$230 for onsite participants.
$218.50 for zoom participants with food. Key in discount code ZOOM5.
$207 for zoom participants without food. Key in discount code ZOOM10
Menu
1. Chicken and Beef Rendang Tok
Rendang Tok, a distinguished dish originating from Malaysia's Perak state and holds a special place in the culinary heritage of the region. Believed to be created by royal cooks with access to a wide array of spices, its name "Tok" denotes respect or honor in the local Perak dialect, possibly signifying its association with the Perak royal family. This dish is not only a culinary delight but also a cultural symbol, often featured prominently in special occasions and ceremonies throughout Perak. Similar to traditional rendang, Rendang Tok boasts a complex flavor profile characterized by its rich, aromatic, and mildly spicy taste. The slow-cooking method, which involves simmering meat in coconut milk and a blend of spices, results in a thick, caramelized sauce that coats the meat, creating a depth of flavors that are both savory and indulgent. We will be using both chicken and beef in this class.
2. Nasi Halba (Fenugreek Rice)
Pairing Rendang Tok with Nasi Halba (Fenugreek Rice) enhances the dining experience by complementing its robust flavors with the subtle, nutty undertones of fenugreek-infused rice.
3. Ikan Sambal Cekor (Fried Fish with Sandginger Sambal)
Ikan Sambal Cekur is a cherished dish in Malaysian cuisine that harmoniously blends fresh fish ("ikan") with a spicy chili paste ("sambal") and a distinctive herb known as "cekur," or sandginger in Chinese cooking and medicine.
This dish offers a delightful combination of spicy, savory, and aromatic flavors, from the sambal's heat and cekur's herbal notes.
4. Karabu Peria (Bittergourd Tossed Salad)
Kerabu Peria, also known as Peria Ulam or Bitter Gourd Salad, offers a unique taste experience with a pronounced bitterness from the gourd, balanced by spicy notes from chilies, and enriched with umami depth from shrimp paste ("belacan"). A touch of lime juice enhances the overall flavor profile with its refreshing tang.
This asian salad is typically served as a side dish or appetizer in Malaysian cuisine. It serves as a flavorful introduction to a meal, stimulating the palate and preparing diners for the main course. It also pairs exceptionally well with grilled meats or seafood, creating a delightful contrast of flavors and textures.
Type
Demonstration by Chef with videos and photos snippets sent via WhatApp. Recipes will be emailed ahead for ZOOM participants.
Take Home Items
Food samples will be packed for onsite participants and delivered to ZOOM participants at no extra cost.
Chef
Nyonya Su Pei
Learn more about Su Pei here.
