Owner of Maeman Restaurant, Chef Angus An cooked up a delicious batch of Mussaman Chicken Curry at the Trout Lake's Farmers Market Saturday morning. Ingredients that came fresh from the farmers market included carrots, sungold tomatoes, fingerling potatoes, Walla Walla onions, shallots, and chicken.





Chef An showing the audience how to "crack" cream, which involves simmering the coconut cream until the water evaporates and the oil separates from the solids.

 That's a lot of curry paste.


Mix, mix, mix. Let it caramelize.


Chef An explaining how a good mortar and pestle is an essential for any kitchen. He is also a professional user. His wife says you can tell a lot about a man by the way he uses a mortar and pestle.


Showing us the spice paste.



Showing the audience how to shred chicken. Don't be afraid to use your hands!


Add some fried shallots to cook for flavour but save some to sprinkle on top of your curry later!


Adding the potatoes. You can add any starchy vegetables or roots that you want, it doesn't have to be just potatoes.


Finally it's time to serve. That's a lot of curry! Chef An says you eat rice and have curry on the side. Most Asian cultures serve rice and have meat as a side dish while it is the opposite in Western cultures.



Rice (on the bottom) served with delicious Mussaman chicken curry. Mmmm.

Chef Angus An

Walking around the market:


Walla Walla onions from Klippers Organics that Chef An used in his curry. He likes them because they are sweeter than regular onions.


Fingerling potatoes from Helmers' Organic.




The Farmers Market at Trout Lake is going on every Saturday from 9:00am - 2:00pm until Oct 20th. The next Farmers Market Kitchen is on October 20th featuring Chef Quang Dang, Executive Chef of West Restaurant.