Thursday August 16, 2012
Recipes for the festive season
ARE you looking for recipes to cook for your loved ones and friends this Hari Raya?
Look no further as chefs Fazli Baharudin and Mohd Zulkarnean share some of their favourite recipes.
Chef Fazli is the executive junior sous chef for Makan Kitchen at DoubleTree by Hilton Kuala Lumpur.
A Minang descendent, this 42-year-old is professionally trained in the culinary industry and has been cooking for more than 20 years.
Chef Fazli comes from a family of cooks and his interest for Malay cuisine started way back when he was 14.
He believes Malay cuisine is unique because of its rich historical heritage from different ethnic groups such as the Minangkabaus, Javanese, Siamese, and Sumatrans that tends to influence the rich and flavourful taste in the Malay dishes.
His signature Malay dishes include Grilled Fish in Spicy Turmeric Sauce, Gulai Ayam Padang, Perut Masak Lemak, just,to name a few.
Chef Mohd Zulkarnean or better known as Chef Zul is the Malay sous chef at the Makan Kitchen.
Originally from Sarawak, the 36-year-old chef has been in the culinary world for almost 15 years. Zul initially did not have any interest for cooking but his passion sparked after a year of helping at his uncle’s restaurant in Kuching as a kitchen helper.
Zul’s passion for Malay cuisine developed even more when he had the chance to work at some of the top hotels in the country.
He believes Malay dishes are special because of the taste that is flavourful, exotic and mostly spicy as the cooking incorporates a great use spices, herbs and traditional ingredients.
His signature Malay dishes include Oxtail Asam Pedas, Udang Masak Serai, Ikan Patin Masak Lemak Tempoyak and others.
Bubur Lambuk Ayam
Kari Kepala Ikan
Kari Udang Mamak
Percik Ayam Panggang
Sup Tulang Rawan Berempah
Ayam Masak Merah
Nasi Briyani Kambing