My simply delicious date with Chef Wan
I had a date with Datuk Redzuawan Ismail, or more commonly known simply as Chef Wan while the rest of Malaysia was busy donning yellow clothes on 28th April 2012.
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It was an honour to be invited to attend the Simply Good Meal Workshop hosted by Simplot and BBC Good Food & Travel Magazine I grew up watching Chef Wan cook. One of his first few cooking show that I’ve watched before is ‘Nestle Cornflakes’, ‘Chef Wan in Europe’, and many more.
Never in my life I thought I’d be meeting the inspiring and cheeky Chef Wan in person,what more attending a workshop that’s taught by him personally. Special thanks to Sidney Kan of BigBoysOven for extending the invite to me. It’s most appreciated, and I had a lot of fun learning that day.
Anyway, the workshop was held at BSH Home Appliances, Bosch brand new showroom in Jalan Maarof, Bangsar, Kuala Lumpur.
There’s plenty of luxurious cooking appliances in the showroom.
The workshop was attended by 30 lucky readers of BBC Good Food, media as well as invited food bloggers.The aim of the workshop is to encourage creativity while cooking Simplot products.
Simplot is an international food products producer. Among the moe chain of Simplot products are various frozen potatoes like hash browns and popcorn hashbrowns, frozen vegetable, sauces and tomato paste as well as canned food. Simplot is the inventor of frozen potatoes since 1940. The frozen hashbrown and popcorn hashbrown are made from premium potatoes, with no cholesterol, no artifical flavours, no added preservatives and no artificial colourings.
Some of the products that will be a part of the ingredients during the workshop. Leggo’s sauce.
Raw vegetables for the cooking demonstration.
Chef Wan only use the best ingredients for his cooking, and that includes fresh seafood.
And then there’s herbs like basil and rosemary that Chef Wan can never go without in his cookings.
Chef Wan told us he’ll be demonstrating how to cook 4 dishes by using Simplot products. They are:
Minestrone beefball soup with Simplot Popcorn Hashbrown
Baked seafood casserole with Simplot Hashbrown
Greek Massouka
Simplot Hashbrown potato and shrimp pancake
Here’s Chef Wan, demonstrating to us how to fry hashbrowns properly.
Golden fried hashbrown, to be used in those recipes…
Chef Wan, cooking the first dish in the recipe, minestrone beefball soup with Simplot Popcorn Hashbrown.
Here’s the soup, sizzling on the stove. Looks pretty yummy, isn’t it? While the soup were sizzling on the stove, we were taught how to make our own beefballs from scratch.
One of the participants were asked to help him out in making beefballs…
And were taught how to fry the beefballs properly, without getting them out of shape or overcooking them, and while the soup were cooking, he assembled a casserole.
Looks good, isn’t it? Well, the final products looks even more irresistible. Just wait for the next post, I’ll be showing all the final products and share the recipe with all of you.
Greek Massouka
And last but not least, Simplot Hashbrown potato and shrimp pancake.
To say that the food was delicious was an understatement. The food was fabulous, sensational and divine.
Cleffairy: I’ll be sharing all 4 recipe that I’ve learned during the workshop with Chef Wan with all of you here in the next posts, so stay tune for more, ya?
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