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Complete Nasi Ulam for Everyday Celebrations – Nonya Classics by Chef Annette Tan

5 Sept 2020 (Sat), 1pm - 4:30pm

$208.00 $188.00

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Early bird price or 10% off when booked by 22 August 2020

 

Food writer Annette Tan shares her love of her Peranakan heritage food through private dinners at her home. Her repertoire is rooted in traditional Peranakan family recipes parsed in modern cooking techniques to suit the times. Since she started FatFuku in 2017, she has cooked in collaboration with restaurants like Clan Café at The Straits Clan and Nouri, where she showcased her unique spin on traditional Peranakan dishes to sell-out sessions. She has also consulted for local brands and restaurants, for whom she has dreamt up delicious local flavours and creations.

 

Annette is the author of Savour Chinatown: Stories, Memories & Recipes From An Iconic Neighbourhood, a book that celebrates Chinatown’s rich historical and culinary legacy through the stories of the enclave’s original hawkers and restaurateurs. She was also the editor of books like Rebel with a Course, chef Damian D’Silva’s biography, and Heritage Feasts: A Collection of Singapore Family Recipes.

 

Menu:

1.Nasi ulam

Traditionally prepared for special occasions, nasi ulam is a rice salad flecked with finely sliced herbs that include ulam rajah, laksa leaves, mint, Thai basil, kaffir lime leaves, wing beans, ginger flower and long beans. Numerous time-consuming components make up this dish including toasted coconut powder, sambal belacan and sambal lengkong (or spiced fish floss).

 

2.Sambal lengkong

Another special-occasion condiment for the Peranakans, sambal lengkong is made by steaming fish with rempah, before flaking the fish and frying all the ingredients for hours till it dries up to form a tasty floss. The floss is added to dishes like nasi ulam for a lovely umami kick or eaten for breakfast with white bread slices slathered in butter.

 

3.Oven-braised babi pongteh

Always included in a celebratory Nonya tok panjang, this quintessential dish of pork braised in plenty of tau cheo (fermented bean paste) is less finicky to make when braised in the oven, which also yields a silkier texture to the meat.

 

4.Rebong cha

A modern-day spin on an old-school Nonya dish, Tee Hee Char Rebong, which traditional called for pig’s lungs that are no longer available for purchase in Singapore. This revived version uses slivers of pig’s stomach fried with batons of bamboo shoots and fermented bean paste, proving that old dishes don’t have to be lost just because an ingredient is no longer available.

 

Suitable for All Levels (Novice/Intermediate/Advanced)

 

Maximum of 20 participants

 

CHEF ANNETTE TAN

View Annette’s Bio Here

 

Programme Line Up

  • Chef will demonstrate all recipes and bring home a recipe pack.

Terms and Conditions

Weight 0.3 kg
Dimensions 10 x 15 x 5 cm
Date and Time

5 Sept 2020 (Sat), 1pm – 4:30pm

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