Grow, Cook, Eat Workshop: Rainbow Nasi Ulam (Fresh Herbed Rice)

Grow, Cook, Eat Workshop: Rainbow Nasi Ulam (Fresh Herbed Rice)

Our new 2019 Grow, Cook, Eat workshop series take us back to focus on INGREDIENTS – the main characters of a dish or dessert. If you know your ingredients well, understand the taste profiles and textures of each ingredient, know how to cook them, and, if you know how to grow them, you have a winning dish/dessert every time. This is why we will continue to put the limelight on ingredients, especially fresh local ones, in all our Grow, Cook, Eat classes and workshops this year. The ingredients are the star of a dish, the cook, is the messenger to make sure the flavours shine through.

Join us in Garden to Table’s second workshop under our new 2019 Grow, Cook, Eat workshop series in collaboration with fermentation artisan Mandy Leong, where you not only learn to cook a special colourful, flavourful and nutrient-packed Rainbow Nasi Ulam (fresh herbed rice) using fresh herbs and produce from our edible garden, but also learn how to identify and grow the herbs used in the dish from CY Phang, founder and head chef of Garden to Table.

Date & time: May 25, 2019 (Saturday), 9 am to 2.30 pm
Venue: Garden to Table, Section 14 Petaling Jaya (No. 8, Lorong 14/37B, Section 14, Petaling Jaya)
Introductory price: RM280/person (including lunch, drinks and dessert)
Limited to 10 persons only.
Please bring a sharpened knife and a medium chopping board.

Specifically, you will learn how to:

• Prepare this colourful rice platter from scratch – a fusion of traditional Nyonya Nasi Ulam, Nasi Kerabu and Mandy’s personal touch.
• Cook the condiments and side dishes - sour sweet spicy golden ginger sauce, sambal lychee petai and sambal belacan
• Cure spiced salted (duck) eggs
• Propagate and grow some of the fresh herbs used in this dish

You will get to enjoy a beautifully plated rice platter at the end of the workshop together with dessert and drinks. You will get to take home a pot of herb and cuttings for you to grow in your home, salted eggs, recipes and notes, a packet of dried butterfly pea flowers, and homemade tempeh made using organic black beans.


*PHOTOS ARE FOR ILLUSTRATION PURPOSES ONLY AND MAY DIFFER FROM ACTUAL SERVINGS IN THE CLASS*

Please whatsapp 012-9369738 or call 03-79325369 if have any questions regarding the event. Kindly note that confirmation of the registration is based on first-pay-first-serve basis, thank you.

Please inform us if you have any specific dietary requirements when you register with us.

Note on cancellation: Any cancellation MUST be made at least 7 days in advance (refund of 50%), if cancellation is made less than 7 days the payment will be forfeited but you can ask your friends or family to attend on your behalf. A full refund is only possible if the cancellation is made at least 14 days in advance or if you manage to find a replacement to pay the fee in full.

About the instructors:

Mandy started her teaching career with Fermentation and Natural Plant Healing classes in 2014. She has done ample research and healed her leaky gut diseases before teaching the art of healing leaky gut diseases to others. She has taught hundreds of students who benefited from her sharing and helped their gastro-intestinal conditions.

Aside from Rainbow Nasi Ulam and Kefir fermentations, Mandy also teaches Milk Kefir, Lacto Fermented Vegetables, Kimchi Making and Sausages (Keto & Non Keto methods).

CY Phang founded Garden to Table an urban edible garden in Section 14, Petaling Jaya, in 2015. Trained under renowned food stylist Denise Vivaldo who is based in
Hollywood, CY has worked as a food stylist since 2008. Her notable clients include Nestle Malaysia, Burger King, Unilever and Kenwood Malaysia/Singapore.

Today, her passion lies in baking sourdough breads, creating recipes using the edibles grown at Garden to Table, and educating the public on sustainable gardening and cooking with edibles that they can grow. CY’s formal training in Horticultural Science at Universiti Putra Malaysia has enabled her to have a good understanding in farming and growing edibles and incorporates her plant knowledge into cooking and recipe creation.

CY is the co-author of Grow, Cook & Eat: Cultivating Asian Herbs and Cooking them with Flair with the late award-winning writer and presenter Fay Khoo， a portable but information-packed book on growing Asian herbs and using them in various delicious culinary creations.

CY holds a Bachelor degree in Horticultural Science and a Master degree in Human Communication from Universiti Putra Malaysia. She has also completed International Certification in Cuisine from Taylor’s College’s (Malaysia) School of Hospitality and Tourism, and attended short bread and pastry classes at Le Cordon Bleu Paris, and in the UK.