Gallery Malaysian cuisine workshop – Enjoying the fruits of their labour! Malaysian cuisine workshop – Sit back, relax and bon appetit! Malaysian cuisine workshop – Enjoying Satays, Char Kueh Teow, South Indian fish curry, Curry puffs, Beef Rendang and Sago Gula Melaka Thai cooking class: stir-fry squid with chilli and basil Thai cooking class: Deep-fried fish with chillli, tamarind & coriander, stir-fry squid with chilli & basil Malaysian cuisine workshop – satay chicken skewers and curry puffs Thai salad -Yum woon sen, mung bean vermicelli, prawns, pork, spanish onion, tomato, mint and coriander with lime-palm sugar dressing Dry frying dessicated coconut to make “kerisik” for Nonya kerabu prawns Pounding toatsed coconut for the Nonya prawn salad Peranakan/ Nonya cooking class Ingredients for Assam gulai fish Nonya assam gulai ikan (hot and sour fish curry) A group photo taken with their proud Nonya dishes. Nonya chicken curry with kaffir lime leaves and tamarind Hmmm….Nonya assam gulai fish Nonya stewed pork with coriander and brown bean paste (made from soya bean-similar to miso paste) Nonya prawn salad with kerisik, sambal belacan, coconut milk, eschallots and lime juice Crab, molluscs and crustaceans class – wok fried prawns with ginger, garlic, chilli and soya sauce Cooking Singapore chilli crab The finished product (Singapore chilli crab) Grilled baby octopus with mint, coriander, chilli and a tamarind-palm sugar dressing Mussels curry with pineapple and betel leaves crab, molluscs and crustacean class – wok fried prawns wth ginger, garlic, chilli and soya sauce Mantou (soft plain bun made from wheat flour, yeast and sugar) Mantou An enthusiastic student cooking Singapore chilli crab Singapore chilli crab with steamed and deep-fried mantou to mop up the gravy Crab, mollusc and crustaceans class – Mussels curry with pineapple and betel leaves Crab, molluscs and crustaceans class – Crispy chilli squid Participants at the crab, mollusc and crustaceans class Student preparing papaya salad in Thai class Laksa & Noodles cooking workshop at Jannali Hokkien noodles & Singapore noodles cooked by the students in the Laksa and Noodles workshop Students busy preparing dishes in the 8 weekly Thai class Gai Yang -Student cooking Thai grill chicken, one of the many dishes you will learn Thai cooking class – Muu Wan ( Thai sweet pork) Thai cooking class – stir fry chicken with chilli jam & basil 8 weekly Chinese cooking class Alvin demonstrating at the Korean Chef’s association Alvin demonstrating at the Korean Chef’s association Chinese cooking class Thai cooking class – student stir-frying the chilli paste for the panaeng chicken Thai cooking class- student putting the finishing touch to the aromatic green curry chicken Thai cooking workshop Chinese cooking class Chinese cooking class Crab cooking workshop – Stir fry mud crab with ginger & shallots served on a bed of crispy noodles. Share this:TwitterFacebookPrintLike Loading...