National Junior College
Peranakan Food Culture Project

Could you believe that these were cooked by us?



Yay! We had a great time!

On 29 August 2009, a group of students from National Junior College spent an enjoyable and fruitful Saturday learning about Peranakan food culture. The event culminated in the group preparing a 5-course lunch which included a dessert. The event was sponsored by PeraMakan as a contribution to an NJC class project.

Led by Chef Kathryn and Pastry Chef Chong Yeong Khang, the group learnt how to prepare Assam Puteh (Nyonya spicy seafood soup), Ayam Pongtay (chicken braised in sauce), Ikan Tempra (Fillet of Red Snapper smothered with a tamarind sauce), Sayur Masak Lemak (Nyonya curried vegetables) and Kueh Dadar (Nyonya pancakes filled with grated coconut with gula melaka) which were quickly devoured by the hungry group. The group also sampled traditional Nyonya dishes from our kitchen, such as Ayam Buah Keluak and Jantung Pisang Kerabu, our famous sambal belachan and home-made chendol.

They learnt how to pound spices in the "Batu Lesong" and how to fry the spices over a low fire till fragrant. For many of them, this is their first time preparing Peranakan food. They also learnt how to set a Tok Panjang Table and as you can see in this picture, they had a whale of a time enjoying the food of their labour.