Temporarily Out of Stock
Debbie Teoh workshopPeach "png Kueh" & Onde OndeDate 5 Nov SaturdayTime 10-230pm+(Class duration depends on students progress)Join Chef Debbie Teoh in this hands on class to learn authentic Nyonya heritage recipes. Chef Debbie is a member of MOMC (Masters of Malaysian Cuisine), has won numerous awards & hosted dinners in prestigious hotels around the world. Her kuehs are outstanding in quality & authenticity.Teochew peach cake aka “png kueh” is a symbol of longevity. It is a savoury kueh filled with glutinous rice, dried prawns, shitake mushrooms & meat (halal chicken meat). With a soft & chewy like skin, this kueh is served during chinese new year & has become a rare Kueh these days. You'll learn how to make the filling from scratch & wrap the kueh yourself! Chef Debbie will also share how to upscale it when it is already stale a few days old ! Lots of tips & tricks ! Onde Onde is a much loved Malaysian kueh. Usually the ones we buy are wrapped with just grated palm sugar ! Chef Debbie will show you how she makes her signature "pop in your mouth" Onde using palm sugar syrup to wrap instead! It's a tricky technique but Chef Debbie will guide you step by step. You'll also learn how to make the onde onde casing from fresh pandan leaves.Students will work in small groups & each will take home their own batch of kuehs made in class. Chef Debbie always prepares a scrumptious lunch for her students so you'll be in for a treat!All tools & ingredients are provided. You may bring your own Tupperware to pack your kuehs. (Boxes will be provided if you didn't bring).This is a non refundable event. Substitute may be sent if you can't attend. Participants are encouraged to self test before class & wear masks during class. Should class be cancelled due to unforeseen circumstances, a full refund will be given.
This product is currently not available. Please contact the seller for more information
60123378005
collinskitchenlab@gmail.com
Processing... Please do not refresh the page.