Sunday, February 1, 2015

Home-Made Fai Chye Yu Sheng and Peranakan Ngor Hiang

Date: Friday 13 February
Time: 7.30pm - 10pm
Workshop Availability: Still Available

Course Outline
This is a hands-on workshop. All participants will work in group in the food preparation as well as washing of utensils.

1. Home-made Fai Chye Yu Sheng with Smoked Salmon
2. Special Sauce for Yu Sheng

Yu Sheng (鱼生) , a CNY salad with raw fish and considered an auspicious dish specially eaten during Chinese New Year because it is a homophone for ‘increase in abundance’ and therefore symbolises prosperity when ushering in the new year. The ritual is also sometimes referred to as 'lo hei', which means to 'toss up luck', or 'toss and rise'. In other words, the higher you chuck your food, the more luck and good fortune will rain down on you in the coming year. In this workshop, you will learn the different ingredients that will go into this special dish and learn the secret of creating a special sauce to go with this salad (a very vital ingredient)

3.CNY Hokkien Baba Ngor Hiang (五香)
4. Special Home Made Chilli Sauce for Ngor Hiang

This dish is usually serve with a side of chilli sauce and is the ultimate all time favourite amongst everyone in the family

For more information, please email: