Take a trip to an island north-west of Singapore – and half a decade into the past – for my most special cooking class. Among other dishes, you’ll learn to make a dish called nasi kerabu using wild herbs.
DurationTake a trip to an island north-west of Singapore – and half a decade into the past – for my most special cooking class. Among other dishes, you’ll learn to make a dish called nasi kerabu using wild herbs.
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.
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.
Peranakan or Nonya food is a blend of Malay, Chinese, & sometimes Indian flavors and is one of Singapore's favourite foods. If you have travelled to Singapore and tasted Peranakan food, you'll know it's an explosion of flavors!
In this hands-on cooking class, we will guide you through the traditional techniques of cooking up popular Singapore favourites,
Singapore – the food capital of South East Asia, the melting pot of different ethnic cultures & cuisine’s fusing with each other.
Specialising in jelly cakes, we use meticulous and precise techniques to inject beauty into jelly cakes and bring them to life. ?
This series is aimed at getting you in the kitchen with familiar dishes - the ones our mothers and/or grandmothers made for the family.
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