You will learn how to make the various sambals we use at Ownselfmake Chef and also explore the theme of fermentation and preservation with Dry Rubs, Achar (pickles) and Pork Confit. We also make some delicious and unusual sambals such as,
Coffee Sambal
Sambal Tumis
Lard Sambal
Lacto Fermented Achar
We will explore lacto fermenting vegetables, which are soured naturally with just salt and water, and seasoning the resulting pickle with the glorious mix of achar rempah (which we will teach you how to make)
Dry rub for Pork Confit
I will teach the essentials of building a dry rub, incorporating the flavours you love with the base mix of sugar and salt
I will also show you how to confit pork, and how to use cook pork confit
Clams with Lard Sambal
We will cook fresh clams with the lard sambal we made
You will sit down to a lunch of Ba Chor Mee Pasta with Pork Confit
Clams cooked in Lard Sambal
Steamed rice with achar, sambals (that you made), omelette
Wine and Beer
198 per pax
1030 – 1230 Cooking
1230 – 1330 LUNCH (Good food and fun times!)