I’ve finally gotten around to watching the finals of the tenth – TENTH??? – series of Masterchef. This has been a great series with tons of amazing contestants who really gave it their all. I’m still disappointed however, that Alex, the rock n’ rolling wrestler was knocked out early on in the competition (gotta support my fellow rockers!) and I would have loved for Rani to have gone further as she did make me laugh but I think it’s fair to say that the best woman won.
All three of the finalists – Jack Lucas, Ping Coombs, and Luke Owen – were nothing short of awesome and really cooked for their lives (not to mention the Masterchef title!)
At an age where most people’s culinary skills extend no further than opening a tin of rice pudding, twenty one year old Jack amazed everyone with his flair and skills, and very rarely put a foot wrong. And Luke was a huge fan of daring flavour combinations and experimenting with food. His experiments weren’t always majorly successful but his boldness in the kitchen impressed Masterchef Judges John Torode and Greg Wallace.
But it was Malaysian-born Ping who really stood out from the moment she entered the competition. The very first dish she made – a curried chicken dish – just made me want to stick my hands through the television screen and grab a mammoth bowlful for myself. Even though Malaysian cuisine appeared to be her signature style, Ping showed her ability as a versatile cook by successfully cooking an array of non-Malaysian dishes. There was no doubting that Ping really put her heart and soul into everything that she was cooking, and her dedication, organization, talent, and the super-fast pace at which she worked were just extraordinary. As the finals approached I was so sure I knew who’d win – and I was right!
Ping says it’s her goal to introduce more people to Malaysian cuisine – she has ambitions to bring out a cook book and open a Malaysian style café – and I truly hope she achieves this. As someone who has family who hails from this part of the world, I can honestly say that Malaysian food is one of my most favourites. It’s just a shame most people don’t really know about it. The main that Ping created for the finals – nasi lemak – is the dish I always choose when I go to my fave Malaysian restaurant. There are many different variations of this dish but it basically consists of coconut rice with a variety of different side dishes. I always say that the restaurant I often frequent serves the best nasi lemak ever, and their version contains coconut rice; a spicy squid sambal; crispy fried chicken wings; deep fried anchovies and peanuts; a cucumber salad and a fried egg. This would most definitely be my last meal!
I’m so passionate about this dish that I’ve included a recipe for anyone who might want to attempt it. But be warned – it might be addictive!
I’m disappointed that this series of Masterchef has come to an end and I have to wait for another year. This has been an amazing series and I cannot wait for the next one to begin. Mr. D on the other hand, can’t wait for Masterchef USA to begin it’s fifth season as he much prefers that to our home-grown version. I like both of them and appreciate each of them for what they are but I’ve noticed that if you’re more interested in food than contestants’ dramas, then Masterchef UK it is. And of course we have the delightful John and Greg!
Ping hard at work
So congrats to Jack and Luke for doing so well to get to the finals. They seem like really cool guys who have a real passion for food and I’m sure this won’t be the last we hear of them. And of course congrats to Ping. I just hope she hurries up and opens that café. Nasi lemak, mee goreng, chilli crab… bring it on!
•Oil, for deep frying
•Cucumber slices, for garnish
•Sambal chilli (recipe above)
Ingredients for the SAMBAL CHILLI:
40 gram dried red chilli
100 gram onion
25 gram garlic
5 tablespoon cooking oil
80 gram ikan bilis (anchovy)
25 gram sugar (to taste)
250 ml water
Ingredients for the rice:
•250 gram rice
•275 ml water
•225 ml coconut milk (I used lite coconut milk)
•1 onion (about 125 gram), cut into chunks
•1 star anise
•1 large cinnamon stick
•Pandan leaves, tied in a knot (optional)
•½ teaspoon salt
•2 teaspoon sugar
Ingredients for the chicken wings:
•500 gram chicken wings (about 8 pieces)
•½ tablespoon turmeric powder
•½ tablespoon salt
•½ tablespoon white pepper powder
•2 inch ginger, pounded
•3 tablespoon corn flour
•6 tablespoon rice flour
Ingredients for the ikan bilis and peanuts:
•50 gram peanuts
•20 gram dried anchovies
1 fried or boiled egg per serving
- To make the sambal chilli , rinse anchovies with water and allow to dry completely.
- Place dried anchovies in a food processor and grind into fine powder.
- With a pair of scissors, cut the dried chilli halfway to remove most of the seeds.
- Soak dried chilli in water to soften, then drain the water.
- Blend dried chilli, onion and garlic to form a smooth paste.
- To a heated wok, add cooking oil and stir-fry the ground ikan bilis for about 2 minutes till fragrant.
- Add the ground chilli paste and sugar and stir-fry over low heat for 10 minutes, adding water as you fry to avoid burning the paste.
- The resulting sambal chilli should be moist and pasty.
- For the rice: Put all the ingredients for the rice in a rice cooker.
- Leave to cook and remove onion, star anise and cinnamon stick when done.
- For the chicken wings: Mix all ingredients to form marinade and batter, and allow to settle for about 10 minutes.
- Dip the chicken wings in mixture, and fry until golden brown and crispy over medium heat for about 2 minutes each side.
- For the anchovies and peanuts: Deep-fry the peanuts and ikan bilis separately before mixing together.
- To assemble: Serve a bowl of coconut rice with the chicken wings, egg, anchovy and peanut mix, and garnish with 2-3 slices of cucumber topped with sambal and chillies.