For 3 days in a row before our farm lunch last Friday, the sound of electric jig saw, grinder and hammer banging never left our ears. A project was given to Arthur and Raysa, our farm volunteers from France and Brazil, to built 2 new tables for farm lunch. There was an older table for all the previous farm lunch, but it was only able to hold 8-10 people. Meishy and me had wanted to build a new table to hold 12pax for quite sometime now but there were just too many projects on hand to actually start with the dining table. Right about a month and a half ago, I’ve built a kitchen island from recycled wood, I wanted to make sure that it is strong and durable, considering that lots of pounding and chopping will be happening on the table, the stability of the table was really important if we want to use it in the long run. A lot thought was put into the joints and structure. Finally after 3 days of crafting, a classic kitchen island is ready to be use in our farm kitchen. On Friday morning, harvesting starts as early as 7.30am. Lettuce, brinjal, long bean, tapioca and some herbs was picked and carefully washed to remove the sand that were splashed on the leafs from the heavy rain last night. Using the purest ingredients available, the food preparation begins with chopping, tasting and indian spices sprinkling in our fantasy kitchen. The vinaigrette 2 days before the lunch I made a long bean vinaigrette with garlic, fragrant marigold, mugwort, thai basil, blue pea vinegar and coconut oil. Crunchy, long beans soaked in a fragrant yet sour mixture is almost dancing in my mouth when ever I try to sneak a bite from the jar. Fresh red coral lettuce was tear into chunks by hand, and with a chopsticks the long beans was delicately placed on top, last but not least a drizzle of the vinaigrette on the salad as dressing. The coconut cheese This cheese is made by fermenting coconut milk overnight until the protein curded, it is then separated and salted for storage. The chocolate banana pie 1 night before the lunch, Arthur had prepared the dough and the syrup for dessert. The next morning, the dough was rolled out evenly to fit snuggly into a clay baking tray. After 2 layers of sliced bananas was placed, a golden syrup of sugar, lime skin, cloves and cinnamon was drizzled followed by a mixture of cacao powder and cacao butter. The pie is bubbling to perfection after 1.3 hours of baking in our small tiny oven. The salty vegetable pie This process is the same as the sweet pie, but this time around with brinjals, coconut cheese and tapioca as fillings. Tapioca starts to turn brown and crunchy with fragrance floating in the air after around 1.5 hours of baking. The long bean fritters
As usual, Meishy was getting playful with the herbs in the garden. Finely chopped lemon grass and torched ginger was mixed into a batter of long beans, sourdough starter, kampong egg and a little sprinkle of sea salt. Slide into hot palm oil it goes with the symphony of fried food crackling in pure joy. For our coming friday farm lunch, an idea of Brazilian food sparkles. Only a limited of 12 seatings available and energy exchange will be Rm30/pax. Stay tune for poster and updates. Note: most ingredients used including sugar and flour are either organically grown in our farm or from organic source that we trust. Ingredients used that are usually non organic in the farm lunch are garlic, onions, indian spices and eggs.
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W.WFarmWe are dreamers dreaming of promoting a path towards a life in harmony with one another other and mother Earth. Wonder Wilderfarm (WWF) aims to promote sustainable living, while Màn Màn Market is organised by us together with some other passionate individuals to meet this objectives. Archives
March 2018
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