BY CK Lam
Recently, I was invited to a cooking session at Tropical Spice Garden Cooking School in Teluk Bahang, Penang. The school offers cooking classes for Nyonya, Chinese, Malay and Indian cuisine and is set in a building surrounded by the lush Tropical Spice Garden.
Under the guidance of Pearly Kee, who is well-versed in Nyonya cooking, the participants and I gained some insight into Nyonya cuisine. We were handed recipe sheets for otak-otak and jiu hu char and Kee guided us through the two dishes.
Both recipes were simple. The jiu hu char had several ingredients put together, each with its unique flavour and texture. This stir-fried dish was so fresh and light and paired nicely with lettuce and sambal belacan.
Tags: Chicken Meat, Chicken Stock, Chinese Mushroom, Chopped Garlic, Cooked Chicken, Cooking Classes, Cooking Lessons, Cooking Oil, Cooking School, Cuttlefish, Distinctive Aroma, Fried Vegetables, Indian Cuisine, Jiu Hu Char, Lettuce, Lone Grag Villa, Malaysian Cuisine, New Straits Times (Life & Times), Penang, Recipe Sheets, Sambal Belacan, Spice Garden, Teluk Bahang, Tropical Spice Garden Cooking School, Tsp Soya Sauce