Cook with Love

Datin Faridah , the chairperson of the Woman's Auxillary. Her involvement began in 1978 but she doesn't count the years. She just keeps coming back

I have a love affair with the cookery classes tucked away in a room at the  Spastic Children's Association of Selangor and Federal Territory, Petaling Jaya. This happens monthly and I mark it down in my diary. Daresay, few people know of the work behind the scenes, a no - frills  cookery demo by guest chefs  that starts with the act of giving, from the heart.

What started in 1966 as a humble effort by some expatriates to raise funds to provide meals, and some basic necessities  for the disadvantaged children who come to the Centre  for therapy, and still continues to this day, under a relatively unknown group of The Women's Auxillary, is highly commendable. Previously many other programmes were tried  out to reach out to a captive public and members. Happily, the proven success lies in cookery. FOOD it is! It brings people together and  is charity  through the stomach. The Committee comprises 14 ladies, helmed by Datin  Faridah  plan the programmes to support the activities at the Centre and help source funds.

That particular morning, it was Chef Nermala with her recipe of  Barbarian  bread to eat with Chicken Stew and Rock and Roll Lasagne recipe. Luckily the rolls of lasagne stayed put on the layer of spinach and button mushroom, held back by a layer of sauce ! I was keen to learn  how to cook the stew ala' Nermala's way. Methinks it harks back to the days in the UK when I was a student. I had my fair share of stews, nice and nifty dishes, if one is innovative enough. After the session was over, all of us got to taste it. Verdict -  you'll certainly polish it up and leave your plate squeaky clean!

Mind you, at the cookery demo one gets to meet some old timers who support the event, rain or shine even if it ain't  totally cookery for them. After all, food and mixing around people makes life  more fun. It is hard for any newcomer to feel out of place for the fellowship just transcends age, status  whatever. In fact, often enough jokes are interspersed in the session. The chef then knows its time to to bring the 'jokers' back into the cooking!

For the entry fee of a mere RM15, arm yourselves  with all the questions you want to ask of the chef and zoom in on his or her  culinary secret  of that perfect dish. There's always a lucky draw. That's when the decibels increase as excitement rises. Needless to say it all adds to the vibrancy of the morning. Little prizes  are given to the lucky winners for the small token of  one ringgit per ticket. It all translates into the sen and ringgit which in turn  brings food  to delight  the hungry ones during break time.

The morning ended with a small sampling of food from the dishes cooked , supplemented by some other dishes contributed by members. When the food was eaten, I couldn't help but feel thankful for whatever was served. For food that is always cooked and served with love.

A room filled to the brim with Chef Nermala introducing  her Western menu

Scooping a tablespoonful of cheese mixture onto the strip of lasagne and rolling it into a tube

Everyone's interested in knowing the ins and outs of cooking

Above the  appetising base of spinach and  button mushroom goes the lasagne with cheese mixture wrapped in it

What's in the name - Barbarian Bread? I tasted it and found it wholesome and decent!

Patience is a virtue when it comes to stews. Wait for it to be ready - you will be amply rewarded.

Participants having a small sampling of the Barbarian bread with some bits of the chicken stew.

Another fund raiser - home made muffins . After this shot was taken, all the muffins were sold!

If you want your number called, increase your chances - buy more and give charitably

Chef For all Seasons

Volunteers and Chef Wan

He peppered his demo with generous helpings of humour. He stirred our souls, mixed stories, jokes with culinary tips as he cooked up a storm with 3 dishes. That morning, the irrepressible Chef Wan did all that at the Selangor Spastics Centre.

Chef Wan cracked us up as he sauntered in. To a room full of 'oldies' ( 50 and above), he remarked with a twinkle in his eyes, 'Aiyah, I thought I was coming to talk to spring chickens!' What do you know ? - that instantly earned him a place in our hearts!!

My friend, Helen

I've only seen him briefly on TV. His broad smile and bubbly personality shines through. Here's a man who left the banking world for his passion for cooking.

Chef Wan,whose real name is Redzuawan Ismail,said, ' I've always loved food for as long as I can remember!' His resume is huge - professional chef, cookbook author, tv personality, critic, actor, ambassador for several brands. Back in 1992, he was already a popular figure with his well-rated show, KUALI. Those 'wok' days have since gained international acclaim - Singapore, Australia, US, Oslo, Stockholm, to name a few.

He was co-host with Anthony Bourdain for The American Food Channnel. And what pride too, to have cooked for the Sultan of Brunei and Bill Clinton. Chef Wan travels widely to put Malaysia on the global map.

'I like simple cakes' and 'use only the best ingredients', said Chef Wan. To kick off, he took us through the steps of making Chocolate Paradise. We certainly appeciated the bittersweet choc used and enjoyed the nutty crunch of the almonds as we each had a piece when it was all done.

Next, he introduced a Balinese traditional food. Chef Wan cooked Lawar (Balinese Vegetable and Chicken Salad). His assistant ,Sally and his son, Riz moved around to get things going. Right after his demo, he had a shoot in Bentong for the Ramadan airing on TV. As the fine paste was cooking on the fire, the aromatic smells of the chillies, galangal, lemon grass floated into the air to tease our tastebuds.



The last dish was Tajine Chicken Magribi - Morocco Style. The chicken was nicely soft and the apricots blended so well in the gravy . This dish is usually eaten with bread or couscous.



We the audience got to witness the special chemistry between father and son. The guiding hand was evident. 'My dad is fun,' said Riz who joined in the mirth and laughter of the morning.



Trust the ever-sprightly volunteers of the Selangor Spastics Centre. They had prepared a raffle as an extended activity. Eagerly we bought some tickets. I won one! - a round tupperware container. Well, guess who won the most prizes? - Chef Wan, with 4 to his delight and our screams of ' shuffle! shuffle' !!! We were certainly having so much fun even when cooking was over.



I came for a food demo. And didn't for a moment think we'd be rollicking in our seats as we listened and watched the master chef at work. I went home captivated.

'Food makes people happy. No matter how big your problems are, you still have to eat.' Thank you, Chef Wan for those parting words.

Here's a recipe to share:
Tajine Chicken Magribi ( Morocco Style)

12 large pieces chicken
Clean and drip to dry. Then sprinkle with salt and pepper and set aside
1/2 cup olive oil
2 large onions sliced
1 tbsp fresh ginger minced
4 cloves garlic minced
2 tsp tumeric powder
1/4 cup pine nuts
A pinch of saffron threads
1 tsp white pepper powder
A handful flat leaved parsley chopped
A handful coriander chopped
15 -20 pieces dried apricots
Soaked in hot water for several hours till soft
2tbsp butter
1 chicken cube
1/2 tsp cinnamon powder
1/4 cup sugar or to taste
Salt and pepper to taste
1 lemon juice
1 cup of water

Method
Heat oil in a pan and fry chicken on both side to brown and dish out.
Add onion to the remaining oil in the pan fry
Add ginger and garlic till fragrant
Add chicken in then put in all the other ingredients.
Bring to boil then cook on low heat stirring regularly until sauce thickens