MALAYSIAN PERANAKAN COOKING EXPERIENCE

The culinary history of Peranakan or Nyonya cuisine is a long and rich one. Born from the migration of Chinese sailors to the Malay Archipelago during the 13th century and onward, it’s a fusion of local ingredients, traditional Chinese cooking techniques, and flourishes of both colonial (Dutch, Portuguese and English) and neighbourly (Thai and Indian) influence.

In these classes, you will be guided by Lilly, who will use the traditional technique to create the flavor that makes the melting pot of Malaysian cuisine special.

Working in groups, you will prepare your meal from scratch from introducing all Malaysian ingredients to preparing your spice paste.

The menu for this class will be,

• Cucur udang (prawn or Vegetable fritter)

• Kari ayam kapitan (Kapitan chicken curry)

• Sambal terung (golden fragrant eggplant sambal)

• Kerabu bee hoon (Nyonya rice noodle salad with herbs)

• Steam jasmine rice

• Badak berendam (glutinous rice ball, coconut palm sugar filling, and coconut milk)

Enjoy the feast in our beautiful communal dining setting, finishing off with a delicious dessert. You will have the opportunity to mingle with other participants, learn from others, and chat with Lilly. Have opportunities to ask questions and learn more about Malaysian cuisine.