Are you an avid fan of Peranakan culture? Do you find yourself craving authentic Nyonya cuisines?
Acquire the skills to cook traditional Peranakan delights and treat your family to a feast at your next family gathering. This course will equip you with the knowledge and skills to prepare and make authentic Peranakan appetisers such as Kueh Pie Tee and Sambal Timun, main courses such as Pulut Kunyit and Buah Keluak, and desserts such as Pengat Pisang and Pulut Tekan. You will also get to explore the complexity of flavours and ingredients used in Singapore’s iconic Peranakan dishes such as Curry Chicken and Bubur Cha Cha.
Through this course, you can look forward to a fun-filled session, where participants have the chance to share personal cooking stories with each other as they prepare a multi-course gourmet meal.
Learning Objectives
By the end of the course, participants will be able to
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Identify the ingredients that are used in Peranakan cooking
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Describe the steps in preparing a rempah
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Explain the method of preparation of Peranakan appetisers, main courses, and desserts
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Identify the characteristic flavours of Peranakan cuisines
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Explain how to prepare a full Peranakan meal
Who should attend?
Suitable for hospitality professionals such as cooks and service staff, as well as individuals outside of the hospitality sector who are keen to obtain basic culinary knowledge in preparing peranakan dishes.
Entry Requirement
Participants are expected to have basic culinary skills such as cutting, chopping and cooking.
Certification
Participants will be awarded a certificate of completion upon meeting the 75% course attendance requirement.
For courses with assessment component, participants will be awarded the certification of completion upon passing the assessment. Otherwise, a certification of attendance will be issued instead upon meeting the 75% course attendance requirement.
Trainers' Profile
Chef Loh Yee Chiang
Chef Loh is a lecturer at Republic Polytechnic (RP) School of Hospitality under the Diploma in Restaurant & Culinary Operations. Prior to joining RP, he worked at St Regis, Grand Copthorne Waterfront, and Regent Hotel – holding the position of Garde manger Sous Chef.
Chef Loh also acted as the Chief Coach for Singapore’s national team, which competed in the Cooking category at WorldSkills International Competition that was held in Kazan, Russia in 2019. Under Chef Loh’s coaching, the team earned a Medallion of Excellence.
Chef Loh has also been involved in the mentoring, training and grooming of students for other events such as Food and Hotel Asia, WorldSkills Singapore, and ASEAN Skills competitions – where his students earned medal awards for their talents and skills.
Chef Flora Lam
Chef Flora is a culinary lecturer under the Diploma in Restaurant & Culinary Operations at Republic Polytechnic School of Hospitality. Prior to joining RP, she taught at the Institute of Technical Education and Singapore Hotel and Tourism Education Centre. She also worked at Raffles Hotel, Four Seasons Hotel, and Marco Polo Hotel.
At WorldSkills Singapore Competition 2020, she acted as an Expert in the Cooking Technical Work Group under the Cooking category. She also supported the Chief Coach in preparing students for various competitions including Food and Hotel Asia, and WorldSkills Singapore Competition where the student competitors clinched Gold (2016 and 2018) and Silver (2018).
Chef Flora also represented Singapore as an Expert in ASEAN Technical Work Group which was held in Bangkok in 2018. Then, Team Singapore earned a Medallion of Excellence in Cooking.
In WorldSkills International Competition 2019 that took place in Kazan, Russia, Chef Flora represented Singapore as an Expert in ASEAN Technical Work Group for Cooking. She also played a key role in coaching Singapore’s competitor who was awarded a Medallion of Excellence.