Cook Like A Pro Series
Peranakan Cuisine

Course Overview

Embark on a culinary journey through the vibrant world of Peranakan cuisine, focusing specifically on the rich tapestry of Baba Nyonya culinary traditions. In this immersive course, you'll delve deep into the intricate fusion of Malay and Chinese flavors that define this unique culinary heritage.

With a hands-on approach, you'll master the art of crafting signature dishes that are emblematic of Baba Nyonya cuisine. From aromatic curries to delicate kuehs, you'll explore a diverse array of recipes that showcase the diverse influences and techniques inherent in this culinary tradition.

Throughout the course, you'll gain invaluable insights into the selection and preparation of key ingredients, as well as the nuanced cooking methods that elevate each dish to perfection. By the conclusion of this culinary odyssey, you'll not only possess a comprehensive understanding of Baba Nyonya cuisine but also the confidence to recreate these cherished recipes in your own kitchen.

Learning Outcomes

  • Mastery of techniques specific to Peranakan cuisine, especially Baba Nyonya cuisine
  • Learn to appreciate the unique flavors of Malay and Chinese culinary traditions.
  • Gain in-depth knowledge of a variety of dishes unique to the Peranakan culture
  • Understand the diverse cultural influences shaping Baba Nyonya cuisine
  • Develop proficiency in selecting and using ingredients characteristic of Peranakan dishes
  • Hands-on experience in creating a wide range of Baba Nyonya dishes

About Reliance College

Reliance College, which was established in the early 1980s, is a trailblazer in the field of tourism and hospitality education, turning out highly regarded professionals on a global scale. We've come to realise over the years that this is a vibrant, quickly expanding field that needs leaders with our same level of assurance, expertise, and enthusiasm.  Offering a curriculum that combines essential management abilities with highly skilled practical training, we are committed to developing the next generation of hospitality industry leaders.

Who Should Join this Course?

  • Culinary enthusiasts and aspiring chefs
  • Culinary art students
  • Those seeking expertise in Baba Nyonya cuisine
  • Home Cooks
  • Food Bloggers and Cultural Explorers
  • Anyone interested in mastering Peranakan culinary techniques

What You Will Learn

Session 1 (Saturday)

10th August 2024 - (10am-3pm)

  • Nyonya Steamed Fish Custard (Otak-otak)
    Indulge in the delightful fusion of fresh fish and aromatic spices wrapped in banana leaves. This traditional Peranakan delicacy, known as Otak-otak, is steamed to perfection, offering a tantalising blend of flavors that is sure to delight your taste buds.
  • Chicken Curry Kapitan
    Immerse yourself in the rich and vibrant flavors of Chicken Curry Kapitan, a beloved Peranakan dish. Tender chicken pieces are bathed in a fragrant coconut curry sauce infused with a medley of spices, creating a dish that is both comforting and irresistibly flavourful.
  • Pulut Tai Tai
    Conclude your culinary journey with Pulut Tai Tai, a traditional Nyonya glutinous rice cake. Infused with the subtle sweetness of coconut milk and served with a delectable kaya topping, this delightful dessert is the perfect way to end your Nyonya feast on a sweet note.

Session 2 (Sunday)

11th August 2024 - (10am-3pm)

  • Nyonya Lobak (Five-spice Meat Rolls)
    These savory delights, also known as Five-spice Meat Rolls, are a classic Peranakan appetiser. They feature a flavourful mixture of minced meat, aromatic spices, and crunchy vegetables, all encased in a delicate bean curd skin and fried to crispy perfection.
  • Nasi Ulam
    A traditional Peranakan rice dish, Nasi Ulam is a refreshing salad-like creation. Fragrant rice is mixed with an assortment of finely chopped herbs, spices, and other aromatic ingredients, resulting in a dish that bursts with freshness and flavor.
  • Ayam Tempra
    Ayam Tempra is a beloved Nyonya chicken dish characterised by its tangy and aromatic flavors. Tender chicken pieces are marinated in a tangy blend of tamarind juice, spices, and herbs, then cooked until tender and infused with rich flavor.
  • Corn Hoon Kueh: Corn Hoon Kueh is a delightful Nyonya dessert made with sweet corn and mung bean flour. Steamed to perfection, this light and fluffy cake boast a subtle sweetness, making it a perfect ending to any Nyonya meal.

Chef Profile

Muhammad Nur Hidayat Bin Mohd Salim

Chef & Lecturer (Reliance College)

Chef Hidayat leads the culinary world with a passion for the culinary arts that shines through in every dish. He holds a Master's Degree in Gastronomy from UiTM, has experience with a variety of cuisines, and is presently working toward a PhD. Born and bred in a family in the food business, Chef Hidayat's culinary path started at a very young age. His early exposure to Asian, Western, Malaysian, and avant-garde cuisines fostered in him a strong appreciation for a wide range of flavors and a dedication to culinary perfection. Chef Hidayat has received accolades for his creative interpretation of classic recipes over his long career as a chef and lecturer. He gives them a contemporary spin while honoring their original origins. His signature style incorporates contemporary and regional cuisine seamlessly into the dish. In addition to working in the kitchen, Chef Hidayat teaches cooks for competitions and takes part in workshops and competitions often. Many people who aspire to work in the culinary arts are inspired by his infectious enthusiasm and extensive understanding of the field.

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Course Fee

Session 1

Session 2