How A Pro-Chef Designed A Kitchen Perfect For Malaysian Home-Cooking
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- เผยแพร่เมื่อ 2 เม.ย. 2023
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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
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I'm loving this series! It's incredible to see how professional chefs set up their kitchens at home
It's a super nice kitchen but I actually wanted to say I LOVE her hair! 😍
dudeee the steam okra + sambal over is such a staple dish for home cooked Malaysian dinners. Keep repping the gospel in UK girl!
She reminds me so much of the 90s and early 2000s where creativity and individuality was at its peak! Love her and what she does!
As someone who would like to cook more, these insights into design considerations are quite helpful.
She should have her own cooking show. 🙂
Such a dope vibe, cooking is such a gift. This gal seems great at it. Wish I could try the dish and acknowledge its greatness!!
Thanks for sharing. This is such a nice kitchen and all the materials and colours blend in so well too!
Great kitchen! Aesthetic and functional. Love from Malaysia ~
great video, love the kitchen layout and design (and the recipe!)
I love the kitchen cabinetry. It's so refreshing to see something other than fake Shaker in white or some shade of grey/beige. I also like the stainless steel worktop. What I don't like is the open shelving at the expense of cupboards and whatever is on them, will get covered in a film of grease and sticky dust.
Love it! This is basically my dream kitchen. So functional, beautiful and colourful! Love all the materials too. Terrazzo, wood and stainless steel are so much better for a kitchen than the currently ubiquitous marble. I have the same knives and pots as her so that's a start I guess hehe.
Marble is such a high maintenance material also. Not worth the money IMHO.
@@MTMF.london Totally agree
Marble is hardly ubiquitous...
@@james-jq8sk Not in regular homes of course, but I can't remember the last time I saw a video visit of a bespoke home that wasn't covered with marble all over the kitchen and bathroom. It could easily become a drinking game.
Yeah but all this is possible when you're like the small % of the population that can afford these types of homes and have interior designers, architects and carpenters as mates.
I just start my videos about food and nutrition, I'm happy I found your video, great KITCHEN.
LOVE YOUR KITCHEN!!
Looks lovely. I wanna see the rest of the house now🥲
Im malaysian..my mom always cook this as well and its my fav..n yes, with that piping hot rice..heaven! Haha
you are such a cool interesting person. I am a retired builder, designer, decorator here in Calif and love the new modern architecture, of which Malaysia is doing some great stuff rite now. USA is doing their old tired old fashioned mid century modern as always. I can't cook but love food and travel all over just to eat and your kitchen and food looks very fab
Abby Lee has fantastic taste! 🤌🏼❤
Love it🧡💙💚❤️ 💖 from South of France ☀️☀️☀️
this is my new favorite youtub series.
Sambal FTW! Thanks Abby Lee for proudly featuring the Malaysian dish! 😍😍
I am Malaysian and i approve!
Lovely 😃
Like your T-Shirt and your hair colour🥰
what i like: material choice, vibe, nice range. what i don't like: the cooking triangle (walk path for sink/hob/fridge) around the island is just too much of a journey, unless you are trained and well orgainized cook like her to minimize the round trips. i would at least add another small sink near the hob for convenience
I've gotta know where to get that bread box...also, amazing video. Thoroughly enjoyed it but was distracted by an infatuation for the bread box.
Nice 😍.
I like the milo can at the coffee station.
Milo was a feature of my childhood. I used to like eating spoonfuls of the chocolate granules.
great video! love it. Can we please know the bg music titles? thank you
Love the stove/oven combo. Anyone know what brand and type it is?
I love malaysian food
Great job. Im jealous 😂
nice hair 😍
Damn that sambal looks so good!
big up nachti 2019 crew
Hi, I am curious about the frying pan Chef used in the kitchen, may I know what brand is? Thx
Is that Stan Forebee's track in the first minute or so?
What’s the brand of the frying pan?
Details on the pot set?
Guys i wonder doesn’t the wall gets all greasy from oils ? We usually cover the kitchen wall with ceramic it’s really cleaner
Same question. I think a super good ventilation does help a lot.
does anyone know the kitchen brand?
Hi. Anyone know who those checkered prints are by? Ty
Try Eleanor Bowmer or just search for checkerboard framed prints.
Any one knows the brand of her pan??
@bbowie1000 - thanks for watching, Bowie! The pan can be found here: www.nisbets.co.uk/vogue-stainless-steel-saute-pan-240mm/m923?cm_sp=Peerius-_-productRecsBottom-_-title
How can the sink be on the opposite side of the kitchen? That’s a very weird flow….
Anyone know what oven she’s using???
Looks like it could be a Smeg
@laneroryb9245 @lsamoa - thanks for watching! Yes, it's a Smeg :)
Milo tin. Done.
The microwave above the stove sucks 😮
MAGGI SAUCE & MILO
😢 these design clips never show the actual guts of the kitchen. I want to see what’s in the cabinets and how it’s organized
So just a normal luxury kitchen lol
can anyone ID her top :'(
The sink is too far away from the main cooking / prepping area.
Malaysian style cooking kitchen...NOPE...the stove is near the book shelf..and hours of simmering, and then the stir frying, spatters etc...the stove should be in a 'wet kitchen' style area, not in the western style
That’s not a bookshelf lol. It’s just open shelving where the owner put books on it. Open shelving is very popular recently.
@@jamescorrigan6063 this is the most idiotic comment ever lol
Lol that’s pretty damn far for simmering to make a splatter. I deep fry out of a wok all the time like my mum did with us growing up and hate splatter so I’m always particularly conscious of it. Newsflash: if your food splatters more than half a metre (more like over a metre by the looks of things), your food is not at simmering temperature 😂
Also as the person above me said, it’s just shelvings where the content can be replaced if not even the shelvings themselves if one were so concerned…
If you’re talking about the shelves on the right, that’s even more bizarre because that would mean the splatter would need to make a right angle turn 🤔
We don't have wet+dry kitchens in Europe like in Malaysia. Homes just aren't built like that. Everything has to be cook in the same kitchen area.
@@jamescorrigan6063 isn't it??? As a Malaysian I cringe, lol.
I dont think putting books and speakers next to the oven is a good idea considering all the grease and oil splatter when cooking. not to mention all the bottled sauces are high up on the shelves
Kitchen workflows are so personal. What works for you might not work for someone else.
Pipe down love, it looks great
Cleaning....
If the books and speakers were right over/next to the stove it would be a pain to clean and eventually damage the books, but they are a few feet away and also in a recessed area around a corner so I think this is totally fine.
The sink is too far away!
sustainable design and a gas stove? 🤔
This video is a wonderful example of a well designed kitchen. Experienced cooks design their kitchens around food preparation. There is a clear contrast between a kitchen designed with input from an experienced cook and a kitchen designed by a "kitchen designer". Most professional kitchen designers typically have little or no background in food preparation and design high end kitchens to present a beautiful photo op.These kitchens typically have massive multi burner stoves with no consideration regarding the prepwork required to fill the burners. This is reinforced with superfluous counter space covered with flower pots, knick knacks, a Kitchenaid mixer and photos of relatives. They look beautiful but the people who design them have no clue as to what is needed to prepare meals. This link shows a kitchen designed to prepare meals: th-cam.com/users/shortsXb3scYQfF5w?feature=share