$230 for onsite participants.
$218.50 for zoom participants WITH food. Discount code ZOOM5.
$207 for zoom participants WITHOUT food. Discount code ZOOM10.
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.
Type
Demonstration by Chef with videos and photos snippets sent via WhatApp. Recipes will be emailed ahead for ZOOM participants.
Take Home Items
Onsite participants will bring home a set of food samples. ZOOM participants WITH food samples can opt for self-collection or delivery at no extra cost.
Chef
Christopher Tan
Learn more about Christopher here
