His cooking segments have gone viral and he recently featured on hit Channel 10 show MasterChef - now Vincent Yeow Lim is set to take Melbourne by storm.
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Vincent - aka Dim Sim Lim is also the owner of highly successful restaurant Wolf of Wok Street (see below for his delicious Malaysian butter chicken recipe). He is one of many highly talented cooks, chefs and bakers who will take to the Melbourne Convention and Exhibition Centre in early July, as it hosts two spectacular food events.
The Home Cooking Show and Cake, Bake and Sweets Show will offer a weekend of delicious food and drinks, demonstrations, hands-on workshops and more.
Vincent will be joined by fellow Instagram sensation Tegan Maccormack, My Kitchen Rules winners Radha and Prabha (aka the Twindians), 2024 MasterChef contestant David Tan Monica Cavallaro, Catherine Zhang, Bridget Forehan, Cas Watene and more.
The immersive cooking, baking and sweet making shows will take place across three main locations - in the Super Theatre, the Creative Kitchen Stage and Cake Decorating Stage.
Other key attractions will include a wine and cheese alley and flavours of the world stage, where cooks and chefs from different nationalities will cook authentic multicultural cuisines.
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Visiting home cooks will also have the chance to compete against each other in a MasterChef inspired 'mystery box challenge.'
Sweet tooths can take a walk through the Art of Cake Competition - a mesmerising cake maze showcasing Australia's most talented cake decorators and home bakers.
But when it comes to delicious food, we want to do more than look at it, right? The Sweet & Savoury Marketplace will offer a chance to sample delicious treats from some of Australia's finest artisan producers.
Event tickets start from $19.
The Home Cooking Show and Cake, Bake and Sweets Show, July 5-7. For tickets or more information visit homecookingshow.com.au or cakebakeandsweets.com.
Recipe: Creamy Malaysian Butter Chicken
By Vincent Yeow Lim
Ingredients
Chicken:
- 300 grams of Chicken thigh
- 2 tsp Ginger, finely chopped
- 1 tsp Sesame oil
- 1 Large egg
- 1 tsp YumYum seasoning
- 1 tsp White Pepper
- 2 tsp Chicken powder
- 2 tbsp Cornstarch (also known as cornflour)
- 1 cup Cornstarch to coat
- 1 litre Vegetable or canola oil
Butter sauce:
- 1 tbsp Oil
- 3 tbsp Unsalted Butter
- 2 cloves Garlic, chopped
- 2 Thai Bird's Eye Chilis (exclude for a non-spicy version), thinly sliced
- 2 stalks of Curry Leaves
- 1 cup Evaporated Milk
- 1 tsp Sugar
- 1 tsp YumYum (You can purchase here, or use MSG instead)
- 1 tsp Curry powder (I use Clive of India)
Method
Chicken:
- Cut the chicken thigh into 2-3 cm sized pieces
- Combine the remaining ingredients in a large bowl and add the cut chicken
- Mix until well combined and set aside to marinade for 10 minutes
- Heat a large wok or pot and heat the oil until it reaches 180 degrees Celsius
- Add the chicken and fry for 10 minutes, or until cooked through and golden brown
- Strain the chicken from the oil and set aside
- Set the leftover oil aside to be used next time you deep-fry
Sauce:
- Combine the chili, garlic, curry leaves, and butter in your wok over low heat
- Add curry powder, evaporated milk, yum yum, sugar
- Stir to combine and cook until it's foaming
- When it's foaming add the chicken back and toss to combine
- Serve immediately
