Malaysian Street Food: Cantonese Noodles - In Person

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here. Masks are welcome.

Let’s walk on the streets of Kuala Lumpur and eat some noodles! In this edition of exploring the street foods of Malaysia, Linda will focus on Cantonese-style noodles, which are enveloped in a silky eggy sauce, distinguishing them from the Hokkien-style noodles, which are generally dry with a kiss of dark soy. Through exploring a few types of Cantonese-style noodles in this class, you’ll learn key stir fry skills: tenderizing and velveting beef, tenderizing and braising pork, and capturing the elusive wok hay, or “energy of the wok.” 

These are flavorful dishes you’ll crave for late night meals. We can’t wait to slurp up noodles with you!

MENU

“Sang Har” Mee - Large Shrimp with Crispy Wonton Noodles 

Beef “Wat Tan Hor” - Tender Beef with Ginger and Green Onions with Fllat Rice Noodles in Egg Flower Gravy

Pork Ribs Braised E Fu Noodles - Tender Soy Braised Pork in Twice Fried Egg Noodles served with Pickled Jalapeno

Lin Chee Kang - A cooling dessert soup with Lotus Seeds, Longan, Peach Gum, Snow Fungus, Winter Melon, Agar and Gingko Nuts in syrup

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

Linda Tay Esposito is a teaching chef whose food represents a tribute and a commitment to the authenticity of the cuisines of the Pacific Rim. For the last 18 years, Linda has shared her passion and knowledge of East and Southeast Asian cuisines in the Bay Area by teaching at many notable cooking schools in the Bay Area. An all around food professional, Linda expanded the distribution for artisan tofu maker, Hodo Soy, and led the development of La Cocina’s municipal marketplace, where she uses food as a creative approach to economic development. Linda's specialties include Malaysian cuisine, Chinese cuisine, various Southeast Asian cuisines, and private classes and dinners at 18 Reasons.

_{Photo credit: Linda Tay Esposito}