Wednesday, 12 August 2015

Heritage Community Series | Herbs, Spices, Fruits & Flowers: What goes into the Peranakan cooking pot?

Blending of spices, galangal, turmeric and shallots in a mortar and pestle.
Image courtesy of Mr Louis Chan.

Date: 19 August 2015, Wednesday 
Time: 6.30pm – 8.30pm
Venue: NUS Baba House

Limited to 30 pax. To register, email


Discover the variety of ingredients that goes into the Peranakan cooking pot. These fresh and dried herbs, spices, fruits and flowers may include tiny but potent purple shallots, tart and sour green baby starfruits, sticky and sappy unripe jackfruit, and deep indigo blue pea flowers. Come and listen to Peranakan cook and archivist, Louis Chan, as he shares with us his journey into the world of Peranakan cooking and the use of these ingredients. There will also be a short demonstration on how spices are traditionally prepared in a pestle and mortar. 

About the speaker 
Louis Chan is a sixth-generation Peranakan with roots in Malacca but was born and bred in Singapore. He has a keen interest in authentic Peranakan cooking and has been learning the art from his senior family members and friends for the past three decades. He is especially interested in documenting and replicating dishes & snacks as they were originally prepared a bygone generation of Nonyas. A lawyer by profession, nothing delights Louis more than to cook and serve traditional Peranakan food to family and friends. 

About the Heritage Community Series 
Encouraged by the growing community of Singaporeans actively committed to exploring history and raising cultural awareness, the Heritage Community Series is introduced as a platform where independent researchers, heritage enthusiasts and collectors share their encounters, perspectives and experiences.

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