Hands-On Peranakan Cuisine Class in Singapore
Singapore is not just about shopping and vacation. Brimming with abundant multi-cultural cuisine, the country is a renowned gastronomic destination.
From Western and European to Asian like Indonesian, Thailand, and Malaysian cuisines, Singapore has lots of thrilling and exciting international flavors. Among all the international cuisines, there are one must-try dishes that are exceptionally found in Singapore – Peranakan Cuisine.
Do you want to know more about Peranakan cuisine? Do you want to learn the techniques of preparing this food? If so, Hands-on Peranakan Cuisine Class in Singapore is the best option. Here are some of the things you will learn:
Class 1: Peranakan Cuisine: Nasi Ulam (4 hours per session)
In this four-hour session, our professional chef will teach you how to cook Peranakan favorites, including the pulut hitam and udang masak nenas!
Peranakans is the origin of the Nyonya dishes – they are descendants of early Chinese migrants who lived in Penang, Indonesia, Singapore, and Malacca. They inter-marry with native Malays. The dish combines South Indian, Javanese, Malay, and Chinese, as well as other influences. In this lesson, you will learn how to cook these dishes:
- Udang Masak Nenas: This is a light curry. The main ingredient is prawns and pineapple with coconut milk.
- Nasi Ulam: This is a very popular Malay dish and utterly appetizing, aromatic, healthy, as well as extremely delicious. Serve with a side dish of fish or meat.
- Pulut Hitam: This is a popular rustic pudding. Black glutinuous rice is the main ingredient, along with coconut milk and pandan leaves.
Class 2: Peranakan Cuisine: Roti Jala (3 hours per session)
This is a three hours lesson in which you will learn Peranakan favourites including the kari kapitan and kueh dadar.
Peranakans are the origin of the Nyonya dishes- they are descendants of early Chinese migrants who lived in Penang, Indonesia, Singapore, and Malacca. They inter-marry with native Malays. The dish combines South Indian, Javanese, Malay, and Chinese, as well as other influences. In this lesson, you will learn how to cook these dishes:
- Kari Kapitan: Popularly known as Captain’s chicken curry, this is a very classic Peranakans cuisine, and normally it is a richer, drier as well as thicker type of the usual chicken curry.
- Roti Jala: In Malay, this is deeply rooted in the dish. A tasty and savory crepe is usually eaten along with fragrant chicken curries and served on special occasions.
- Kueh Dadar: Another Malaysian favorite, Kueh Dadar is a rolled crepe flavored with pandan juice as well as filled with grated coconut speeted in Malaysian or Gula Melaka.
Class 3: Peranakan High Tea (4 hours per session)
In this lesson, our professional chef will teach you the complexity of preparing this cuisine with Chinese and Malay influences. This cooking class will take four hours.
High tea with the influence of Peranakan is a very complex of flavours. This is influenced by Chinese and Malay dishes. Join our chef in making kuehs as well as light bites:
- Ngoh hiang: This dish means five spices and refers to the combination of spices that are added to the filling. Our chef will teach you how to make this dish using ground meat seasoned with different spice powders together with vegetables wrapped in dried bean curd sheets. This is wrapped in a sausage type, steamed and air-fried or deep-fried.
- Kueh Dadar: This is a pandan-flavoured rolled crepe filled with sweet coconut as well as palm sugar. This is a big part of Peranakan’s dishes. In fact, this one is iconic, so much so that it outshines savory cuisines.
- Mee siam: This is a favorite Nonya or Malay noodle dish of stir-fried vermicelli in a delectably appetizing sweet and sour sauce. This is usually served as breakfast; however, it can also be eaten at mealtime and even snacks.
- Sago kueh: This is a very popular Malay dessert. Made from small sago or tapioca pearls, rose flavored and coated with coconuts, this is chewy and soft and has a consistency of jelly. This is usually served during breakfast, parties, and tea time.
Class 4: Peranakan Cuisine: Nonya Laksa (3 hours per session)
This is a three-hour session wherein you will teach how to make Peranakan Favourites like laksa, ondeh ondeh, and otak otak!
Some of the popular dishes that you will learn from this three-hour session take account of the following:
- Nonya laksa: This is rich and bit sweet yet strongly hot coconut sauce soap along with the white rice noodles. Laksa leaves and sliced onions are common toppings to give the cuisine amazing and greater flavoring and amazing smell as well.
- Otak otak: This is a popular fish cake from Southeast Asia, usually made of ground fish combined with different spices and wrapped in leaf parcels. This is usually served steamed.
- Ondeh ondeh: This is a sweet delicacy with sugar wrapped in glutinous rice flour and coated with salty grated coconut.
Class 5: Peranakan Cuisine: Ayam Buah Keluak (4 hours per session)
This is a four hour session wherein you will learn Peranakan food at its best.
In this cooking class, you will learn different Nyoyan dishes, including the following:
- Ayam Buah Keluak: This is a popular dish usually served with piping hot rice. This hot spicy cuisine is combined with many different Malay spices as well as Buah Keluak, special black nuts.
- Achar: Our chef will teach you how to make this popular dish. This is a kind of preserved picked vegetable with vinegar and ginger.
- Hee peow soup: This is one of the most delicious and healthy soups. Hee Peow is made of minced pork, prawns, water chestnuts, corn flour, and egg. Best serve during meal time along with rice.
- Herbal rice: This is a very simple dish that is ready in ten to twenty minutes. This is a combination of fresh herbs, butter, and garlic.
Class 6: Peranakan Cuisine: Chendol (4 hours per session)
This is a four hours session. Our chef will teach you how to make Peranakan favourites like the sambal udang petai and mee siam!
- Mee Siam: This dish is made by stir-frying white noodles with chili paste. Beans and prawns are also included.
- Sambal Udang Petai: This is a prevalent dish consisting of sambal stir-fried stink beans and shrimp.
- Chendol: This is a cold sweet dessert with green rice, palm sugar, and coconut milk droplets.
Conclusion
If you want to know more about the techniques of preparing the Peranakan dish, join our Hands-on Peranakan Cuisine Class in Singapore. Our chefs are professional and have years of experience in preparing these dishes.