NEW CLASSES FOR MARCH/APRIL 2019 !
Home-made Noodles

Home-made Noodles

27 Apr (Sat) 11am I 6 Apr (Sat) 11am

Regular price $190.00 Sale

Sorry, this class is fully booked!
27 April (Saturday) 11:00am - 3:00pm : 0
6 April (Saturday) 11:00am - 3:00pm : 0

10% discount for returning participants

Making silky skeins of rice noodles with your own fair hands is easier than you may expect! No special skills are required for Christopher’s new recipes, which will show you how to whip up three different favourite local noodle shapes from scratch, along with three dishes to prepare with them.

1. Fresh Rice Vermicelli

Fine, springy noodles made from soaked rice, using a muruku press (widely sold in Little India and online) or potato ricer. These are immensely versatile – eat them fresh and hot as putu mayam with grated coconut and sugar, use them as beehoon in soups and braises, make Vietnamese or Peranakan noodle salads, or fry them as for beehoon goreng.

 2. Bun Thit Nuong (Rice Noodles with Grilled Lemongrass Pork)

A favourite Vietnamese dish of cool rice vermicelli tossed with fresh herbs, a sweet-sour fish sauce and lime dressing, quick-pickled vegetables, and strips of aromatic grilled pork. Light and refreshing.

 3. Fresh Ipoh-Style Hor Fun

Narrow, slippery flat noodles perfect for serving in soup or sauced dishes.

 4. Kai See Hor Fun

Ipoh-style hor fun served with shredded chicken, fresh prawns and chives in a chicken and prawn broth, simple and satisfying.

 5. Fresh Kway Teow

Sturdy broad rice noodles, ideal for frying and braising, these can be cut to different widths.

 6. Kuaitiao Khua Kai (Thai Dry-Fried Kway Teow with Chicken)

A Bangkok classic, this hearty Chinese street food dish pan-sears broad noodles with marinated chicken, egg, and cuttlefish or squid. Smoky and savoury.

 Type

Demonstration by Chef / Instructor

Take Home Items

Students will sample or take home all the items demonstrated, and receive a Recipe Pack.

Chef
Christopher Tan
Learn more about Christopher here