Page 3 - Dining Out - Feb 6, 2022

Food makes people happy. No matter how big your problems are, you still have to eat.
Chef Wan’s Grandmother’s Kerabu Udang (Prawn Salad)
Ingredients:
• 1 1/2 pounds fresh prawns, cleaned, shelled, blanched and drained
• 2 kaffir lime leaves, finely sliced
• 1/2 ounces coriander leaves (cilantro), chopped
• 2 tablespoons mint leaves, chopped
• 4 tablespoons fish sauce
• 2 limes, juice extracted
• salt, to taste
• sugar, to taste
• 7 ounces glass noodles, blanched and drained
• 2 ounces crisp-fried shallots
• salad greens, as needed
• 3 ounces roasted peanuts, pounded
Spice Paste Ingredients:
• 3 red chiles, seeded
• 3 bird’s eye chiles (cili padi), seeded
• 1 1/2 ounces dried prawns (shrimp) soaked in water and drained
• 3 garlic cloves, peeled
• grated palm sugar (gula melaka) or 3 tablespoons brown sugar
• 2 tomatoes, quartered
Instructions:
1. Combine ingredients for spice paste in a food processor and blend until fine.
2. Mix all the ingredients except salad greens and peanuts, together with the prepared spice paste
3. Line a serving dish with salad greens, place the salad on top and sprinkle with peanuts and serve immediately
RESERVE NOW
LIMITED SEATING
Restaurant Insider with Anne Lee
I believe that prob-
lems seem bigger
on an empty stom-
ach. Moreover, food has
of cheering us up. I believe that food is one way to make people happy. My dream is that through my position as food ambassador, I can bring peace to the world. I also believe that food can unite people from all walks of life and cultures. When we sit together and eat, we promote better un- derstanding and harmony.”
He grew up on a military air force base, as his father was in the Royal Air Force. There were a lot of different ethnicities and types of cooking surrounding him. At a young age, he would read recipes from different mag- azines to learn how to make dif- ferent dishes, from cookies to fish and chips.
“My mother would take cook- ing classes and I would tag along,
which
was contro-
versial at that
time as people
did not believe that
men should be in the
kitchen,” he says. “Back
then, what they didn’t under- stand was that in France, there are males as young as 12, who go right into an apprenticeship to become a chef, but in Malaysian society it was taboo.”
This didn’t matter to Chef Wan. He still had the interest and passion to cook. Even when he was sent to boarding school, he would have a hot plate and make his own fried rice noodles. His fellow classmates would form a line down the hall to taste what he was making. Throughout his career, he had the opportunity to cook for many famous peo- ple. In 2009, he won the “Best Celebrity Television Chef of the
a way
Gourmand World Cookbook” award, and in 2013, he went on to win the “Best English-language Television Chef ” award at the prestigious Gourmand Awards in Paris, which is like the Oscars for the food industry. He beat in- ternational chefs, including Jamie Oliver and Harumi Kurihara, who is often referred to as “The Mar- tha Stewart of Japan.”
Hawaii is a special place for Chef Wan and his ties to the is- lands are very strong. In the early 1980s, he had a chance meeting
with Tom Gentry and his wife Ki- ana, which brought him to Hono- lulu to run their restaurant Angeli- ca’s at the previous Gentry Pacific Design Center and also became their personal chef. I asked him to share a recipe that we could make together and share with the readers of Dining Out.
We had a wonderful time find- ing the ingredients in Chinatown to prepare Chef Wan’s Grand- mother’s Kerabu Udang (Prawn Salad), and then to Kiana’s kitchen to make this special dish.
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RESERVATIONS
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