2nd Anniversary Cooking Class @ ToTT – Ayam Buah Keluak with Chef Malcolm Lee
ToTT ran a series of demonstration cooking classes by some of the guest chefs which they’d been working with over the last year or so. This is in conjunction with their 2nd Anniversary since they opened their mega store in Sime Darby Centre along the prime stretch of District 10. Despite being “only” demo classes priced within a range of SGD 28 to 38 for most classes, they are a steal! Not to mention that it also comes with a SGD 20 ToTT return shopping voucher! Wasted no time in checking out the schedule and blimey, they have exactly what I was looking for, a cooking class by Chef Malcolm Lee of Candlenut Kitchen which specialises in Peranakan (Straits Chinese) cuisine! And top it all, it was a signature dish in Nyonya cooking, Ayam Buah Keluak.
When I shared this information with fellow foodies and makan enthusiasts in hope of some company to attend the class together. Most of them came back with comments like “Oh my goodness, must be very tedious and time consuming!” and ” Don’t you know how to cook Ayam Buah Keluak already?” Well, yes I do technically and in fact, I’d already blogged about it during the MFF Melaka month last August. But I’m always curious with how the others would prepare it. More often than not, different peranakan families have their own unique ways and “secret recipes” for preparing even the most common of all nyonya dishes like Hee Pio Soup and Ikan Gerang Asam. These ways of the past are often fiercely guarded by the old bibiks and carried to their graves. So here lies a chance to learn it from a true blue baba, and I’m not about to let it slip away!