It wasn’t difficult to come up with another two of our favourite Malaysian dishes. Although some consider chicken rice to be the National dish of Singapore and the origins are hotly debated, it is a staple in Malaysia and a favourite of people from all parts of the world.
In contrast to the rich spicy characteristics of laksa (from our first class), Hainanese-style chicken rice is a more delicate dish of simple aromatics with the hero of the dish being the rice cooked in chicken fat and stock. The key techniques used to create this dish will be fully explained so you can prepare this dish at home. To top it off, we’ll prepare sauces that bring sweetness, saltiness, freshness and heat.
Char kway teow is a wok stir-fried rice noodle dish that whilst simple in it’s preparation is all about the cook in the wok. This is a dish that relies on balancing the classic salty, sweet, savoury and spicy flavours of Asian dishes and some hot and fast wok cooking. This dish will introduce you to some new Malaysian ingredients as well as using ingredients you probably have in your pantry.
menu.
Hainanese-style chicken rice
Char Kway Teow
class includes :
recipes (printed + digital), meal, coffee + tea
cold drinks available to purchase (wine, beer, soft drinks)
limited to 8 people per class
3 hour class
Friday 30 October | 6:00pm - 9:00pm
It wasn’t difficult to come up with another two of our favourite Malaysian dishes. Although some consider chicken rice to be the National dish of Singapore and the origins are hotly debated, it is a staple in Malaysia and a favourite of people from all parts of the world.
In contrast to the rich spicy characteristics of laksa (from our first class), Hainanese-style chicken rice is a more delicate dish of simple aromatics with the hero of the dish being the rice cooked in chicken fat and stock. The key techniques used to create this dish will be fully explained so you can prepare this dish at home. To top it off, we’ll prepare sauces that bring sweetness, saltiness, freshness and heat.
Char kway teow is a wok stir-fried rice noodle dish that whilst simple in it’s preparation is all about the cook in the wok. This is a dish that relies on balancing the classic salty, sweet, savoury and spicy flavours of Asian dishes and some hot and fast wok cooking. This dish will introduce you to some new Malaysian ingredients as well as using ingredients you probably have in your pantry.
menu.
Hainanese-style chicken rice
Char Kway Teow
class includes :
recipes (printed + digital), meal, coffee + tea
cold drinks available to purchase (wine, beer, soft drinks)
limited to 8 people per class
3 hour class
Friday 30 October | 6:00pm - 9:00pm
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