In the lush rainforests of Langkawi, at Ambong Rainforest Retreat's Pegaga, a unique culinary event took place on March 3rd, celebrating the launch of "Champur," a well-known recipe book by Jasvinder Karam. This gathering wasn't just a book launch event; it was the appreciation of Malaysian cuisine by a remarkable woman from legal practice turned to culinary arts and a showcase of sustainable cooking through organic farming.

The Journey of Jasvinder Karam

Jasvinder Karam, known as Jessie, has an intriguing story. From the rigid world of law to the love of cooking, Jessie's transition is a pursuit of passion. Her interest in Malaysian cuisine, coupled with a desire to share its diverse flavors with the world, led to the creation of "Champur," a recipe book that represents Malaysia's multicultural essence.

The Essence of Ramadan and Eid

The event's timing within the sacred month of Ramadan was on purpose, a period of fasting and reflection. Jessie's book, "Champur," which translates to 'mix' in Malay, mirrors the spirit of Ramadan and Eid by bringing together culinary traditions that honor unity, generosity, and the joy of sharing. The breaking of the fast, or iftar, is a time of communal feasting, where families and friends gather to enjoy a meal together after sunset, making "Champur" even more relevant and poignant.

Sustainability and the Organic Farm at Ambong Ambong

Ambong Rainforest Retreat's commitment to sustainability was a central theme of the event, highlighted through the introduction of Buluh & Tebing, the resort's organic farm. The farm is not just a source of fresh ingredients but represents Ambong Ambong's dedication to eco-friendly practices and a farm-to-table philosophy. The event provided a platform to showcase how sustainable farming contributes to the preservation of Langkawi's natural beauty while offering guests the freshest flavors directly from the earth.

A Culinary Showcase

The highlight of the evening was undoubtedly the cooking demonstration by Jessie herself. Guests were treated to an up-close experience of her culinary skills as she transformed fresh, organic produce from Buluh & Tebing into delectable dishes. These recipes, featured in "Champur," are a testament to Jessie's ability to capture the authentic flavors of a Malaysian home, blending tradition with innovation. The demonstration was not just about cooking but about telling stories through food and sharing the heritage and diversity of Malaysian cuisine.

Recipe Highlights from Champur

Each dish showcased in "Champur", from the tangy Calamansi and Lime Juice to the savory Seafood Mee Goreng and the vibrant Stir-fried Sambal Vegetables is a representation of Malaysia's rich cultural tapestry. Jessie's extensive selection of recipes for "Champur" and the event underlined the balance between different culinary traditions, mirroring the multiculturalism of Malaysia.

Ingredients
20 calamansi limes, juiced and strained
3 limes, peeled and deseeded
6 tbsp honey
1/2 tsp salt
1 1/4 cup cold water
10 ice cubes
1. Place all the ingredients in a blender and blend until smooth.
2. Serve cold.
Ingredients
Seafood and eggs
3 tbsp oil
10g squid ink sac and eye removed, cut into rings
100g prawns, shelled and deveined
3 eggs, lightly whisked
For the sauce:
4tbsp dried chilli paste/powder
3tbsp thick soy sauce
2tbsp light soy sauce
Noodles and vege:
300g spaghetti, boiled, drained and lightly coated with oil
A small bunch of mustard leaves/cabbage, coarsely sliced
1/2 cup hot water
2 green chillies + 1 red chilli, thinly sliced and soaked overnight in 1/4 cup mirin/white vinegar
Garnishing
3 tbsp fred shallots
Frying the seafood and sauce
1. Heat the oil in a large wok on medium heat and fry the squid and prawns for 2 minutes.
2. Add in the chili paste, thick & light soy sauce. Add a splash of water if needed. Saute for 2 minutes.
3. Pour the eggs into the center of the wok and allow to set slightly.
4. Lightly scramble the eggs.
Adding the noodles and vegetables
5. Gently stir in the spaghetti, combining all the ingredients well.
6. Add in the mustard leaves and hot water then stir for 5 minutes.
7. Add in the pickled chillies and 4 tbsp of the pickling mirin. Stir all the ingredients for a few minutes and turn off the heat.
8. Garnish with fried shallots before serving.
** For the pickled chillies, you can substitute mirin with vinegar and 1 tbsp of sugar.
** For a vegetarian version, substitute the squid and prawns with firm tofu.
Ingredients
Vegetables
150g ladies' fingers, cut into 3cm lengths
150g long beans, cut into 3cm lengths
150g french beans, cut into 3cm lengths
100g aubergine, cut into 3cm batons
Seasoning
3 tbsp vegetable oil
1 bulb garlic, peeled and minced
1/2 recipe sambal paste
1 tbsp miso/taucu paste
2 tbsp water
Garnishing
4 shallots, peeled and thinly sliced into rings
Preparing the vegetables
1. Steam the ladies' fingers for 10 minutes, until soft. Set aside.
Cooking the vegetables
2. Put the oil in a saucepan on high heat.
3. Put in the minced garlic and fry until golden brown.
4. Add the steamed ladies' fingers, long beans, French beans and aubergine and saute for 10 minutes. The beans should be cooked but still crunchy.
5. Reduce the heat to low and add in the sambal and miso pastes. Mix well with the vegetables.
6. Add in 2 tbsp of water and increase the heat to high. Turn off the heat after a few minutes.
7. Dish out and garnish with sliced raw shallots.

Embracing Culture and Community

The event was attended by notable guests from the Langkawi Development Authority (LADA), Tourism Malaysia (Langkawi branch), and various media outlets, alongside in-house guests of Ambong Rainforest Retreat. This convergence of different stakeholders reflected the communal spirit of Ramadan and the ethos of "Champur" - bringing people together through the universal language of food.