Name: Omo Omo Workshop | Allspice Institute
Start: 2023-03-11T10:00
End: 2023-03-11T13:00
Location: Allspice Institute

2.5 Households

Back to: Peranakan

What Did Traditional Asian Peranakans Households Use?

Featuring:

table chopsticks
forks and spoons
chinese soup spoons
wok
steaming baskets
lesong (mortar and pestle)
batu giling (grinding stone)
batu bo (stone mill)
blangah (Indian clay pot)
cleaver/chopper
board with spikes for grating
cooking chopsticks
chopping board
tengkat (tiffin carrier)
tanggok (bamboo sieve)
assorted moulds for kuih

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Module 1 : Introduction
- 1.1 Welcome note from the Principal
- 1.2 About Allspice Institute
- 1.3 About This Course
- 1.4 Course Structure and Assessment Plan
- 1.5 Achievement and Award
- 1.6 Pathway
- 1.7 Complete your course assessment
Module 2 : Asian Peranakan History
- 2.1 Who are the Asian Peranakans?
- 2.2 Why are they called Baba Nyonya?
- 2.3 Regional Differences
- 2.4 Language & culture
- 2.5 Households
- 2.6 Festivals & ceremonies
- 2.7 New world Peranakan
- 2.8 Lesson Review
- 2.9 Self-Assessment
Module 3 : The Heart of Asian Peranakan Cuisine: Cooking Utensils
- 3.1 Traditional Tools & equipment
- 3.2 Necessary Tools and Equipment for this Course
- 3.3 Understand how the professional kitchen is organised
Module 4 : Flavours and Flavourings
- 4.1 Basic Principle: Sense and Sensory Perception
- 4.2 Understand and organise the common herbs, spices, condiments, seasoning and other flavouring ingredients
- 4.3 Learn how to match to get better outcome
- 4.4 Common ingredients substitutions for everyday cooking
- 4.5 Lesson Review
- 4.6 Practice Assessment
- 4.7 Asian Peranakan Cuisine
- 4.8 Understand the basic flavouring techniques
- 4.9 Prepare items needed prior to actual cooking
- 4.10 Lesson Review
- 4.11 Practice Assessment
Module 5 : Mise-en-place
- 5.1 Understand how to prioritise and plan your work more efficiently
- 5.2 Understand the basic flavouring techniques
- 5.3 Prepare items needed prior to actual cooking
- 5.4 Lesson Review
- 5.5 Practice Assessment
Module 6 : Principles of Cooking
- 6.1 Understand how heat transfers to food
- 6.2 Understand how heat affects food
- 6.3 Cooking methods
- 6.4 Understand different types of cooking method in Peranakan cuisine
- 6.5 Lesson Review
- 6.6 Practice Assessment
Module 7 : Dry Heat Methods Part 1
- 7.1 Lesson orientation and objective
- 7.2 Grilling
- 7.3 Stir-frying
- 7.4 Pan-frying
- 7.5 Practical Lesson Review & Practice Assessment
Module 8 : Dry Heat Methods Part 2
- 8.1 Lesson orientation and objective
- 8.2 Deep Frying
- 8.3 Baking
- 8.4 Roasting
- 8.5 Lesson Review & Practical Assessment
Module 9 : Moist Heat Methods
- 9.1 Lesson orientation and objective
- 9.2 Poaching
- 9.3 Simmering
- 9.4 Boiling
- 9.5 Steaming
- 9.6 Lesson review and practice assessment
Module 10 : Fundamental of Combi-Heat Method
- 10.1 Lesson orientation and objective
- 10.2 Stewing
- 10.3 Braising
- 10.4 Lesson Review & Practical Assessment
Module 11 : Salads and Dressing
- 11.1 Lesson orientation and objective
- 11.2 Culture of Salads in Peranakan Cuisine
- 11.3 Components of Perfect Salad
- 11.4 Emulsion vs Emulsification
- 11.5 Common Ingredients. (list received – write up for web to be supplied)
- 11.6 Recipe Activity: Lily bud salad, Lady finger salad
- 11.7 Lesson review and practice assessment
Module 12 : Stock & Soup
- 12.1 Lesson Orientation and Objective
- 12.2 Principles of Stock Making
- 12.3 Recipe activities: Tang Hoon Soup
- 12.4 Elements of making perfect soup
- 12.5 Recipe Activities: Bakwan Kepiting Soup
- 12.6 Lesson Review and Practice Assessment
Module 13 : Meat and Poultry
- 13.1 Lesson orientation and objective
- 13.2 Purchase appropriate for your needs
- 13.3 Handling and storing procedure
- 13.4 Common meats/poultry used in Asian Peranakan Cuisine
- 13.5 Recipe activities meat: Ngoih Hiang, Assam Bak, Satay Babi
- 13.6 Recipe activities poultry: Chicken curry, Ayam pongteh
- 13.7 Lesson Review
- 13.8 Practice Assessment: Ayam Tempra
Module 14 : Fish and Shellfish
- 14.1 Lesson orientation and objective
- 14.2 Purchase appropriate for your needs
- 14.3 Handling and storing procedure
- 14.4 Common fish and shellfish used in Asian Peranakan cuisine
- 14.5 Recipe activities fish: Assam fish, Ikan Tempra, Stingray with pepper sauce
- 14.6 Recipe activities shellfish: Stuffed crab, Squid ink squid
- 14.7 Lesson Review and practice assessment
Module 15 : Vegetables
- 15.1 Lesson orientation and objective
- 15.2 Identify common vegetables
- 15.3 Purchase & storing
- 15.4 Understanding Preservation Techniques
- 15.5 Prepare vegetables for cooking
- 15.6 Recipe activities: Kangkong Belacan, Sayur Lemak
- 15.7 Lesson Review
- 15.8 Practice Assessment: Chap Chye
Module 16 : Rice & Noodles
- 16.1 Lesson orientation and objective
- 16.2 Identify common types of rice and noodles
- 16.3 Understand carbs in Asian diet
- 16.4 Possible substitutes of rice/noodles
- 16.5 Understand techniques and preparation
- 16.6 Recipe activities rice: Kuning Coconut, Nyonya Fried Rice, Nasi Ulam
- 16.7 Recipe activities noodles: Mee Sua, Tang Hoon Fish Ball Soup
- 16.8 Lesson Review
- 16.9 Practice Assessment: Nyonya Me
Module 17 : Fermentation and Pickling
- 17.1 Lesson Orientation and Objective
- 17.2 Basic Fermentation Ingredients and their Functions
- 17.3 How Fermentation Helps to Prolong the Ingredients
- 17.4 Enemy for Fermentation
- 17.5 Recipe Activities: Achar, Chilli Pickle
- 17.6 Lesson Review
- 17.7 Practice Assessment: Pickled Stuffed Green Chilli
Module 18 : One Meal
- 18.1 Orientation and Objectives
- 18.2 Understand what one meal is
- 18.3 Recipe Activities: Nyonya Fried Rice, Macaroni Soup
- 18.4 Lesson Overview/Review
- 18.5 Practice Assessment: Porridge Kiam Moy
Module 19 : Tea Time
- 19.1 Lesson Orientation and Objectives
- 19.2 Establishment and trend
- 19.3 Common items (chinese tea, “english” black tea, sweet and savoury snacks.)
- 19.4 Recipe Activities Savoury: Sambal Sandwich, Kueh Pieti
- 19.5 Recipe Activities Sweet: Apong Balik, Ubi Kayu, Bubur Trigu
- 19.6 Practice Assessment: Curry Puff