Indulge in an evening of cultural fusion and gastronomic delights at "Manel's Malaysian Feast"! Hosted by Manel, hailing from the vibrant nation of Malaysia, this event promises an unforgettable experience.

Set against the backdrop of Salamatea House, the event kicks off at 6:00 PM with a classic Malyasian lemon tea. Manel, our gracious host, will not only tantalize your taste buds but also regale you with captivating stories of her life in Malaysia.

The culinary journey begins with a trio of cuisines: Chinese, Malay, and Indian. These diverse flavors showcase Malaysia's rich culinary tapestry.

However, the star of the evening is undoubtedly the Chicken Rendang. This dish features succulent chicken slow-cooked in a fragrant blend of lemongrass, galangal, ginger, garlic, onion, and raw turmeric, resulting in a flavorful dry curry on a coconut rice base.

This is in addition to a whole range of other dishes of interest in this feast such as Egg Sambal, Atjard Salad (pineapple with cucumber). Sweet Chilli Pakora, Dahl Curry (Vegan) and many more!

Manel's passion for Malaysian cuisine knows no bounds, and she is excited to share it with the Australian community. Don't miss this opportunity to savor authentic Malaysian flavors and stories. Reserve your spot at "Manel's Malaysian Feast" and embark on a culinary journey that will leave your taste buds and heart thoroughly satisfied.

Starter

Sweet Chilli Pakora (GF)(VG)
Teh Limau Tea (GF)(VG)
Kuih Gulang (VG)

Mains

Chicken Rendang (GF)
Tofu Rendang (GF)(VG)
Egg Samble (GF)(VE)
Bendi Masak Lada Hitam (GF)(VG)
Dahl (GF)(VG)
Nasi Lemak Rice (GF)(VG)
Atjard Salad (GF)(VG)
Sago Gula Melaka (GF)(VG)

Photographer: Sam Biddle @biddle.biddle Freelance video, photo & story production

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Manel Chef Biography:

Manel's dad, Krishnan, was a holy man, a Brahmin. Her mother was a Wallee, and they were Tamil-Hindu Indian Malaysians, a minority group to be sure. The family observed a strictly vegetarian diet. While harbouring her secret, savoured chicken rice habit, Manel learned her mother's traditional Tamil-Brahmin recipes and as an enterprising young woman with a baby to raise, began two food businesses.

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