Flavors of Malaysia: Rice in Malay Cooking - In Person

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here. Masks are welcome.

There’s no denying that rice is a staple in Malaysia, and Malaysian cuisine effortlessly transforms rice into its countless forms. Not only can these tiny grains become a necessary vehicle to carry the flavors of other dishes, but they can also be featured as a hearty and soothing porridge, or even expanded into long, silky, slurp-able noodles. Grinding down the dried grains will create a flour that is often used in place of wheat, and is the base of many desserts. Rice is the essential starch component that completes each meal. Join Chef Linda to make a Malay meal using different forms of rice in each dish! 

MENU

Bubur Lampuk - Spiced Chicken Congee

Rice Noodle Sarong Shrimp with Budu Aioli

Nasi Lemak - Coconut Rice, Sambal, Cucumber, Egg, Anchovy and Peanut

Ayam Goreng Berempah - Crispy Lemongrass Spiced Fried Chicken

Lontong Sayur - Vegetable Curry with Compressed Rice 

Kuih Kosui Pandan - Steamed Rice Cake with Shredded Coconut

This menu contains the following common allergens: Fish, Shellfish, Peanuts, Tree Nuts (coconut), Eggs. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

Linda Tay Esposito is a teaching chef whose food represents a tribute and a commitment to the authenticity of the cuisines of the Pacific Rim. For the last 18 years, Linda has shared her passion and knowledge of East and Southeast Asian cuisines in the Bay Area by teaching at many notable cooking schools in the Bay Area. An all around food professional, Linda expanded the distribution for artisan tofu maker, Hodo Soy, and led the development of La Cocina’s municipal marketplace, where she uses food as a creative approach to economic development. Linda's specialties include Malaysian cuisine, Chinese cuisine, various Southeast Asian cuisines, and private classes and dinners at 18 Reasons.

_{Photo credit: Linda Tay Esposito}