Cambodia’s Kampot Province is famed for the quality of its peppercorns, whose aromatic depth comes from the climate and terroir of the mountainous region. At this special class, learn how to appreciate and cook with premium Kampot white, black and red peppercorns from Hong Spices, organically grown on a 15-hectare farm in Kampot. Along with Christopher’s recipe demonstration, Hong Spices founder Mr Lai Poon Piau will also give a presentation about how these treasured peppercorns are grown, and the characters of the different types.
Red peppercorns, which are dried fully ripened pepper berries, star in both the marinade and the dipping condiment for this recipe. Steamed chicken morsels are steeped in a heady blend of Shaoxing wine and fragrant aromatics, then served with a mix of freshly ground toasted peppercorns and flaky salt.
2. Black Pepper Crab Beehoon
Stir-fried and braised rice vermicelli dressed with a rich and flavourful broth-based sauce laden with crabmeat, crispy lard bits, spring onions and lashings of warmly fragrant freshly ground black peppercorns.
3. White Pepper Prawn & Taro Croquettes
Creamy and fragrant mashed taro studded with prawn pieces and seasoned with shallot oil and freshly ground white peppercorns, cloaked in crunchy crumb crusts.
4. Vietnamese-style Frozen Yoghurt with Houjicha-Red Peppercorn Syrup and Strawberries.
The floral notes of red peppercorns suit desserts well – here, they magically accent the gentle roasted flavour of houjicha tea and bright-tasting strawberries, against a velvety dairy background.
Demonstration by Chef / Instructor
Participants will sample on all the demonstrated items.