People are drawn to vegetarian by all sorts of motives including to live healthier and to save the environment. Lze Huei shares her vegetarianism by cooking and believes that people are still open for modern living vegetarian lifestyle base on her experiences.
Lze Huei started her career since 2007 by sharing her personal menu and cooking method. In year 2011, she established vegetarian kiosk “I Love Vege” at Queensbay Mall, Bayan Lepas to share her passions with both locals and oversea customers. She can be said as the pioneer in the industry and hope to make it a trend to eat healthy.
Some of her expertise dishes includes Japanese Sushi, Basil Spaghetti & Vegen Mushroom Soup, Hot and Sour Soup of Mushroom and Mustard (Chinese Chai-Boi), and Chinese Herbal Soup serve with mixture of mushroom (Bakut Teh),
“A Culinary Adventure with Dad” – Father’s Day special Cooking Class just for the faithful fathers and cheeky child! Don’t know how to cook? No worries, we have our talented Chef Rohana to guide you/them throughout the whole session and you will be amazed when you see how good your husband/kid can be!
Class is on 15th June 2014, 9am-1pm.
Have any questions ? Don’t doubt yourself, call us at +604 881 1797 now. Our friendly staff will be there to help you from 9am-6pm daily 🙂
*advance booking required!
Hope to see you !
Valentine’s Day is just a week away.
Still wondering on how to surprise your partner?
Forget about the chocolates and flower!
Do something special this year. How about cooking side by side with your Valentine and make this 3 beautiful Thai dishes with your beloved one on this memorable day and dine amidst our luscious garden.
It’s the season of gift and joy again..
Noticed that the Aunty opposite your house starts to sit in the porch with the charcoal burning and some metal clips on it.. that familiar noise from the metal clips.. that buttery yet a little bit burnt smell in the air..
CHINESE NEW YEAR IS APPROACHING!!
For those of you who cannot picture this, visit the garden on the 26th January 2014 to get a hands-on on how Kuih Kapit and Kuih Bangkit is done.
Let me give you a brief intorduction:
Kuih Kapit a.k.a Love Letters is a traditional Nyonya thin/sliced biscuits make using these metal clips. and has has become a culture of the Chinese to make this during the Chinese New Year.
Kuih Bangkit a.k.a Baked Tapioca Flour Cookie is another famous Nyonya cookies and it’s a must have during the Chinese New Year. It is very soft and melts as soon as it’s in our mouth!
To learn more about them, come visit us at the garden.
Devi Nadarajan discovered her passion for cooking soon after getting married (which we can see is very true by the increasing weight of her husband, Raymond).
Specializing in authentic Thai cuisine, Devi, has been improving herself regularly by learning and trying out different cuisines, and definitely having a good time sharing her culinary efforts with friends and family.
“My kitchen mantra is to try until I burn the house down, which thankfully has yet to happen,” says the bubbly homecook. “I am neither a professional cook/chef nor have I received any training to be one. I just enjoy cooking, eating, talking about food and sharing tried and tested recipes with family & friends.”
Among her signature dishes are Thai Green Curry, Pandan Chicken and Kerabu (Appetizer Salad). Starting this October, Devi will be sharing her experiences and techniques of preparing simple yet tasty Thai Cuisines.
Our former guest chef Bee Lee returns with a brand new menu! Learn to cook classic Thai favourites such as Tom Kah Khai, Green Curry Chicken and Pad Thai here at TSG Cooking School.
Renowned for her culinary skills and meticulous attention to detail, thanks to her Nyonya heritage, Bee Lee has authored recipes books that have met with critical acclaim.
She has also conducted master cooking classes at Beaconfield, Fremantle Australia and Perth’s TAFE College.
Classes will be held on Jan 13th, 20th and Feb 1st. For bookings kindly call (6)04 – 8811 797 or visit www.tropicalspicegarden/spice-cooking-school for more details.
Specialising in Modern Malay cuisine, Rohana puts a lot of thought into ingredients, techniques and preparation to ensure quick and easy meals, “I want to share my knowledge but I also want the guests to be able to cook these dishes at home.”
The former air stewardess who learnt to cook at the age of 12, began to teach after moving to Melbourne with her Aussie husband. There she enjoyed hosting weekly potluck dinners with guests whipping up a myriad of Malay Fusion dishes under her guidance.
Starting this January 12th, Rohana will be sharing tips and techniques on creating simple but tasty Malaysian meals. Her first class, Malay Wedding Feast will feature local festive favourites; Ayam Masak Merah, Tomato Rice and Pineapple Salad.
Amongst her signature dishes to look forward to are Rohana’s Special Lamb Curry, Ayam Masak Lemak (Creamy Chicken Curry) and Begedil (meat & vegetable patties as pic below).For class schedule kindly visit our website at www.tropicalspicegarden.com/spice-cooking-school or call (6) 04 – 8811 797 to book.
“It all started when I was collecting my mother’s recipes and putting them together,” explains Dr Ong Jin Teong when asked about the inspiration behind his culinary biography Penang Heritage Food. “I made a list of all the family dishes that I could recall and that is how the book developed.”
“There were modifications of some of the recipes with time and there were clarifications needed, like how big is the cup or bowl used or what is the weight of 5 cents of kunyit? I later decided to go back further to my mother’s handwritten recipes as well as her recipe collections to find out their origins.”
An engineer by profession, Dr Ong started his research upon his retirement in 2005. Tracing back the history and background of each dish was not easy for the myriad of cultural influences that have seeped into the recipes over time.
“I wanted to make a record of taste of the food of the 1950’s, the 60’s, the 70, and maybe the 80’s. I started typing out the recipes and thought it would be interesting if I give a history and background of each dish.”
“I was feeling nostalgic so I wrote about the good times we had, when we had our grand multi-family picnics at Sungei Pinang and at Telok Bahang. Food played a prominent part in these regular picnics.”
Shifting through his memories also helped Dr Ong to remember more about the recipes and cooking techniques used back in the day. “For some reason I remembered how the laksa noodles were made from scratch – from the grinding of the rice through to the squeezing of the dough through a press on to a pot of boiling water.”
Tropical Spice Garden will be hosting a “Book Launch and Cooking Demo” with Dr Ong Jin Teong on September 8 (Saturday) at 10am
Price is RM120 per person and includes a complimentary, signed copy of Penang Heritage Food and goodie bag.
To reserve, kindly call 04 – 8811 797 (Eleanor/Evelyne). As places are limited, a 30% deposit will be applicable to secure your booking.
The event aims to highlight and promote Dr Ong’s culinary biography Penang Heritage Food, a collection of recipes for the classic and forgotten dishes of Penang. More than just a cookbook, Penang Heritage Food also sheds light on the different cultural influences that has made Penang’s fusion cuisine a unique national heritage.
The cooking demonstration will showcase traditional dishes−Hainanese Chicken Pie, Chicken Stew and BuBur Pulut HItam−and will take place at the al-fresco style Pavilion area next to the Tropical Spice Garden Cooking School.
As the last of the Chinese immigrants to arrive in Penang in the early 1920s, the Hainanese immigrants found it difficult to find jobs. Most of the men ended up as cooks and domestic helpers in British homes and establishments.
They not only learned to prepare British dishes, but they also very successfully adapted these dishes with locally sourced ingredients and spices. This resulted in dishes like Min Chee, Curry Puffs, Pork Chops, Chicken Pie and Chicken/Mutton Stews.