Flavors of Malaysia: Street Food

Saturday, October 10, 2020 4:00pm to 6:30pm
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Zoom Meeting Online PDT
San Francisco, CA 94110
United States
Member Price: 
No slots available


This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.

When you visit the lovely island of Penang, everyone will tell you where to eat the best Char Kuey Teow, the ultimate street food dish. This noodle dish is so strongly associated with Penang that in the rest of Malaysia, CKT is always referred to Penang Char Kuey Teow. Should you find the best CKT hawker stall, you should always order a few sticks of satay as an appetizer.

Learn some tricks to getting good wok hei (hint, if you have a blowtorch, that would be helpful), and (pan) grilling the Asian way to get juicy satays.  



Chicken Satay with Peanut Sauce – Turmeric-marinated Chicken Skewers

Char Kuey Teow – Fried Rice Noodles with Shrimp, Lap Cheung Sausage, Egg, Bean Sprouts and some good wok hei


Equipment and Ingredient List for the class can be found here – please check before buying a ticket. Not feeling like shopping? You can sign up for an ingredient kit here by 10/5.

This menu contains the following common allergens: Shellfish, Egg, Soy, 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.


If you’re new to 18 Reasons Online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations.


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 credit Linda Tay Esposito