Dhruv Baker was crowned winner of MasterChef 2010, impressing judges John Torode and Gregg Wallace with his stunning flavour combinations. Now the face of Waitrose TV, he films a monthly slot and writes a column and recipes for the supermarket magazine as well as working with some of the top chefs in the world; Michel Roux Jr at Le Gavroche and Jonnie Boer at De Librije in Holland to name but two.
The famous chef is appearing this weekend at Wing Yip supermarket to give demonstrations about cooking Malaysian food. Malaysian cuisine is a rising star on the UK food scene (here in Manchester you only have to look to Ning on Oldham Street).
Dhruv explains why: âMalaysian food takes the best flavours from Indian, Chinese and traditional Malay food and merges them into something better than the sum of its parts. The result is an amazingly vibrant, delicious and varied cuisine.â
Visitors to Wing Yip will be able to sample these flavours for themselves and check out a range of demos by Dhruv. Using a range of products available to buy at Wing Yip, Dhruv show how to create four Malaysian dishes â Chicken Rendang, Curry Laksa, Nasi Goreng and Kway Teow Goreng.
The event runs from 11am to 5.30pm on a Saturday and 11am-4.30pm on a Sunday at Wing Yip, 2 Cassidy Close, Manchester, M4 5HU. Tel: 0161 832 3215 www.wingyip.com
Dhruv has kindly given Taste of Manchester his Chicken Rendang recipe to give readers a taste of what to expectâ¦
Dhruv Baker Chicken Rendang
Ingredients
Malaysian Products
1 sachet of Dollee Chicken Rendang paste
1 tablespoon of Wings Brand Fried Shallots
5 Karts Roti Parathas
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Additional Ingredients
3 Chicken breasts
200ml Coconut milk
Serves 5
Method
1. Pour 1 packet of Dollee Chicken Rendang paste into a cooking pan, add in chicken pieces (cut to preferred size). Stir well and fry over a medium heat for 10 minutes.
2. Add 50ml of water and mix well, simmer over a low heat and cover with a lid for another 10 minutes. Stir occasionally until the chicken is cooked.
3. Stir in 200ml coconut milk, mix well and cook until the gravy is thickened. Garnish with fried shallots and serve with warm paratha.