Flavors of Malaysia: Handmade Noodles of Penang - In Person

A hands-on in-person cooking class culminating in a meal served with wine and beer. This class is limited to 14 students. See our registration policies here and our rules for in-person events here.

If you travel to Malaysia to explore its cuisines, Penang is a must see. As a major trading port for the region, this island is a melting pot of a variety of cultures and cuisines! This menu centers of a few iconic dishes in Penang featuring noodles: thick rice vermicelli, pillows of rice cakes, and fragrant short noodles flavored with pandan. This class is for any fan of Malaysian cuisine as well as those seeking to learn a variety of noodle-making techniques! 

MENU

Siamese Laksa—Rice Noodles in a Spicy Coconut Fish Stew with Asian Herbs and Pineapple

Char Koay Kak—Stir-Fried Rice Cakes with Shrimp, Egg, Bean Sprouts, Chives and Salted Radish

Cendol—Pandan Mung Bean Noodles with Coconut, Palm Sugar and Shaved Ice

This menu contains the following common allergens: Fish, Shellfish, Egg, Soy, Tree Nuts. 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 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 & South East Asian cuisines through Bay Area cooking schools - Cavallo Point, Sur La Table, Parties That Cook and Whole Foods Market. Linda’s teaching philosophy is to make these cuisines approachable to the home cook, while respecting the cuisine’s heritage and authenticity in taste. Besides 18 Reasons, Linda also shares her Nyonya food passion with Milk Street Kitchen and leads a community culinary program on Asian vegetables for Radical Family Farms.

An all-around food professional, Linda’s consulting work centers around helping food businesses flourish through the intersectional lens of food, sustainability and equity. Her past experience includes growing Hodo Foods from an artisanal producer to nationwide distribution, and building inclusive food places. Most recently she led the development of La Cocina Municipal Marketplace – using food as a creative approach to economic development by offering affordable, healthy food options and safe spaces while providing accessible business opportunities for low income, immigrant, women food entrepreneurs. Linda is a member of the Good Food Foundation advisory board and serves on their Equity Task Force. Linda lives in San Francisco. In her free time, she plants Asian herbs at the community garden at Fort Mason. Follow her on Instagram @flavor_explosions

_{Photo by aiman baser on Unsplash}