3 September (Sun) 10:30am-2:30pm : 0
3 September (Sun) 5:00pm-9:00pm : 0
The Art of Nyonya Wraps
Many Peranakan specialties showcase ways of folding ingredients up into delicious parcels. Make some ‘wrap music’ with Nyonya Su Pei, Baba Jerry and Baba Christopher as they explore traditional and new ideas for edible origami!
Nyonya Su Pei:
1) Penang Nyonya Otak Otak
Classic steamed spicy fish custard with a soft, yielding texture, made with fresh fish fillets and daun kaduk (wild pepper leaves) for their heady herbal fragrance.
2) Lor Bak
Another traditional Penang specialty. Pork strips marinated with homemade Nyonya five-spice powder for a rich, robust aroma, wrapped inside bean curd skin, and deep-fried. Served with homemade chilli vinegar sauce.
3) Pulut Inti
A demure but decadent Nyonya kueh usually served at tea time – petite banana leaf parcels bearing steamed glutinous rice and sweet grated coconut ‘inti’ or filling. Very difficult to eat just one!
4) Baba-Style Meatloaf
Chris’ contemporary creation of a lightly spiced minced pork and chicken loaf enclosing hard-boiled eggs, wrapped in banana leaf, baked and topped with a tangy, savoury tamarind glaze.
5) Sambal Udang Chee Cheong Fun
Fresh prawns stir-fried with sambal and folded up in smooth and slippery home-made chee cheong fun (rice noodle) sheets – a delicious new combination of tastes and textures.
6) Putu Tegal
A classic Nyonya kueh of ripe bananas coated with grated fresh cassava (tapioca), rolled up in banana leaves, steamed until soft and sticky, and served with grated coconut.
Maximum of 12 participants.
Type Demonstration by Chefs.
Participants will taste all the demonstrated items.