A hands-on cooking class culminating in dinner served with wine and beer.
Nyonya Baba or Straits Peranakan foods is a true Malay and Chinese fusion cuisine that dates back over 600 years. Chinese traders landed in the ports of Singapore, Penang, and Malacca, and, while waiting for the season to change, wedded local Malays. These marriages gave birth to a new and very unique cuisine that is Nyonya.
Kerabu Kacang Botol: Wing Bean Salad (pictured)
Itek Sioh: Duck Legs braised in Tamarind Coriander Sauce
Heh Ya Kay Char Bak: Stir Fried Pork Belly with Cincalok Fermented Shrimp
Buah Keluak Fried Rice with Crispy Egg
Ang Koo: Red Mochi filled with Mung Bean Paste
Linda Tay Esposito is teaching chef whose food represents a tribute and a commitment to the authenticity of the cuisines of the Pacific Rim. For the last 15 years, Linda has shared her passion and knowledge of South East Asian cuisine in the Bay Area and her work had been featured in KQED Bay Area Bites, the New York Times, etc. Linda taught at the The Cooking School at Cavallo Point and at Sur La Table Cooking School, and was a lead chef at Parties That Cook where she taught global cuisines in a team building setting. She started her teaching career at Whole Foods Market. Most recently she was the head of operations and chef at Bay Area's artisan tofu maker, Hodo. She currently leads the development of La Cocina’s municipal marketplace – using food as a creative approach to economic development by offering affordable, healthy food options and safe spaces while providing assessable business opportunities for low income, immigrant, women food entrepreneurs. She writes a food blog at www.flavorexplosions.com and you can follow her on Instagram @flavor_explosions
Photo courtesy of Linda Tay Esposito