28 November (Saturday) 2:00pm - 6:00pm : 0
21 November (Saturday) 1:00pm - 5:00pm : 0
$180 for onsite participants.
$171 for zoom participants. Please call or email for discount code.
Christopher’s kueh class series continues with favourite kuehs to get your day off to a great start! Punch up your brunch and breakfast game with these savoury recipes.
1. Yew Char Kueh
Originally Chinese but now enjoyed widely across the ASEAN region, deep-fried youtiao crullers are beloved for their paper-thin, crispy-chewy crusts and lacy, fluffy, air-pocketed insides. Christopher has spent many years researching and refining his recipe, which includes all the ingredient details and finer technique points to help you to recreate flavourful traditional yew char kueh at home.
2. Savoury Pumpkin Kueh
Fresh pumpkin, dried shiitake mushrooms, dried shrimp and minced pork load this Fujian-style kueh with tons of umami and natural sweetness. Savour it fresh out of the steamer while soft and tender, or pan-fry slices until golden-brown and crisp at the edges – both ways are immensely satisfying.
3. Tray Koo Chai Kueh
A Thai-Teochew kueh known as gui chai tod in Thailand, this is just the ticket for everyone who loves chive dumplings but finds them too fiddly to shape! This version steams masses of fresh chives in a rice batter, and – just like classic koo chai kueh – it can be eaten freshly made and hot-hot, or allowed to cool and then pan-fried until crusty and golden. Also, learn how to make a delicious Thai-Teochew style dipping sauce to serve with the kueh.
Demonstration by Chef / Instructor. Available on ZOOM.
Take Home Items
Students will take home all the items demonstrated and a recipe pack. Food samples can be collected by ZOOM participants after class. Delivery can be arranged at a small fee.