Singapore & Malaysia (Full Day Class)
Wed, 20 Oct | Lilian's Kitchen

Singapore & Malaysia (Full Day Class)

The Singapore and Malaysia food scene are so similar, the fantastic racial mix of the Chinese, Malay, Indian, Eurasian, and Nonya are brilliantly reflected in the local cuisine with their own little tweaks in each country Find out more in my class.
This class is fully booked

Time & Location

20 Oct, 10:00 – 15:30
Lilian's Kitchen, Culford, Bury Saint Edmunds, Suffolk, IP28, UK

Details

An interesting combination of dishes to reflect the style of cuisine and races in both countries. Lots of stories of origin, local eating etiquette, and cooking tips to share with you.

You will be welcomed with a freshly shaken

Blushing Dragon 

A build-up of cloudy apple, orange juice, and pineapple juice with a swirl of grenadine syrup whooshing through.

Lunch will also be provided.

You will learn:

- Knife sharpening and cutting skills

- Vegetable carving for garnish

- Presentation and plating skills

Recipes on this course may include:

Peranakan Style Chicken Curry

Peranakan cuisine is a fine hybrid of Chinese and Malay flavours, using an abundance of ingredients and techniques from both cultures, combining sweet, sour, salty, and spicy. This curry has a wonderful combination of fragrant kaffir lime leaves, citrusy lemongrass, tangy tamarind juice, aromatic bark cinnamon, an undertone from star anise; finished with a hint of evaporated milk and smashed peanuts.

Wok Smoked Drunken Beef Noodles

Tender strips of beef marinated in Shaoxing Chinese rice wine and oyster sauce flashed in a fiery hot wok and stir-fried with egg noodles, Chinese greens, and a very generous sprinkle of beansprouts.

Indian Tandoori Salmon Taco

Fresh salmon cubes marinated in warming tandoori marsala spices, chargrilled and served encased in a soft wheat taco drizzled with a cilantro and garlic yoghurt sauce, street food in the comfort of your home

Fresh Coriander and Garlic Yoghurt Dip

Creamy and tangy with the fragrance of fresh garlic and freshness of chopped coriander

Singapore Chicken Satay

Tender chicken pieces marinated in ground turmeric and coriander grilled to juicy perfection served with a punchy peanut sauce, cucumber, raw red onions, and crushed roasted peanuts.

Peanut Sauce

A marriage of peanuts, coconut milk, and spices. This aromatic and creamy sauce is a perfect accompaniment to Satay, Gado Gado salad, and sesame peanut noodle salad.

Malaysian Ginger Rice

Tips to cook the perfect fluffy soft grain, with a hint of ginger.

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This is a practical interactive cookery session, remember to bring your takeaway containers to bring home your masterpieces to show off your new skills!  All the ingredients, equipment, recipes, and a working apron will be provided. Asian tea will be served throughout the class.

Book online or call us on +44 7813 702759 for more information. 

Gift vouchers cannot be redeemed through our online booking system, to book please call +44 7813 702759 or email lilianhiw@lilianskitchen.co.uk

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