*We visit Pearly again in April 2013, click Nyonya Dinner with Pearly
We are glad to be invited by Pearly to participate in her Nyonya Cooking Class few weeks back, we never attend any cooking class before and we really look forward to be part of the Nyonya cooking class. Few years back we frequently home cook during our study in KL but after graduate and moving back to Penang we just occasionally cook on weekend, with that said our cooking experience is less but that doesn’t mean our cook food no good instead what we cook normally taste very good, at least to our palate. Since you can’t taste it so we can just say whatever we want. LOL!
Pearly is such a lovely Sifu, she has the passion on cooking and she research and came out with great recipe, sharing with others and patient to her student, throughout the whole cooking class we fell like cooking at home. If you are looking for a Sifu, head over to her website and check out available course HERE .
Picture taken after we finish the cooking class with our perfect meal. Left to Right Evangeline, Enqvist, Pearly, Bonnie and Arantya.
This is our “classroom” where we spend the whole night enjoying cooking, surrounded with plants and herb where we can just plug fresh ingredients and cook it.
Pearly share her secret recipe with us which we going to cook tonight, it consists of Sago Dessert, Crispy Chun Peah (Spring Roll), Otak Otak, Sambal Prawn and Nasi Ulam.
We started with the dessert since it need to be keep cold for a while, three different type of sugar use to cook with pandan leaves which create a rich sweet flavor instead of just boring white sugar sweetness.
We prepare the Sago next, Sago need to be cook and wash to remove starch attach to it, when the Sago is transparent which mean it cooked and put in the container which then top with jack fruit, jack fruit can be slice into thin slice or cut into cube shape depend on your favorite size.
Otak Otak is seafood mousse steamed with spices and coconut milk wrapped inside a banana leaf, a traditional dish served in southeast asia.
Otak Otak we going to cook tonight is full with seafood, we have thick slice of fish meat and lot of crab meat, it must be classify as premium Otak Otak.
Ingredients such as dried chili, lemongrass, shallot, garlic, lengkuas, turmeric and peppercorn slice into small pieces and grind all together.
After all ingredients grind to fine then raw fish and crab meat can be added.
Pearly helping us prepare banana leaf by putting in the banana leaf into warm water to soften it.
Cut the banana leaf to square size and apply two kado leaf then put in the filling, wrap it properly and ensure no leaking from either side then send it to steamer for 15minute, it can be served warm or cold.
That is, our Otak Otak is ready to be served.
Guess what we going to cook with below ingredients? It is ingredients for Crispy Chun Peah (Spring Roll).
Crispy Spring Roll, is a supreme spring roll dish served with Lee and Perrin sauce. A traditional dish for weddings or big event.
Consists of carrot, mushroom, button mushroom, onions and snow peas. All cook together with chicken meat.
She is enjoying the class!
She started to wrap Chun Peah in her way, which is fat and overload Chun Peah but luckily it did not leak out.
Both trainee chef is battling for the champion position.
Up next is Nasi Ulam, Nasi Ulam is a steamed rice dish mixed with various herbs, which is indeed very healthy dish with all the green leaf.
Herb or leaf such as shallots, lemongrass, ginger flower, basil leaves, mint leaves, cekur leaves, turmeric leaves…etc, finely slice all ingredients and pounded together.
Other important ingredients are dried prawn, toasted coconut, toasted belacan and salted fish which must be added into Nasi Ulam.
She is happy with her result, cold rice mix together with ingredients prepare above, the fresh turmeric act as coloring and the dried prawn, salted fish making the sautéed taste while the green leaves and herbs create a great texture to it.
Sambal Goreng Prawn is our last dish, which is our Nyonya fine dining dish as well.
First we cook the white sambal sauce with lemongrass, belacan, assam koe and coconut milk then stir fried prawn, shallot, garlic and red/green chili separately.
After all individual ingredients ready, we just mix and match to create the perfect dish.
Bonnie and Arantya presenting their Sambal Goreng Prawn.
After the whole night of cooking, we learn a lot of new cooking skill and get to know in more detail of Nyonya Food. It was a great experience and we truly enjoy class teach by Pearly.
We sit down, sharing experience and enjoying food we cook.
Crispy Chun Peah
Sambal Goreng Prawn