1/23 Tempe Manis with Norah & 1/30 Malaysian Chicken in Spicy Coconut Milk & Turmeric with Shera
Join us for these delicious classes taught by women chefs
A stir-fry that is rich, sweet and spicy with roots in Indonesia and Singapore at 2pm ET on Sunday
This dish is traditionally, but widely available in the nasi padang food stalls in Singapore, where Norah was born and raised. This dish matters because tempe came to Singapore by way of Javanese traders centuries ago and its availability speaks not only to the location of Singapore as being situated within the Malay Archipelago but also to Singapore's multiethnic and multicultural heritage. 'Manis' means sweet in Bahasa and this dish is the perfect balanced combination of sweet, spicy, and savory while being satisfyingly crunchy.
Ingredients:
1-2 Soybean tempe patty
Shallots
Garlic
Indonesian-style sweet soy sauce
Lemongrass (bruised and knotted)
Bay Leaf
Sambal (any variety)
Peanuts (optional)
Dried anchovies (optional)
About Our Teacher
Norah Ylang is the founder of ‘Handcrafted Ferments by Norah’ focusing on fermentation education. Whether in private in-home or virtual Zoom classes, she imparts the science and craft of various ferments. Currently, Norah teaches workshops on sauerkraut, kimchi, tempeh, kombucha, yogurt (dairy & non-dairy), and short-term koji ferments (shio koji, amazake, & shiro miso). Born and raised in Singapore, Norah started fermenting tempeh as a way of recreating fond food memories from her home country. She has since entered a fermentation rabbit hole and is constantly expanding her repertoire. Her academic training in the social sciences shapes her scientifically-informed approach to understanding the principles of fermentation. She has published research and holds degrees from the National University of Singapore and Arizona State University. Check out her fermentation adventures on Instagram: @fermentsbynorah
1/30 Malaysian Chicken in Spicy Coconut Milk & Turmeric with Shera of Tempo-yak Cooking
Ayam Masak Lemak Cili Api at 3pm ET
Our Teacher
Shera Wan Othman is the founder of Tempo-yak Cooking where she has been teaching Malaysian cooking classes and plans to host small supper club-like experience based meals in her Stanford on Avon, England home. She grew up in Malaysia and attended university in UK where she graduated with a law degree. She worked and lived in Malaysia and the Middle East while raising a family and cooking delicious meals. Her mission is to give Malaysian cuisine the publicity and recognition that it deserves. Follow her on Facebook and Instagram. Visit her website.
Ingredients:
6 birds eye chillies (you may add more chillies to make it more spicy)
2 inch fresh turmeric
Half a chicken / chicken thighs, cut to pieces
1 lemon grass, tapped/bashed
1 cup of water
2 medium sized tomatoes (for a sour taste)
salt, to taste
1 tin of thick coconut milk
Rice
2 cups of rice
3 cups of water
Preparation ahead:
Soak rice in water at least 1 hour before cooking