Tuesday, August 12, 2014

Granny Shu's Heirloom Recipes I - 17 August 2014

I'll be teaching a new demo class at Shermay's Cooking School on 17 August 2014 (Sunday). For all inquiries, please call the school at +65 6479 8442 or 6479 8414, or email info@shermay.com 

My grandmother was and is my biggest inspiration in the kitchen. In this menu (as well as Menu II on 30 August 2014), I've revisited a selection of her treasured recipes and given them a modern spin. Versatile and scrumptious, they can work served at tea time, as appetizers when you entertain, or as small plates in your next dinner party menu.  

Hae Bee Hiam Butter Shortbread
Very short and buttery with a fabulous melt-in-the-mouth texture, this savoury shortbread boasts the unmistakable umami oomph of homemade hae bee hiam. Be warned – it’s impossible to stop at one…

Chicken Curry Puffs
Crafted the Karipap Pusing (aka Spiral Curry Puffs) manner with handmade Chinese-style flaky pastry (Su Bing Pi). The chicken filling – made exclusively with thigh meat, the most tender part of the chicken – is redolent of exotic spices and enriched with coconut cream.

Retro Chic Prawn Toasts
Natty, not naff, this luxurious rendition - made with market fresh prawns and minced pork belly, and spiked with a special seasoning blend and water chestnuts – is light years away from the Chinese takeaway staple.

Chilli Bak Kwa made with Kurobuta pork
Piquant, nuanced thanks to a secret cocktail of seasonings, and exceedingly moreish, this extravagant take on bak kwa uses premium kurobuta pork belly painstakingly ground at home for the ideal texture – succulent yet slightly springy.

BONUS SECTION: Extra Recipes (For you to try at home; not demo-ed)

Hae Bee Hiam
A decadent recipe for this Southeast Asian classic.

Hae Bee Hiam Rolls
When filled with homemade hae bee hiam, this everyday snack is elevated to new heights.

Epok epok Sardine
Tart yet sweet, piscine yet rich, this yummy variation on curry puffs is much beloved for good reason.

Su Bing Pi Tipsheet
Learn how to manipulate Chinese-style flaky pastry to create a variety of beautiful effects.


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