Flavors of Singapore: Snacks

When: 
Sunday, October 17, 2021 10:00am to 12:30pm
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Where: 
Zoom Meeting Online PDT
San Francisco, CA 94110
United States
Price: 
$50.00
Member Price: 
$40.00
6 slots available

SOLD OUT

This is a live, interactive, hands-on cooking class held online via Zoom. See our registration policies here

Little eats is a national pastime in Singapore. With hawker centers and food just about everywhere you turn, you can snack all day. This class will teach you a few of Linda's favorites, both sweet and savory. The meal will be a great mid-day meal (with leftovers for continued snacking for the week!). Whenever Linda goes home to Malaysia, she travels through Singapore's Changi Airport to catch the last 45 minute leg of her 18 hour journey from California. Dashing between terminals, a must stop is the Bee Cheng Hiang kiosk for quick snack of bakwa, a lightly sweetened pork jerky. With that bite, Linda's back home! Join us for the delicious and nostalgic class filled with beloved flavors.

 

MENU

Bakwa—Grilled Pork Jerky

Chwee Kueh—Water Rice Cake with Radish 

Bubur Chacha—Sweet Coconut Dessert with Taro, Sweet Potato & Chewy Tapioca Diamonds

 

Equipment and Ingredient List for the class can be found here; please review before buying a ticket.

This menu contains the following common allergens: Fish, Wheat, Coconut. 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!

 


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 a teaching chef whose food represents a tribute and commitment to the authenticity of the cuisines of the Pacific Rim. For the last 15 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 by Linda Tay Esposito