BUKIT MERTAJAM: Clams sizzling in sweet and tangy barbecue sauce and prawns bubbling under a blanket of melted cheese – dishes usually associated with restaurants – are being recreated by novice cooks in a Penang kitchen.
Armed with portable induction cookers and guided by experienced chefs, 18 participants in a culinary skills programme organised by the Penang Koo Soo Restaurants Association discovered that preparing these Cantonese favourites at home was not as difficult as they had imagined.
For mother of three Jessie Khaw, 61, cooking had always been about putting food on the table rather than preparing elaborate dishes.
“I usually cook to make sure there is food on the table for my children. Now, years later, it is nice to learn how to prepare traditional dishes under the guidance of experienced chefs.
“I am about to start work as a caretaker for an elderly woman. It will be nice to prepare these dishes for us to enjoy,” she said at the association’s premises in Bukit Tengah recently.
Food technologist Heah Pin Zhi, 24, who attended the programme with three colleagues, said he had cooked clams and prawns before but had never paid much attention to the ingredients or techniques involved.
“Usually, we just whip things up and hope for the best. But here, we watched the demonstrations and learned how to cook the prawns and clams to perfection,” he said.
The programme was part of the association’s corporate social responsibility initiative to equip single mothers, people from the B40 income group and young people with practical culinary skills.
Organising chairman Johnny Yee said traditional recipes risked being lost amid the growing popularity of fusion cuisine.
“We want participants to develop proper cooking skills and learn traditional recipes.
“Many B40 families have limited time or opportunities to learn from professional cooks. This is our way of giving back to the community,” he said.
Penang tourism and creative economy committee chairman Wong Hon Wai, who presented certificates to the participants, commended the association for preserving culinary heritage while serving the community.
“It demonstrates how a long- established trade organisation can continue to serve society and remain relevant in changing times. Through chef demonstrations, hands-on sessions and group activities, participants learn to prepare nutritious meals and develop practical cooking skills.
“This can improve family well- being and help build stronger, more harmonious communities,” he said.
