wan is one of the most iconic celebrity chefs in the world. With more than 20 years of experience in the industry, he has written 12 cookbooks (more on the way) and has earned
many prestigious international awards, including the 'Best Celebrity Television Chef' of the Gourmand World Cook book Awards in 2009, the 'World Best TV Chef Cookbook for 2012'
at the World Gourmand Cookbook in 2013 in Paris for his cookbook The Best of Chef Wan Taste of Malaysia. Recently Chef Wan's has just finished filming for FOX TV on their new
Food Network 24 Kitchen that will be aired from November in the USA, Europe, Asia and Australia. For his contribution as a representative of Malaysia, Chef Wan has had the honour
of being the first celebrity to be bestowed the title 'Datuk" by the Malaysian king. Some of the Malaysian inspired dishes cooked by Chef Wan at Kamandalu was: Bibik Neo's
Nyonya Laksa and Pineapple Chutney. Chef Wan demonstrated his lively cooking skills amidst a charming Balinese village setting and lush tropical garden, which are a few of
Kamandalu's unique features. Under the clear tropical blue sky the celebrity chef energetically explained the herbs, spices and cooking method of these Malaysian dishes.
Bibik Neo's Nyonya Laksa is simply put Curry Laksa Bibik Neo. Curry Laksa is a popular spicy noodle soup of the Peranakan cooking, which is the blending of Chinese ingredients
with spices and cooking techniques used by the Malays / Indonesians). Curry Laksa is a coconut based curry soup that includes shrimps and bean curd puffs.
The Pineapple Chutney is commonly served as a condiment that is originated from India, whereby many Indians live in Malaysia. The Pineapple Chutney is a fresh, tangy pineapple
pickle that can be served as a food dip as well and would go well with any grilled food. Refreshing and spicy, sweet and sour, the two dishes cooked by Chef Wan in one fine
morning at Kamandalu Ubud are few representatives of what South East Asian dishes are like and they surely are the perfect companions while enjoying the view of the
green rice paddies and tropical valley surrounding Kamandalu Ubud.