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This Is How We Roll: The Art of Nonya-Style Popiah (From Scratch) By Chef Joycelyn Shu

23 Feb 2019 (Sat), 1pm - 4:30pm

$208.99 $189.99

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Book before 3 Feb 2019 to enjoy 10% early bird discount.

 

If you’ve ever supped at a Nonya’s table, you’ll well know that homemade popiah is an absolute labour of love, with a bountiful spread including supple handmade skins, umami-laden hand-cut filling, and an abundance of different toppings, garnishes, and condiments to include or omit as is the diner’s personal preference. Learn at this class how to make popiah lovingly A to Z from scratch.

 

Handmade Popiah Skins

While good quality shop-bought Hokkien-style skins make for wonderful popiah, the handmade Nonya-style egg crepe-like popiah skin – soft, pliant, pandan-scented and tasty all on its own – is quite a different animal, painstakingly made one skin at a time. Make it, eat it, and you may never go back to the shop-bought.

 

Luxurious Bamboo Shoot and Jicama Filling

Handcut bamboo shoots and jicama amongst many other goodies are slowly braised in a rich homemade compound pork and prawn stock into a juicy filling. Cutting the vegetables by hand, as opposed to using the food processor or grater, is what gives the vegetable filling its succulence, the flavours wonderfully melded yet with each ingredient retaining its textural identity without collapsing into a mush. The umami taste is underscored by the addition of hae bee (dried shrimp) and taucheo (salted fermented soybean paste). Joycelyn’s recipe for the filling includes a few twists on the heirloom recipe she inherited from her grandmother – Divine the tips, tricks, and details that elevate this classic filling from the humble to the luxurious.

 

Toppings, Garnishes, and Condiments

Providing a kaleidoscopic array of toppings, garnishes, and condiments for diners to customize their individual popiah rolls is part and parcel of what makes a popiah party at home so fun and convivial.

 

Toppings include:

Prawns

Crabmeat

Lapcheong (Chinese pork sausage)

Hard-boiled egg

Shredded omelette

 

Vegetable garnishes include:

Lettuce

Cucumber julienne

Fresh coriander

Beansprouts

 

Crispy garnishes include:

Fried shallots

Fried garlic

Fried lard

Roasted peanuts

 

Condiments include:

Ground garlic paste

Ground chilli paste

Tim cheong (sweet flour sauce)

 

Food Tasting

Have fun customizing and rolling your own popiah!

 

Snacks:

Freshly fried emping (belinjo crackers) and kerupuk (prawn crackers) Katherine lovingly hand-carries back from Indonesia will be served with Joycelyn’s recipes for:

 

Sambal Ijo

A green chilli sambal with a seductively smoky flavour profile, hand-pounded with mortar and pestle for the best texture.

 

Sambal Belado

A red chilli and tomato fried sambal with a plush mouthfeel and wonderfully caramelized character, fragrant with galangal and kaffir.

 

Suitable for All Levels (Novice/Intermediate/Advanced)

 

Maximum of 20 participants

 

CHEF JOYCELYN SHU

View Joycelyn’s Bio Here

 

Programme Line Up

  • Chef will demonstrate all recipes and bring home a recipe pack.
  • All participants will receive a copy of Chef Joycelyn Shu’s ‘Nostalgia Is The Most Powerful Seasoning’, a collection of essays about some of her most memorable moments in the kitchen.

 

Terms and Conditions

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

23 Feb 2019 (Sat), 1pm – 4:30pm

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