1.6 Pathway

Professional Proficiency

Besides becoming knowledgeable about Asian Peranakan cuisine, this course will contribute towards culinary professional development through the technical approach to the Asian kitchen.

The Asian food preparation skills provide an added dimension to the home gourmet enthusiast as well as all in the culinary industry.

The many flavours of this multi-cultural cuisine will also enhance the breadth of industry professionals in the food and beverage sector.

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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