This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.
This holiday season, give yourself and others beautiful bites of delicious (and portable!) Malaysian treats! Since we shouldn't be feasting together, it shouldn't stop you from sharing your love for cooking by gifting food. The hand-crimped beautiful spiral curry puffs filled with spiced chicken curry will sure to impress your family and friends. Plus, green conical "trees" of pulut inti is certainly on point with the season! One savory and one sweet treat, perfect for taking a break with a cup of tea as we wind down from 2020.
Spiral Chicken Curry Puffs - Chicken, Potato and Egg in Laminated Pastry Dough
Pulut Inti - Triangular Cones of Banana Leaf Wrapped Sticky Rice with Caramelized Coconut
Equipment and Ingredient List for this class will be linked here soon.
This menu contains the following common allergens: Shellfish, Egg, Tree Nuts, Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail firstname.lastname@example.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