Singapore Heritage Cuisine - Peranakan Flavours
Peranakan cuisine comes from the Peranakans, descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia inter-marrying with local Malays and combines Chinese, Malay and other influences. Peranakan cooking is the result of blending Chinese ingredients with various distinct spices and cooking techniques used by the Malay/Indonesian community. The flavours are tangy, aromatic, spicy and herbal.
In this class, we cover these popular dishes:
Chap chye (mixed vegetable stew)
Bakwan kepiting (pork meat ball with crabmeat)
Bubur pulut hitam (black glutinous rice dessert)
This class uses pork in the menu.