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.
Participants will sample on all the demonstrated items.
Take Home Items Participants will take home a Recipe Pack.