Peranakan or Nonya food is a blend of Malay, Chinese, & sometimes Indian flavors and is one of Singapore's favourite foods. If you have travelled to Singapore and tasted Peranakan food, you'll know it's an explosion of flavors!
If you've always been under the impression that cooking Peranakan food is a laborious affair, think again. In this first course on Udemy, Food Sorceress and Teacher, Ruqxana, introduces 8 (yes, that's 8!) popular Peranakan dishes that you will be able to whip up like a seasoned chef!
Ruqxana has been teaching Asian cooking through her cooking school, Cookery Magic, in Singapore since 2001.
Learn some of her favourite Peranakan dishes like Tamarind Prawns (Udang Assam), Fish Curry, Tofu Salad in Peanut Sauce (Tahu Goreng) and many more in these simple and easy to follow videos created so you will learn each dish in an uncomplicated, step-by-step method.
Even if you have never tried cooking Asian food before, you will be able to follow Ruqxana's recipe videos like a pro!
You will also learn some basics on Asian cooking which you will be able to apply to other recipes and understand the history and origins of many Asian ingredients.
This course is for cooks of all levels, whether you are a beginner or a seasoned cook. It is meant to teach anyone interested in Peranakan cooking but was afraid to try.
Not all Asian recipes call for prawns (or shrimp) to be de-shelled but when it does, it only takes a few seconds to do it, if you know how. Here, you'll learn how easy it is to de-shell and de-vein a prawn or shrimp.
When you butterfly or cut open a prawn, it allows the marinate to evenly distribute into the prawn. In this video, you'll learn how to do this and why this technique is important in Peranakan cooking.
In this video, you'll learn how to make prawn or shrimp stock using Asian ingredients. Using these ingredients the stock has a different flavor which is appropriate for making many Asian recipes. Find out what are the essential ingredients used.
In the previous video, I showed you what essential ingredients you will need to make Asian style prawn stock. Let's now learn how to make the prawn/shrimp stock.
Tamarind water is one of the most essential ingredients used in Peranakan cooking. In this video, you'll learn the different types of tamarind paste available and how to make your tamarind water more or less sour.
Many Asian recipes require coconut milk. You can get coconut cream in a ready pack but if you do have coconuts available where you are, why not make a fresh batch of coconut milk and store it for later use? Learn how to squeeze milk from grated coconut and find out the difference between the first and second squeeze.
The Pandan or Pandanus plant is a natural ingredient for producing coloring and flavor. I'll teach you how to extract its juice and provide tips on how to best preserve the juice.
Peanuts are a nutritious source of food for the heart. In Peranakan cooking, we roast them to get maximum taste and texture. But do you roast with or without the skin? Find out the right way to roast your peanuts in this video.
In this video, you will learn what are the ingredients required to make Cucumber & Pineapple Salad, a simple, yet delicious pickle dish. Also known as Achar, a pickle dish like this is almost always present at any Peranakan meal. It is said that this dish 'perks' up the meal!
With your ingredients all prepared, in this video, I show you how to put together this dish. It's really quite simple.
This video shows you what ingredients you will need to make Tofu & Cucumber Salad or (as it is known in Asia) Tahu Goreng.
In this video, I show you how to make the peanut sauce. This requires no cooking, just mixing the ingredients.
Now that your peanut sauce is done, let's see how to prepare the rest of the vegetable and plate the dish.
In this video, I show you what are the ingredients required to make Chinese Leek Flowers with Tofu. It is a simple stir fry dish, Chinese style, so the ingredients are pretty simple.
It's always a good idea to prep your ingredients before you start cooking. This video shows you how to prep your ingredients.
With your ingredients and prep done, I now show you how to cook this dish. I have broken it up into 2 parts to make it easier for you, starting with cooking the tofu.
In this video, you'll learn the final step in making this dish and plating it.
In this video, I'll show you what ingredients you need to make Sweet Potato Leaves in Coconut Milk Stew.
The spice paste or 'rempah' (as it is known in Peranakan cuisine) is the most important step in Peranakan cooking. Once you get this right, you can be sure your dish comes out perfect.
With your spice paste or 'rempah' ready, you're now all set to start making your dish.
Here are the ingredients you'll need to make this herb infused rice.
In this video, I'll show you how to use the ingredients and how to cook the rice without the use of a rice cooker. You'll learn how to cook your rice soft, al dante, or just the way you like it.
These are the ingredients you'll need to make this dish.
We start making this dish by first creating the marinate for the prawns or shrimps. The marinated prawns need to sit aside either overnight or a minimum of four hours. This helps the marinate to soak into the prawns and absorb all the flavors.
With the prawns now marinating for the minimum four hours, we are now ready to cook them.
This video helps you prepare your ingredients for this dish.
With all your ingredients prepared, I'll walk you through the marinating process.
In this final step, I'll show you how to cook the chicken. I am BBQ-ing it but if you don't have a BBQ, then deep frying or grilling the chicken pieces are other ways to do it.
The best way to cook this dish is to have all the ingredients ready and approach it in a step-by-step method. I'll walk you through the steps and by the time you are done, you'll see how easy it is. In this video, I show you what ingredients you will need to make this dish.
The spice paste or 'rempah' is the basis of this dish and getting it cooked just right is important. In this video, I'll show you how to get your paste right and how you can tell when it is cooked.
We continue with the step-by-step method of competing this dish by preparing the vegetables.
In this final step, I show you how we put the ingredients together to make this dish.
Hi! I’m Ruqxana. Food Docent. Cat Lover. Personal Chef. Food Sorceress at Cookery Magic. And your teacher when I see you in class! :)
When I was five, my idea of play was to rip recipes off Nestlé Ideal milk tins and start a scrap book. My parents initially thought it odd but eventually gave in to my fetish for milk tins and happily provided me with a running supply of Nestle Milk tins. This recipe collection eventually led me to start experimental cooking by seven, and by the time I was in my teens, I was cooking and hosting friends at dinner parties in my house.
I followed the conventional route into the working world, studying, qualifying and working as a Mechanical Engineer for over 15 years and later, a technopreneur in a start-up venture. When that bubble burst in 2001, I was, for the first time in my life, left with no direction on what I wanted to do next. That was when it came to me that I should pursue my one consistent passion in my life – cooking. And voila, Cookery Magic was born in 2001 and I have not looked back since.
Cooking has allowed me to express myself in so many ways, and to experience so many cultures, through the hundreds of amazing people I have met in my classes. I have especially savoured the ability to travel and experience the amazing cuisines around the world.
I am blessed today to be able to say, in the words of Ray Bradbury that, I am doing the things that I love, and the things that I love are the things that I am doing. :)
So I welcome you to join me on Udemy and hope that I am able to impart my knowledge of cuisine to you.