Malaysian Street Food - 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.

Some of us are in staycation mode, so let's travel by cooking popular street food from Malaysia! Learn to how to pan-grill the Asian way to make a juicy satay, one of the most iconic street food of skewered chicken. Another grilled dish, ikan bakar, will show how to use banana leaves, as well as how to blend spices and chiles to make sambal, a spicy condiment ubiquitous in Malaysian dining. Char Kuey Teow is one of the most popular street foods in Penang, a food lover's paradise in Malaysia. Learn some tricks to getting good wok hei. Lastly, a sweet street food treat to cool you down on hot days: ABC, or ais batu campur, which means "mixed shaved ice." A colorful array of toppings form a united symphony of textures and flavors to finish the meal!

MENU

Chicken Satay with Peanut Sauce

Ikan Bakar—Spiced Fish Cooked in Banana Leaves with Fresh Sambal

Char Kway Teow—Wok Hei Rich Fried Flat Rice Noodles with Shrimp, Duck Egg, Lap Cheong and Chives

ABC—Shaved Ice with Cendol, Red Bean, Creamed Corn and Peanuts, Coconut & Gula Melaka

This menu contains the following common allergens: Fish, Shellfish, Egg, Soy, Tree Nuts, Peanuts. 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 credit: Linda Tay Esposito}