Jungle Cooking Class

After experienceing the short trip to the wet market in Chow Kit Road , our celebrity chef with his crazy ideas has decided to bring them again with his outdoor activities. This time according to Chef Rash, he wanted to share and explore with them to experience cooking traditional food in the "kampung" atmosphere and of course he needed to fetch and carry all of our Zwilling Kitchen products in the junggle and low and behold he managed to shed a pound or two with all this extra weight lifting activities. All our beautiful participants has been informed in advance to bring along their "kain batik" or sarung along during that day relaxing and enjoying the view of green sceneray in the jungle and besides clean stream. What a beutiful place. Chef Rash has choosed Hulu Kemensah as his location as that area has still maintained the cleanliness and village atmosphere, not far from our busy town.

Chef Rash himself get down deep inside the jungle and get the bamboo to cut into stick asist by local native and friend of his.

pic 1: The participant has been brief about the menus before thay get started

pic 2: Everyone take a part rolling in the banana leave and put in the filling into the hollowed bamboo stick.

pic 3: Chef Rash was explaining all types thier ingrediets usage for the menus of the day.

pic 4,5 and 6: Hand's on operations. Everyone takings part and assist Chef preparing their mise-en-plus.

Chef Rash have select "Lemang" sticky rice, "Ayam panggang" roast chicken, "Ikan Bakar" grilled fish served with Assam and Soy Sauce dipping "Beef Rendang" stew beef in coconut milk as his menus at this time. What a lovely salection on that day. He purposely choose this menus to share and educate them on use of dry heat via sand oven and grilling method of cooking, but unfortunately due to bad weather they decide to grill the chicken together with the fish.

Chef Assistant Syazmier Muhammad grill marinated chicken and assorted fish..

• The most impressing part of this menus is lemang, - everyone was extremely keen to watch and learn the fine art of making lemang and noted that lemang is Malay traditional food and usually prepared during Malay festive such as Hari Raya Aidil Fitri and Raya Haji. Lemang is made of glutinous rice and cooked with fresh coconut milk with salt added to taste. It goes well with any kind of rendang, serunding "malay meat floss" or event thick curry.
  
  

• Chef Rash putting his fresh coconut milk into his beef rendang using Zwilling J.A Henckels cookware
• Mr. Paul taking care of his beff rendang while is cooked with slow fire and he seems really enjoy that day.
• Chef rash personal assistant taking care of the lemang.

Its not that easy to make lemang because it requires precise technique from choosing the correct bamboo, to rolling in the banana leaves till puting in with correct measurement of soaked glutinous rice and salted coconut milk inside the hollowed bamboo stick. Furthermore heat also plays a very important aspect to ensuring that the lemang is cooked perfectly and consistently turning and twisting the bamboo stick from time to time as it takes about 4 hours to cook.

p/s : more story and feedback from our respective customer can be found here :http://www.gravytrainblog.com/the-gravy-train/2010/05/in-the-jungle-the-mighty-jungle.html

Eating Time !!