Flavours of Malaysia
Chef Wanitha - 'the love goddess'
Cooking class with Chef Wanitha
‘I just looooove food, and I have happily sacrificed my body to my love!” says the voluptuous chef welcoming us to the Grace Hotel. “I am so excited to share my story, hear your stories, and introduce you to the different personalities of food”. To award winning Malaysian chef Wanitha Tanasingam (or love goddess, as she calls herself), cooking is not just an activity. It is a way to express her love of people and philosophy of life.
At the intimate Flavours of Malaysia Cooking Class, we learn that a kitchen should be an organised chaos, where everything is made from scratch. We are taken on a journey of delectable Malaysian cuisine, learning the background of a food that has blended its own unique spices and preparation methods with Chinese, Indian and Thai influences.
Making the Otak Otak entree
Our entrée is Otak Otak, a popular Malaysian street hawker dish. We blend white fish fillets, toast coriander seeds in a pan and combine it with a spice mixture before wrapping in soft banana leaves to steam. As we cook, Wanitha describes her passion for food being ignited by her childhood visits to the local markets with her parents, where one bought the freshest food on offer and let the season dictate ingredients. As a child, her parents “lifted her out of every puddle, supported her every move”, inspiring a passion to recreate that experience for others through food. With her father the Head Chef of the Malaysian Royal Family, she says that her life has been a kaleidoscope of memories full of spices, smells and delicious experiments.
Ayam Masak Merah
As we taste tamarind in its original form, enjoy the plasticine moulding of the Ondeh Ondeh dessert and learn how to waft smells towards us when cooking, all of our senses are taken on the journey in creating our Malaysian feast. Having smelled the spices, juggled the ingredients, heeded the encouragement and admired the colourful presentation – it’s time for the final sense to be engaged; we’re ready to taste.
Akar awak
What we cooked;
Otak Otak – A fish entrée wrapped in banana leaves
Ayam Masak Merah – chicken in a red curry sauce
Sambal Udang – chilli prawns
Nasi Minyak – festive rice
Acar Awak – pickled vegetables
Fried Kangkung – long beans with dried prawns
Ondeh Ondeh – A delicious dessert of rice balls full of palm sugar that explodes in your mouth
Chef Wanitha & I with my attempt at Ondeh Ondeh
My favourite tips from Chef Wanitha;
“Feel the heat like a lover’s kiss on a cold wintery night – always leave the pot on and ready to cook”
“Pretend you are a ballerina when pouring a liquid into the pot – move your hand away quickly and gracefully”
“Cooking is like falling in love – wait until the other person is committed before turning up the heat or booking the holiday (ie wait until the vegies are ready before increasing the temperature)”
“Smell is the first experience of food – it caresses your cheek to let you know it’s there”
“Food has personalities – you need to use spices to bring out the different personalities. Bring delight to the main ingredient”
“You are the master of your teaspoon – make sure you taste the dish throughout the journey”
Flavours of Malaysia cooking class was part of the Passport to Malaysia program run by Malaysia Kitchen.
Our Malaysian feast
Budding Malaysian chefs
Category: Eat, Everything else
