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Penang’s Must Do Cooking Class…
Pearly Kee, with her husband Chandra, run the popular Penang Home Cooking School. If you are in Penang, don’t hesitate to book a class and try your hand at cooking some authentic Malaysian cuisine. Your class will begin with a tour of the Pulau Tikus Market. Delicious veggies, herbs and spices, fresh meat and fish; all available here for your cooking pleasure. Pearly is very knowledgeable about all the ingredients that she uses in her cooking, and loves to share this knowledge with her students.
Have you ever tried fresh lotus root? It’s very popular in Asian cooking. The Korean’s love them pickled. I’ve never cooked with the fresh, but often buy it pickled, here in Korea.
Purple carrots! There’s a first time for everything.
Black chicken is very popular, throughout Asia.
This lady serves up delicious Nyonya cuisine from her popular food cart.
Then it was off to Pearly’s lovely home to cook up some delicious Nyonya cuisine. The menu included Curry Chicken, Roti Jala, and Pie Tee with chicken filling.
The kitchen is set-up so that each student has their own cooking surface. With Pearly demonstrating, and assisting, we all had the opportunity to get in on the cooking action.
First up, Chicken Curry…
We prepared the fresh veggies, lemon grass, chili and garlic. Soaking everything in water made for easy skin removal.
Cooking the curry. The smells wafting from the clay pot brought on instant hunger!
My chicken curry is ready to enjoy, one flavorful bite at a time…
But first, we need to prepare the Roti Jala…(recipe below)
This is a little bit tricky. The pan must be hot, and the batter spread evenly. Don’t walk away while this is cooking!
Ready to eat…I’m drooling as I take this shot!
3 chicken legs, cut to 9 or 12 bite size pieces
3 potatoes; peeled and quartered
50 grams coconut cream
200 grams water
Dried spices for sauteing:
2 cm cinnamon stick
4 pips Star Anise
6 Tbsp cooking oil
1 tsp salt
Garnish: kaffir lime strips
Wet paste: (pulverize until fine, add the dry powders and mix well)
4 red chilies
2 lemon grass
80 grams onions
2 cloves garlic
2 tbsp dried chili powder
2 tbsp coriander powder
2 tbsp cumin powder
2 tbsp fennel powder
2 tsp turmeric powder
In a pot over medium heat, saute the curry paste with dried spices and cooking oil for 3 to 5 mins., or until fragrant.
Add water, chicken pieces, potatoes, and bring to a rolling boil. Reduce heat, and simmer for 20 minutes. Open lid, and turn up heat to allow water reduction,
if still too watery.
Once the chicken is exposed add coconut cream and salt. Adjust seasoning, turn off heat once it boils. Garnish with Kaffir Lime strips.
220 grams bread flour/ 1/2 tsp salt/ 2 tsp of cooking oil/ 2 eggs/ 400 grams milk, water, or coconut cream/ 1/2 tsp turmeric powder
In a blender, add all ingredients and blend well. Let stand for 30 minutes. Use a Roti Jala cup to fill the mixture, and move in a circle over the non-stick pan to form a lacy pattern. Cook and fold to serve with curry.
Pearly’s class is both entertaining and delicious. If you’re in Penang, or planning a visit, I highly recommend that you include a cooking class from Pearly.
Do you take cooking classes when you travel?
Linked up to Foodie Tuesday at Inside Journeys.
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