20 January (Sunday) 10:00am - 2:00pm : -2
26 January (Sat) 10:00am - 2:00pm : 0
10% discount for Returning Participants
1. Ikan Garam Assam
Fish head/meat cooked in a sour spicy mouth-watering curry that bound to whet your appetite. Scoop a generous amount of gravy over a bowl of rice for the ultimate comfort food experience.
2. Chap Chye
Peranakan chap chye may sound and look like a humble dish but Chef Damian does not skimp on ingredients which includes cabbage, crunchy black fungus, mushrooms, tau kee, lily bud and glass noodles and fatt choy simmered in prawn and pork belly stock and just the right amount of preserved bean paste, resulting in a comforting vegetable dish soaked in a sweet and rich braising sauce.
3. Hati Babi Bungkus
A very traditional Peranakan dish of minced pork and liver wrapped in caul fat then grilled. Usually served with mustard greens at the side. To make a great tasting version, Chef Damian spares no effort to cube the crunchy liver by hand before mixing it with other ingredients, then stuffing it into caul fat to achieve bouncy and juicy balls of deliciousness.
4. Itek Tim
A classic Peranakan clear soup that is cooked with salted vegetable and duck meat. Learn the secret of brewing a soup that is sour yet carrying sweet tones and with duck meat that is soft and tender.
Demonstration by Chef / Instructor
Take Home Items
Students will sample or take home all the items demonstrated, and receive a Recipe Pack.