Time 09:30AM to 01:30PM, RM 300 per
In some ways, this is the
style of cooking as it was invented in Malaysia by immigrants using
local herbs and ingredients. Find out how to make interesting dishes
adapted by creative Chinese women over the ages as they blended into
life in Malaya.
Inchi Kabin (Nyonya fried chicken)
Gerang Asam (Nyonya-style sour fish curry)
Ayam Pongteh (Nyonya chicken stew)
Kerabu Timun & Nenas (pineapple and cucumber salad)
Stir-fried four-angle beans with prawns and chilli paste
Kuih ang-koo (little glutinous rice cakes filled with mung bean
Students working in pairs will make 3 dishes. Please indicate choice at
time of booking.
To see a Nyonya Classics class in
action, please click on