Black Beauty: The Joy of Buah Keluak

Black Beauty: The Joy of Buah Keluak

30 May | 3 Jun

Regular price $210.00 Sale

30 May (Tue) 2:00pm-5:30pm : 0
3 June (Sat) 12:00pm-3.30pm : 4

10% discount for returning participants

Buah keluak are the ‘black gold’ of Peranakan cuisine, typically cooked up with chicken or pork ribs in a lip-smacking tamarind gravy. But what else can we do with this amazing food – often called a nut, though really a seed –  whose rich, smoky, earthy flesh has notes of black truffle, cocoa, olive and hazelnut? Learn how to make a foundation sambal buah keluak which can be enjoyed on its own as a side dish or condiment, and also how to use it as an ingredient in three more of Christopher’s original recipes.

1) Sambal Buah Keluak: buah keluak flesh pureed and slow-fried with a rempah (spice paste) to make a thick, dusky sambal paste with deep and complex dimensions of flavour.

2) Buah Keluak Scotch Eggs: an English classic in Peranakan dress! Boiled eggs wrapped in a juicy mix of minced pork and sambal buah keluak, breadcrumbed and fried to a golden finish. Served with a zippy lemongrass, chilli and garlic dip to complement the different succulent, soft and crisp textures.

3) Buah Keluak Ayam Pais: traditional buah keluak pais is often made with seafood: for a change, this one blends sambal buah keluak with minced chicken and a hint of sweet spice, wrapped up into banana leaf parcels, grilled, and served piping hot. 

4) Spicy Seafood & Buah Keluak Nasi Goreng: fried rice spiked with sambal buah keluak, fresh prawns and squid, black olives, chilli and Thai sweet basil – a mouthwatering combination of tastes and fragrances.

Maximum of 12 participants.

Type
Demonstration by Chef.

Food Tasting

Participants will sample on all the demonstrated items.

Take Home Items
Participants will take home a Recipe Pack.

Chef
Christopher Tan
Learn more about Christopher here