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| Name | How A Pro-Chef Designed A Kitchen Perfect For Malaysian Home-Cooking |
| Video Uploader | Video From The Modern House |
| Upload Date | This Video Uploaded At 03-04-2023 11:53:50 |
| Video Discription | A weekly newsletter of home and interior inspiration, delivered to your inbox: https://themodernhouse.media/p5n Abby Lee, instantly recognisable by her tangerine and violet hair, is standing at her kitchen island in Hackney, east London, chopping some long red chillis. “Don’t bother deseeding them,” she says, chucking the slices in a big silver bowl. “They are quite mild, but we have dried chillis to provide the heat.” The Malaysian chef and founder of the open-kitchen concept Mambow in Peckham, south-east London, is demonstrating how to cook the sambal for her steamed okra and prawn floss dish (you can find the recipe below). “It’s comforting,” she says, recalling how her auntie would have it ready and waiting for her after school. “It reminds me of home.” Filming and Editing: Edmund Cook Production: Hannah Phillips Graphic Design: Tom Young Abby’s recipe for steamed okra with sambal and prawn floss “This tastes so good alongside other home-style dishes and piping hot rice.” Serves 4 For the rempah paste 1 small red onion 85g lemongrass, green tops removed halfway (reserve for flavouring rice or tea) 100g long red chilli 6g belacan (shrimp paste) ½tsp ground turmeric For the sambal 100ml vegetable oil, or any other neutral oil 8g fine sea salt 12g granulated sugar 45g tamarind concentrate, the light brown South-East Asian version For the prawn floss 20g dried shrimp, soaked in warm water for 10 minutes 10g vegetable oil Crispy shallots/onion ½ lime 350g okra Roughly chop the onion, lemongrass and chilli for the rempah. Blend in a food processor with the belacan. Mix in the turmeric well. Now make the sambal. In a saucepan, heat up the oil to medium heat. Add the rempah, stirring regularly, until the oil separates. This process requires a bit of patience, as it could take up to 25-30 minutes. If the rempah is caramelising too fast, turn the heat down. Once the oil has separated, add the salt, sugar and tamarind. Taste and season accordingly, depending if you prefer things more sweet, salty or sour. Balancing those flavours is key. While waiting for the sambal to cook, make the prawn floss. Drain the dried shrimp well and blend till crumbly in texture. Put a frying pan over a low heat, add oil and blended shrimp and stir until lightly caramelised and dry. Steam the okra for 5-8 minutes and check for tenderness with a fork. Serve with sambal, prawn floss and crispy shallots on top. Squeeze over the juice of half a lime for an extra zing! 00:18 - Kitchen design and brief 01:33 - Sustainable design tips 02:37 - Tools 04:58 - Steamed okra with sambal and prawn floss recipe 05:11 - The sambal 07:10 - The okra 07:42 - The prawn floss Want to see more from The Modern House? Never miss a new film, subscribe here: https://bit.ly/36I7z8y Follow us on Instagram: http://bit.ly/2uGSO1J Selling design-led homes in the UK: https://themodernhouse.media/1c20 Like us on Facebook: https://bit.ly/34BKO3x Best interiors Instagram accounts (Vogue) Best homes accounts (Guardian) Ultimate interiors accounts (Telegraph) [uw473hUfK0M] |
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