Kueh it Forward : Sambal Udang

Kueh it Forward : Sambal Udang

11 Feb (Sat) 12pm I 25 Feb (Sat)

Regular price $200.00 Sale

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. 


Christopher Tan
Learn more about Christopher here