Granny Shu's Heirloom Recipes II - 30 August 2014
I'll be teaching a new demo class - Part II of the Granny Shu series - at Shermay's Cooking School on 30 August 2014 (Saturday). For all inquiries, please call the school at +65 6479 8442 or 6479 8414, or email firstname.lastname@example.org
An old school classic given a Nonya makeover thanks to its punchily flavoured jacket of Sambal Babi-inspired sausage meat. Plus, divine the secrets to a scotch egg with a tender white and an unctuous yolk!
Pork Belly Buns/Gua Bao
From Momofuku and Baohaus in New York to Bao Bar and Flesh & Buns in London, this super delicious Asian snack of Hokkien origins has become the hip sandwich sensation as of late. Of course, it's nothing new to us in Singapore (where we know it as Kong Bak Bao) and Taiwan (where it's known as Gua Bao)...What's not to love about juicy braised pork belly stuffed into a soft and fluffy homemade steamed bun and topped with fixings like pickled mustard greens, sugared peanuts and herbs?
Scallion Pancakes (Cong You Bing)
Flaky and fragrant, made traditionally with lard but here given a luxurious twist with duck fat.
OK, so this is not technically a snack per se, but it's such an awesome condiment (which works with all the rest of the lineup), Joycelyn just had to sneak it into the menu! It's a recipe she has been working on and evolving for some years now, and this current incarnation is one she has been particularly pleased with. Packed with luxurious Asian dried seafood ingredients like scallops, shrimp and prawn roe, this superstar sauce gives a powerful boost to anything you choose to anoint it with.
BONUS SECTION: Extra Recipes (For you to try at home; not demo-ed)
Vietnamese-style dipping sauce.
Homemade tomato ketchup given a savoury Asian twist.
Carrot, Daikon & Cucumber Pickle
A very useful quick pickle that’s great in any sandwich with an Asian inflection.