5 Foot Way To Go at On the Brook Friday 22 March 2019

Open from 17:00 – 19:30 (prices from £4.00)

Pre-orders – call 07775 661 456 (please give us at least 30 mins notice)

Small plates

  • Cekodok – spicy Malaysian vegetable puffs with sweet chilli sauce and salad £4.00
  • Chinese potsticker dumplings – pork & chive; lamb, celery & cumin; or Chinese mushroom, tofu & chives £4.50

Mains

Served with fragrant coconut rice & cucumber and pineapple salad

  • Beef rendang – slow cooked, fragrant Malaysian curry, cooked until tender £8.00
  • Potato & tofu rendang – rich, flavourful Malaysian coconut curry £6.50

During March we have a special giveaway with every purchase over £10. Don’t forget! If you bring your own containers we will either take 30p off your meal or donate it to an environmental charity – it’s your choice.

Weekly Pop-up at On the Brook – Friday 15 March 2019 Menu

Pre-orders – call 07775661456 (please give us at least 30 mins notice)

Small plates

  • Otak otak – grilled spiced fish paté wrapped in banana leaves £5.00
  • Chinese potsticker dumplings – pork & chive; lamb, celery & coriander; or Chinese mushrooms, tofu & chives £4.50

Mains
Served with steamed fried rice & cabbage thoran

  • Malaysian Ayam Percik – grilled spiced chicken in coconut gravy £7.50
  • Vegan Mapo Doufu – spicy Sichuan tofu with preserved mustard greens £6.50

During March we have a special giveaway with every purchase over £10. Don’t forget! If you bring your own container we will either take 30p off your meal or donate it to an enviromental charity – it’s your choice.

Weekly Pop-up Takeaway at On the Brook – Starting 8 March 2019

Every Friday from 17:00 – 19:30, starting 8 March 2019, we will be setting up our stall at On the Brook in Bruton selling a simple menu of homecooked South East Asian food.

The menu will change every week so there will be something to suit almost everyone. During March we have a special giveaway with every purchase over £10 to celebrate our launch.

We are also keen to do our bit for the environment. Whilst we use recyclable or reuseable containers – if you bring your own container we will either take 30p off your meal or donate it to an enviromental charity – it’s your choice.

This week’s menu (prices from £4.50)

Small Plates

Chicken satay or tofu vegetable satay with our signature peanut sauce

Chinese potsticker dumplings – pork & chive or Chinese mushrooms, tofu & chives

Mainsserved with steamed Basmati rice & Asian salad

Malaysian chicken & potato curry

Sambal kacang hijau – spicy stir-fried green beans with tofu & vegetables

Tastes of Asia Guest Kitchen

Date: 22 March 2019

Time: 19.00 onwards

Venue: On the Brook, Coombe Farm, Bruton BA10 0QP

Price: Adults £26 including welcome drink; Kids Menu £15 (children 14 or under). Vegetarian menu available

Please contact Sophie at On the Brook on 01749 813048 or info@onthebrook.co.uk to book.

We look forward to sharing this special four course dinner of Malaysian favourites, showcasing the different cuisines of the country. Enjoy a welcome drink, then sit back as we bring you dishes of delicious home cooked food. Finish off your meal with a cup of special lemongrass and butterfly pea flower tea from our friends at Perisa.

2019.03.22 OTB Malaysian Supperclub

FULLY BOOKED Dumpling Workshop & Prosperity Toss

Date: 17 February 2019

Time: 14:00 (event will last 2 – 2.5 hours)

Venue: On the Brook, Coombe Farm, Bruton BA10 0QP.

Cost: £20 Adults; £10 Children 14 and below

Spaces are limited so booking is essential. Please contact Sophie at On the Brook on 01749 813048 or info@onthebrook.co.uk to book.

Spend an afternoon with us learning how to make Chinese dumplings (guo tie). We’ll start with a demonstration on how to make the dough for the dumpling wrappers. Next, we’ll show you how to make our own pork & chive filling and Chinese mushroom, tofu & chive filling. Then, you’ll see how the individual wrappers are rolled out and filled, before you have a go yourself at rolling out and filling your own dumplings.

We’ll show you two ways to cook the dumplings – either traditionally boiled or turned into potstickers; and the different sauces and accompaniments usually served with them.

The demonstration and workshop will be followed by the traditional Malaysian Chinese New Year “Prosperity Toss”. This is a colourful salad known as Yee Sang Lou Hei which means “raw fish raising good fortune”. Yee Sang also sounds like the words for abundance in Chinese. All the ingredients have their own significance; encouraging good fortune and relationships into your year. The higher you toss the ingredients, the better!

We will all then partake in the salad and have some dumplings, so we can socialise and enjoy the food together.

You will be able to take home the dumplings you make and a recipe card.

Note: Children must be accompanied by an adult. N.B. The Prosperity Toss contains seafood and peanuts. Please let us know if you have any allergies.

Recipe: Char Kuay Teow

Char kuay teow is a favourite hawker dish amongst Malaysians. It is apparently of Teochew origin, so must have come over with the immigrant Chinese some time in the late 19th century. It is a dish of flat rice noodles, stir-fried on a high heat with garlic, Chinese chives, eggs, beansprouts, prawns and blood cockles – these are a must for the char kuay teow purist. Sometime during the late 80s, lap cheong or Chinese sausage made an entry into the ingredients list and this is now common throughout Petaling Jaya and Kuala Lumpur (where I grew up). However, I also remember in the early days that little cubes of crispy pork fat were part of the make-up of the dish, these were little gems of delight.

In essence it is the Malaysian equivalent of the popular pad Thai from Thailand but it is not so sweet. The secret to a great char kway teow is cooking it on a very high heat – you need a really smoking wok to get the “wok hei” flavour, the charred smokiness that elevates this delicious dish.

Enough background and on to the cooking…

Ingredients (2 people)

Prep time: 15 mins
Cooking time: 7 mins

2 tbsp of dried shrimps or dried anchovies or tiny pork fat cubes
4 cloves of garlic finely minced
4-5 stalks of Chinese chives chopped into 2 inch lengths (if not available, wild garlic sliced finely would work)
300g flat rice noodles (ho fun – fresh or dried) – soaked in hot water to soften
a good glug of cooking oil (4-5 tbsp) – something flavourless like sunflower, canola, corn etc.
10-12 prawns – raw or cooked, inch sized shrimps are fine
2 eggs
2 handfuls of beansprouts – tailed
a generous dash of light soy sauce*
a generous dash of dark soy sauce*
a dash of finely ground white pepper
a tsp of sugar
Nice to have but impossible to find in the UK – blood cockles. Reasonable substitute might be shelled clams, mussels or the frozen oysters found in Chinese supermarkets.
Optional: Chinese sausage – soaked in hot water for an hour and sliced thinly
1-2 tbsp of a savoury chilli paste or savoury chilli sauce like Sriracha (you can make your own too – recipe for that some other day…)

All the less familiar items can be found in Chinese supermarkets. In Bristol, you can go to Wai Yee Hong (near IKEA), Wah Yan Hong (behind the Hippodrome), 168 Oriental (Little Chinatown and Park Street). In Bath, try Banthon in Weston.

*If you are gluten intolerant, just replace the soy sauces with gluten free tamari. Everything else is gluten free!

Notes on Preparation:

Whilst mainly a self-taught cook, some things were passed down to me by my parents and family amah, as well as learning from watching professional hawker stall holders and friends. Attention to the small details seem a bit OCD but for many Malaysians are a must.

1. Tailing beansprouts. My husband was somewhat taken aback (thinks I’m bonkers) to know that I pick the roots or ‘tails’ off beansprouts. Believe me, it’s a thing in Malaysia. This is what I mean:

See all the lovely ‘tailed’ beansprouts.

2. Next thing, remember to soak your rice noodles. If they are fresh, they only need soaking in hot (not boiling water) for a few minutes to loosen them but don’t let them soften too much as they will continue to soften in the wok. If you are using dried ho fun noodles, then use boiling water and soak a little longer – again don’t let them get too soft – just loose and pliable.

Fresh noodles before soaking

Noodles after soaking – they are still quite hard but pliable and separated out

3. If you are using Chinese sausage, soak it in boiling water for an hour, and then slice it thinly on a slant, about 2 mm thick.

Chinese sausage (lap cheong)

4. Shell, clean and devein the prawns if they are raw. You can leave the tails on. However, cooked prawns are perfectly fine.

5. Dried shrimps / anchovies or pork fat for flavouring the oil – the usual shrimps or anchovies are quite large, and you will need to remove them after using them to flavour the oil. You can always use the anchovies with nasi lemak, and the shrimp in a stirfry with vegetables if you don’t want to throw them away. I have also discovered some very fine small dried prawns in the Chinese supermarkets which can be left in the oil, as they add a nice subtle texture and flavour to the dish when it’s finished.

6. Make sure you have all the ingredients ready and to hand – once you start cooking, it’s super quick as the heat is so high, so you won’t want to be running around looking for things or chopping things up at the last minute.

Method:
1. Heat up the wok on a high heat, add a good glug of cooking oil. When the oil looks like it’s smoking, it’s ready. If you are using tiny cubes of pork fat, heat up the oil on a medium heat and fry the pork fat as it takes a little while to crisp up, then whack the heat up. Add lap cheong at this stage if you are using, fry till nearly crisp, then remove and put to one side.

2. Add the dried prawns / anchovies and fry until they brown and become crispy to give flavour to the oil. If you are using larger ones, discard from the oil. If you are using the fine shrimps, leave them in and cook until crispy.

3. Add the garlic, and fry till it browns slightly. If it cooks too quickly, remove the wok from the heat and continue to fry.

4. Put the wok back on the heat and add the garlic chives. Mix thoroughly until they soften and wilt slightly.

5. Add the ho fun noodles and toss thoroughly.
6. Add the two soy sauces and sugar and mix in thoroughly.

7. Push the noodles to one side, and crack the eggs into the wok in the space you have made. Move the wok so that the egg is directly above the heat, and the noodles are slightly removed from the heat. Stir the eggs to break the yolks and then allow them to cook underneath before flipping to cook on the other side. Then when cooked and firm, break up the egg ‘omelette’ and mix with the noodles. Don’t mix it too soon or the egg will scramble and get mixed into the noodles too much.

8. Add the prawns (and blood cockles/mussels etc if using). If raw, again, push the noodles to one side, and allow the prawns to cook thoroughly, flipping them over to ensure they are pink and cooked. If using cooked prawns, just mix thoroughly with the noodles until they are hot and coated with the flavours. Re-add the lap cheong if using, at this stage.

9. If using, add chilli paste to taste (I like it spicy so I put in a load) and mix well.
10. Chuck in the beansprouts and toss / mix well – they don’t need long – 20 seconds or so. Sprinkle liberally with white pepper and mix it in. That’s it – you’re ready to scoff!

The end…

Hope you liked this recipe and have fun trying it out. It’s really simple – just make sure the wok is smoking hot, and if it gets too hot and things start to burn, just remove from the heat for a few seconds. You want to have a slightly charred flavour, so don’t worry about slight burning.

Bon appetit! If you have any comments or questions, please leave them below.

Caring in Bristol: Call for donations


This December, 5 Foot Way is taking part in the annual Caring in Bristol Christmas project. Caring in Bristol provides warm, safe accommodation, food and social activities to homeless and vulnerable people in Bristol over the festive season to 1st January. We will be preparing a meal for 150 guests of the 250 daily visitors who rely on them at this time of year.

http://caringinbristol.co.uk/caring-at-christmas/

We will likely make a big vat of rice and serve it with sayur lodeh (Malaysian veggie coconut curry) and a turkey curry; and if we raise enough we will do some pudding too.
How can you help? Send us some cash and we will use it to buy the ingredients – we will cook it all up and deliver it to the venue and help serve the food.
If you are so inclined we will also be collecting warm clothing to take along – socks, gloves and hats – for women and men – gloves hats and scarves can be ones you no longer like or wear, but washed and clean. Socks need to be new (thick and warm ones). We will collect it all together and drop it off closer to the time.
Financial donations can be made easily via PayPal with this link – https://paypal.me/forwardcontrol or you can wire us the money if you already have our bank details.
Thank you for helping to make a difference to some of the homeless in Bristol!

Malaysian Pop-up Street Food Weekend

image

Ais Kacang

Preparations are ramping up for this weekend’s event with Wild Serai in Ewer Street, Southwark on 11-12 July 2015.

We have been busy perfecting our recipes for local handmade iced desserts and typical hot Malaysian coffee and teh tarik. Just covering all the bases with the weather!

We’re excited about our fresh coconut milk which will be used in the desserts made with our specially imported machine. It’s hard work but makes such a difference to the flavour. With homemade pandan infused noodles for the traditional cendol and ais kacang desserts, and sweet palm sugar syrup, it makes a delicious refreshing treat on a hot summer’s day.

 

Coconut grater

Killer coconut grating machine

Coconut Milk Grated coconut

We did it!

IMG_8390

We had a fantastic day. The rain came briefly to drizzle lightly upon us but didn’t dampen our spirits or those of the crowds of lovely people who came to visit and fill their bellies. Keep following us to find out news of our next pop-up Asian market. Thank you to our great partners SEA Arts Fest and Bangkok Kitchen; lovely vendors A Grape Night In, Azi’s Kitchen, Bunta, Pepe’s Kitchen, Pitstop Cafe, Rangoon Sisters and Woolfson and Tay; the fabulous 5 Foot Way team who bust a gut to keep things running smoothly with happy faces; and, of course, the brilliant hordes who came to support and taste all the great food.

Pictures and other news to follow soon.

Community and Making It On Your Own

Putting this market together has been one heck of a journey. There has been so much to do and think about in order to make it happen and try to make it a success. Sadly, it’s meant I’ve not really been able to blog about it as much as I’d have liked to.

However, one thing that has really struck me is how despite sometimes feeling like you’re on your own with the long hours spent planning and publicising, sorting out equipment and facililties, persuading our amazing stalls to come on this journey, marketing and meeting, printing and leafletting; the truth is that in a few months I’ve grown a network of amazing partners and friends who have been incredibly supportive and helpful in providing their experience, knowledge and wisdom, trust in the idea and project, enthusiasm, hands-on practicality and good humour.

Early on, I had approached one of our partners, BanhMi11, to take part in the market. I had seen them a couple of years ago on television in Nigel Slater’s cooking show about contrasting and complementary flavours, making delicious grilled fish summer rolls and at the time had sat up and taken interest. I was enthused to see two Vietnamese women creating authentic SE Asian food from their home country and family experience on prime time television. Nigel didn’t give many clues as to who they were – just mentioning that they were from a market in East London. This set me on a mission to track them down and sample their food.

The street food scene was already burgeoning in markets at the time but this was probably about the start of the great pop-up markets like Kerb, StockMKT and Street Feast; and in general East Asian food stalls were not widely represented. From trusty Google, I managed to work out that they were probably one of two stalls in Broadway Market selling Vietnamese food; and my money was on BanhMi11, judging from their website. It was interesting to read their story – two friends with day jobs, who had given these up to follow their passion for the food of Vietnam. I visited the market and, on a cold rainy winter’s afternoon, sat in our parked car with a steaming cardboard container of their 3-day cooked beef pho, savouring the light flavoursome stock, delicious herby beef and noodles and blow your head off fresh-cut bird’s eye chillis.

But East London was so very far away…

Nonetheless, I visited when I could and watched their progress, as they grew and expanded – running deliveries to Canary Wharf, setting up their dining club and opening more stalls. Then, when my office relocated to Soho, I found one day from their website that they were opening a new stall on Berwick Street in the lively week day market. How excited was I? Hopping and skipping excited I can tell you.

On their first week I was there 3 times in the same week. Their banh mi, French baguettes filled with incredible meats or tofu cooked to their own delicious recipes, were always the most popular and there was often a long queue. For me, though, I loved the Imperial Pork BBQ on Vietnamese bun noodle salad or the delicious heady beef pho with lashing of fresh chilli.

When my office moved again, I was so disheartened and said to the friendly stall manager that if I could find a spot down in Southwark for them would they come? She said – find us a spot and we’ll see what we can do.

Fast forward 9 months…

In my new setting, I’d spent my time wandering around the local area, looking for new places to eat that satisfy my cravings for the food from home and other parts of SE Asia; but also trying to find ways to entice restaurants and street stalls down to this neck of the woods. This part of Southwark/Bankside sits in between two busy hubs – the London bridge area and Waterloo/Southbank areas, with lots of tourists nearer the river around the Tate Modern and Shakespeare’s Globe. Yet, the businesses which are moving in aplenty, and the local resident communities are poorly served for independent local eateries and shops.

Fortunately, things are changing and there are some gems that have been around a long while, like Pickles caff on Great Suffolk Street, or relative newcomers, my local favourites Woolfson & Tay and Bangkok Kitchen. When I took the challenge to put this market together, BanhMi11 were amongst the first I contacted hoping they would be able to join us. Since I’d seen them last, they’d opened two shops and become stars of the street food scene, demonstrating in huge shows like the recent Foodie festival at Battersea Park. So, it was a long shot…

They were incredibly supportive, saying they’d like to help however they could but they were hoping to move into a new direction, exploring ideas in events that would explore different concepts or the role food, the preparation and eating of it, plays in Eastern culture. Would I be interested in an event like that? This intrigued me as, being Malaysian, our food culture is very much centred around communal eating and sharing of dishes. We sit around the table, sharing the same food and many foods like dumplings or summer rolls are prepared together, with everyone sharing the workload. Steamboat is a great favourite of mine, where we sit together at the table, plunging all manner of delicious meats, seafood, vegetable and noodles into steaming hot broth to cook and then devour it all, drinking the flavoursome soup at the end of the meal.

I am thrilled therefore that they are going to be at 5 Foot Way’s first market, talking about their fond experiences of Vietnamese culture and food, drawing upon the recipes in their first and new cookbook, The Vietnamese Market Cookbook, to draw us into that experience of shared communal eating. In this extraordinary event, diners will get to try their hand at making delicious summer rolls together, guided by Van and Anh, the friends who founded the company, and enjoy that communal sense of sharing whilst still making it on their own.

This has been a great journey and I’m looking forward to a spectacular day and event.

UPDATE: THIS EVENT HAS BEEN CANCELLED. Unfortunately, due to unforeseen circumstances, BanhMi11 have had to cancel this event. Apologies for any inconvenience caused and we hope you will enjoy the rest of the market.