4 March (Sun) 11:00am-2:00pm : 0
4 March (Sun) 5:00pm-8:00pm : 0
Spicy, sweet, savoury, rich, mellow, tangy…sambals are an essential part of every Asian meal. In this new class, Nyonya Su Pei will demonstrate and Baba Jerry will explain fundamental techniques for making nuanced and complex sambals, such as: how to select, prep and grind ingredients; correct stir-frying to bring out and develop aromas and flavours; how to pair sambals with meat and seafood; how to achieve full, fragrant results and not watery, diluted tastes when combining vegetables with sambal.
1) Cucur Badak: dainty ‘doughnuts’ of sweet potato dough enclosing a dried shrimp and coconut sambal, topped with a whole prawn and deep-fried – really sensational when home-made with quality ingredients.
2)Sambal Belacan Udang: big prawns dry-fried with a sambal belacan blend until deeply infused with savoury-spicy notes and a hint of smokiness – finger-licking good.
3)Ayam Masak Sambal Hijau: turmeric-rubbed chicken, fried and then sautéed a second time with a thick and aromatic green chilli sambal rempah.
4)Sumbat Sambal Bendi: tender ladies fingers slit and stuffed with a dried shrimp sambal, a combination of complementary soft, juicy textures and piquant flavours.
Maximum of 12 participants.
Type Demonstration by Chefs.
Participants will taste all the demonstrated items.