11 February (Saturday) 12:00pm - 4:30pm : 0
25 February (Saturday) 12:00pm - 4:30pm : 9
$200 for onsite participants
$190 for ZOOM participants WITH food samples. Discount code ZOOM5
$180 for ZOOM participants WTHOUT food samples. Discount code ZOOM10
Something old and something new! Learn how to make a versatile and flavourful dried shrimp sambal, and then spin it into three very different dishes.
1. Sambal Udang Kering (Sambal Haybee)
A recipe which should be in every avid cook’s arsenal. Fluffy dried shrimp slow-fried into a punchy, hot and fragrant Peranakan-style sambal with fresh herbs and spices.
2. Shrimp & Mung Bean Dumplings
Inspired by Vietnamese dumplings, these creative banana-leaf wrapped kuehs feature mung beans, sambal udang and fresh prawns enclosed in a savoury glutinous rice flour dough, and steamed into fat, shiny dumplings. Dressed with spring onion oil and crispy garlic for a lip-smacking finish. 3. Lemper Udang Tekan
A modern and easy format of kue lemper. Glutinous rice cooked with coconut milk and marbled with butterfly pea juice is layered with sambal udang and pressed into a deliciously lemak and spicy loaf – simply slice into dainty ‘fingers’ to serve.
4. Sambal Udang & Potato Pie
A hearty double-crust pie perfect for potlucks. Rich shortcrust pastry is filled with sliced potatoes, caramelised onions, a splash of coconut milk and plenty of sambal udang, and baked to a golden turn.
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.