"Give a man a fish, he eats for a day. Teach him how to fish, he eats for life. We happen to do both"
What to expect: Recipe and hands-on for Egg White Kueh Lapis Assembly techniques to achieve beautiful layers of lapis Fees Include: Ingredients for the class Recipes for items learnt More Details: Join Chef Judy and her team as they share with you the secrets of making a moist, delicious and healthy alternative to the Chinese New Year favourite. This Egg White Kueh Lapis is low in cholesterol and great for the health-conscious.
In line with our efforts to promote our local heritage and traditional confectionaries, come join Chef Judy and her team as they take you down memory lane and explore the art of making traditional Kuehs.
Learn to make Kueh Ko Swee – a delicious nonya kueh made with gula melaka and tapioca flour, coated with shredded coconut,
Puteri Ayu – steamed pandan coconut cake, and the classic Tutu Kueh with peanut filling.
Back by popular demand, join Chef Judy and her team as they explore making this traditional favourite. Learn the art and science behind Pau making, and what goes into making a soft and delicious Pau! Chef Judy used to work as a consultant for Hara Tim Sum, one of the major suppliers for halal paos and tim sums in Singapore.
These are traditional, perennial favourites. The secrets of how to make soft and fragrant ku kueh skin without adding any artificial softeners and preservatives will be shared.
A Teochew herself, Chef Judy learnt to make these under the guidance of her late grandma. Come and attend this class and learn to make these for your loved ones.
Tantilise your tastebuds by learning to make these local and traditional Nonya Kuehs! Take a trip down memory lane, and join Chef Judy Koh and her team as they take you on a culinary journey that will inspire.