Be Inspired Online Singaporean Cooking Class: Inspired by Audra Morrice by Roberta Muir and Audra Morrice

  • Fried chilli paste (Sambal goreng)

    Fried chilli paste (Sambal goreng) (page 16)

    from Be Inspired Online Singaporean Cooking Class: Inspired by Audra Morrice Be Inspired Online Singaporean Cooking Class by Roberta Muir and Audra Morrice

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  • Published Nov 01 2023
  • Format Magazine
  • Page Count 54
  • Language English
  • Countries Australia
  • Publisher Be Inspired Food-Wine-Travel

Publishers Text

This month we’re off to Singapore, where Chinese, Malay and Indian cuisines blend with Portuguese, British and the uniquely regional Peranakan to create Asia’s most exciting food hub. From iconic black pepper crab (which many Singaporeans rate above the internationally popular chilli crab) through hawker favourites like sambal skate and mee goreng to street food dishes including murtabak and rojak, we’ll take an spicy, aromatic, delicious deep-dive into this eclectic cuisine. Singaporean-born Audra Morrice, an ambassador with the Singapore Tourism Board and MasterChef Singapore judge and host, will teach us to make her Nyonya chicken curry and nasi lemak. This Recipes+Videos Pack includes: 12 step-by-step recipe videos (10 savoury; 2 sweet) a full-colour eMagazine with detailed written recipes plus extra Singaporean recipes, food, wine & travel info (including pescatarian variations for all meat and poultry dishes) matched beverage suggestions with the option to purchase Spotify playlist of Singaporean tunes to cook to membership of the Be Inspired online community to share inspiration with our passionate cooks, great chefs and awesome producers email access to me (food writer, cookbook author and Be Inspired founder), Roberta Muir, for any cooking or ingredient questions

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