Masterclass Session 2

For the Love of the S.E.A.

Prawn Raja, with an umami laden simmered-rice staple

Chef: Chef Hoe Gern 

Chef Hoe Gern came from humble beginnings. Growing up in a family of hawkers piqued his interest in culinary arts; he looks up to his late grandfather who spent most of his life as a hawker serving local favourites.

Chef: Chef Ton

His passion about cooking started from his youthful years growing up amid delicious home-cooked meals from his grandma.He journeyed to USA to pursue his dream as a chef and graduated from The Culinary Institute of America with the highest scores in his class.

Host: Rosalyn Lee

Rosalyn Lee, aka Rozz, has helmed several prominent morning and evening timeslots on Singapore radio over the course of her 14 year radio career. 

CLASS HAS ENDED

Overview

Celebrate the flavours of Southeast Asia with Chef Lim Hoe Gern (Laut), and Chef Ton (Le Du). In their 4-hands livestreamed masterclass they will each be cooking up their locally inspired versions of pan-roasted prawns dressed with herbs, served with an umami laden simmered-rice staple.

Ingredients

Prawns

Eggs

Rice

Recipe

  1. 1
    Brush 2 large Tiger Prawns lightly with oil and season with salt and pepper. Set oven to 195°C and cook prawns for 8-10 minutes.
  2. 2
    Wash and cut 40gm of Petai beans into quarters.
  3. 3
    Peel and separate the yolk and whites of 1 century egg. Chop the whites and save for garnish.
  4. 4
    Prepare Shrimp-paste Brown rice by cooking 200gm of Mixed Brown Rice with 400ml of Water and 1.5 tbsp of Shrimp Paste
  5. 5
    Combine Shrimp-paste Brown rice, Petai bean, Ulam raja tea paste and Century egg yolk and cook over medium heat for 4 minutes. Stir in 1 tbsp of light olive oil / butter and simmer for an 2 minutes, stirring frequently until Petai beans are cooked.
  6. 6
    Warm up 4 tbsp of Tom Yum sauce a small sauce pot
  7. 7
    To finish, spoon out the Shrimp-paste Brown rice, place roasted Prawns on top, and coat with Tom Yum sauce. Garnish with sliced spring onions and chopped Century egg.

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