Cookery Magic Singapore Peranakan/Nonya Cooking #1
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Cookery Magic Singapore Peranakan/Nonya Cooking #1

Learn how easy it is to cook Peranakan/Nonya recipes from Food Sorceress, Ruqxana, of Cookery Magic.
5.0 (1 rating)
Instead of using a simple lifetime average, Udemy calculates a course's star rating by considering a number of different factors such as the number of ratings, the age of ratings, and the likelihood of fraudulent ratings.
30 students enrolled
Last updated 3/2017
English
Current price: $45 Original price: $90 Discount: 50% off
30-Day Money-Back Guarantee
Includes:
  • 2 hours on-demand video
  • 9 Supplemental Resources
  • Full lifetime access
  • Access on mobile and TV
  • Certificate of Completion
CMPN5010217
What Will I Learn?
Learn cooking techniques applicable to many Asian cuisines because Peranakan food is a blend of Chinese, Malay and Indian cooking.
Identify and have a sound understanding of Asian ingredients.
Learn how to prepare Asian ingredients from scratch.
Learn how to confidently whip up an entire meal, Peranakan style!
View Curriculum
Requirements
  • No prior cooking experience is required.
  • Have a mobile device, tablet, or computer with an internet connection.
Description

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. 

Who is the target audience?
  • This course is for anyone who loves Peranakan food and wants to learn how to make it at home. Even the most complicated recipe is explained and broken down in steps so you can easily follow.
  • This course is for the novice cook living outside of Asia and craving for Peranakan cuisine.
  • This course is for the seasoned cook or Chef who wants to learn Peranakan cooking.
  • This course is for those who love Asian food.
  • This course is a perfect gift for someone who has lived in or been to Singapore and misses the food.
Curriculum For This Course
Expand All 37 Lectures Collapse All 37 Lectures 01:54:17
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Introduction To Peranakan Cooking #1
1 Lecture 01:42

Hello and welcome! In this introduction video, I tell you a little bit about myself, the course, and how it will benefit you.

Preview 01:42
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Section 2: Learn essential basics in Asian cooking
9 Lectures 20:05

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.

Preview 01:56

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.

How to butterfly prawns
01:05

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. 

How to prepare prawn/shrimp stock, Asian style: Preparing the ingredients
00:41

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.

How to prepare prawn/shrimp stock, Asian style: Making the stock
02:25

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.

How to prepare tamarind water
02:33

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. 

How to prepare freshly squeezed coconut milk
02:32

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.

How to prepare Pandan (or Pandanus) juice
03:30

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.

How to roast peanuts
03:32

There are many ways to peel and slice a pineapple but I think I've found the easiest way to do it. In this video, I'll show you my little secret in how I effectively peel and slice a pineapple. 

Preview 01:51
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Cucumber & Pineapple Salad (Timur Nenas Asam Manis)
2 Lectures 04:19

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!

Preview 00:23

With your ingredients all prepared, in this video, I show you how to put  together this dish. It's really quite simple. 

Putting together the ingredients
03:56
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Tofu & Cucumber Salad With Peanut Sauce (Tahu Goreng)
3 Lectures 09:31

This video shows you what ingredients you will need to make Tofu & Cucumber Salad or (as it is known in Asia) Tahu Goreng.

Preview 01:19

In this video, I show you how to make the peanut sauce. This requires no cooking, just mixing the ingredients.

Making the peanut sauce
03:44

Now that your peanut sauce is done, let's see how to prepare the rest of the vegetable and plate the dish.

Preparing the ingredients and plating
04:28
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Chinese Leek Flowers With Tofu
4 Lectures 10:06

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. 

Ingredients for making Chinese Leek Flowers with Tofu
00:46

It's always a good idea to prep your ingredients before you start cooking. This video shows you how to prep your ingredients.

Preview 02:42

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.

Cooking Chinese Leek Flowers with Tofu - Part 1
02:29

In this video, you'll learn the final step in making this dish and plating it. 

Cooking Chinese Leek Flowers with Tofu - Part 2
04:09
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Sweet Potato Leaves In Coconut Milk Stew (Daun Keledek Masak Lemak)
3 Lectures 12:06

In this video, I'll show you what ingredients you need to make Sweet Potato Leaves in Coconut Milk Stew.

Ingredients for making Sweet Potato Leaves in Coconut Milk Stew
01:48

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. 

Making the Spice Paste (or Rempah)
03:05

With your spice paste or 'rempah' ready, you're now all set to start making your dish.

Cooking the Spice Paste (Rempah) with the rest of the ingredients
07:13
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Cooking Rice - Without A Rice Cooker
2 Lectures 05:08

Here are the ingredients you'll need to make this herb infused rice.

Cookery Magic's Herb Infused Fragrant Rice - Ingredients
00:55

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.  

Cookery Magic's Herb Infused Fragrant Rice - Cooking the rice
04:13
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Tamarind Prawns or Shrimps (Udang Asam)
3 Lectures 09:17

These are the ingredients you'll need to make this dish.

Ingredients for making Tamarind Prawns or Shrimps (Udang Asam)
01:07

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. 

Marinating the prawns or shrimps
02:55

With the prawns now marinating for the minimum four hours, we are now ready to cook them. 

Cooking the prawns or shrimps
05:15
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BBQ, Baked Or Fried Spiced Chicken (Inchi Kabin)
3 Lectures 08:41

This video helps you prepare your ingredients for this dish. 

Ingredients for making BBQ, Baked, or Fried Spiced Chicken (Inchi Kabin)
01:53

With all your ingredients prepared, I'll walk you through the marinating process.

Marinating the chicken
03:48

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. 

Cooking the chicken
03:00
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Hot & Sour Fish Curry (Ikan Gerang Asam)
4 Lectures 18:44

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.

Ingredients for Hot & Sour Fish Curry (Ikan Gerang Asam)
03:29

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.

Preparing the spice paste (Rempah)
04:32

We continue with the step-by-step method of competing this dish by preparing the vegetables.

Preparing the vegetables
03:00

In this final step, I show you how we put the ingredients together to make this dish.

Cooking the fish curry
07:43
1 More Section
About the Instructor
Ruqxana Vasanwala
5.0 Average rating
1 Review
30 Students
1 Course
Private Chef & Culinary Instructor

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.