Pick up the basics, add to your Asian food repertoire, or take your belachan up a notch
DurationNonya/Peranakan Menu:
Pineapple and Prawn Curry
Chap Chye (Vegetable dish)
Fish Stuffed with Chilli Sambal
At five, I was peeling off recipes from Nestlé Ideal milk tins and pasting them into a scrap book, and at seven, my parents finally let me into the kitchen to experiment. By the time I was a teenager, I was hosting dinner parties for friends at my house, dishing out aromatic chicken rice and piping hot laksa.
Still, I followed the conventional route into the working world, studying engineering and practicing as a mechanical engineer for over 15 years before moving to conference management. In the late 1990s, the dot-com boom beckoned and, together with some friends, I became a technopreneur in a start-up venture.
When that bubble burst in 2001, I was, for the first time in my life, left with no direction on what to do next. I considered several options but kept coming back to the one consistent passion in my life – cooking. And so Cookery Magic was born.
Learn to recreate these local favourites in your own home.
Call them Bao, Pao or Mantou, who doesn't love a soft and fluffy Chinese bun for breakfast! This October, learn the art of bao-making with us from scratch, with juicy minced pork baos, our scrumptious vegetarian baos, and homemade chili oil.
In this hands-on workshop, you'll learn the various preparation and handicraft process to create your very own dim sum dishes!
A rice noodle roll originally from Guangdong Province in southern China and Hong Kong, it is commonly served either as a snack, small meal or as a variety of dim sum.
As a pioneer baking College, BITC has acquired a reputation for quality teaching by chef instructors who are expert practitioners dedicated to teaching.
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