Welcome welcome to the second episode of the cooking lesson!
I left house slightly later and was abit rushing to the class. Managed to get to the class at about 7.25pm and everyone was there already including he instructor. I settled down and it took the recipe sheet from one of the aunties and chatted with her for awhile!
Here's the 16 dishes that we will be cooking over the period of 8 lessons and I would be sharing the recipes and how were the lessons and of course trying cooking them myself!
We started punctually at 7.30pm and the teacher started with the Savoury Fried Kueh!
She started cooking the ingredients needed for the Savoury Fried Kueh which included the mushroom, dried shrimp, minced meat, turnip and Sao carrot.
She adding all the seasoning mentioned in the recipe before done cooking the ingredients.
The ingredients was done put aside to cool down and to rest.
She moved on to the second dish, "Simmered Pork Ribs with Lemongrass and Palm Sugar"
Once Again, she stir fry all the spices needed such s the lesson grass, palm sugar, garlic and shallot till fragrant. She then added the pork rib inside and all the other seasoning.
She said that the pork rib can be changed to middle chicken wing, however, the water required would reduce to 750ml and reduced the simmering time to 25 mins instead.
She did mentioned that if we want the pork rib to be extra fragrant, we can fry the pork rib first before cooking it with all the seasoning.
She proceeded to add 1200ml of water and allow the dish to side aside and simmer further, for another 45min to 60 mins.
She went back to the Savoury Fried Kueh and started making the dough for the kueh.
She sift the flour and the salt into the big mixing bowl and added 250ml of boiling water and 60g or margarine and mixed them together, till the flour become a dough like form. She left the dough to rest for 10mins and continue working and kneading the dough till it become QQ texture.
She then divided the dough into 36 equal parts.
The dough was used to wrap the turnip, carrot and mushroom mixture inside.
We then deep fried the ball for about a good 5mins, till golden brown.
Moving back to the simmered pro ribs, do remember to stir the pork ribs every 10 mins. By the time 45mins came, the sauce reduce significantly and it was thicken up, because of the palm sugar.
Allow it to cook further till the sauce reduced and also allow it to thicken further and coat the pork ribs.
I did bring home the 2 dishes and tried it.
The Savoury Fried Kueh was crispy and also the ingredients inside was nice, was flavourful.
I enjoyed the pork ribs more, cause it was really tender and sweet. There was a hint of lemongrass when you bite into the Iprokribs and the sauce that coats the pork ribs was sweet and it was not too sweet., something like the coffee pork rib sauce.
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