Christopher presents more from-scratch rice noodle recipes, this time for a pair of classic local breakfast items, plus some unusual and delicious twists.
1. Chee Cheong Fun
Rice noodle rolls served with a hoisin-based sauce, freshly fried shallots, sesame seeds and spring onions. No special equipment needed – Christopher’s recipe uses a surprisingly simple frying-pan method to make the silky, slippery noodle sheets.
2. Putu Mayam
Also known as string hoppers or idiyappam, these pressed-out rice noodle ‘pancakes’ are a world away from ready-made – when you make them yourself, they are wonderfully soft, tender and fragrant, eaten freshly steamed with grated coconut and (naturally coloured!) palm sugar.
3. Coconut & Cashew Lawariya
A Sri Lankan specialty and string hopper variation – putu mayam made with pandan-infused dough, folded around a filling of coconut cooked with palm sugar and cashew nuts, then steamed until luscious and tender.
4. Spicy Chicken Lawariya
A savoury version of the above, stuffed with an aromatic masala chicken mixture pan-fried with curry leaves, chillies and spices. A yummy fusion of putu mayam, roti jala, and a curry puff!
Demonstration by Chef / Instructor
Take Home Items
Students will sample or take home all the items demonstrated, and receive a Recipe Pack.