ONSITE & ZOOM CLASSES AVAILABLE
Culinary Delights of Penang 3- Curry Mee & More

Culinary Delights of Penang 3- Curry Mee & More

28 (Fri) & 30 (Sun) Jun 12pm

Regular price $230.00 Sale

28 June (Friday) 12:00pm-4:00pm : 6
30 June (Sunday) 12:00pm-4:00pm : 7

$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. Penang Curry Mee

Originating from the bustling streets of Penang, Malaysia, this dish is a harmonious blend of Chinese, Malay and Indian culinary influences, reflecting the rich cultural tapestry of the region. 

The star component of this noodle dish is a fragrant and spicy creamy coconut milk-based broth infused with aromatic spices, coconut milk and chilli paste resulting in a complex flavour. It is served with yellow noodles and rice vermicelli and topped with a medley of condiments such as prawns, shredded chicken, soaked cuttlefish, cockles, long beans, beansprouts, spongy tofu puffs and garnished with fresh herbs. This dish is truly a symphony of texture and flavours. 

In this class, we will be focusing on mastering the different techniques in preparing each component.

Key Highlights:

  • Toasting and grinding: Master the techniques for toasting whole spices to release their essential oils and enhance their flavours, followed by grinding them into a fine powder that forms the foundation of curry.

  • Learn the art of making the perfect chilli paste: Discover the key ingredients and techniques required to create the aromatic chilli paste that forms the heart of Penang Curry Mee.

  • Mastering the broth: Explore the secrets behind achieving the rich, creamy and fragrant broth that is the hallmark of this dish.

  • Preparing blood cockles: Mastering the techniques of cleaning, blanching and opening up to removing any debris while preserving the integrity of the delicate flesh. 

  • Removing shells and de-veining prawns: Techniques for removing shells from prawns; and remove the digestive tract with ease while ensuring preserving the integrity of the prawn’s flesh.

  • Understanding and preparing soaked cuttlefish: Understand the process of rehydrating dried cuttlefish, cleaning and ways of cutting.

2. Kuih Cecemek

This is one of Perak's traditional foods, and is among the must-have desserts on the table especially during Ramadan. The meaning of Cecemek is Durian Flower (Kuih Bunga Deroyan). This delectable sweet treat is known for its irresistible combination of soft, slight chewy with Pandan fragrant, partially submerged in lightly sweet and savoury coconut custard. Uniquely presented inside rectangular boxes crafted from banana leaves, which are carefully folded and secured, it serves not only as a vessel but as a natural infusion of subtle fragrance. Kuih Cecemek is a nostalgic treat that evokes fond memories of home and heritage.

3. Udang Sanggul

Udang Sanggul, also known as “Hairbun Prawn” is a cherished delicacy in Perlis, the smallest state in Malaysia. This snack is more than just a treat, it’s a harmonious blend of contrasting flavours and textures meticulously crafted to captivate your senses and evoke pure delight with every bite. Imagine sinking your teeth into a crisp exterior and revealing the pleasing texture of the prawns bursting with savoury goodness. 

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.