This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.
With its long coastline, Malaysian food often features fish and seafood. In this class, we will prepare two popular hawker food items (i.e. street food) from the northern island of Penang that showcase fish and shellfish. You'll make the spicy, pungent, and tangy broth that makes assam laksa mouthwatering. It is a street food you have to eat when you're visiting. Alongside this regional laksa superstar, you'll also make otak-otak, steaming a package of seafood, spices, and coconut in a banana leaf wrapper, infusing the coconut mousse with its intoxicating scent. Together, you'll cook and taste what makes street food in Penang a "must do" for any traveler in Southeast Asia.
Assam Laksa - Thick Rice Noodles in a Spicy, Tangy Tamarind Fish Stew with Cucumbers and Pineapple
Seafood Otak-otak - Seafood medley in a Spicy Coconut Mousse, wrapped in banana leaf
Equipment and Ingredient List for the class found here; check before buying a ticket.
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 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 by Linda Tay Esposito