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.
In this brand new series, he will be focusing on sharing the dishes across all ethnicities, making every component from scratch, using lesser known ingredients like how it used to be in our grandparents' generation.
Any Singaporean’s go-to dishes!
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3 varieties of satay/skewers (chicken, fishballs, sausage and veggies like bellpeppers), cucumber salad, peanut butter mayonnaise sauce.
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