Peranakan Cuisine
Explore and learn the culinary delights of the Peranakan culture.
MODULE :
Peranakan Delights (TGS-2023021823)
COURSE DURATION :
24 hours
Funding Eligibility Period:
26.05.23 - 25.05.27
Enhance Your Culinary Skills with an Immersive Hands-On Experience
Explore the culinary side of the Peranakan heritage and learn the techniques used behind the flavourful dishes.
Ready to dive into the world of Peranakan Cuisine? Our workshop is crafted for beginners who want to learn the essentials of this cuisine. With easy-to-follow instructions and hands-on practice, you'll soon be whipping up your favorite dishes with confidence.
Peranakan Cuisine
Embark on a delightful culinary journey and immerse yourself into the vibrant flavours of Nyonya cuisine with our Peranakan Delights workshop. Discover the unique blend of Malay, Chinese & Indonesian influences as you learn the techniques used to cook up traditional mouthwatering Peranakan dishes.
Learn to Make
Nyonya Nasi Goreng
Fragrant fried rice with shrimp, spices, and vegetable, served with sambal
Udang Lemak Nenas
Succulent prawns in creamy pineapple sauce, infused with coconut milk and spices
Ayam Kapitan Kari
Tender chicken cooked in rich, aromatic curry
Teh Bunga Telang
Butterfly pea flower tea, served with a hint of lime
Nasi Bunga Telang
Blue fragrant rice cooked with butterfly pea flowers
Ayam Buah Keluah
Chicken slow-cooked with buah keluak nuts in savory, rich sauce
Nyonya Chap Chai
Stir-fry mixed vegetables and mushroom, cooked with savory soy sauce
Nyonya Ngoh Hiang
Savory chicken roll wrapped in bean curd skin
Kuih Ko Sui
Sweet coconut jelly cake with a soft, chewy texture and pandan flavour
*recipes may be subjected to change
What you’ll learn
Preparation:
Prepare ingredients for Peranakan dishes
Assembling:
Learn to assemble Peranakan dishes
Presentation:
Plating and presentation of Peranakan dishes
We’ve got a plan that’s perfect for you
$1,046.40
Course fee funding only applies to Singaporeans & PRs
$566.40
Remainder of the course fees are SkillsFuture Credits & PSEA deductible
$374.40
Remainders of course fees are SkillsFuture Credits deductible
Pots & Pans Culinary Studio is a brand by BIZIQ Academy which is accredited as a Registered Training Provider by SkillsFuture Singapore
Up to 70% Course Subsidy (PSEA Eligible)
Upcoming Class Schedule for
Peranakan Cuisine
Class date :
10th May, 17th May, 24th May, 31st May
Class date :
14th May, 21st May, 28th May
Class date :
17th May, 24th May, 31st May, 7th June
Class date :
21st May, 22nd May, 23rd May
Class date :
25th May, 1st June, 8th June, 15th June
Class date :
2nd June, 9th June, 16th June
Class date :
7th June, 14th June, 21st June, 28th June
Class date :
12th June, 19th June, 26th June
Two learners will share one cooking station. Also, maintaining the cleanliness and hygiene of your cooking station and equipment during the class is the learner’s responsibility.
Pots & Pans Culinary Studio is not Halal-certified. However, most of our ingredients used are halal suppliers. We do not use any pork, lard or alcohol in any of our courses. We do have Muslim learners joining our classes regularly.
You will receive a government-issued WSQ SOA (Statement of Attainment) upon completion of the course.
It is advisable to wear long pants and covered shoes as you will be standing for a long period. Feel free to bring along a sweater as it could get cold.
The maximum class capacity will be 24 pax.
Please ensure that you have your Singpass App downloaded on your phone with the account logged in as it will be used for attendance taking.
Yes, we do provide takeaway containers.
Yes! We provide ingredients. There will not be any additional top-up for ingredients.
There will be a S$30 deposit to secure your class slot as we prepare the ingredients 1 day before the commencement of the class. However, the deposit will be refunded to you upon completion of the course.
The subsidies vary depending on your age and nationality.Singaporeans above 40: 70% subsidySingaporeans above 21 or PR: 50% subsidy
Yes! All our courses are designed and structured for students regardless of their level of culinary expertise.
Yes you can! You can use your SkillsFuture Credits for the remaining course fee after subsidy.
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