LEARN TO MASTER THE DISHES
FROM THE STREET KITCHENS OF SINGAPORE
Now you can learn to cook the food from namnam, the noya-classics from Nams Kusine and selected dishes from the vibrating kitchens of Singapore. Also, you can bring your colleagues for a gastronomic team building.
Last year Claus Meyers and his friends Michael and Tin Pang-Larsen opened the Singaporean restaurant namnam at Vesterbro. For many years Michael and Tin ran the extremely popular restaurant Nams Kusine in Dragør, which they, to the regret of many, chose to close down in 2005. Claus, Michael and Tin decided that if the opportunity arose, they would open a Singapore restaurant together in the heart of Copenhagen.
Now they have teamed up with Namnam at Vesterbrogade 39, which carries on and further develops the food from Nams Kusine and all the flavors from the Singaporean kitchen: the kitchen of Peranakan or nonya as it is also called. For more than 500 years Peranakan has merged the traditional Chinese ingredients and preparation methods with spices and other ingredients from Singapore, Indonesia, India, the colonial powers and Malaysia.
Peranakan food is the perfect example of slow-food. Care, patience and eye for the detail combined with carefully chosen ingredients and centuries of old traditions and techniques. The taste is complex and leaves space for all its delicate nuances. It is a true explosion of taste and textures. Typical ingredients in the kitchen are coconut milk, kaffir lime leaves, laksa leaves, tofu, galangal, chilli, turmeric, tamarind, tempe, torch ginger flower, coconut palm sugar, asam gelugor, fresh pandan and carry leaves and a wide range of very specific, immensely aromatic spices and herb pastes – the so called sambals.
ENJOY FIVE HOURS IN THE BIG OPEN KITCHEN, WHERE WE FINISH OF WITH DINNER AND WINE
The cooking classes naturally take place where all Danes were first introduces to the kitchen of Singapore: In the wonderful surroundings of Nams Kusine in Dragør. It is a small curiosity that the old skipper house, where now the Southeast Asian food is taught, is the most southeast located house in Denmark with a view to the Sound, the bridge and the harbour.
Here Michael and Tin welcomes you with an unusual snack, an exotic drink, a few anecdotes and the smell of today’s ingredients. Sweet, warm, spicy and sharp nuances meet you, while the programme of the day, recipes and ingredients are gone over before the preparations begin in an informal and relaxed atmosphere. But do not let yourself be fooled: the search for the most beautiful and strongest food experiences is always intense, extremely educational and of course enjoyable. The motto is that there’s always something to learn and that the joy and magic make the process present.
We will be making at least 6-7 delicious dishes and we will definitely be snacking on the god stuff along the way, just like we will enjoy a little refreshing drink all the while the big mortars are crushing spices and the wok is “on fire”. The entire event culminates in a big dinner where we enjoy the fruits of our hard work in the kitchen accompanied by lovely wines.
BRING HOME THE TASTE TO YOUR OWN KITCHEN
After a meaningful and eventful day in the exotic kitchen with Michael and Tin, you will be going home satisfied, happy and inspired. You will get to take home the recipes of the food you cooked, a glass of the sambal, which is one of the cornerstones in the kitchen of namnam and of course instructions for how to make your own essential herb paste, so you can use your new skills at home.
Where: Strandlinien 49, 2791 Dragør. Only 10 minutes by bus from the metro in the airport.
When: Saturday the 23th of March from 01.30 PM – 6.30 PM
Buy tickets here:http://www.meyersmadhus.dk/da/webshop/madlavningskurser_i_meyers_madhus.html
(Look in the calendar under 23/3, 20/4, 17/8, 7/9, 5/10 or 2/11).